CN106833880B - Preparation method of oxidized egg oil powder essence - Google Patents
Preparation method of oxidized egg oil powder essence Download PDFInfo
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- CN106833880B CN106833880B CN201710118301.8A CN201710118301A CN106833880B CN 106833880 B CN106833880 B CN 106833880B CN 201710118301 A CN201710118301 A CN 201710118301A CN 106833880 B CN106833880 B CN 106833880B
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- egg
- oil
- egg yolk
- yolk oil
- oxidized
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
- C11B1/108—Production of fats or fatty oils from raw materials by extracting after-treatment, e.g. of miscellae
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0092—Mixtures
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/006—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by oxidation
Abstract
The invention discloses an oxidized egg oil powder essence and a preparation method thereof, and the preparation method comprises the following specific steps: (1) the method comprises the following steps of (1) extraction of egg yolk oil, (2) oxidation control of the egg yolk oil, and (3) application of the oxidized egg yolk oil. The method has the advantages of mild extraction conditions, easy oxidation regulation and control and convenient operation, and is suitable for industrial production. The oxidized egg yolk oil obtained by the invention has the characteristics of clear color, outstanding characteristic aroma and full mouthfeel, can be used as a food additive to participate in the preparation of essence or condiment, and has great application value and market prospect.
Description
Technical Field
The invention belongs to the technical field of egg oil extraction, and particularly relates to a preparation method of oxidized egg oil powder essence.
Background
Egg yolk oil is also called yolk lipid, is a general name of fat-soluble substances extracted from poultry eggs, and mainly comprises triglyceride, lecithin, cholesterol, fat-soluble vitamin A, E, minerals, pigments and other components. Because of its high nutritive and medicinal values, it is widely used in food, medicine, cosmetics, chemical industry and other industries. At present, a great deal of research on egg yolk oil focuses on the aspects of extraction or refining by various means, and the subsequent development of the egg yolk oil is not reported. As the largest poultry egg producing nation in China, the method actively promotes the technology of yolk oil extraction and also vigorously develops the series research of yolk oil product development, and has important significance for improving the comprehensive utilization level of poultry eggs.
The egg yolk oil is an animal oil and is easy to be subjected to excessive oxidation under the influence of environmental factors to cause the phenomenon of quality deterioration, and the egg yolk oil is subjected to proper oxidation under certain conditions, so that the influence of factors such as air, light, heat and the like can be avoided, the types of special volatile substances of the egg yolk oil can be enriched, and the outline of aroma components of the egg yolk oil is perfected. The oxidized egg yolk oil can be used as a raw material for preparing powdered essence, and the embedding treatment is carried out on the oxidized egg yolk oil by adopting a microcapsule technology, so that the special aroma of the oxidized egg yolk oil can be well protected, the flavor quality and the storage stability of the egg yolk oil are improved, and the application range of the egg yolk oil is expanded. The oxidized yolk oil essence prepared by the technology has the characteristics of strong fragrance, mellow taste and stable quality, and can be widely applied to the fields of cakes, leisure food, seasonings, health-care food and the like. According to the invention, eggs are used as raw materials, the yolk oil is effectively extracted by using a solvent extraction method and is subjected to oxidation regulation, so that the aroma components of the yolk oil are enriched, the flavor quality of the yolk oil is improved, and the high-value utilization of bioactive substances in the eggs is realized.
Disclosure of Invention
The method aims at the problems in the yolk processing and utilizing and seasoning industry and the defects and shortcomings of the existing yolk oil extracting and developing technology, the extracted yolk oil is used as a main raw material, the oxidation regulating and controlling method which is simple to operate, low in cost and remarkable in effect is provided, the yolk oil is fully oxidized under certain conditions, and the oxidation product which is obvious in yolk characteristic flavor, rich in aroma and stable in quality is prepared and applied to production.
The invention provides a preparation method of oxidized egg oil powder essence, which comprises the following steps:
(1) extracting egg yolk oil: selecting fresh eggs, cleaning, breaking shells to separate egg yolks and egg white, drying the egg yolks and then crushing to obtain egg yolk powder. Mixing yolk powder and edible alcohol with the concentration of 90-100% in a proportion of 1 g: mixing the raw materials in a ratio of 2-8 mL, extracting and filtering to obtain a crude egg yolk oil product. And rotationally evaporating the crude egg yolk oil at 45-55 ℃ for 1-3 h, and recycling the alcohol to obtain the egg yolk oil.
(2) Oxidation control of egg oil: taking stepsAnd (2) adding the egg yolk oil obtained in the step (1) serving as a raw material into a container provided with an electric stirrer, a thermometer, an air inlet pipe and a reflux condenser pipe, and carrying out oxidation reaction while introducing air. The reaction conditions are that the stirring speed is 400-900 r/min, the oxidation temperature is 100-130 ℃, and the air flow is 0.1-1.5 m3/(kg. h). After reacting for 1-4 h, when the peroxide value is 100-400 meq/kg, the anisidine value is 100-350, and the acid value is 0.3-2.0 g KOH/kg fat, 0.1-0.4% of antioxidant is added, the reaction is stopped after uniform mixing, and the oxidized egg yolk oil is obtained after cooling.
(3) Application of the oxidized egg oil:
mixing the oxidized egg yolk oil obtained in the step (2) with an emulsifier, and mixing the materials in percentage by weight as wall materials: slowly adding the core material into the mixed solution of the soybean protein isolate and the maltodextrin at a ratio of 2-6: 1, and stirring, shearing, homogenizing and spray-drying to obtain the powdery essence with prominent egg-flavor characteristic aroma, full flavor and mellow taste.
The method is further set up in that the poultry eggs are eggs, duck eggs or goose eggs.
The method is further set that the extracting agent is edible alcohol with the concentration of 90-100%.
The method is further set to carry out desolventizing treatment by using a low-temperature rotary evaporation mode, wherein the temperature is 45-55 ℃, and the time is 1-3 hours.
The method is further set that the air is provided by an air compressor, the operation is convenient, and the air flow is 0.1-1.5 m3/(kg·h)。
The method is further set that the antioxidant is compounded by 40-80% of fat-soluble tea polyphenol and 20-60% of vitamin E, and the addition amount of the antioxidant is 0.1-0.4% of egg oil.
The method is further set to add the antioxidant after the egg oil is oxidized for 1-4 hours.
The invention has the advantages that:
1. the method adopts the organic solvent extraction method to extract the egg yolk oil, has low operation cost, takes edible alcohol as an extracting agent, has high safety, and obviously improves the extraction rate on the premise of not damaging the properties and components of the egg yolk oil.
2. The invention uses air as oxidant, which is convenient to operate and low in production cost.
3. The natural and safe tea polyphenol and vitamin E are compounded to serve as the antioxidant, so that the synergistic effect is achieved, the excessive oxidation of egg yolk oil can be inhibited by only adding a small amount of the antioxidant, and the flavor deterioration and the nutrition loss are prevented.
4. The present invention adopts oxidation regulation technology to treat egg yolk oil, enriches the aroma of the egg yolk oil on the basis of maintaining the natural activity of the egg yolk oil to the maximum extent, and improves the flavor quality.
5. Volatile substances in the oxidized egg yolk oil can be embedded by a microcapsule technology, and the unique aroma of the oxidized egg yolk oil is controlled and released, so that the flavor and the storage stability of the egg yolk oil can be effectively improved, and the application range of the product in various fields is wider.
Drawings
FIG. 1 is a flow chart of the process for producing oxidized egg oil.
Detailed Description
The invention will be further illustrated with reference to the following specific examples.
Modifications or substitutions of the methods, steps or conditions of the present invention may be made without departing from the spirit and substance of the invention, and the technical means used in the examples are conventional means known to those skilled in the art unless otherwise specified.
Example 1
The invention provides a preparation method of oxidized egg oil powder essence, which comprises the following steps:
(1) extracting egg yolk oil: selecting fresh eggs, cleaning, breaking shells to separate egg yolks and egg white, drying the egg yolks and then crushing to obtain egg yolk powder. Mixing yolk powder and edible alcohol with the concentration of 90-100% in a proportion of 1 g: mixing the raw materials in a ratio of 2-8 mL, extracting and filtering to obtain a crude egg yolk oil product. And rotationally evaporating the crude egg yolk oil at 45-55 ℃ for 1-3 h, and recycling the alcohol to obtain the egg yolk oil. The egg yolk oil is used as a raw material for oxidation control for the first time, so that the oxidation oil variety is enriched, and a basis is provided for the development of high value-added bioactive substances in eggs.
(2) Oxidation control of egg oil: and (2) taking the egg yolk oil obtained in the step (1) as a raw material, adding the egg yolk oil into a container provided with an electric stirrer, a thermometer, an air inlet pipe and a reflux condenser pipe, and carrying out oxidation reaction while introducing air. The reaction conditions are that the stirring speed is 400-900 r/min, the oxidation temperature is 100-130 ℃, and the air flow is 0.1-1.5 m 3/(kg.h). After reacting for 1-4 h, determining that the over-oxidation value is 100-400 meq/kg, the anisidine value is 100-350, and the acid value is 0.3-2.0 gKOH/kg fat, adding 0.1-0.4% of antioxidant, mixing uniformly, stopping the reaction, and cooling to obtain the oxidized egg oil. The fat-soluble tea polyphenol and the vitamin E are compounded and applied to the oxidation process of the egg yolk oil for the first time, and the effects of inhibiting the excessive oxidation of the oil and preventing the flavor deterioration are achieved. The antioxidant is added after the egg yolk oil is fully oxidized for the first time, so that the reoxidation of carbonyl compounds such as aldehyde and ketone is prevented while the oxidation effect of the egg yolk oil is not influenced.
(3) Application of the oxidized egg oil:
mixing the oxidized egg yolk oil obtained in the step (2) with an emulsifier, and mixing the materials in percentage by weight as wall materials: slowly adding the core material into the mixed solution of the soybean protein isolate and the maltodextrin at a ratio of 2-6: 1, and stirring, shearing, homogenizing and spray-drying to obtain the powdery essence with prominent egg-flavor characteristic aroma, full flavor and mellow taste. After the egg yolk oil is oxidized and controlled, the product has the characteristics of obvious egg-flavor characteristic flavor and rich fragrance, can directly participate in the preparation of microencapsulated powder essence, fills the gap of the lack of egg essence in the existing market, realizes the high-value utilization of natural products in eggs, and improves the economic value of the product.
The poultry eggs are eggs, duck eggs or goose eggs.
The extracting agent is edible alcohol with the concentration of 90-100%. And (3) carrying out desolventizing treatment by using a low-temperature rotary evaporation mode, wherein the temperature is 45-55 ℃, and the time is 1-3 h.
The air is provided by an air compressor, the operation is convenient, and the air flow is 0.1-1.5 m3/(kg·h)。
The antioxidant is prepared by compounding 40-80% of fat-soluble tea polyphenol and 20-60% of vitamin E, and the addition amount of the antioxidant is 0.1-0.4% of egg oil. The fat-soluble tea polyphenol and the vitamin E are compounded and applied to the oxidation process of the egg yolk oil, so that the effects of inhibiting the excessive oxidation of the oil and preventing the flavor deterioration are achieved.
The antioxidant is added after the egg oil is oxidized for 1-4 hours.
The above is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the examples, and all technical solutions that fall under the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (3)
1. A preparation method of oxidized egg oil powder essence is characterized by comprising the following steps:
(1) extracting egg yolk oil: selecting fresh eggs, cleaning, breaking shells to separate egg yolks and egg white, drying the egg yolks and then crushing to obtain egg yolk powder; mixing yolk powder and edible alcohol with the concentration of 90-100% in a proportion of 1 g: mixing the raw materials in a ratio of 2-8 mL, extracting and filtering to obtain a crude egg yolk oil product; rotationally evaporating the crude egg yolk oil at 45-55 ℃ for 1-3 h, and recycling alcohol to obtain egg yolk oil;
(2) oxidation control of egg oil: taking the egg yolk oil obtained in the step (1) as a raw material, adding the egg yolk oil into a container provided with an electric stirrer, a thermometer, an air inlet pipe and a reflux condenser pipe, and carrying out oxidation reaction while introducing air; the reaction conditions are that the stirring speed is 400-900 r/min, the oxidation temperature is 100-130 ℃, and the air flow is 0.1-1.5 m3V (kg. h); after reacting for 1-4 h, when the peroxide value is 100-400 meq/kg, the anisidine value is 100-350, and the acid value is 0.3-2.0 gKOH/kg of fat, adding 0.1-0.4% of antioxidant, stopping the reaction after uniformly mixing, and cooling to obtain oxidized egg yolk oil;
the antioxidant is prepared by compounding 40-80% of fat-soluble tea polyphenol and 20-60% of vitamin E, and the addition amount of the antioxidant is 0.1-0.4% of egg oil;
(3) application of the oxidized egg oil:
mixing the oxidized egg yolk oil obtained in the step (2) with an emulsifier, and mixing the materials in percentage by weight as wall materials: slowly adding the core material into the mixed solution of the soybean protein isolate and the maltodextrin at a ratio of 2-6: 1, and stirring, shearing, homogenizing and spray-drying to obtain the powdery essence with prominent egg-flavor characteristic aroma, full flavor and mellow taste.
2. The method of claim 1, wherein the poultry egg is an egg, a duck egg, or a goose egg.
3. The method for preparing oxidized egg oil powder essence according to claim 1, wherein the air is provided by an air compressor, the operation is convenient, and the air flow is 0.1-1.5 m3/(kg·h)。
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| CN108300567A (en) * | 2018-02-07 | 2018-07-20 | 黄志成 | Preparation method of no-additive egg yolk oil |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58201948A (en) * | 1982-05-17 | 1983-11-25 | Asahi Chem Ind Co Ltd | Powdery egg yolk oil and powdery egg yolk lecithin and their preparation |
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| CN1181746C (en) * | 2002-10-15 | 2004-12-29 | 广州市味研生物工程科技有限公司 | Preparation of flavouring powdery fat |
| CN1264425C (en) * | 2004-04-09 | 2006-07-19 | 北京工商大学 | Method for preparing meat flavour essence precursor by fat control oxidation |
| CN102613298B (en) * | 2012-04-17 | 2013-06-12 | 浙江大学 | Glycerol monolaurate microcapsule as well as preparation method and application of glycerol monolaurate microcapsule |
| CN104946384A (en) * | 2015-06-11 | 2015-09-30 | 海南科技职业学院 | Extraction method of yolk oil |
| CN105018220B (en) * | 2015-08-10 | 2018-08-21 | 四川联成迅康医药股份有限公司 | A kind of preparation method of egg oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58201948A (en) * | 1982-05-17 | 1983-11-25 | Asahi Chem Ind Co Ltd | Powdery egg yolk oil and powdery egg yolk lecithin and their preparation |
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