CN104323721A - Yolk separation method and application thereof - Google Patents
Yolk separation method and application thereof Download PDFInfo
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- CN104323721A CN104323721A CN201410498578.4A CN201410498578A CN104323721A CN 104323721 A CN104323721 A CN 104323721A CN 201410498578 A CN201410498578 A CN 201410498578A CN 104323721 A CN104323721 A CN 104323721A
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Abstract
The invention relates to a yolk separation method. The yolk separation method includes the following steps: (1) yolk is homogenized, so that raw yolk liquid is obtained; (2) under the conditions of 8000r/min to 12000r/min of centrifugal speed, 15min and 120min of time and 10 DEG C to 30 DEG C of temperature, the raw yolk liquid obtained in step (1) is separate centrifugally, so that two layers of separated products are obtained, the upper layer of part is yolk pulp, and the lower layer of part is yolk paste. The invention also protects the separated products obtained by the method, i.e. the yolk pulp and the yolk paste, and the applications of the yolk pulp and the yolk paste in the production of food. The invention further protects cakes prepared with the yolk pulp as material and cakes and mayonnaises prepared with the yolk paste as material.
Description
Technical field
The present invention relates to food engineering field, be specifically related to a kind of method being separated yolk, and the application of described separation method and separating obtained product.
Background technology
Along with the raising of people's living standard, the diversification of taste flavor demand, and the requirement noveltyization to food function, be that the category of the food of raw material is had higher requirement mutually with product to egg, occurred comprising low cholesterol in the market, low fat, yolk wet goods be the food of Raw material processing.
Under normal circumstances, tradition bakery take egg as raw material, according to different product requirements, its raw material can be full egg, holoprotein, shell egg yellow or albumen yolk is mixed with certain proportion, its object is to the mouthfeel of the uniqueness obtained required for different product, local flavor, quality and chewiness.Egg yolk is widely used in bakery; But, yolk is carried out centrifugation, obtains nutritional labeling and the special aioli of quality and yolk mud, and be applied in food, have no report curing in industry at present.
Mayonnaise is as a kind of very popular food, and its primary raw material is that shell egg is yellow.At present, the technical scheme preparing mayonnaise with the yolk mud obtained after yolk is carried out centrifugation for raw material has no report.
Summary of the invention
The first object of the present invention is to provide a kind of method being separated yolk, and the method can obtain the raw material that two kinds can be used for preparing food simultaneously.
The invention provides a kind of method being separated yolk, the method comprises the following steps:
(1) by the process of yolk homogeneous, yolk stoste is obtained;
(2) under the condition of centrifugal speed 8000 ~ 12000r/min, time 15 ~ 120min, temperature 10 ~ 30 DEG C by the centrifugation of step (1) gained yolk stoste, obtain two separate product, top section is aioli, and underclad portion is yolk mud.
In described step (1), yolk is the egg yolk that craft or mechanical separation method obtain; Described homogeneous is treated to: high speed disperser carries out homogeneous process to yolk under the condition of centrifugal speed 3000 ~ 6000r/min, or homogenizer carries out homogeneous process to yolk under the condition of pressure 10 ~ 30Mpa.
In described step (2), centrifugal speed is preferably 10000r/min; Centrifugation time is preferably 30min; Centrifuging temperature is preferably 20 DEG C.
The second object of the present invention is to protect described separated product aioli and yolk mud, and aioli and yolk mud are preparing the application in food.
Specifically, the separated product aioli that method provided by the invention obtains, wherein lipoprotein and protein content less, its main component is fat, and Fat Distribution is even, and fat globule granular size is consistent.Described aioli is applied to baked product as raw material, baked product can be made to present soft fine and smooth mouthfeel and full sense organ; Meanwhile, the emulsion stability of aioli is good, can improve the quality stability of baked product.
The separated product yolk mud that method provided by the invention obtains, accounts for 19 ~ 23% of yolk stoste weight; The main component of yolk mud is HDL, and HDL is a kind of good protein, is conducive to cardiovascular health, therefore can be used as low cholesterol Raw material processing and becomes food, as cake or mayonnaise.Meanwhile, in yolk mud, lipid content is few, and lipoprotein distributes more evenly, compacts, and is applied in baked product and can produces better emulsibility and viscoplasticity.
The third object of the present invention is to provide a kind of cake, this cake with aioli of the present invention for raw material is prepared from.
Concrete, described cake is prepared from by the raw material comprising following weight portion: aioli 2 ~ 8 parts, sugar 1 ~ 5 part, salt 0.02 ~ 0.08 part, 0.2 ~ 0.8 part, flour, edible oil 0.1 ~ 0.5 part, egg pulp 0 ~ 0.5 part.
Described raw material dosage can be selected according to the requirement of mouthfeel, quality; Preferably, described cake is prepared from by the raw material comprising following weight portion: aioli 5 parts, sugar 1.5 parts, salt 0.05 part, 0.55 part, flour, edible oil 0.3 part.
The preparation method of described cake comprises the following steps: by aioli, salt mixing, beat 0.3 ~ 0.4min, adds thin sugar and beats 1.2 ~ 1.3min, adds after the weak strength flour that sieves stirs, then beats 2.8 ~ 3.2min; Be laid in baking tray by the raw material beaten, baking tray Raw thickness is 0.5 ~ 0.8cm, is placed in baking box; With temperature 240 ~ 260 DEG C of getting angry ,-1 ~ 1 DEG C of baking of lower fiery temperature 3 ~ 5 minutes; Skin shrinkage, in brown tiger fur shape, obtains cake.
Above-mentioned cake is with the aioli of the centrifugal rear acquisition of yolk for raw material, and by the restriction to raw material, proportioning and preparation method and parameter, the product stability obtained is good, and productive rate is high, and quality is loose, soft taste, elasticity are better, aromatic flavour.
The fourth object of the present invention is to provide a kind of cake, this cake with yolk mud of the present invention for raw material is prepared from.
Concrete, described cake is prepared from by the raw material comprising following weight portion: 2 ~ 8 parts, yolk mud, sugar 1 ~ 5 part, salt 0.02 ~ 0.08 part, 0.2 ~ 0.8 part, flour, edible oil 0.1 ~ 0.5 part, egg pulp 0 ~ 0.5 part.
Described raw material dosage can be selected according to the requirement of mouthfeel, quality; Preferably, described cake is prepared from by the raw material comprising following weight portion: 5 parts, yolk mud, sugar 1.5 parts, salt 0.05 part, 0.55 part, flour, edible oil 0.3 part.
The preparation method of described cake comprises the following steps: by yolk mud, salt mixing, beat 0.3 ~ 0.4min, adds thin sugar and beats 1.2 ~ 1.3min, adds after the weak strength flour that sieves stirs, then beats 2.8 ~ 3.2min; Be laid in baking tray by the raw material beaten, baking tray Raw thickness is 0.5 ~ 0.8cm, is placed in baking box; With temperature 240 ~ 260 DEG C of getting angry ,-1 ~ 1 DEG C of baking of lower fiery temperature 3 ~ 5 minutes; Skin shrinkage, in brown tiger fur shape, obtains cake.
Above-mentioned cake is with the yolk mud of the centrifugal rear acquisition of yolk for raw material, and by the restriction to raw material, proportioning and preparation method and parameter, the product stability obtained is good, and productive rate is high, and elasticity is large, has more viscoplasticity, aromatic flavour; Because its hdl concentration is high, for cardiovascular health, there is positive effect.
The fifth object of the present invention is to provide a kind of mayonnaise, this mayonnaise with yolk mud of the present invention for raw material is prepared from.
Concrete, described mayonnaise is prepared from by the raw material comprising following weight portion: 5 ~ 10 parts, yolk mud, salt 0.2 ~ 0.6 part, sugar 0.5 ~ 1 part, vinegar 2 ~ 3 parts, edible oil 20 ~ 30 parts.
Described raw material dosage can be selected according to the requirement of mouthfeel, quality; Preferably, described mayonnaise is prepared from by the raw material comprising following weight portion: 6 parts, yolk mud, salt 0.4 part, sugar 0.8 part, vinegar 2.4 parts, edible oil 24 parts.
The preparation method of described mayonnaise comprises the following steps: yolk mud, salt, sugar are mixed, and beats 2 ~ 4min; Add a small amount of oil to beat, drip vinegar when seeing and have grease to be separated with slurry, circulate the above-mentioned process adding oil and vinegar, added by oil and vinegar in 6 ~ 7min; Continue whipping 1.5 ~ 2.5min, obtain mayonnaise.
Mayonnaise provided by the invention is with the yolk mud of the centrifugal rear acquisition of yolk for raw material, and by the restriction to raw material, proportioning and preparation method and parameter, the product viscosity obtained is high, without layering, delicate mouthfeel, and viscoplasticity is good; And due to fat content in yolk mud low, preparation-obtained mayonnaise is subject to the welcome of crowd requiring to reduce fat intake, strengthen healthy diet.
This preparation method provided can obtain following technique effect:
1) yolk separation method step provided by the invention is simple, mild condition, and energy-saving and environmental protection, are suitable in bakery industrial circle large-scale application;
2) the present invention can obtain raw material aioli and the yolk mud that two kinds may be used for preparing food simultaneously, and described aioli and yolk mud can meet the different needs of different consumer for quality, taste, mouthfeel and nutritional labeling for the preparation of food;
3) aioli provided by the invention, its emulsion stability is better than shell egg Huang, and microstructure can be found out and organizes fine uniform, and lipochondrion size identical property is high; It is more careful with aioli to be that baked product that raw material prepares is organized, and mouthfeel is soft;
4) yolk mud provided by the invention, its emulsion stability is better than shell egg Huang, and microstructure can be found out and organizes fine uniform, and hdl particle size distribution is compact, and fat content is low; Have more viscoplasticity with the baked product tissue that yolk mud prepares for raw material, taste is strong, and hdl concentration is high, has positive effect for cardiovascular health; With the mayonnaise that yolk mud prepares for raw material, viscosity is high, without layering, delicate mouthfeel, good springiness, and fat content is low, is subject to the welcome requiring to reduce fat intake, strengthen the crowd of healthy diet.
Detailed description of the invention
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.
Embodiment 1: the separation of yolk
1) yolk homogeneous process: the egg of select put into clear water cleaning, beat eggs and shell, manual isolate yolk, with high speed disperser by yolk in 6000r/min homogeneous 8min, obtain yolk stoste;
2) yolk centrifugation: by step 1) gained yolk stoste centrifugal 30min under 10000r/min, 20 DEG C of conditions, obtain two separate product, upper strata is aioli, and lower floor is yolk mud.
Embodiment 2: the separation of yolk
1) yolk homogeneous process: the egg of select put into clear water cleaning, beat eggs and shell, manual isolate yolk, with high speed disperser by yolk in 3000r/min homogeneous 10min, obtain yolk stoste;
2) yolk centrifugation: by step 1) gained yolk stoste centrifugal 15min under 12000r/min, 30 DEG C of conditions, obtain two-layer centrifugal product, upper strata is aioli and lower floor is yolk mud.
Embodiment 3: the separation of yolk
1) yolk homogeneous process: the egg of select put into clear water cleaning, beat eggs and shell, manual isolate yolk, with homogenizer by yolk in 30Mpa homogeneous 8min, obtain yolk stoste;
2) yolk centrifugation: by step 1) gained yolk stoste centrifugal 30min under 10000r/min, 20 DEG C of conditions, obtain two separate product, upper strata is aioli, and lower floor is yolk mud.
Embodiment 4: the separation of yolk
1) yolk homogeneous process: the egg of select put into clear water cleaning, beat eggs and shell, manual isolate yolk, with homogenizer by yolk in 10Mpa homogeneous 1min, obtain yolk stoste;
2) yolk centrifugation: by step 1) gained yolk stoste centrifugal 120min under 8000r/min, 10 DEG C of conditions, obtain two separate product, upper strata is aioli, and lower floor is yolk mud.
Embodiment 5: the preparation of cake
1, raw material composition: embodiment 1 gained aioli 500g, sugared 150g, salt 5g, flour 55g, edible oil 30g.
2, be prepared from by following steps: by aioli, salt mixing, beat 0.32min, add thin sugar and beat 1.27min, add after the weak strength flour that sieves stirs, then beat 3min; Be laid in baking tray by the raw material beaten, baking tray Raw thickness is 0.6cm, is placed in baking box; With temperature 250 DEG C of getting angry, 0 DEG C of baking of lower fiery temperature 4 minutes; Skin shrinkage, in brown tiger fur shape, obtains cake.
Embodiment 6: the preparation of cake
1, raw material composition: embodiment 2 gained aioli 200g, sugared 100g, salt 2g, flour 20g, edible oil 10g.
2, be prepared from by following steps: by aioli, salt mixing, beat 0.3min, add thin sugar and beat 1.2min, add after the weak strength flour that sieves stirs, then beat 2.8min; Be laid in baking tray by the raw material beaten, baking tray Raw thickness is 0.5cm, is placed in baking box; With temperature 240 DEG C of getting angry ,-1 DEG C of baking of lower fiery temperature 3 minutes; Skin shrinkage, in brown tiger fur shape, obtains cake.
Embodiment 7: the preparation of cake
1, raw material composition: embodiment 3 gained aioli 800g, sugared 500g, salt 8g, flour 80g, edible oil 50g.
2, be prepared from by following steps: by aioli, salt mixing, beat 0.4min, add thin sugar and beat 1.3min, add after the weak strength flour that sieves stirs, then beat 3.2min; Be laid in baking tray by the raw material beaten, baking tray Raw thickness is 0.8cm, is placed in baking box; With temperature 260 DEG C of getting angry, 1 DEG C of baking of lower fiery temperature 5 minutes; Skin shrinkage, in brown tiger fur shape, obtains cake.
Embodiment 8: the preparation of cake
1, raw material composition: embodiment 1 gained yolk mud 500g, sugared 150g, salt 5g, flour 55g, edible oil 30g.
2, be prepared from by following steps: by yolk mud, salt mixing, beat 0.32min, add thin sugar and beat 1.27min, add after the weak strength flour that sieves stirs, then beat 3min; Be laid in baking tray by the raw material beaten, baking tray Raw thickness is 0.6cm, is placed in baking box; With temperature 250 DEG C of getting angry, 0 DEG C of baking of lower fiery temperature 4 minutes; Skin shrinkage, in brown tiger fur shape, obtains cake.
Embodiment 9: the preparation of cake
1, raw material composition: embodiment 2 gained yolk mud 200g, sugared 100g, salt 2g, flour 20g, edible oil 10g.
2, be prepared from by following steps: by yolk mud, salt mixing, beat 0.4min, add thin sugar and beat 1.3min, add after the weak strength flour that sieves stirs, then beat 3.2min; Be laid in baking tray by the raw material beaten, baking tray Raw thickness is 0.8cm, is placed in baking box; With temperature 260 DEG C of getting angry, 1 DEG C of baking of lower fiery temperature 5 minutes; Skin shrinkage, in brown tiger fur shape, obtains cake.
Embodiment 10: the preparation of cake
1, raw material composition: embodiment 4 gained yolk mud 800g, sugared 500g, salt 8g, flour 80g, edible oil 50g.
2, be prepared from by following steps: by yolk mud, salt mixing, beat 0.3min, add thin sugar and beat 1.2min, add after the weak strength flour that sieves stirs, then beat 2.8min; Be laid in baking tray by the raw material beaten, baking tray Raw thickness is 0.5cm, is placed in baking box; With temperature 240 DEG C of getting angry ,-1 DEG C of baking of lower fiery temperature 3 minutes; Skin shrinkage, in brown tiger fur shape, obtains cake.
Embodiment 11: the preparation of mayonnaise
1, raw material composition: embodiment 1 gained yolk mud 60g, sugared 8g, salt 4g, vinegar 24g, edible oil 240g.
2, be prepared from by following steps: yolk mud, salt, sugar are mixed, beat 3min; Add a small amount of oil to beat, drip vinegar when seeing and have grease to be separated with slurry, circulate the above-mentioned process adding oil and vinegar, added by oil and vinegar when 6.5min; Continue to beat 2min, obtain mayonnaise.
Embodiment 12: the preparation of mayonnaise
1, raw material composition: embodiment 3 gained yolk mud 50g, sugared 5g, salt 2g, vinegar 20g, edible oil 200g.
2, be prepared from by following steps: yolk mud, salt, sugar are mixed, beat 2min; Add a small amount of oil to beat, drip vinegar when seeing and have grease to be separated with slurry, circulate the above-mentioned process adding oil and vinegar, added by oil and vinegar when 6min; Continue to beat 1.5min, obtain mayonnaise.
Embodiment 13: the preparation of mayonnaise
1, raw material composition: embodiment 4 gained yolk mud 100g, sugared 100g, salt 6g, vinegar 30g, edible oil 300g.
2, be prepared from by following steps: yolk mud, salt, sugar are mixed, beat 4min; Add a small amount of oil to beat, drip vinegar when seeing and have grease to be separated with slurry, circulate the above-mentioned process adding oil and vinegar, added by oil and vinegar when 7min; Continue to beat 2.5min, obtain mayonnaise.
Experimental example 1:
Moisture, fat content and content of soluble protein in yolk stoste, aioli and yolk mud and emulsion stability are detected, described xanthan liquid is embodiment 1 step 1) the yolk stoste that obtains, aioli and yolk mud are embodiment 1 gained.Testing result is in table 1.
Moisture detects: the assay method adopting moisture in GB/T 5009.3-2010 food, detects moisture in sample.
Fat content detects: the assay method adopting fat in GB/T 5009.6-2003 food, detects fat content in sample.
Soluble protein quality detection: adopt coomassie brilliant blue to survey protein content, drawing standard curve, tries to achieve protein content in sample by calibration curve.
Emulsion stability detects: 5mg/mL BSA standard protein solution and the sample solution of getting the dilution of 9mL 0.52mol/L NaCl solution, under 10000r/min, 1min is disperseed with high speed disperser, 30 μ L emulsions are drawn immediately bottom emulsion, join in the SDS solution of 6mL 0.1% (w/v), measure the light absorption value of its emulsion at 500nm place; With 0.1%SDS solution for blank, determine the light absorption value of 0 moment emulsion, after 3min, then draw 30 μ L emulsions immediately from bottom, measure the light absorption value of A3 moment emulsion.Emulsion stability (ES) stable emulsifying index (ESI) is expressed as: ESI=A0 × Δ T/ Δ A; Wherein: A0 is the light absorption value in 0 moment, Δ T is the time difference, and Δ A is the extinction value difference in Δ T.
Table 1: composition and emulsion stability testing result
Due to yolk in most of food except nutritional labeling is provided, mainly play the effect of emulsibility, emulsion stability result can be found out as shown in Table 1, after separation, the emulsion stability of yolk mud and aioli obtains raising, can improve the quality stability of food especially baked product.
Experimental example 2:
1, detect respectively with yolk stoste (comparative example), aioli (embodiment 5) or yolk mud (embodiment 8) for intensity and the specific volume of gained cake prepared by raw material; Wherein, the difference of comparative example and embodiment 5 is only: replace aioli by embodiment 1 gained yolk stoste.
The detection method of described intensity and specific volume is the common detection methods of food physical and chemical index, and testing result is in table 2.
Table 2: cake intensity and specific volume
| Intensity (g) | Specific volume (cm 3/g) | |
| Comparative example | 80.7 | 2.4 |
| Embodiment 5 | 79.6 | 2.6 |
| Embodiment 8 | 103.2 | 2.2 |
As shown in Table 2, the cake gel strength that aioli makes is close with the cake that egg yolk liquid makes, and specific volume increases, and illustrates that the aioli of same quality can make more cake as raw material, thus improves the productive rate of product; Equally also productive rate can be improved with the clay standby cake of yolk, but intensity is larger.
2, sensory evaluation is carried out to preparing gained cake with yolk stoste (comparative example), aioli (embodiment 5) or yolk mud (embodiment 8) for raw material respectively; Wherein, the difference of comparative example and embodiment 5 is only: replace aioli by embodiment 1 gained yolk stoste.Evaluation result is in table 3.
Table 3: cake sensory evaluation
As shown in Table 3, the cake decorative pattern made of aioli is comparatively obvious, and color and luster is shallow compared with yolk stoste, good looking appearance, the more soft exquisiteness of cake that mouthfeel makes compared with yolk stoste and have elasticity; The cake decorative pattern of the clay work of yolk is more shallow, and the smaller elasticity of soft taste degree is large, and partially thin compared with the cake of aioli and the making of yolk stoste.
In sum, compared with the cake be prepared from yolk stoste, the cake soft taste made of aioli, elasticity is better, and fragrance is obvious; Higher with the cake productive rate of the clay work of yolk, elasticity is large, and fragrance is obvious.
Experimental example 3:
1, viscosity and delamination are the important indicators of mayonnaise stability.The viscosity of the mayonnaise that detection is prepared from for raw material with yolk stoste (comparative example) and yolk mud (embodiment 11) and delamination; Wherein, the difference of comparative example and embodiment 11 is only, replaces yolk mud by embodiment 1 gained yolk stoste.
Viscosity measurements: detect sample viscosity with automatic viscosity instrument.
Delamination detects: sample thief respectively, and whether low-speed centrifugal 35min, observe and have oil droplet to separate out.
Table 4: the viscosity of mayonnaise and delamination
| Viscosity (mpa.s) | Delamination | |
| Comparative example | 712000 | There is a small amount of oil content layer |
| Embodiment 11 | 964000 | Without obvious layering |
As seen from the results in Table 4, the viscosity of the mayonnaise made for raw material with yolk mud is significantly higher than comparative example, and without phenomenons such as grease precipitation, layerings, product stability is good.
2, sensory evaluation is carried out to preparing gained mayonnaise with yolk stoste (comparative example) yolk mud (embodiment 11) for raw material respectively; Wherein, the difference of comparative example and embodiment 11 is only: replace yolk mud by embodiment 1 gained yolk stoste.Evaluation result is in table 3.
Table 5: mayonnaise sensory evaluation
As seen from the results in Table 5, though the form of the mayonnaise made for raw material with yolk mud and comparative example, color and luster are similar, mouthfeel is finer and smoother, and viscoplasticity is better.
In sum, high with the mayonnaise viscosity that yolk mud makes for raw material, without layering, delicate mouthfeel, good springiness.And due to fat content in yolk mud low, preparation-obtained mayonnaise is subject to the welcome of crowd requiring to reduce fat intake, strengthen healthy diet.
Although above with general explanation, detailed description of the invention and test, the present invention is described in detail, and on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (10)
1. be separated a method for yolk, it is characterized in that, comprise the following steps:
(1) by the process of yolk homogeneous, yolk stoste is obtained;
(2) under the condition of centrifugal speed 8000 ~ 12000r/min, time 15 ~ 120min, temperature 10 ~ 30 DEG C by the centrifugation of step (1) gained yolk stoste, obtain two separate product, top section is aioli, and underclad portion is yolk mud.
2. method according to claim 1, is characterized in that, in described step (1), yolk is the egg yolk that craft or mechanical separation method obtain; Described homogeneous is treated to: high speed disperser carries out homogeneous process to yolk under the condition of centrifugal speed 3000 ~ 6000r/min, or homogenizer carries out homogeneous process to yolk under the condition of pressure 10 ~ 30Mpa.
3. method according to claim 1, is characterized in that, in described step (2), centrifugal speed is 10000r/min, and centrifugation time is 30min, and centrifuging temperature is 20 DEG C.
4. the separated product aioli that obtains of method described in claims 1 to 3 any one or yolk mud are preparing the application in food.
5. a cake, is characterized in that, is prepared from by the raw material comprising following weight portion: aioli 2 ~ 8 parts, sugar 1 ~ 5 part, salt 0.02 ~ 0.08 part, 0.2 ~ 0.8 part, flour, edible oil 0.1 ~ 0.5 part; The aioli that described aioli prepares for method described in claims 1 to 3 any one.
6. cake according to claim 5, is characterized in that, is prepared from by following steps: by aioli, salt mixing, beat 0.3 ~ 0.4min, adds thin sugar and beats 1.2 ~ 1.3min, adds after the weak strength flour that sieves stirs, then beats 2.8 ~ 3.2min; Be laid in baking tray by the raw material beaten, baking tray Raw thickness is 0.5 ~ 0.8cm, is placed in baking box; With temperature 240 ~ 260 DEG C of getting angry ,-1 ~ 1 DEG C of baking of lower fiery temperature 3 ~ 5 minutes; Skin shrinkage, in brown tiger fur shape, obtains cake.
7. a cake, is characterized in that, is prepared from by the raw material comprising following weight portion: 2 ~ 8 parts, yolk mud, sugar 1 ~ 5 part, salt 0.02 ~ 0.08 part, 0.2 ~ 0.8 part, flour, edible oil 0.1 ~ 0.5 part; The yolk mud that described yolk mud prepares for method described in claims 1 to 3 any one.
8. cake according to claim 7, is characterized in that, is prepared from by following steps: by yolk mud, salt mixing, beat 0.3 ~ 0.4min, adds thin sugar and beats 1.2 ~ 1.3min, adds after the weak strength flour that sieves stirs, then beats 2.8 ~ 3.2min; Be laid in baking tray by the raw material beaten, baking tray Raw thickness is 0.5 ~ 0.8cm, is placed in baking box; With temperature 240 ~ 260 DEG C of getting angry ,-1 ~ 1 DEG C of baking of lower fiery temperature 3 ~ 5 minutes; Skin shrinkage, in brown tiger fur shape, obtains cake.
9. a mayonnaise, is characterized in that, is prepared from by the raw material comprising following weight portion: 5 ~ 10 parts, yolk mud, salt 0.2 ~ 0.6 part, sugar 0.5 ~ 1 part, vinegar 2 ~ 3 parts, edible oil 20 ~ 30 parts; The yolk mud that described yolk mud prepares for method described in claims 1 to 3 any one.
10. mayonnaise according to claim 9, is characterized in that, is prepared from by following steps: yolk mud, salt, sugar are mixed, and beats 2 ~ 4min; Add a small amount of oil to beat, observed when grease is separated with slurry and dripped vinegar, circulate the above-mentioned process adding oil and vinegar, added by oil and vinegar in 6 ~ 7min; Continue whipping 1.5 ~ 2.5min, obtain mayonnaise.
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| CN109430743A (en) * | 2018-10-31 | 2019-03-08 | 成都大学 | A kind of low fat yolk and preparation method thereof |
| CN110150584A (en) * | 2019-05-28 | 2019-08-23 | 江西农业大学 | A kind of production method of yolk crisp fritter |
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| CN101801201A (en) * | 2007-08-13 | 2010-08-11 | 普瑞图斯股份有限公司 | Steamed cake donut |
| CN103005580A (en) * | 2011-09-21 | 2013-04-03 | 谷林 | Method for preparing egg beverage |
| CN102362609A (en) * | 2011-10-09 | 2012-02-29 | 常熟市红钻石食品有限责任公司 | Production method for plum cake |
| CN102972480A (en) * | 2012-11-19 | 2013-03-20 | 苏州市职业大学 | Ultramicro mulberry leaf powder sugar-free cake and processing technique thereof |
| CN103238821A (en) * | 2013-05-21 | 2013-08-14 | 广东嘉豪食品股份有限公司 | Preparation method of easy-to-apply low-fat peanut mayonnaise |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109430743A (en) * | 2018-10-31 | 2019-03-08 | 成都大学 | A kind of low fat yolk and preparation method thereof |
| CN109430743B (en) * | 2018-10-31 | 2022-03-01 | 成都大学 | Low-fat egg yolk and preparation method thereof |
| CN110150584A (en) * | 2019-05-28 | 2019-08-23 | 江西农业大学 | A kind of production method of yolk crisp fritter |
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| CN104323721B (en) | 2016-09-28 |
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