CN102972797A - Preparation method for egg yolk powder - Google Patents
Preparation method for egg yolk powder Download PDFInfo
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- CN102972797A CN102972797A CN201210526412XA CN201210526412A CN102972797A CN 102972797 A CN102972797 A CN 102972797A CN 201210526412X A CN201210526412X A CN 201210526412XA CN 201210526412 A CN201210526412 A CN 201210526412A CN 102972797 A CN102972797 A CN 102972797A
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- yolk powder
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Abstract
The invention provides a preparation method for egg yolk powder. The preparation method comprises the following step of: adding a certain quantity of substances such as water, alcohol, saccharides, an emulsifying agent, and a stabilizing agent to egg yolk liquor as adhesives, wherein the adding quantity of the adhesives is in the weight/volume ratio of the egg yolk powder to the adhesives is 100:(5-20), so that mixed egg yolk powder with the moisture content of 10-20% is obtained. The mixed egg yolk powder does not generate grease after being granulated and dried, and can quickly dissolve while being contacted with the water, thus having good preparing stability.
Description
Technical field
The present invention relates to the yolk powder production technology in the egg processing field, relate in particular to the method for the instant yolk powder of preparation.
Background technology
Yolk powder is the very high food of a kind of nutritive value, has a wide range of applications in food processing as a kind of natural food emulsifying agent simultaneously.Yolk powder is mainly used in raw materials for food industry and pharmaceutical sector extracts lecithin, bakery, cold drink (ice cream, ice cream) and full nutrition formula food etc. in food industry.The emulsibility of yolk powder mainly is the effect of lipoprotein (especially accounting for the low-density lipoprotein of gross protein 65%) and component lecithin thereof (account for phosphatide 75%), and protein is larger than phosphatide to the contribution of emulsification.
Mixing granulation refers to powder and adhesive are put into a container, utilizes the stirring action of the agitator of High Rotation Speed to finish rapidly the also method of granulation of mixing.It is to make mixing of materials under the effect of paddle, stirring, disperse to get rid of behind the wall to motion, and bulky grain is broken, cutting under the effect of cutter.And echo mutually with the effect of paddle, make material obtain powerful extruding, rolling and form densification and uniform particle.The comminutor that mixes commonly used, its structure mainly is comprised of container, paddle, cutter, pours powder into container first during operation, closes the lid, and first material stirring is mixed rear adding adhesive, stirring-granulating.Pour out wet granular after finishing granulation, then carry out drying.
Mix granulation and be in a container, mix, granulation, compare the advantage such as have province's operation, simple to operate, quick with traditional extruding pelletization, the method treating capacity is large, granulation is again to carry out in closed container, good work environment.The shortcoming of this equipment is to carry out drying, in order to overcome this weakness, carries out drying with boiling granulator after mixing granulation.
The yolk powder that existing technology is produced mainly lacks the physical function of food production needs, heat resistance after the dispersed and dispersion in cold water, warm water, hot water (destroyed by the rear dispersiveness of being heated, can not fully disperse, form flocculate---the egg flower), this is totally unfavorable for producing cold drink and preparing nutraceutical, in bakery, also affect characteristic and baked product's color and luster of dough, namely affected the range of application of yolk powder, also limit the development of yolk powder industry, dwindled the due market of yolk powder.
The change of food material physical function can greatly affect the quality of its application prospect and left and right sides subsequent product, therefore the production technology of developing the instant capacity yolk powder will be improved the development of domestic and international yolk powder industry greatly, owing to its emulsibility and heat endurance, can make it to develop composite nutrient food and the full nutrition powder of high brew; Ice cream is can be finer and smoother good to eat, puffed degree improves; Bakery mouthfeel and color and luster are better.
Summary of the invention
The method of granulating that the purpose of this invention is to provide a kind of yolk powder.
Another object of the present invention provides the yolk powder that obtains through this method of granulating processing.
The objective of the invention is to be achieved through the following technical solutions:
A kind of preparation method of yolk powder, the method comprises the steps:
Step 1: get yolk powder, add binding agent, stir, making moisture content is the egg mix bloom of 10-20%;
Step 2: the egg mix bloom is granulated;
Step 3: the yolk powder after step 2 is granulated is carried out drying.
Further, the moisture content of step 1 egg mix bloom is 12-19%; Further, the moisture content of egg mix bloom is 14-17%; Further, the moisture content of egg mix bloom is 16%.
Further, step 1 binding agent addition for by weight/the volume ratio yolk powder: binding agent=100:5-20 adds adhesive and mixes; Further, the addition of binding agent is yolk powder: binding agent=100:8-18; Further, the addition of binding agent is yolk powder: binding agent=100:10-15; Further, the addition of binding agent is yolk powder: binding agent=100:12.Wherein, described binding agent comprises the alcohol of water, concentration 30-70%, the saccharide solution of concentration 2-20%, the emulsifying agent of concentration 0.1-5%, the stabilizing agent of concentration 0.1-5% etc.; Further, described carbohydrate is selected from one or more in the food industry such as lactose, sucrose, glucose, the maltose glucide commonly used; Described emulsifying agent is selected from one or more in the food industry such as single, double fatty acid glyceride, propylene glycol alginate, tween series, phosphatide, sapn series, sucrose fatty ester, D-sorbite, the maltitol emulsifying agent commonly used; Described stabilizing agent is selected from one or more in the food industry such as dextrin, starch, sodium carboxymethylcellulose, HPMC, methylcellulose, ethyl cellulose, Hydroxypropyl methylcellulose, polyvinylpyrrolidone, gelatin, the carragheen stabilizing agent commonly used.
Further, the described granulation of step 2 is granulated or oscillating granulation such as extruding for granulating according to a conventional method.
Further, the described drying of step 3 is fluidized drying; Further, control blower fan frequency is 20-50hz in the boiling granulating process, inlet temperature 70-100 ℃, and outlet temperature 50-80 ℃.
Further, yolk powder is crossed the 60-100 mesh sieve before adding binding agent.
Further, cross the 20-40 mesh sieve through the dried yolk powder of step 3.
Yolk powder of the present invention is for to prepare yolk powder by prior art.Existing egg products granularity is 60-100 order fine powder, and dissolubility is relatively poor, because the surface tension of water, reconstitutes and easily swims in water surface afterwards, thereby affect brew.And the specific granulating process of the present invention's process, making the yolk powder water content by the adding binding agent is 10-20%, can mix, not go out grease in 8 minutes, meets water to dissolve rapidly, reconstitutes stability better.
Experimental example 1
1 experimental technique:
Get yolk powder and put into high-speed mixer, stirring frequency is controlled at 40Hz, and cutting frequency is controlled at 40Hz, guarantees that yolk powder stirs outlet temperature less than 20 ℃.Open peristaltic pump during stirring, add different glucose solution, wriggling pump speed 500Hz guarantees to stir, and making moisture content is 5%, 10%, 15%, 20%, 30%, 35% 6 part of egg mix bloom.With the egg mix bloom, by waving extruding, granulation, extruding aperture 0.5-5mm.Yolk powder after granulating is put into fluid bed granulator carry out drying, the wind speed FREQUENCY CONTROL is at 35hz in the drying, and 85 ℃ of inlet temperatures when the observation outlet temperature reaches 65 ℃, begin dry.Product terminal point moisture is less than after 2%, and stopped heating advances cold wind, control powder delivery temperature 50 C.Yolk powder after granulating is crossed 20 mesh sieves.Detect outward appearance and dissolubility and the stability of six parts of yolk powders.
2 experimental results
The results are shown in Table 1.
Table 1 yolk powder quality testing result
Experimental result shows, egg mix bloom water content directly affects incorporation time and granular size, water content causes greatly incorporation time long, and long-time the mixing, because the mechanical shearing effect makes frictional force increase between powder ball, fat is separated out in a large number, destroyed the original emulsification structure of powder ball, it is not soluble to run into water, reconstitutes less stable.It is 10-20% that the present invention controls the yolk powder water content, and yolk powder was mixed in 8 minutes, and granularity runs into water and dissolves rapidly at the 20-40 order, reconstitutes stability better.
The specific embodiment
Embodiment 1
Yolk powder 2kg is placed high-speed mixer, and stirring frequency is controlled at 40Hz, and cutting frequency is controlled at 40Hz, guarantees that yolk powder stirs outlet temperature less than 20 ℃.Open peristaltic pump during stirring, adding 240ml concentration is 10% glucose solution, and wriggling pump speed 500Hz guarantees to stir, and making moisture content is 14.2% egg mix bloom.With the yolk powder that mixes, granulate by oscillating granulator, the yolk powder after granulating to be put into fluid bed granulator carry out drying, the wind speed FREQUENCY CONTROL is at 35hz in the drying, and 85 ℃ of inlet temperatures when the observation outlet temperature reaches 65 ℃, begin dry.Product terminal point moisture is less than after 2, and stopped heating advances cold wind, 40-60 ℃ of control powder delivery temperature.Yolk powder after granulating is crossed 20 mesh sieves, and get final product.
The yolk powder that obtains is separated out without grease, meets water and dissolves rapidly, without the come-up agglomerate, and reconstitutes stability better.
Embodiment 2
Yolk powder 2kg is placed high-speed mixer, and stirring frequency is controlled at 30Hz, and cutting frequency is controlled at 50Hz, guarantees that yolk powder stirs outlet temperature less than 20 ℃.Open peristaltic pump during stirring, add 100ml concentration and be 30% ethanolic solution, wriggling pump speed 400-600Hz guarantees to stir, and makes moisture content and be 11.5% egg mix bloom.Carry out drying by embodiment 1 method, and cross 40 mesh sieves and get final product.
The yolk powder that obtains is separated out without grease, meets water and dissolves rapidly, without the come-up agglomerate, and reconstitutes stability better.
Embodiment 3
Yolk powder 2kg is placed high-speed mixer, and stirring frequency is controlled at 50Hz, and cutting frequency is controlled at 30Hz, guarantees that yolk powder stirs outlet temperature less than 20 ℃.Open peristaltic pump during stirring, add 400ml concentration and be 3% sorbitol solution, wriggling pump speed 400-600Hz guarantees to stir, and makes moisture content and be 18% egg mix bloom.Carry out drying by embodiment 1 method, and cross 20 mesh sieves and get final product.
The yolk powder that obtains is separated out without grease, meets water and dissolves rapidly, without the come-up agglomerate, and reconstitutes stability better.
Embodiment 4
Yolk powder 2kg is placed high-speed mixer, and stirring frequency and cutting frequency control guarantee that with embodiment 1 yolk powder stirs outlet temperature less than 20 ℃.Open peristaltic pump during stirring, add 150ml concentration and be 5% maltose solution, wriggling pump speed 400-600Hz guarantees to stir, and makes moisture content and be 12.1% egg mix bloom.Carry out drying by embodiment 1 method, and cross 40 mesh sieves and get final product.
The yolk powder that obtains is separated out without grease, meets water and dissolves rapidly, without the come-up agglomerate, and reconstitutes stability better.
Embodiment 5
Yolk powder 2kg is placed high-speed mixer, and stirring frequency and cutting frequency control guarantee that with embodiment 1 yolk powder stirs outlet temperature less than 20 ℃.Open peristaltic pump during stirring, add 300ml concentration and be 2% starch solution, wriggling pump speed 400-600Hz guarantees to stir, and makes moisture content and be 15.4% egg mix bloom.Carry out drying by embodiment 1 method, and cross 20 mesh sieves and get final product.
The yolk powder that obtains is separated out without grease, meets water and dissolves rapidly, without the come-up agglomerate, and reconstitutes stability better.
Embodiment 6
Yolk powder 2kg is placed high-speed mixer, and stirring frequency and cutting frequency control guarantee that with embodiment 1 yolk powder stirs outlet temperature less than 20 ℃.Open peristaltic pump during stirring, add 350ml concentration and be 1% carrageenan solutions, wriggling pump speed 400-600Hz guarantees to stir, and makes moisture content and be 16.8% egg mix bloom.Carry out drying by embodiment 1 method, and cross 20 mesh sieves and get final product.
The yolk powder that obtains is separated out without grease, meets water and dissolves rapidly, without the come-up agglomerate, and reconstitutes stability better.
Embodiment 7
Yolk powder 2kg is placed high-speed mixer, and stirring frequency and cutting frequency control guarantee that with embodiment 1 yolk powder stirs outlet temperature less than 20 ℃.Open peristaltic pump during stirring, add 200ml concentration and be 1.5% Tween-20 solution, wriggling pump speed 400-600Hz guarantees to stir, and makes moisture content and be 12.2% egg mix bloom.Carry out drying by embodiment 1 method, and cross 20 mesh sieves and get final product.
The yolk powder that obtains is separated out without grease, meets water and dissolves rapidly, without the come-up agglomerate, and reconstitutes stability better.
Claims (10)
1. the preparation method of a yolk powder, described method comprises:
Step 1: get yolk powder, add binding agent, stir, making moisture content is the egg mix bloom of 10-20%;
Step 2: the egg mix bloom that step 1 obtains is granulated;
Step 3: the yolk powder after step 2 is granulated is carried out drying.
2. the method for claim 1, the moisture content that it is characterized in that step 1 egg mix bloom is 12-19%.
3. the method for claim 1, the moisture content that it is characterized in that step 1 egg mix bloom is 16%.
4. the method for claim 1, it is characterized in that step 1 binding agent addition for by weight/volume ratio yolk powder: binding agent=100:5-20.
5. method as claimed in claim 4 is characterized in that step 1 binding agent addition is yolk powder: binding agent=100:10-15.
6. the method for claim 1, described binding agent comprises the ethanol of water, concentration 30-70%, the saccharide solution of concentration 2-20%, the emulsifying agent of concentration 0.1-5%, the stabilizing agent of concentration 0.1-5%; Wherein, described carbohydrate is selected from one or more in the food industry such as lactose, sucrose, glucose, the maltose glucide commonly used; Described emulsifying agent is selected from one or more in the food industry such as single, double fatty acid glyceride, propylene glycol alginate, tween series, phosphatide, sapn series, sucrose fatty ester, D-sorbite, the maltitol emulsifying agent commonly used; Described stabilizing agent is selected from one or more in the food industry such as dextrin, starch, sodium carboxymethylcellulose, HPMC, methylcellulose, ethyl cellulose, Hydroxypropyl methylcellulose, polyvinylpyrrolidone, gelatin, the carragheen stabilizing agent commonly used.
7. the method for claim 1 is characterized in that the described granulation of step 2 is extruding granulation or oscillating granulation.
8. method as claimed in claim 6 is characterized in that the described drying of step 3 is fluidized drying; The blower fan frequency is 20-50hz, inlet temperature 70-100 ℃, and outlet temperature 50-80 ℃.
9. the method for claim 1, its feature are crossed the 60-100 mesh sieve before yolk powder adds binding agent.
10. the method for claim 1, its feature is being crossed the 20-40 mesh sieve through the dried yolk powder of step 3.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210526412XA CN102972797A (en) | 2012-12-07 | 2012-12-07 | Preparation method for egg yolk powder |
| CN201310122804.4A CN103190645B (en) | 2012-12-07 | 2013-04-10 | Preparation method for instant yolk powder |
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| CN201210526412XA CN102972797A (en) | 2012-12-07 | 2012-12-07 | Preparation method for egg yolk powder |
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| CN201310122804.4A Active CN103190645B (en) | 2012-12-07 | 2013-04-10 | Preparation method for instant yolk powder |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876022A (en) * | 2014-02-25 | 2014-06-25 | 安徽硒谷生物科技有限公司 | Additive-free instant selenium enrichment coarse grain flour as well as preparation method thereof |
| CN104223182A (en) * | 2014-09-30 | 2014-12-24 | 北京二商健力食品科技有限公司 | Nutritional instant yolk powder for infants and preparation method thereof |
| CN106135346A (en) * | 2016-06-28 | 2016-11-23 | 韦越仕 | A kind of preparation method of yolk powder |
| CN109619349A (en) * | 2019-01-10 | 2019-04-16 | 中铭生物科技(深圳)有限公司 | It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material |
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| CN104305329A (en) * | 2014-09-30 | 2015-01-28 | 北京二商健力食品科技有限公司 | Special instant yolk powder for pregnant women and preparation method thereof |
| CN108634272A (en) * | 2018-05-16 | 2018-10-12 | 广州华宝食品有限公司 | A kind of preserved egg yellow taste compound seasoner |
| CN109007638A (en) * | 2018-09-03 | 2018-12-18 | 杭州顺丰祥食品有限公司 | A kind of processing technology of preserved egg yellow |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1279847C (en) * | 2004-11-03 | 2006-10-18 | 宋述孝 | Yolk product and its preparation method |
| CN101467711B (en) * | 2007-12-28 | 2011-04-06 | 北京市食品研究所 | Soluble egg powder and preparation method thereof |
| CN101411509A (en) * | 2008-11-26 | 2009-04-22 | 东北农业大学 | Method for preparing dried egg yolk of high emulsibility |
| CN101731659A (en) * | 2010-01-22 | 2010-06-16 | 天津市西奈克生物技术有限公司 | Egg powder rich in organic selenium and low in cholesterol and production method thereof |
| CN102406186A (en) * | 2011-11-17 | 2012-04-11 | 天津硒艾格生物科技有限公司 | Organic selenium chromium whole egg powder and production method thereof |
-
2012
- 2012-12-07 CN CN201210526412XA patent/CN102972797A/en active Pending
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2013
- 2013-04-10 CN CN201310122804.4A patent/CN103190645B/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876022A (en) * | 2014-02-25 | 2014-06-25 | 安徽硒谷生物科技有限公司 | Additive-free instant selenium enrichment coarse grain flour as well as preparation method thereof |
| CN104223182A (en) * | 2014-09-30 | 2014-12-24 | 北京二商健力食品科技有限公司 | Nutritional instant yolk powder for infants and preparation method thereof |
| CN106135346A (en) * | 2016-06-28 | 2016-11-23 | 韦越仕 | A kind of preparation method of yolk powder |
| CN109619349A (en) * | 2019-01-10 | 2019-04-16 | 中铭生物科技(深圳)有限公司 | It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material |
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| Publication number | Publication date |
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| CN103190645A (en) | 2013-07-10 |
| CN103190645B (en) | 2015-02-25 |
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Application publication date: 20130320 |