CN106616514A - Iron-enriched yolk powder and preparation method thereof - Google Patents
Iron-enriched yolk powder and preparation method thereof Download PDFInfo
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- CN106616514A CN106616514A CN201710111429.1A CN201710111429A CN106616514A CN 106616514 A CN106616514 A CN 106616514A CN 201710111429 A CN201710111429 A CN 201710111429A CN 106616514 A CN106616514 A CN 106616514A
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Abstract
The invention belongs to the technical filed of agricultural by-product deep-processing and comprehensive utilization of by-products thereof, and relates to iron-enriched yolk powder and a preparation method thereof. The preparation method of the iron-enriched yolk powder comprises the following technological processes: preparing a main ingredient, preparing a phosvitin peptide iron compound, blending the main ingredient and the auxiliary ingredients, carrying out vacuum deodorization and cooling, and carrying out vacuum freeze-drying. Yolk liquid is used as the main ingredient; and maltose, pectin, milk powder, soybean powder and the phosvitin peptide iron compound are used as the auxiliary ingredients. The main ingredient and the auxiliary ingredients are processed so as to prepare the iron-enriched yolk powder which has the functions of supplementing iron, and is light yellow in color, uniform in texture, appropriate in taste, free of peculiar smell of the egg, and easy for the human body to absorb. The percentage by weight of each auxiliary ingredient compared with the main ingredient is as follows: 3-8% of the maltose, 5-10% of the pectin, 40-60% of the milk powder, 40-60% of the soybean powder, 2.6-3.8% of the phosvitin peptide iron compound, and 30-40% of water.
Description
Technical field
The invention belongs to the technical field of agricultural byproducts intensive processing and its byproduct comprehensive utilization, is related to a kind of rich ferrum egg
Bloom and preparation method thereof.
Background technology
Ferrum, as micronutrient element needed by human, is the important source material of internal synthetic hemoglobin, Myoglobin, ginseng
The physiological process important with the transport of oxygen, Cellular respiration etc..Iron deficiency can directly affect the growth promoter of human body, known
Maximum impact is iron deficiency anemia.At present, about 200,000,000 people's iron deficiencies and iron deficiency anemia is caused in the world.Defended according to the world
Raw survey of organization shows that about 50% young girl, 20% adult female, 40% anemia of pregnant woman can occur iron deficiency anemia.Thus may be used
See, iron deficiency problem is particularly important in children and anemia of pregnant woman.Just at present, mainly have the reason for iron deficiency at 2 points, one
It is the intake deficiency of ferrum element, it is impossible to meet the psychological need of human normal, two is that the ferrum element of intake can not be by effectively
Absorb.From the point of view of this angle, develop efficient iron-supplementing preparation and be particularly important.
Phosvitin is a kind of main phosphor protein matter in egg yolk, and it is made up of 217 amino acid residues,
Wherein contain serine residue 123, account for the 56.68% of the protein total amino acidss.Most serine residue all with phosphoric acid
Group combine, in multicomponent metallic element system can effectively with metal-chelating.Almost 95% ferrum is present in egg yolk in egg
In, and in combination with phosvitin, formation is difficult to the β conformations for hydrolyzing in vitro, is also not easy to release under the high temperature conditions
Put, which results in that its relative bioavailability is very low, from for the angle of threpsology absorption of human body is detrimental to.And and this
Conversely, there are some researches show that peptide, aminoacid etc. can combine to form soluble complex with ferrum, the solvable shape of ferrum in human small intestine is maintained
State, with good rush ferrum absorbability.
Current inorganic iron and organic iron formulation on the market, absorbance is low, and mouthfeel is poor, and the metal of aminoacid and peptide is multiple
Close the development trend that salt is iron supplementary.Research shows that iron-amino acid chelate bioavailability in animal body is same level sulfur
Nearly 2 times of sour ferrous iron.Egg as most common daily bread, using egg yolk powder Jing industrialized production lecithin, brain phosphorus
Remaining crude protein is raw material after fat, by the phosvitin phosphoeptide obtained by dephosphorization, enzymolysis, lyophilization and trichlorine
Change ferrum hybrid reaction, phosvitin peptide iron complexes are obtained.Egg yolk powder is cheap and easy to get, and phosvitin peptide ferrum is answered
Compound can effectively improve bioavailability of the ferrum element in human body, meet demand of the people to ferrum, therefore based on egg
Obtain rich ferrum yolk powder to can yet be regarded as a kind of simple and effective method.
Based on this, this patent provides a kind of preparation method of rich ferrum yolk powder, with egg yolk liquid as major ingredient, maltose, pectin,
Milk powder, Semen Glycines powder and phosvitin peptide iron complexes be adjuvant, be processed into iron replenishing function, pale yellow, uniform one
Cause, mouthfeel is suitable, without egg fishy smell and be easy to the rich ferrum yolk powder of human consumption, wherein adjuvant each component and its account for major ingredient weight
Percentage ratio be, maltose 3% ~ 8%, pectin 5% ~ 10%, milk powder 40% ~ 60%, Semen Glycines powder 40% ~ 60%, phosvitin peptide ferrum answer
Compound 2.6% ~ 3.8%, water 30% ~ 40%.
The content of the invention
The technical problem to be solved in the present invention, is the component and each component content for disclosing a kind of rich ferrum yolk powder, open rich
The preparation method of ferrum yolk powder, is with egg yolk liquid as primary raw material, through major ingredient preparation, phosvitin peptide iron complexes system
The technique that standby, main ingredient compounding, vacuum eliminating sargassum smell and cooling, vacuum freezing are spray-dried, makes light with iron replenishing function, color and luster
Huang, uniformity, mouthfeel be suitable, without egg fishy smell and is easy to the rich ferrum yolk powder of human consumption.
The technical solution used in the present invention is as follows：
A kind of rich ferrum yolk powder, it includes major ingredient, adjuvant and water, and major ingredient is egg yolk liquid, adjuvant include maltose, pectin, milk powder,
Semen Glycines powder and phosvitin peptide iron complexes.
Each auxiliary material component accounts for the percentage ratio of major ingredient weight and is respectively：Maltose 3% ~ 8%, pectin 5% ~ 10%, milk powder 40% ~
60%, Semen Glycines powder 40% ~ 60%, phosvitin peptide iron complexes 2.6% ~ 3.8%, water account for major ingredient weight percentage ratio be 30% ~
40%。
The content of ferrum is 0.3 ~ 0.5 mg/g.
Described phosvitin peptide iron complexes are chelated by phosvitin phosphoeptide and ferric chloride
After reaction, then Jing ethanol precipitations are obtained.
Described phosvitin phosphoeptide is remaining thick Jing after industrialized production lecithin, cephalin with yolk powder
Albumen is raw material, and Jing dephosphorizations, enzymolysis, lyophilization are obtained.
The preparation method of described rich ferrum yolk powder, it includes following technical process：Prepared by major ingredient, phosvitin peptide
Iron complexes preparation, main ingredient compounding, vacuum eliminating sargassum smell and cooling, vacuum lyophilization；
1）Prepared by described major ingredient, be by fresh intact egg cleaning, dipping sterilization, beating, stirring, with 20 mesh sieve cloth mistakes
Filter, finally uses pasteurizer cold sterilization, and egg yolk liquid is obtained；
2）Prepared by described phosvitin peptide iron complexes, be with 1 by phosvitin phosphoeptide and ferric chloride:1~
5:1 mass ratio is mixed, and is 10 ~ 60 DEG C in temperature, and pH is 30 ~ 90 min of reaction under conditions of 2 ~ 8, afterwards with 95%
Ethanol precipitation, centrifugation and lyophilizing, are obtained phosvitin peptide iron complexes；
3）Described main ingredient compounding, is that egg yolk liquid is added into blender, and is proportionally added into 2 ~ 10 min of each adjuvant stirring, plus
The water for entering 30% ~ 40% stirs the mixed material of richness ferrum yolk powder is obtained；
4）Described vacuum eliminating sargassum smell and cooling, are from 0.35 MPa, 88 ~ 90 DEG C of rapid drops by the mixed material of rich ferrum yolk powder
Be depressed into 0.045 MPa, 68 ~ 72 DEG C, and keep stablizing for vacuum system so that the time of staying of the mixed material in tank is many
In 120 s, the mixed material after vacuum eliminating sargassum smell is carried out into heat exchange by heat exchanger and 4 DEG C of cold water, after vacuum eliminating sargassum smell
Mixed material temperature be quickly cooled to 10 ~ 12 DEG C；
5）Described vacuum lyophilization, is that the mixed material after vacuum eliminating sargassum smell is put in vacuum freezing drying oven, -30 ~ -
35 DEG C freeze and keep 2 ~ 3 h, and rich ferrum yolk powder is obtained after -20 ~ -25 DEG C of h of sublimation drying 4.5 ~ 5.
The technology of the present invention effect：
1st, the technical method described according to this patent, is obtained a kind of with iron replenishing function, pale yellow, uniformity, mouthfeel
Suitably, without egg fishy smell and it is easy to the rich ferrum yolk powder of human consumption.
2nd, a kind of rich ferrum yolk powder can largely supplement human body with phosvitin peptide iron complexes as adjuvant
The ferrum element for easily lacking, a kind of selection well that especially children and anemia of pregnant woman can yet be regarded as.
3rd, there is provided a kind of technology of preparing of phosvitin peptide iron complexes, phosvitin phosphoeptide and trichlorine
Change ferrum mixing, after reacted, precipitation, centrifugation, lyophilizing, obtain phosvitin peptide iron complexes, improve ferrum element in people
Bioavailability in body, promotes ferrum element preferably to absorb in human body.
4th, there is provided a kind of vacuum eliminating sargassum smell and the technology of cooling and vacuum lyophilization, can effectively remove in yolk powder
Egg fishy smell simultaneously prevents the decomposition degeneration of effective ingredient, to the exploitation in functional food, health food or medicine, has
Important meaning.
The technical advantage of the present invention is mainly reflected in following three aspect：
First, a kind of rich ferrum yolk powder of offer and preparation method thereof is provided, can be widely applied to functional food, health care food
The aspects such as product exploitation.
Second, the raw material innovation applied for a patent.It is maltose, pectin, milk powder, Semen Glycines powder and yolk with egg yolk liquid as major ingredient
Phosvitin peptide iron complexes are adjuvant, and phosvitin peptide iron complexes can effectively facilitate the absorption of ferrum element in human body,
Improve bioavailability of the human body to ferrum.
3rd, the patented technology method diversification of application.It is with vacuum eliminating sargassum smell and cooling, vacuum lyophilization as core skill
Art, is aided with major ingredient preparation, main ingredient compounded technology.
Specific embodiment
Embodiment 1：
From fresh intact egg, egg surface is scrubbed, and rinsed well with clear water, dried naturally, after drying naturally
Intact fresh egg is put in sodium hydrate aqueous solution dipping sterilization, and with seperator of beating eggs egg is broken into into egg liquid and egg yolk is isolated
Liquid, is sufficiently stirred for egg yolk liquid, is filtered with 20 mesh sieve cloth afterwards, then obtains major ingredient egg yolk with the sterilization of pasteurizer low temperature disinfection
Liquid；Phosvitin phosphoeptide is with ferric chloride with 1：1 mass ratio is mixed, and is 10 DEG C in temperature, the condition of pH 2
30 min of lower reaction, afterwards with the centrifugation simultaneously lyophilizing of 95% ethanol precipitation, are obtained phosvitin peptide iron complexes；By 100 kg
Egg yolk liquid, 3 kg maltose, 5 kg pectin, 40 kg milk powder, 40 kg Semen Glycines powderes, 2.6 kg phosvitin peptide iron complexes,
Add blender to stir 10 min, add 30 L water to stir afterwards and complete main ingredient compounding, the mixed of richness ferrum yolk powder is obtained
Close raw material；By the mixed material of rich ferrum yolk powder from 0.35 MPa, 88 DEG C be depressurized to rapidly 0.045 MPa, 68 DEG C, and keep
Vacuum system is stablized so that the time of staying of the mixed material in tank is no less than 120 s, by the mixed material after vacuum eliminating sargassum smell
Heat exchange is carried out by heat exchanger and 4 DEG C of cold water, the mixed material temperature after vacuum eliminating sargassum smell is quickly cooled to into 10 DEG C；
Mixed material after vacuum eliminating sargassum smell is put in vacuum freezing drying oven, and 2 h are freezed and kept at -30 DEG C, in -20 DEG C of distillations
It is dried 4.5 h.Finally give with iron replenishing function, pale yellow, uniformity, mouthfeel it is suitable, without egg fishy smell and be easy to people
The rich ferrum yolk powder of body digestion, wherein adjuvant each component and its accounts for the percentage ratio of major ingredient weight and is, maltose 3% ~ 8%, pectin 5%
~ 10%, milk powder 40% ~ 60%, Semen Glycines powder 40% ~ 60%, phosvitin peptide iron complexes 2.6% ~ 3.8%, water 30% ~ 40%.
Embodiment 2：
From fresh intact egg, egg surface is scrubbed, and rinsed well with clear water, dried naturally, after drying naturally
Intact fresh egg is put in sodium hydrate aqueous solution dipping sterilization, and with seperator of beating eggs egg is broken into into egg liquid and egg yolk is isolated
Liquid, is sufficiently stirred for egg yolk liquid, is filtered with 20 mesh sieve cloth afterwards, then obtains major ingredient egg yolk with the sterilization of pasteurizer low temperature disinfection
Liquid；Phosvitin phosphoeptide is with ferric chloride with 3：1 mass ratio is mixed, and is 30 DEG C in temperature, the condition of pH 5
60 min of lower reaction, afterwards with the centrifugation simultaneously lyophilizing of 95% ethanol precipitation, are obtained phosvitin peptide iron complexes；By 100 kg
Egg yolk liquid, 5 kg maltose, 8 kg pectin, 50 kg milk powder, 50 kg Semen Glycines powderes, 3.2 kg phosvitin peptide iron complexes,
Add blender to stir 10 min, add 35 L water to stir afterwards and complete main ingredient compounding, the mixed of richness ferrum yolk powder is obtained
Close raw material；By the mixed material of rich ferrum yolk powder from 0.35 MPa, 88 DEG C be depressurized to rapidly 0.045 MPa, 70 DEG C, and keep
Vacuum system is stablized so that the time of staying of the mixed material in tank is no less than 120 s, by the mixed material after vacuum eliminating sargassum smell
Heat exchange is carried out by heat exchanger and 4 DEG C of cold water, the mixed material temperature after vacuum eliminating sargassum smell is quickly cooled to into 10 DEG C；
Mixed material after vacuum eliminating sargassum smell is put in vacuum freezing drying oven, and 2.5 h are freezed and kept at -30 DEG C, in -23 DEG C of distillations
It is dried 4.5 h.Finally give with iron replenishing function, pale yellow, uniformity, mouthfeel it is suitable, without egg fishy smell and be easy to people
The rich ferrum yolk powder of body digestion, wherein adjuvant each component and its accounts for the percentage ratio of major ingredient weight and is, maltose 3% ~ 8%, pectin 5%
~ 10%, milk powder 40% ~ 60%, Semen Glycines powder 40% ~ 60%, phosvitin peptide iron complexes 2.6% ~ 3.8%, water 30% ~ 40%.
Embodiment 3：
From fresh intact egg, egg surface is scrubbed, and rinsed well with clear water, dried naturally, after drying naturally
Intact fresh egg is put in sodium hydrate aqueous solution dipping sterilization, and with seperator of beating eggs egg is broken into into egg liquid and egg yolk is isolated
Liquid, is sufficiently stirred for egg yolk liquid, is filtered with 20 mesh sieve cloth afterwards, then obtains major ingredient egg yolk with the sterilization of pasteurizer low temperature disinfection
Liquid；Phosvitin phosphoeptide is with ferric chloride with 5：1 mass ratio is mixed, and is 60 DEG C in temperature, the condition of pH 7
90 min of lower reaction, afterwards with the centrifugation simultaneously lyophilizing of 95% ethanol precipitation, are obtained phosvitin peptide iron complexes；By 100 kg
Egg yolk liquid, 8 kg maltose, 10 kg pectin, 60 kg milk powder, 60 kg Semen Glycines powderes, 3.8 kg phosvitin peptide iron complexes,
Add blender to stir 10 min, add 40 L water to stir afterwards and complete main ingredient compounding, the mixed of richness ferrum yolk powder is obtained
Close raw material；By the mixed material of rich ferrum yolk powder from 0.35 MPa, 90 DEG C be depressurized to rapidly 0.045 MPa, 72 DEG C, and keep
Vacuum system is stablized so that the time of staying of the mixed material in tank is no less than 120 s, by the mixed material after vacuum eliminating sargassum smell
Heat exchange is carried out by heat exchanger and 4 DEG C of cold water, the mixed material temperature after vacuum eliminating sargassum smell is quickly cooled to into 12 DEG C；
Mixed material after vacuum eliminating sargassum smell is put in vacuum freezing drying oven, and 3 h are freezed and kept at -35 DEG C, in -25 DEG C of distillations
It is dried 5 h.Finally give with iron replenishing function, pale yellow, uniformity, mouthfeel it is suitable, without egg fishy smell and be easy to human body
The rich ferrum yolk powder of digestion, wherein adjuvant each component and its accounts for the percentage ratio of major ingredient weight and is, maltose 3% ~ 8%, and pectin 5% ~
10%, milk powder 40% ~ 60%, Semen Glycines powder 40% ~ 60%, phosvitin peptide iron complexes 2.6% ~ 3.8%, water 30% ~ 40%.
Claims (6)
1. a kind of rich ferrum yolk powder, it is characterised in that：Including major ingredient, adjuvant and water, major ingredient is egg yolk liquid, and adjuvant includes Fructus Hordei Germinatus
Sugar, pectin, milk powder, Semen Glycines powder and phosvitin peptide iron complexes.
2. a kind of rich ferrum yolk powder according to claim 1, it is characterised in that：Each auxiliary material component accounts for the percentage of major ingredient weight
Than being respectively：Maltose 3% ~ 8%, pectin 5% ~ 10%, milk powder 40% ~ 60%, Semen Glycines powder 40% ~ 60%, phosvitin peptide ferrum is combined
Thing 2.6% ~ 3.8%, it is 30% ~ 40% that water accounts for the percentage ratio of major ingredient weight.
3. a kind of rich ferrum yolk powder according to claim 1, it is characterised in that：The content of ferrum is 0.3 ~ 0.5 mg/g.
4. a kind of rich ferrum yolk powder according to claim 1, it is characterised in that：Described phosvitin peptide ferrum is combined
Thing is carried out after chelatropic reaction by phosvitin phosphoeptide and ferric chloride, then Jing ethanol precipitations are obtained.
5. a kind of rich ferrum yolk powder according to claim 4, it is characterised in that：Described phosvitin phosphoeptide is
With yolk powder Jing after industrialized production lecithin, cephalin remaining crude protein as raw material, Jing dephosphorizations, enzymolysis, lyophilization are obtained
Arrive.
6. a kind of preparation method of rich ferrum yolk powder as claimed in claim 1, it is characterised in that：Including following technical process：
Major ingredient preparation, the preparation of phosvitin peptide iron complexes, main ingredient compounding, vacuum eliminating sargassum smell and cooling, vacuum lyophilization；
1）Prepared by described major ingredient, be by fresh intact egg cleaning, dipping sterilization, beating, stirring, with 20 mesh sieve cloth mistakes
Filter, finally uses pasteurizer cold sterilization, and egg yolk liquid is obtained；
2）Prepared by described phosvitin peptide iron complexes, be with 1 by phosvitin phosphoeptide and ferric chloride:1~
5:1 mass ratio is mixed, and is 10 ~ 60 DEG C in temperature, and pH is 30 ~ 90 min of reaction under conditions of 2 ~ 8, afterwards with 95%
Ethanol precipitation, centrifugation and lyophilizing, are obtained phosvitin peptide iron complexes；
3）Described main ingredient compounding, is that egg yolk liquid is added into blender, and is proportionally added into 2 ~ 10 min of each adjuvant stirring, plus
The water for entering 30% ~ 40% stirs the mixed material of richness ferrum yolk powder is obtained；
4）Described vacuum eliminating sargassum smell and cooling, are from 0.35 MPa, 88 ~ 90 DEG C of rapid drops by the mixed material of rich ferrum yolk powder
Be depressed into 0.045 MPa, 68 ~ 72 DEG C, and keep stablizing for vacuum system so that the time of staying of the mixed material in tank is many
In 120 s, the mixed material after vacuum eliminating sargassum smell is carried out into heat exchange by heat exchanger and 4 DEG C of cold water, after vacuum eliminating sargassum smell
Mixed material temperature be quickly cooled to 10 ~ 12 DEG C；
5）Described vacuum lyophilization, is that the mixed material after vacuum eliminating sargassum smell is put in vacuum freezing drying oven, -30 ~ -
35 DEG C freeze and keep 2 ~ 3 h, and rich ferrum yolk powder is obtained after -20 ~ -25 DEG C of h of sublimation drying 4.5 ~ 5.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710111429.1A CN106616514A (en) | 2017-02-28 | 2017-02-28 | Iron-enriched yolk powder and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710111429.1A CN106616514A (en) | 2017-02-28 | 2017-02-28 | Iron-enriched yolk powder and preparation method thereof |
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ID=58847885
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Cited By (4)
| 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 |
| CN107535887A (en) * | 2017-09-28 | 2018-01-05 | 南京财经大学 | A kind of ultra micro nutrition compounding dried whole-egg and preparation method thereof |
| CN110037281A (en) * | 2019-04-08 | 2019-07-23 | 大连工业大学 | Iron strengthens krill sauce and preparation method thereof |
| CN113350550A (en) * | 2021-06-02 | 2021-09-07 | 华中农业大学 | Biological indicator based on phosvitin, preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653031A (en) * | 2012-09-06 | 2014-03-26 | 王志良 | Preparation process of egg yolk powder and whole egg powder |
| CN103952456A (en) * | 2014-04-22 | 2014-07-30 | 江南大学 | Extraction method of embryonated egg phosvitin phosphopeptides |
| CN104544274A (en) * | 2013-10-18 | 2015-04-29 | 张桂华 | Yolk powder preparation technology |
-
2017
- 2017-02-28 CN CN201710111429.1A patent/CN106616514A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653031A (en) * | 2012-09-06 | 2014-03-26 | 王志良 | Preparation process of egg yolk powder and whole egg powder |
| CN104544274A (en) * | 2013-10-18 | 2015-04-29 | 张桂华 | Yolk powder preparation technology |
| CN103952456A (en) * | 2014-04-22 | 2014-07-30 | 江南大学 | Extraction method of embryonated egg phosvitin phosphopeptides |
Cited By (5)
| 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 |
| CN107535887A (en) * | 2017-09-28 | 2018-01-05 | 南京财经大学 | A kind of ultra micro nutrition compounding dried whole-egg and preparation method thereof |
| CN110037281A (en) * | 2019-04-08 | 2019-07-23 | 大连工业大学 | Iron strengthens krill sauce and preparation method thereof |
| CN113350550A (en) * | 2021-06-02 | 2021-09-07 | 华中农业大学 | Biological indicator based on phosvitin, preparation method and application thereof |
| CN113350550B (en) * | 2021-06-02 | 2022-06-14 | 华中农业大学 | Biological indicator based on phosvitin, preparation method and application thereof |
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