CN106538986A - A kind of preparation method of low fat yolk powder - Google Patents
A kind of preparation method of low fat yolk powder Download PDFInfo
- Publication number
- CN106538986A CN106538986A CN201611030200.7A CN201611030200A CN106538986A CN 106538986 A CN106538986 A CN 106538986A CN 201611030200 A CN201611030200 A CN 201611030200A CN 106538986 A CN106538986 A CN 106538986A
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- China
- Prior art keywords
- yolk powder
- egg
- parts
- yolk
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 55
- 239000000843 powder Substances 0.000 title claims abstract description 51
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 27
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 12
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 12
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 12
- 235000018102 proteins Nutrition 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000012141 concentrate Substances 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 5
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 206010049244 Ankyloglossia congenital Diseases 0.000 claims description 4
- 238000000861 blow drying Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 2
- 201000010099 disease Diseases 0.000 abstract description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 6
- 206010012735 Diarrhoea Diseases 0.000 abstract description 5
- 235000001014 amino acid Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 241000607479 Yersinia pestis Species 0.000 abstract description 3
- 238000001694 spray drying Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicinal Preparation (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to the yolk powder production technology in egg processing field, discloses a kind of preparation method of low fat yolk powder, comprises the following steps：The pretreatment of S1, egg；The raw material mixing of S2, yolk powder：48 parts of standby egg yolk liquid, 0.5 2 parts of maltodextrin, the 13 parts of mixing of 0.5 1 parts of protein concentrate and water are taken in mass ratio, are sufficiently stirred for 1 2h；S3, pasteurize；S4, spray drying；S5,25 DEG C are cooled to, sieve powder, low-fat yolk powder is obtained.Yolk powder good stability obtained in of the invention, easily store, the content of fat in yolk powder is reduced by adding protein concentrate, greatly reduce the probability of happening of the diseases such as diarrhoea, increased other plant or animal proteinum content and aminoacid simultaneously, nutritive value is higher, is easy to absorbing for inmature body, strengthens the immune pest resistance of inmature body.
Description
Technical field
The present invention relates to the yolk powder production technology in egg processing field, more particularly to a kind of system of low fat yolk powder
Preparation Method.
Background technology
Yolk powder is that, with egg yolk liquid as raw material, drying processing removes the edible Novel egg of obtained powder after moisture
Product.A kind of important deep processed product of the yolk powder as fowl egg, maintains whole nutritional labelings and local flavor of fresh egg, not only
The protein food for providing a convenient, the drawbacks of solve perishable fresh egg, cracky, and significantly mitigates egg product
Weight, effectively solve the problems, such as fowl egg storage and long distance transportation.Additionally, yolk powder is nutritious, calorific value is high, is full price
Protein, is described as the optimal tonic of the mankind.If powdered egg is added after suitable quantity of water reduction, food can be cooked as fresh egg
With, can serve as the dispensing of cake, cookiess, fine dried noodles and cold drink etc., play seasoning, fermentation, emulsifying, solidification etc. effect.
Semi-finished product yolk powder contains immunoglobulin composition, has certain immune epidemic prevention function to young bird body, but fat contains
The higher feedstuff yolk powder of amount is then easily caused the diseases such as diarrhoea, therefore must just produce a kind of low-fat inmature body suction of being more convenient for
The yolk powder that utilizes of receipts is meeting the market demand.
The content of the invention
For the deficiencies in the prior art, the present invention provides a kind of preparation method of low fat yolk powder, by adding concentration
Albumen reduces the content of fat in yolk powder, greatly reduces the probability of happening of the diseases such as diarrhoea, while increased other plants
Thing or animal proteinum content and aminoacid, nutritive value are higher, are easy to absorbing for inmature body, and the immunity for strengthening inmature body is prevented
Epidemic disease ability.
In order to solve above-mentioned technical problem, the invention provides a kind of preparation method of low fat yolk powder, including it is following
Step：
The pretreatment of S1, egg：Fresh intact egg is selected, is cleaned out, and is used air blow drying；After drying up
Egg broken shell, separate egg yolk and albumen；Refilter removing egg film, frenulum and other impurities standby；
The raw material mixing of S2, yolk powder：Standby egg yolk liquid 4-8 parts, maltodextrin 0.5-2 parts, concentration are taken in mass ratio
Albumen 0.5-1 parts and the mixing of water 1-3 parts, are sufficiently stirred for 1-2h；
S3, the mixture to obtaining after step S2 are filtered, and are removed impurity, are then carried out pasteurize, sterilization conditions
For 65-67 DEG C of heating 3.5-5min；
S4, the mixture obtained after step S3 is spray-dried, inlet temperature is controlled to 160-180 DEG C, outlet temperature
Degree is controlled to 75-85 DEG C；
S5, the yolk powder obtained in step S4 being cooled to 25 DEG C, then powder being sieved with reciprocating sieve, low-fat egg yolk is obtained
Powder.
Further, the protein concentrate in step S2 is soybean protein isolate, soybean protein concentrate or condensed whey
Albumen, or its combination, preferred soybean protein isolate.
A kind of low fat yolk powder, is obtained by said method.
A kind of preparation method of low fat yolk powder of the present invention, has the advantages that：
1. yolk powder good stability obtained in the present invention, easily stores；
2. the present invention reduces the content of fat in yolk powder by adding protein concentrate, greatly reduces the diseases such as diarrhoea
Probability of happening；
3 invention increases other plant or animal proteinum content and aminoacid, and nutritive value is higher, is easy to inmature body
Absorb, strengthen the immune pest resistance of inmature body.
Specific embodiment
It is understandable to enable the above objects, features and advantages of the present invention to become apparent from, with reference to specific embodiment
The present invention is further detailed explanation.
" one embodiment " or " embodiment " referred to herein is referred to and be may be included at least one implementation of the invention
Special characteristic, structure or characteristic." in one embodiment " that different places occur in this manual not refers both to same
Individual embodiment, nor single or selectively mutually exclusive with other embodiment embodiment.
Embodiment one：
A kind of preparation method of low fat yolk powder, is prepared by following steps：
The pretreatment of S1, egg：Fresh intact egg is selected, is cleaned out, and is used air blow drying；After drying up
Egg broken shell, separate egg yolk and albumen；Refilter removing egg film, frenulum and other impurities standby；
The raw material mixing of S2, yolk powder：6 parts of standby egg yolk liquid, 1 part of maltodextrin, soybean separation protein are taken in mass ratio
White 0.8 part and 2 parts of mixing of water, are sufficiently stirred for 1-2h；
S3, the mixture to obtaining after step S2 are filtered, and are removed impurity, are then carried out pasteurize, sterilization conditions
For 65-67 DEG C of heating 3.5-5min；
S4, the mixture obtained after step S3 is spray-dried, inlet temperature is controlled to 160-180 DEG C, outlet temperature
Degree is controlled to 75-85 DEG C；
S5, the yolk powder obtained in step S4 is cooled to into 25 DEG C, is sieved from suitable reciprocating sieve further according to Production requirement
Powder, is obtained low-fat yolk powder.
Embodiment two：
A kind of preparation method of low fat yolk powder, is prepared by following steps：
The pretreatment of S1, egg：Fresh intact egg is selected, is cleaned out, and is used air blow drying；After drying up
Egg broken shell, separate egg yolk and albumen；Refilter removing egg film, frenulum and other impurities standby；
The raw material mixing of S2, yolk powder：8 parts of standby egg yolk liquid, 2 parts of maltodextrin, soybean separation protein are taken in mass ratio
White 0.6 part, the 2.5 parts of mixing of 0.4 part of concentrated lactoalbumin and water, are sufficiently stirred for 1-2h；
S3, the mixture to obtaining after step S2 are filtered, and are removed impurity, are then carried out pasteurize, sterilization conditions
For 65-67 DEG C of heating 3.5-5min；
S4, the mixture obtained after step S3 is spray-dried, inlet temperature is controlled to 160-180 DEG C, outlet temperature
Degree is controlled to 75-85 DEG C；
S5, the yolk powder obtained in step S4 is cooled to into 25 DEG C, is sieved from suitable reciprocating sieve further according to Production requirement
Powder, is obtained low-fat yolk powder.
A kind of preparation method of low fat yolk powder of the present invention, has the advantages that：
1. yolk powder good stability obtained in the present invention, easily stores；
2. the present invention reduces the content of fat in yolk powder, common egg yolk on the market by adding protein concentrate
In powder, fat content is 60%, and in passing through yolk powder obtained in the present invention, fat content is significantly reduced to 20-30%, drops significantly
The probability of happening of the diseases such as low diarrhoea；
3 invention increases other plant or animal proteinum content and aminoacid, and nutritive value is higher, is easy to inmature body
Absorb, strengthen the immune pest resistance of inmature body.
The above is the preferred embodiment of the present invention, it is noted that for those skilled in the art
For, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications are also considered as
Protection scope of the present invention.
Claims (3)
1. a kind of preparation method of low fat yolk powder, it is characterised in that comprise the following steps：
The pretreatment of S1, egg：Fresh intact egg is selected, is cleaned out, and is used air blow drying；By the egg after drying up
Broken shell, separates egg yolk and albumen；Refilter removing egg film, frenulum and other impurities standby；
The raw material mixing of S2, yolk powder：Standby egg yolk liquid 4-8 parts, maltodextrin 0.5-2 parts, protein concentrate are taken in mass ratio
0.5-1 parts and the mixing of water 1-3 parts, are sufficiently stirred for 1-2h；
S3, the mixture to obtaining after step S2 are filtered, and are removed impurity, are then carried out pasteurize, and sterilization conditions are 65-
67 DEG C of heating 3.5-5min；
S4, the mixture obtained after step S3 is spray-dried, inlet temperature is controlled to 160-180 DEG C, outlet temperature control
It is made as 75-85 DEG C；
S5, the yolk powder obtained in step S4 being cooled to 25 DEG C, then powder being sieved with reciprocating sieve, low-fat yolk powder is obtained.
2. the preparation method of a kind of low fat yolk powder according to claim 1, it is characterised in that in step S2
Protein concentrate be soybean protein isolate, soybean protein concentrate or concentrated lactoalbumin, or its combination, preferred soybean protein isolate.
3. a kind of low fat yolk powder, is product that claim 1-2 either method is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611030200.7A CN106538986A (en) | 2016-11-15 | 2016-11-15 | A kind of preparation method of low fat yolk powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611030200.7A CN106538986A (en) | 2016-11-15 | 2016-11-15 | A kind of preparation method of low fat yolk powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106538986A true CN106538986A (en) | 2017-03-29 |
Family
ID=58395563
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611030200.7A Pending CN106538986A (en) | 2016-11-15 | 2016-11-15 | A kind of preparation method of low fat yolk powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN106538986A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901236A (en) * | 2017-03-23 | 2017-06-30 | 河南科技大学 | A kind of preparation technology of dried egg yolk of high emulsibility |
| 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 |
| CN113875883A (en) * | 2021-11-09 | 2022-01-04 | 大庆大东农基因科技有限公司 | Composite high-nutrition fat-free water-soluble yolk powder for animals and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101125004A (en) * | 2006-08-17 | 2008-02-20 | 大连韩伟食品有限公司 | Heat resistant yolk product and production method thereof |
| CN102987443A (en) * | 2012-12-07 | 2013-03-27 | 北京二商健力食品科技有限公司 | Instant yolk powder and preparation method thereof |
-
2016
- 2016-11-15 CN CN201611030200.7A patent/CN106538986A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101125004A (en) * | 2006-08-17 | 2008-02-20 | 大连韩伟食品有限公司 | Heat resistant yolk product and production method thereof |
| CN102987443A (en) * | 2012-12-07 | 2013-03-27 | 北京二商健力食品科技有限公司 | Instant yolk powder and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901236A (en) * | 2017-03-23 | 2017-06-30 | 河南科技大学 | A kind of preparation technology of dried egg yolk of high emulsibility |
| 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 |
| CN113875883A (en) * | 2021-11-09 | 2022-01-04 | 大庆大东农基因科技有限公司 | Composite high-nutrition fat-free water-soluble yolk powder for animals and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170329 |