CN103653031A - 一种蛋黄粉和全蛋粉的制备工艺 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
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- A—HUMAN NECESSITIES
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Abstract
一种蛋黄粉和全蛋粉的制备工艺，本产品长期贮存不变质，不变臭，不劣化；既保持原有色泽又保留原有风味；由于添加了果胶和麦芽糖，故溶解性和发泡力得到明显的提高，产量增大收率提高，风味好，贮运使用方便；可供食品企业加工蛋制品和含蛋食品使用，也可用于家庭代替鲜蛋食用。鸡蛋的预处理，按配比量，将麦芽糖和果胶添加于水中，搅拌溶混均匀后，倒入已处理好的蛋黄液，再经充分搅拌溶混均匀，经喷嘴雾化进入干燥室，用热风干燥机干燥后即为成品蛋黄粉。此工艺制备的蛋黄粉制得量为50．35份，比以往传统工艺制造蛋黄粉制得量42．0份，提高收率20％，效果显著。
Description
技术领域
本发明涉及一种蛋黄粉和全蛋粉的制备工艺。
背景技术
蛋黄粉指鸡蛋经打蛋、过滤、消毒、喷雾干燥或经发酵干燥制成的蛋制品。 蛋黄粉中含有丰富的脂肪，包括中性脂肪、卵磷脂、胆固醇等；也含有丰富的钙、磷、铁等矿物质；同时含有丰富的蛋白质，而且是高生物价的蛋白质；而且含有丰富的维生素，其中以维生素A、维生素D、维生素B最多。 1. 立夏时节少吃鸡蛋黄粉； 2. 正常食用蛋黄粉不会导致胆固醇超标：因为蛋黄粉中含有较丰富的卵磷脂，是一种强有力的乳化剂，能使胆固醇和脂肪颗粒变得极细，顺利通过血管壁而被细胞充分利用，从而减少血液中的胆固醇，而且蛋黄中的卵磷脂消化后可释放出胆碱，进入血液中进而合成乙酰胆碱，是神经递质的主要物质，可提高脑功能，增强记忆力； 3. 其实，每个人都是需要胆固醇的，只有当你每天摄入的胆固醇过量形成高胆固醇血症时，它才会危害你的健康，事实上，“适量摄取”才是关键，任何营养成分，只要你摄入过量，就会对你造成危害；摄入不足，同样会对你造成危害。
发明内容
本发明的目的是克服上述不足，本产品长期贮存不变质，不变臭，不劣化；既保持原有色泽又保留原有风味；由于添加了果胶和麦芽糖，故溶解性和发泡力得到明显的提高，产量增大收率提高，风味好，贮运使用方便；可供食品企业加工蛋制品和含蛋食品使用，也可用于家庭代替鲜蛋食用。
本发明是这样实现的：一种蛋黄粉和全蛋粉的制备工艺；
一、鸡蛋的预处理 1、选蛋：选用鲜蛋、好蛋；剔除次蛋、劣蛋，破损蛋。 2、洗蛋：目的在于洗去蛋表感染的菌类和污物，一般用棕刷刷洗，后用清水冲净并晾干。 3、消毒：将晾干后的鲜蛋放入氢氧化钠水溶液中浸渍，消毒后取出再晾干。 4、打蛋：制蛋黄粉者打分蛋：即将蛋黄、蛋白分别打入二个容器，只用蛋黄不用蛋白；制全蛋粉者打全蛋；即打后装一个容器。打蛋时须注意，蛋液中不得混入蛋壳屑和其他杂质，更不得混入不新鲜的变质蛋液。 5、过滤消毒：将蛋黄液和全蛋液分别充分搅拌，后用20目筛布过滤，滤后除去蛋膜，系带及其他杂质，再用巴氏消毒器，分别以低温消毒法消毒。 二、蛋黄粉的制备 1、蛋黄粉的原料配比(质量份)： 蛋黄液100、麦芽糖5、果胶7、洁净水100； 2、操作：按配比量，将麦芽糖和果胶添加于水中，搅拌溶混均匀后，倒入已处理好的蛋黄液，再经充分搅拌溶混均匀，经喷嘴雾化进入干燥室，用热风干燥机干燥后即为成品蛋黄粉。此工艺制备的蛋黄粉制得量为50．35份，比以往传统工艺制造蛋黄粉制得量42．0份，提高收率20％，效果显著。 三、全蛋粉的制备 1、全蛋粉原料配比(质量份)： 全蛋液100、麦芽糖5、奶粉3、豆粉3、洁净水100； 2、操作：按配方量，先将麦芽糖、奶粉和豆粉添加于水中，搅拌混合均匀后，倒入全蛋液，再充分搅拌溶混均匀，按制备蛋黄粉的干燥方法干燥后即为成品全蛋粉。制得量37．6份。 四、使用方法 使用时先用少量水将蛋黄粉或全蛋粉调成糊状，再按蛋黄粉或全蛋粉：水=1：3(质量比)之比例，在不断搅拌下慢慢加入水后，继续搅拌片刻即可使用。除供炒、蒸等食用外，用来制作面点、蛋糕、饼干、冰激淋等，可完全保持鲜蛋和鲜蛋黄原有的风味及营养。 五、效果检测 将本工艺制得的蛋黄粉和全蛋粉分别装入聚乙烯袋内，于温度60℃，相对湿度60％条件下放置15日，实测其氧化值：蛋黄粉为5．0，全蛋粉为4，均无臭味和色泽变化；而对照用蛋黄液仅加水制得的干燥粉，其氧化值高达43．0，且有浓烈的干鱼般腐败臭。
Claims (1)
1.一种蛋黄粉和全蛋粉的制备工艺，鸡蛋的预处理，按配比量，将麦芽糖和果胶添加于水中，搅拌溶混均匀后，倒入已处理好的蛋黄液，再经充分搅拌溶混均匀，经喷嘴雾化进入干燥室，用热风干燥机干燥后即为成品蛋黄粉；此工艺制备的蛋黄粉制得量为50．35份，比以往传统工艺制造蛋黄粉制得量42．0份，提高收率20％，效果显著。
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558887A (zh) * | 2016-02-04 | 2016-05-11 | 王植 | 富硒蛋黄粉及其生产方法 |
| CN106135346A (zh) * | 2016-06-28 | 2016-11-23 | 韦越仕 | 一种蛋黄粉的制备方法 |
| CN106616514A (zh) * | 2017-02-28 | 2017-05-10 | 大连工业大学 | 一种富铁蛋黄粉及其制备方法 |
| CN108850885A (zh) * | 2018-07-13 | 2018-11-23 | 吉林大学 | 一种速溶性蛋粉的制备方法 |
| CN110074353A (zh) * | 2019-06-04 | 2019-08-02 | 吉林大学 | 一种高接枝度果胶蛋清产品的制备方法 |
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2012
- 2012-09-06 CN CN201210325767.2A patent/CN103653031A/zh active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558887A (zh) * | 2016-02-04 | 2016-05-11 | 王植 | 富硒蛋黄粉及其生产方法 |
| CN105558887B (zh) * | 2016-02-04 | 2019-09-17 | 王植 | 富硒蛋黄粉及其生产方法 |
| CN106135346A (zh) * | 2016-06-28 | 2016-11-23 | 韦越仕 | 一种蛋黄粉的制备方法 |
| CN106616514A (zh) * | 2017-02-28 | 2017-05-10 | 大连工业大学 | 一种富铁蛋黄粉及其制备方法 |
| CN108850885A (zh) * | 2018-07-13 | 2018-11-23 | 吉林大学 | 一种速溶性蛋粉的制备方法 |
| CN110074353A (zh) * | 2019-06-04 | 2019-08-02 | 吉林大学 | 一种高接枝度果胶蛋清产品的制备方法 |
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