CN104323721B - A kind of method separating egg yolk and application thereof - Google Patents
A kind of method separating egg yolk and application thereof Download PDFInfo
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- CN104323721B CN104323721B CN201410498578.4A CN201410498578A CN104323721B CN 104323721 B CN104323721 B CN 104323721B CN 201410498578 A CN201410498578 A CN 201410498578A CN 104323721 B CN104323721 B CN 104323721B
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Abstract
The present invention relates to a kind of method separating egg yolk, the method comprises the following steps: egg yolk homogenizing is processed by (1), obtains egg yolk stock solution；(2) by the egg yolk stock solution centrifugation of step (1) gained under conditions of centrifugal speed 8000～12000r/min, time 15～120min, temperature 10～30 DEG C, obtain two separate product, top section is aioli, and underclad portion is egg yolk mud.The present invention also protects the separation product aioli and egg yolk mud that described method obtains, and the two application in preparing food.The present invention protects the cake being prepared from for raw material with described aioli further, and the cake that is prepared from described egg yolk mud as a raw material and mayonnaise.
Description
Technical field
The present invention relates to food engineering field, be specifically related to a kind of method separating egg yolk, and described separation method and
The application of separating obtained product.
Background technology
Along with raising, the diversification of taste flavor demand of people's living standard, and the requirement to food function is novel
Changing, category and condition to the food that egg is raw material are had higher requirement, and occur in that in the market and include that low gallbladder is solid
The food that alcohol, low fat, egg oil etc. are Raw material processing.
Under normal circumstances, tradition bakery is with egg as raw material, and according to different product requirements, its raw material can be complete
Egg, whole protein, shell egg are yellow or albumen egg yolk is mixed with certain proportion, needed for its object is to obtain different product
Unique mouthfeel, local flavor, quality and the chewiness wanted.Egg yolk is widely used in bakery；But, egg yolk is carried out
Centrifugation, obtains nutritional labeling and the special aioli of quality and egg yolk mud, and is applied in food, is bakeing industry at present
In have no report.
Mayonnaise is as a kind of very popular food, and its primary raw material is that shell egg is yellow.At present, so that egg yolk is centrifuged
The egg yolk mud as a raw material obtained after separation is prepared the technical scheme of mayonnaise and is had no report.
Summary of the invention
The first object of the present invention is to provide a kind of method separating egg yolk, and the method can obtain two kinds simultaneously and can use
In the raw material preparing food.
The invention provides a kind of method separating egg yolk, the method comprises the following steps:
(1) egg yolk homogenizing is processed, obtain egg yolk stock solution；
(2) will step under conditions of centrifugal speed 8000～12000r/min, time 15～120min, temperature 10～30 DEG C
Suddenly the egg yolk stock solution centrifugation of (1) gained, obtains two separate product, and top section is aioli, and underclad portion is egg yolk mud.
In described step (1), egg yolk is the egg yolk that either manually or mechanically separation method obtains；Described homogenizing is processed as:
High speed disperser carries out homogenizing process to egg yolk under conditions of centrifugal speed 3000～6000r/min, or homogenizer is at pressure
Under conditions of 10～30Mpa, egg yolk is carried out homogenizing process.
In described step (2), centrifugal speed is preferably 10000r/min；Centrifugation time is preferably 30min；Centrifuging temperature is excellent
Elect 20 DEG C as.
The second object of the present invention is to protect described separation product aioli and egg yolk mud, and aioli and egg yolk mud
Application in preparing food.
Specifically, the separation product aioli that the method that the present invention provides obtains, wherein lipoprotein and protein content
Less, it is mainly composed of fat, and Fat Distribution is uniform, and Oil globule granular size is consistent.Using described aioli as raw material
It is applied to baked product, baked product can be made to present soft fine and smooth mouthfeel and full sense organ；Meanwhile, the breast of aioli
Change good stability, the quality stability of baked product can be improved.
The separation product egg yolk mud that the method that the present invention provides obtains, accounts for the 19～23% of egg yolk stock solution weight；Egg yolk mud
Be mainly composed of high density lipoprotein, high density lipoprotein is a kind of good protein, and therefore beneficially cardiovascular health may be used
Food is become, such as cake or mayonnaise as low cholesterol Raw material processing.Meanwhile, in egg yolk mud, lipid content is few, and lipoprotein is distributed
More uniformly, compact, be applied in baked product to produce more preferable emulsibility and viscoelasticity.
The third object of the present invention is to provide a kind of cake, and this cake is with aioli of the present invention for raw material preparation
Become.
Concrete, described cake is prepared from by the raw material including following weight portion: aioli 2～8 parts, sugar 1～5 part,
Salt 0.02～0.08 part, flour 0.2～0.8 part, edible oil 0.1～0.5 part, egg pulp 0～0.5 part.
Described raw material dosage can select according to the requirement of mouthfeel, quality；Preferably, described cake is following heavy by including
The raw material of amount part is prepared from: aioli 5 parts, sugar 1.5 parts, salt 0.05 part, 0.55 part of flour, edible oil 0.3 part.
The preparation method of described cake comprises the following steps: by aioli, salt mixing, beats 0.3～0.4min, adds thin
Sugar beats 1.2～1.3min, adds and sieves after weak strength flour stirs, then beats 2.8～3.2min；The raw material beaten is put down
Being laid in baking tray, in baking tray, raw thickness is 0.5～0.8cm, is placed in baking box；With temperature 240～260 DEG C, the reducing internal heat temperature of getting angry
Spend-1～1 DEG C of baking 3～5 minutes；Skin shrinkage, in brown Budgerigar shape, obtains cake.
The aioli that above-mentioned cake obtains after centrifugal with egg yolk as raw material, by raw material, proportioning and preparation method and
The restriction of parameter, the product stability obtained is good, and productivity is high, and quality is loose, soft taste, elastic preferable, aromatic flavor.
The fourth object of the present invention is to provide a kind of cake, and this cake is with egg yolk mud as a raw material of the present invention preparation
Become.
Concrete, described cake is prepared from by the raw material including following weight portion: egg yolk mud 2～8 parts, sugar 1～5 part,
Salt 0.02～0.08 part, flour 0.2～0.8 part, edible oil 0.1～0.5 part, egg pulp 0～0.5 part.
Described raw material dosage can select according to the requirement of mouthfeel, quality；Preferably, described cake is following heavy by including
The raw material of amount part is prepared from: 5 parts of egg yolk mud, sugar 1.5 parts, salt 0.05 part, 0.55 part of flour, edible oil 0.3 part.
The preparation method of described cake comprises the following steps: by egg yolk mud, salt mixing, beats 0.3～0.4min, adds thin
Sugar beats 1.2～1.3min, adds and sieves after weak strength flour stirs, then beats 2.8～3.2min；The raw material beaten is put down
Being laid in baking tray, in baking tray, raw thickness is 0.5～0.8cm, is placed in baking box；With temperature 240～260 DEG C, the reducing internal heat temperature of getting angry
Spend-1～1 DEG C of baking 3～5 minutes；Skin shrinkage, in brown Budgerigar shape, obtains cake.
The egg yolk mud as a raw material that above-mentioned cake obtains after centrifugal with egg yolk, by raw material, proportioning and preparation method and
The restriction of parameter, the product stability obtained is good, and productivity is high, and elastic big, more viscoelasticity, aromatic flavor；Owing to it is high
Density lipoprotein level is high, has positive effect for cardiovascular health.
The fifth object of the present invention is to provide a kind of mayonnaise, and this mayonnaise is with egg yolk mud as a raw material system of the present invention
For forming.
Concrete, described mayonnaise is prepared from by the raw material including following weight portion: egg yolk mud 5～10 parts, 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 select according to the requirement of mouthfeel, quality；Preferably, described mayonnaise by include with
The raw material of lower weight portion is prepared from: 6 parts of egg 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: by egg yolk mud, salt, sugar mix homogeneously, beat 2～4min；
Add a small amount of oil to beat, drip vinegar when seeing and have oils and fats to separate with slurry, circulate the process of above-mentioned addition oil and vinegar, 6～7min
Interior oil and vinegar is added；Continue to beat 1.5～2.5min, obtain mayonnaise.
The egg yolk mud as a raw material that the mayonnaise that the present invention provides obtains after centrifugal with egg yolk, by raw material, proportioning and
Preparation method and the restriction of parameter, the product viscosity obtained is high, nothing layering, and delicate mouthfeel, viscoelasticity is good；And due to egg yolk mud
Middle fat content is low, and preparation-obtained mayonnaise is by requiring welcoming of the crowd of minimizing fat intake, enhancing healthy diet.
This preparation method provided can obtain techniques below effect:
1) the egg yolk separation method step that the present invention provides is simple, mild condition, energy-saving and environmental protection, is suitable for bakeing food
Product industrial circle large-scale application；
2) present invention can obtain two kinds of raw material aioli that may be used for preparing food and egg yolk mud, described egg yolk simultaneously
Slurry and egg yolk mud can meet the different consumer difference for quality, taste, mouthfeel and nutritional labeling for preparing food
Need；
3) aioli that the present invention provides, it is yellow that its emulsion stability is better than shell egg, and microstructure can be seen that tissue is careful
Uniformly, lipochondrion size identical property is high；More careful with the baked product tissue that aioli prepares for raw material, mouthfeel is soft
With；
4) the egg yolk mud that the present invention provides, it is yellow that its emulsion stability is better than shell egg, and microstructure can be seen that tissue is careful
Uniformly, hdl particle size distribution is compact, and fat content is low；The baked product tissue prepared with egg yolk mud as a raw material is more
Tool viscoelasticity, taste is strong, and hdl concentration is high, has positive effect for cardiovascular health；With egg yolk mud
The mayonnaise prepared for raw material, viscosity is high, nothing layering, delicate mouthfeel, good springiness, and fat content is low, is required to subtract
The welcome of the crowd of fat intake, enhancing healthy diet less.
Detailed description of the invention
Following example are used for illustrating the present invention, but are not limited to the scope of the present invention.
Embodiment 1: the separation of egg yolk
1) egg yolk homogenizing processes: is put in clear water by the egg of select and cleans, beats eggs and shell, manual isolate egg yolk,
With high speed disperser by egg yolk in 6000r/min homogenizing 8min, obtain egg yolk stock solution；
2) egg yolk centrifugation: by step 1) gained egg yolk stock solution at 10000r/min, centrifugal 30min under the conditions of 20 DEG C,
Obtaining two separate product, upper strata is aioli, and lower floor is egg yolk mud.
Embodiment 2: the separation of egg yolk
1) egg yolk homogenizing processes: is put in clear water by the egg of select and cleans, beats eggs and shell, manual isolate egg yolk,
With high speed disperser by egg yolk in 3000r/min homogenizing 10min, obtain egg yolk stock solution；
2) egg yolk centrifugation: by step 1) gained egg yolk stock solution at 12000r/min, centrifugal 15min under the conditions of 30 DEG C,
Obtaining two-layer and be centrifuged product, upper strata is aioli and lower floor is egg yolk mud.
Embodiment 3: the separation of egg yolk
1) egg yolk homogenizing processes: is put in clear water by the egg of select and cleans, beats eggs and shell, manual isolate egg yolk,
With homogenizer by egg yolk in 30Mpa homogenizing 8min, obtain egg yolk stock solution；
2) egg yolk centrifugation: by step 1) gained egg yolk stock solution at 10000r/min, centrifugal 30min under the conditions of 20 DEG C,
Obtaining two separate product, upper strata is aioli, and lower floor is egg yolk mud.
Embodiment 4: the separation of egg yolk
1) egg yolk homogenizing processes: is put in clear water by the egg of select and cleans, beats eggs and shell, manual isolate egg yolk,
With homogenizer by egg yolk in 10Mpa homogenizing 1min, obtain egg yolk stock solution；
2) egg yolk centrifugation: by step 1) gained egg yolk stock solution at 8000r/min, centrifugal 120min under the conditions of 10 DEG C,
Obtaining two separate product, upper strata is aioli, and lower floor is egg yolk mud.
Embodiment 5: the preparation of cake
1, raw material composition: embodiment 1 gained aioli 500g, sugar 150g, salt 5g, flour 55g, edible oil 30g.
2, it is prepared from by following steps: by aioli, salt mixing, beat 0.32min, adds thin sugar and beat 1.27min,
Add and sieve after weak strength flour stirs, then beat 3min；The raw material beaten is laid in baking tray, raw thickness in baking tray
For 0.6cm, it is placed in baking box；With temperature 250 DEG C of getting angry, 0 DEG C of baking of reducing internal heat temperature 4 minutes；Skin shrinkage, in brown Budgerigar
Shape, obtains cake.
Embodiment 6: the preparation of cake
1, raw material composition: embodiment 2 gained aioli 200g, sugar 100g, salt 2g, flour 20g, edible oil 10g.
2, it is prepared from by following steps: by aioli, salt mixing, beat 0.3min, adds thin sugar and beat 1.2min, add
Enter after the weak strength flour that sieves stirs, then beat 2.8min；The raw material beaten is laid in baking tray, raw thickness in baking tray
For 0.5cm, it is placed in baking box；With temperature 240 DEG C of getting angry ,-1 DEG C of baking of reducing internal heat temperature 3 minutes；Skin shrinkage, in brown Budgerigar
Shape, obtains cake.
Embodiment 7: the preparation of cake
1, raw material composition: embodiment 3 gained aioli 800g, sugar 500g, salt 8g, flour 80g, edible oil 50g.
2, it is prepared from by following steps: by aioli, salt mixing, beat 0.4min, adds thin sugar and beat 1.3min, add
Enter after the weak strength flour that sieves stirs, then beat 3.2min；The raw material beaten is laid in baking tray, raw thickness in baking tray
For 0.8cm, it is placed in baking box；With temperature 260 DEG C of getting angry, 1 DEG C of baking of reducing internal heat temperature 5 minutes；Skin shrinkage, in brown Budgerigar
Shape, obtains cake.
Embodiment 8: the preparation of cake
1, raw material composition: embodiment 1 gained egg yolk mud 500g, sugar 150g, salt 5g, flour 55g, edible oil 30g.
2, it is prepared from by following steps: by egg yolk mud, salt mixing, beat 0.32min, adds thin sugar and beat 1.27min,
Add and sieve after weak strength flour stirs, then beat 3min；The raw material beaten is laid in baking tray, raw thickness in baking tray
For 0.6cm, it is placed in baking box；With temperature 250 DEG C of getting angry, 0 DEG C of baking of reducing internal heat temperature 4 minutes；Skin shrinkage, in brown Budgerigar
Shape, obtains cake.
Embodiment 9: the preparation of cake
1, raw material composition: embodiment 2 gained egg yolk mud 200g, sugar 100g, salt 2g, flour 20g, edible oil 10g.
2, it is prepared from by following steps: by egg yolk mud, salt mixing, beat 0.4min, adds thin sugar and beat 1.3min, add
Enter after the weak strength flour that sieves stirs, then beat 3.2min；The raw material beaten is laid in baking tray, raw thickness in baking tray
For 0.8cm, it is placed in baking box；With temperature 260 DEG C of getting angry, 1 DEG C of baking of reducing internal heat temperature 5 minutes；Skin shrinkage, in brown Budgerigar
Shape, obtains cake.
Embodiment 10: the preparation of cake
1, raw material composition: embodiment 4 gained egg yolk mud 800g, sugar 500g, salt 8g, flour 80g, edible oil 50g.
2, it is prepared from by following steps: by egg yolk mud, salt mixing, beat 0.3min, adds thin sugar and beat 1.2min, add
Enter after the weak strength flour that sieves stirs, then beat 2.8min；The raw material beaten is laid in baking tray, raw thickness in baking tray
For 0.5cm, it is placed in baking box；With temperature 240 DEG C of getting angry ,-1 DEG C of baking of reducing internal heat temperature 3 minutes；Skin shrinkage, in brown Budgerigar
Shape, obtains cake.
Embodiment 11: the preparation of mayonnaise
1, raw material composition: embodiment 1 gained egg yolk mud 60g, sugar 8g, salt 4g, vinegar 24g, edible oil 240g.
2, it is prepared from by following steps: by egg yolk mud, salt, sugar mix homogeneously, beat 3min；Add a small amount of oil to beat,
Drip vinegar when seeing and have oils and fats to separate with slurry, circulate the process of above-mentioned addition oil and vinegar, when 6.5min, oil and vinegar is added；Continue
Continuous whipping 2min, obtains mayonnaise.
Embodiment 12: the preparation of mayonnaise
1, raw material composition: embodiment 3 gained egg yolk mud 50g, sugar 5g, salt 2g, vinegar 20g, edible oil 200g.
2, it is prepared from by following steps: by egg yolk mud, salt, sugar mix homogeneously, beat 2min；Add a small amount of oil to beat,
Drip vinegar when seeing and have oils and fats to separate with slurry, circulate the process of above-mentioned addition oil and vinegar, when 6min, oil and vinegar is added；Continue
Beat 1.5min, obtain mayonnaise.
Embodiment 13: the preparation of mayonnaise
1, raw material composition: embodiment 4 gained egg yolk mud 100g, sugar 100g, salt 6g, vinegar 30g, edible oil 300g.
2, it is prepared from by following steps: by egg yolk mud, salt, sugar mix homogeneously, beat 4min；Add a small amount of oil to beat,
Drip vinegar when seeing and have oils and fats to separate with slurry, circulate the process of above-mentioned addition oil and vinegar, when 7min, oil and vinegar is added；Continue
Beat 2.5min, obtain mayonnaise.
Experimental example 1:
To moisture, fat content and content of soluble protein in egg yolk stock solution, aioli and egg yolk mud
And emulsion stability detects, described xanthan liquid is embodiment 1 step 1) obtained by egg yolk stock solution, aioli and egg yolk
Mud is embodiment 1 gained.Testing result is shown in Table 1.
Moisture detects: use the assay method of moisture in GB/T 5009.3-2010 food, in detection sample
Moisture.
Fat content detects: use the assay method of fat in GB/T 5009.6-2003 food, fat in detection sample
Content.
Soluble protein quality detection: use coomassie brilliant blue to survey protein content, draw standard curve, bent by standard
Protein content in sample tried to achieve by line.
Emulsion stability detects: take the 5mg/mL BSA standard protein solution of 9mL 0.52mol/L NaCl solution dilution
And sample solution, under 10000r/min, disperse 1min with high speed disperser, bottom emulsion, draw 30 μ L emulsions immediately,
Join in the SDS solution of 6mL 0.1% (w/v), measure its emulsion light absorption value at 500nm；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 A3 moment
The light absorption value of 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, and Δ T is time difference, and Δ A is the extinction value difference in Δ T.
Table 1: composition and emulsion stability testing result
Due to egg yolk in most of food except providing in addition to nutritional labeling, primarily serve the effect of emulsibility, by table 1 institute
Show emulsion stability result it can be seen that after Fen Liing, the emulsion stability of egg yolk mud and aioli obtains raising, Ji Keti
The quality stability of high food especially baked product.
Experimental example 2:
1, detection respectively with egg yolk stock solution (comparative example), aioli (embodiment 5) or egg yolk mud (embodiment 8) for raw material system
The intensity of standby gained cake and specific volume；Wherein, the differing only in of comparative example and embodiment 5: by embodiment 1 gained egg yolk stock solution
Replace aioli.
The detection method of described intensity and specific volume is the common detection methods of food physical and chemical index, and testing result is shown in Table 2.
Table 2: cake intensity and specific volume
| Intensity (g) | Specific volume (cm3/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,
Illustrate that the aioli of same quality can make more cake as raw material, thus improve the productivity of product；Clay standby with egg yolk
Cake also is able to improve productivity equally, but intensity is bigger.
2, respectively to being prepared by raw material with egg yolk stock solution (comparative example), aioli (embodiment 5) or egg yolk mud (embodiment 8)
Gained cake carries out sensory evaluation；Wherein, the differing only in of comparative example and embodiment 5: replaced by embodiment 1 gained egg yolk stock solution
Change aioli.Evaluation result is shown in Table 3.
Table 3: cake sensory evaluation
As shown in Table 3, the cake decorative pattern made of aioli is more apparent, and color and luster is shallow compared with egg yolk stock solution, good looking appearance, mouthfeel
Relatively egg yolk stock solution make the more soft exquisiteness of cake and there is elasticity；The cake decorative pattern of the clay work of egg yolk is shallower, soft taste
Spend smaller elasticity big, and the thinnest compared with the cake that aioli and egg yolk stock solution make.
In sum, compared with the cake that egg yolk stock solution is prepared from, the cake soft taste made of aioli, elastic
Preferably, fragrance is obvious；Cake productivity with the clay work of egg yolk is higher, and elastic big, fragrance is obvious.
Experimental example 3:
1, viscosity and delamination are the important indicators of mayonnaise stability.Detection is with egg yolk stock solution (comparative example) and egg yolk
Mud (embodiment 11) is viscosity and the delamination of the mayonnaise that raw material is prepared from；Wherein, comparative example and the district of embodiment 11
It is not only that, embodiment 1 gained egg yolk stock solution replaces egg yolk mud.
Viscosity measurements: detect sample viscosity with automatic viscosity instrument.
Delamination detects: separately sampled product, low-speed centrifugal 35min, has seen whether that oil droplet separates out.
Table 4: the viscosity of mayonnaise and delamination
| Viscosity (mpa.s) | Delamination | |
| Comparative example | 712000 | There is a small amount of oil layering |
| Embodiment 11 | 964000 | Without substantially layering |
As seen from the results in Table 4, it is significantly higher than comparative example with the viscosity of the mayonnaise of egg yolk mud as a raw material making, and without oils and fats
The phenomenons such as precipitation, layering, product stability is good.
2, respectively to being that raw material is prepared gained mayonnaise and felt with egg yolk stock solution (comparative example) egg yolk mud (embodiment 11)
Official evaluates；Wherein, the differing only in of comparative example and embodiment 11: replaced egg yolk mud by embodiment 1 gained egg yolk stock solution.Evaluate
The results are shown in Table 3.
Table 5: mayonnaise sensory evaluation
As seen from the results in Table 5, though the mayonnaise and the form of comparative example that make with egg yolk mud as a raw material, color and luster are similar, but
Mouthfeel is finer and smoother, and viscoelasticity is more preferable.
In sum, the mayonnaise viscosity made with egg yolk mud as a raw material is high, without layering, delicate mouthfeel, good springiness.And by
In egg yolk mud, fat content is low, and preparation-obtained mayonnaise is reduced fat intake, the people of enhancing healthy diet by requiring
The welcome of group.
Although, used general explanation, detailed description of the invention and test, the present invention made detailed retouching
Stating, but on the basis of the present invention, can make some modifications or improvements it, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Scope.
Claims (12)
1. a cake, it is characterised in that be prepared from by the raw material including following weight portion: aioli 2～8 parts, sugar 1～5
Part, salt 0.02～0.08 part, flour 0.2～0.8 part, edible oil 0.1～0.5 part；Described aioli is by comprising the following steps
Method is prepared from:
(1) egg yolk homogenizing is processed, obtain egg yolk stock solution；
(2) by step under conditions of centrifugal speed 8000～12000r/min, time 15～120min, temperature 10～30 DEG C
(1) gained egg yolk stock solution centrifugation, obtains two separate product, and top section is aioli, and underclad portion is egg yolk mud.
Cake the most according to claim 1, it is characterised in that in described step (1), egg yolk is the either manually or mechanically side of separation
The egg yolk that method obtains；Described homogenizing is processed as: high speed disperser is right under conditions of centrifugal speed 3000～6000r/min
Egg yolk carries out homogenizing process, or homogenizer carries out homogenizing process to egg yolk under conditions of pressure 10～30Mpa.
Cake the most according to claim 1, it is characterised in that in described step (2), centrifugal speed is 10000r/min,
Centrifugation time is 30min, and centrifuging temperature is 20 DEG C.
4. according to the cake described in claims 1 to 3 any one, it is characterised in that be prepared from by following steps: by egg yolk
The mixing of slurry, salt, beats 0.3～0.4min, adds thin sugar and beats 1.2～1.3min, adds after the weak strength flour that sieves stirs, then
Beat 2.8～3.2min；Being laid in baking tray by the raw material beaten, in baking tray, raw thickness is 0.5～0.8cm, is placed in roasting
In case；To get angry temperature 240～260 DEG C, reducing internal heat temperature-1～1 DEG C of baking 3～5 minutes；Skin shrinkage, in brown Budgerigar shape,
Obtain cake.
5. a cake, it is characterised in that be prepared from by the raw material including following weight portion: egg yolk mud 2～8 parts, sugar 1～5
Part, salt 0.02～0.08 part, flour 0.2～0.8 part, edible oil 0.1～0.5 part；Described egg yolk mud is by comprising the following steps
Method is prepared from:
(1) egg yolk homogenizing is processed, obtain egg yolk stock solution；
(2) by step under conditions of centrifugal speed 8000～12000r/min, time 15～120min, temperature 10～30 DEG C
(1) gained egg yolk stock solution centrifugation, obtains two separate product, and top section is aioli, and underclad portion is egg yolk mud.
Cake the most according to claim 5, it is characterised in that in described step (1), egg yolk is the either manually or mechanically side of separation
The egg yolk that method obtains；Described homogenizing is processed as: high speed disperser is right under conditions of centrifugal speed 3000～6000r/min
Egg yolk carries out homogenizing process, or homogenizer carries out homogenizing process to egg yolk under conditions of pressure 10～30Mpa.
Cake the most according to claim 5, it is characterised in that in described step (2), centrifugal speed is 10000r/min,
Centrifugation time is 30min, and centrifuging temperature is 20 DEG C.
8. according to the cake described in claim 5～7 any one, it is characterised in that be prepared from by following steps: by egg yolk
Mud, salt mix, and beat 0.3～0.4min, add thin sugar and beat 1.2～1.3min, add after the weak strength flour that sieves stirs, then
Beat 2.8～3.2min；Being laid in baking tray by the raw material beaten, in baking tray, raw thickness is 0.5～0.8cm, is placed in roasting
In case；To get angry temperature 240～260 DEG C, reducing internal heat temperature-1～1 DEG C of baking 3～5 minutes；Skin shrinkage, in brown Budgerigar shape,
Obtain cake.
9. a mayonnaise, it is characterised in that be prepared from by the raw material including following weight portion: egg yolk mud 5～10 parts, salt
0.2～0.6 part, sugar 0.5～1 part, vinegar 2～3 parts, edible oil 20～30 parts；Described egg yolk mud is by the method comprised the following steps
It is prepared from:
(1) egg yolk homogenizing is processed, obtain egg yolk stock solution；
(2) by step under conditions of centrifugal speed 8000～12000r/min, time 15～120min, temperature 10～30 DEG C
(1) gained egg yolk stock solution centrifugation, obtains two separate product, and top section is aioli, and underclad portion is egg yolk mud.
Mayonnaise the most according to claim 9, it is characterised in that in described step (1), egg yolk is for either manually or mechanically to divide
The egg yolk obtained from method；Described homogenizing is processed as: high speed disperser is in the condition of centrifugal speed 3000～6000r/min
Under egg yolk carried out homogenizing process, or homogenizer carries out homogenizing process to egg yolk under conditions of pressure 10～30Mpa.
11. mayonnaise according to claim 9, it is characterised in that in described step (2), centrifugal speed is 10000r/
Min, centrifugation time is 30min, and centrifuging temperature is 20 DEG C.
12. according to the mayonnaise described in claim 9～11 any one, it is characterised in that be prepared from by following steps: will
Egg yolk mud, salt, sugar mix homogeneously, beat 2～4min；Add a small amount of oil to beat, it was observed that drip when having oils and fats to separate with slurry
Vinegar, circulates the process of above-mentioned addition oil and vinegar, is added by oil and vinegar in 6～7min；Continue to beat 1.5～2.5min, to obtain final product
Mayonnaise.
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| WO2002080703A1 (en) * | 2001-04-06 | 2002-10-17 | Burnbrae Farms Limited | Liquid egg product |
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