CN109007633B - Easily dispersible high-emulsibility egg yolk powder and preparation method thereof - Google Patents
Easily dispersible high-emulsibility egg yolk powder and preparation method thereof Download PDFInfo
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- CN109007633B CN109007633B CN201810809830.7A CN201810809830A CN109007633B CN 109007633 B CN109007633 B CN 109007633B CN 201810809830 A CN201810809830 A CN 201810809830A CN 109007633 B CN109007633 B CN 109007633B
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- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 147
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 88
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 88
- 235000013345 egg yolk Nutrition 0.000 title claims abstract description 84
- 239000000843 powder Substances 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 77
- 238000001035 drying Methods 0.000 claims abstract description 33
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 21
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 20
- 230000005684 electric field Effects 0.000 claims abstract description 17
- 238000004945 emulsification Methods 0.000 claims abstract description 17
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- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 14
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims abstract description 10
- 102000015439 Phospholipases Human genes 0.000 claims abstract description 10
- 108010064785 Phospholipases Proteins 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims description 13
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- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 4
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- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 4
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- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 4
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- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 3
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- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 2
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
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- 239000000203 mixture Substances 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
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- 239000001540 sodium lactate Substances 0.000 claims description 2
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- 229940032147 starch Drugs 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims 1
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 5
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- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 238000004220 aggregation Methods 0.000 description 3
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- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
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- 238000010438 heat treatment Methods 0.000 description 2
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- 239000000463 material Substances 0.000 description 2
- 229910000150 monocalcium phosphate Inorganic materials 0.000 description 2
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- 235000016709 nutrition Nutrition 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
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- 244000215068 Acacia senegal Species 0.000 description 1
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- 229920000084 Gum arabic Polymers 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
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- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
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- 235000012041 food component Nutrition 0.000 description 1
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- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 235000019626 lipase activity Nutrition 0.000 description 1
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- 229920002521 macromolecule Polymers 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- 210000004080 milk Anatomy 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- -1 pH7.0 Substances 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical class [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000004845 protein aggregation Effects 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-N triphosphoric acid Chemical class OP(O)(=O)OP(O)(=O)OP(O)(O)=O UNXRWKVEANCORM-UHFFFAOYSA-N 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 210000000971 yellow yolk Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides easy-to-disperse high-emulsibility egg yolk powder and a preparation method thereof, and solves the problems of poor dispersibility, low emulsibility and the like of the egg yolk powder prepared by the prior art. The technical summary is as follows: (a) pulse type ultrasonic treatment of yolk liquid, (b) pH value adjustment of the yolk liquid, low-temperature enzymolysis treatment by phospholipase, (c) addition of a drying aid and an antioxidant, homogenization and ultrasonic emulsification treatment; (d) sterilizing by a dynamic high-voltage pulse electric field; (e) spray drying and granulating at low temperature to obtain easily dispersible high emulsibility yolk powder. The invention combines pulse type ultrasonic treatment, low-temperature enzymolysis and ultrasonic emulsification technology, combines dynamic high-voltage pulse electric field sterilization and low-temperature spray drying, adopts the whole technology of low-temperature treatment, and keeps the stable structure of egg yolk liquid to the maximum extent. The emulsifying activity of the egg yolk powder obtained by the technical means is improved by about 33 percent compared with that of the common egg yolk powder, the emulsifying stability is 4 times of that of the common egg yolk powder, and meanwhile, the egg yolk powder has good dispersibility.
Description
Technical Field
The invention provides an easily dispersible high-emulsibility egg yolk powder and a preparation method thereof, relates to an egg food processing technology, and belongs to the technical field of agricultural product processing.
Technical Field
Egg yolk is considered an excellent, natural emulsifier, while having rich nutrients and a special flavor. The dried egg yolk powder is a powdery dried egg product prepared by drying and dehydrating fresh egg yolk liquid serving as a raw material, and has the advantages of uniform components, low storage and transportation cost, easiness in controlling the using amount in formula food and the like. Meanwhile, the fresh egg yolk also keeps all nutrient components and flavor of the fresh egg yolk, can be widely applied to bakery products such as bread, cakes and the like as food ingredients and ice cream, seasoning paste and nutritional formula food, is an ideal substitute of fresh egg yolk liquid, and has wide application prospect. However, egg yolk has the characteristics of poor heat resistance and easy solidification, and the influence of operating units related to heat treatment such as pasteurization, spray drying and the like on egg yolk in the production and processing process causes the problems of low redissolution rate, poor emulsibility and the like of common egg yolk powder products, so that the use requirements of downstream application enterprises cannot be met. This greatly limits the application of egg yolk powder and seriously affects the profit margin of egg powder production enterprises. Therefore, new process technology for improving the quality of the egg yolk powder is urgently needed.
The technology firstly adopts pulse type ultrasonic treatment and low-temperature enzymolysis technology to modify the protein hydrophobic group and phospholipid structure of lipoprotein in yolk to improve the solubility and emulsibility of the lipoprotein in the yolk, then a drying assistant and an antioxidant are added to cooperate with ultrasonic emulsification treatment to enable yolk liquid to form a uniform emulsification system, and then the dynamic high-voltage pulse electric field low-temperature sterilization technology is adopted, so that pasteurization can be replaced, the stability of the yolk emulsification system is not destroyed, and protein aggregation and lipid oxidation are avoided. Finally, the yolk emulsion is subjected to low-temperature spray drying granulation to obtain the yolk powder with proper granulation degree and relatively complete emulsification system, thereby comprehensively improving the emulsibility and the dispersibility of the yolk powder.
Disclosure of Invention
The purpose of the invention is as follows: in order to solve the problems of low rehydration rate, low emulsibility and easy oxidation of the egg yolk powder prepared by the prior art, the preparation method of the egg yolk powder with high emulsibility and easy dispersion is provided.
The above purpose of the invention is realized by the following technical scheme:
a preparation method of easily dispersible high emulsibility egg yolk powder is characterized in that the preparation method of the easily dispersible high emulsibility egg yolk powder is realized according to the following steps:
(1) cleaning fresh fowl eggs, sterilizing, oven drying, separating egg white and yolk, collecting yolk liquid, stirring at 200r/min, and filtering to remove impurities to obtain uniform and impurity-free yolk liquid.
(2) And (2) carrying out pulse ultrasonic and low-temperature enzymolysis treatment on the egg yolk liquid obtained in the step (1). In the first step, the egg yolk liquid is treated by pulse type ultrasonic waves for 15-35 min under the conditions of the ultrasonic frequency of 15-30 kHz and the output power of 400-600W. And (2) performing low-temperature enzymolysis treatment at the second stage, adjusting the pH value of the egg yolk liquid to 7.5-9.0 by using phosphate, adding phospholipase into the egg yolk liquid, wherein the addition amount of the phospholipase is 0.05-0.2% (w/w) of the mass of the egg yolk liquid, and performing hydrolysis reaction for 60-120 min at the temperature of 25-50 ℃.
(3) Adding a compound drying aid and an antioxidant into the yolk hydrolysate obtained in the step (2), wherein the addition amount of the compound drying aid and the antioxidant is 0.2-5.0% (w/w) of the mass of the yolk liquid, dissolving the compound drying aid and the antioxidant with a proper amount of water, adding the mixture into the yolk liquid, and homogenizing to obtain the yolk liquid with the mass fraction of 35-55%;
(4) and (4) carrying out ultrasonic emulsification treatment on the yolk liquid obtained in the step (3), wherein pulsed ultrasonic waves are adopted, the ultrasonic frequency is 15-30 kHz, the output power is 400-600W, and the treatment time is 15-35 min, so that the high-dispersion yolk liquid is obtained.
(5) And (4) carrying out dynamic high-voltage pulse treatment on the high-dispersion egg yolk liquid obtained in the step (4), wherein the treatment electric field intensity is 25-55 kV/cm, the treatment temperature is 25-50 ℃, and the treatment time is 300-1000 mu s, so that the sterilized high-dispersion egg yolk liquid is obtained.
(6) And (3) drying the yolk liquid obtained in the step (5) by using a low-temperature vacuum pressure type spray tower, cooling the obtained easily-dispersible high-emulsibility yolk powder to room temperature, sieving, checking the uniformity, and carrying out vacuum packaging to obtain the finished product, wherein the air inlet temperature is 90-120 ℃, the temperature in the tower is 70-85 ℃, the pressure in the tower is 10-20 kPa, and the air outlet temperature is 40-65 ℃.
Preferably, in the step (2), the pH value regulator is 0.05-0.2% of sodium dihydrogen phosphate/disodium hydrogen phosphate, the corresponding phospholipase is phospholipase A1, the addition amount is 0.05-0.2% (w/w), the enzymolysis time is 60-120 min, and the enzymolysis temperature is 25-50 ℃.
Preferably, the pH regulator in the step (2) is 0.05-0.2% of monocalcium phosphate/tricalcium phosphate, the addition amount of the pH regulator is 0.05-0.2% (w/w) corresponding to phospholipase-type pepsin A2, the enzymolysis time is 60-120 min, and the enzymolysis temperature is 25-50 ℃.
Preferably, the drying aid in the step (3) is one or more of common drying aids in food industry, such as gelatin, maltodextrin, gum arabic, cyclodextrin, maltitol, carrageenan, starch and the like, the addition amount of the drying aid is 0.2-5.0% (w/w) of the mass fraction of the egg yolk liquid, and the antioxidant is one or more of common antioxidants in food industry, such as phospholipid, calcium lactate, sodium lactate, potassium sorbate and the like, and the addition amount of the drying aid is 0.2-5.0% (w/w) of the mass fraction of the egg yolk liquid. Adding proper amount of water, homogenizing to make the egg yolk liquid have a mass fraction of 35-55% (w/w).
The easily dispersible high-emulsibility yolk powder has yellow yolk color, has no obvious difference with untreated yolk powder, and all indexes of the yolk powder accord with national standards. Meanwhile, the egg yolk powder prepared by the method can still maintain good quality and performance during long-term storage. The invention lays a foundation for the wide application of the special egg powder in the market.
The invention has the following beneficial effects:
(1) the invention innovatively adopts three-stage continuous treatment of pulse ultrasonic treatment, low-temperature enzymolysis, addition of a compound drying aid and an antioxidant in cooperation with ultrasonic emulsification treatment, low-temperature sterilization by a dynamic high-voltage pulse electric field, and low-temperature spray drying granulation, so that the required egg yolk powder product is prepared, and the technical effect which is not expected by the inventor in advance is obtained.
(2) Compared with common ultrasound, pulse type ultrasonic treatment is a low-temperature and high-efficiency ultrasonic treatment technology and is widely applied to the aspect of biological cell disruption. The invention aims to overcome the technical problem that the egg yolk liquid is easy to coagulate under the condition of heat treatment, pulse type ultrasonic waves are creatively applied to the egg yolk liquid, and the pulse type ultrasonic waves are processed in two stages before and after enzymolysis, and the invention has the advantage of reducing the adverse effect caused by direct denaturation or aggregation of egg yolk due to heat generation during the ultrasonic action. The first stage is before enzymolysis, and aims to assist enzymolysis. The ultrasonic wave utilizes the sound wave to generate energy to act on the yolk particles in the yolk liquid, so that not only are the natural yolk particles broken and the intermolecular aggregation degree reduced, but also the lipoprotein structure in the yolk particles is modified, the protein structure is stretched, the lipid wrapped in the protein is released, the preparation is made for the next enzymolysis, and the enzymolysis efficiency is improved. The second stage pulse type ultrasonic treatment is to perform ultrasonic emulsification after enzymolysis and addition of a compound drying aid and an antioxidant, and simultaneously the ultrasonic treatment time of more than 12min can also perform the enzyme deactivation effect. After the egg yolk liquid is subjected to enzymolysis and added with the compound drying aid and the antioxidant, the uniformity of an egg yolk system is reduced, and then the egg yolk liquid is subjected to ultrasonic emulsification treatment, and macromolecules such as protein, fat, carbohydrate and the like are uniformly dispersed in the egg yolk liquid by utilizing the cavitation effect of ultrasonic waves to form the highly-dispersible egg yolk liquid. On the other hand, high-energy free radicals and strong perturbation effect generated by cavitation can destroy enzyme molecules, influence the activity center of the enzyme, greatly reduce the activity of lipase and effectively control the process of enzyme reaction.
(3) The invention creatively selects the phospholipase low-temperature enzymolysis technology, reduces the energy consumption, is easier to control the enzymolysis efficiency, and is beneficial to the nutrition and the taste of the product. Phospholipase A1 acts on 1-position fatty acid, and phospholipase A2 acts on 2-position fatty acid, both of which can be hydrolyzed to produce lysophospholipid and free fatty acid, and have lipase activity. Through pulse type ultrasonic treatment, aggregated particles in the egg yolk liquid are broken, the lipoprotein structure is further opened, and neutral lipid wrapped in the lipoprotein is released, so that the action of phospholipase A1 and A2 is facilitated. In addition, since phospholipase A1 and phospholipase A2 have dependence on sodium ion and calcium ion, respectively, the addition of sodium/calcium ion can improve enzyme activity. Therefore, the invention creatively selects different sodium dihydrogen phosphate/disodium hydrogen phosphate or calcium dihydrogen phosphate/calcium triphosphate salts to adjust the pH value of the egg yolk liquid according to different phospholipase types, does not need to add other calcium salts or sodium salts into the egg yolk liquid, and can also improve the action efficiency of the enzyme. Studies have shown that diglycerides accumulate less efficiently in human fat than triglycerides, so that egg yolk powder products containing more diglycerides are beneficial to the physical health of people with hyperlipidemia and obesity. Therefore, the phospholipase is not easy to carry out excessive enzymolysis, the egg yolk liquid after hydrolysis is creatively treated by pulse type ultrasonic emulsification, when the ultrasonic treatment time is more than 12min, the phospholipase gradually loses the enzyme activity due to the strong cavitation effect and the perturbation effect, and the enzymolysis reaction process is controlled. Meanwhile, the egg yolk hydrolysate and the added drying aid and antioxidant are further dispersed and emulsified by ultrasonic treatment to form stable and uniform egg yolk liquid.
(4) The drying aid and the antioxidant are creatively compounded for use, so that the phenomenon that the egg yolk powder sticks to the wall in the spray drying process can be effectively reduced, the problems that the egg yolk powder product is easy to absorb moisture, is easy to stick, is easy to oxidize and the like are solved, and the dispersibility and the storage stability of the product are obviously improved. In addition, the drying aid and the antioxidant used in the invention have certain emulsifying property, so the drying aid and the antioxidant also contribute to improving the emulsifying property of the egg yolk powder.
(5) The dynamic high-voltage pulse electric field treatment is a non-thermal processing technology, when food to be treated passes through a treatment unit, a very strong electric field distributed around the food can destroy the cell structure of microorganisms within microsecond or millisecond time so as to kill bacteria, the treatment temperature is generally 25-50 ℃, the original quality of the product can be kept to the maximum extent, and the dynamic high-voltage pulse electric field treatment is suitable for sterilization treatment of thermosensitive food raw materials such as yolk liquid and the like. The invention creatively adopts the dynamic high-voltage pulse electric field to process the egg yolk liquid, namely, the high-voltage pulse electric field is applied to the egg yolk liquid flowing in the pipeline, on one hand, the pasteurization can be replaced, the aim of low-temperature and short-time sterilization is realized in the process that the egg yolk liquid flows through the processing unit, on the other hand, the aggregation caused by heat can be avoided, the damage to the formed high-dispersion egg yolk liquid structure is reduced, and the problems of lipid oxidation in the egg yolk and the like are avoided.
(6) Compared with common spray drying, the low-temperature vacuum spray drying technology is characterized in that water is evaporated at a lower temperature of 70-85 ℃ in a negative pressure environment, so that high-temperature damage to materials is avoided. At present, the traditional Chinese medicine preparation and the bioactive preparation are mainly used. The invention creatively uses the low-temperature vacuum spray drying technology for preparing the egg yolk powder. The yolk powder prepared by the technology can well maintain the uniform and highly dispersed yolk system structure obtained by the prior processing technology. Meanwhile, the egg yolk liquid is sprayed out from the material port and then directly enters a negative pressure environment, so that the moisture in the egg yolk liquid is quickly evaporated to form the egg yolk powder which is crisp, porous and appropriate in granularity, and has good dispersibility and rehydration capability.
(7) The invention is the result of the synergistic effect of all the processes and process parameters, in particular to the combined use of pulse type ultrasonic treatment, low-temperature enzymolysis, addition of a compound drying aid and an antioxidant and the ultrasonic emulsification technology, and the combination of dynamic high-voltage pulse electric field sterilization and low-temperature spray drying, wherein the whole technology is low-temperature treatment, the stable structure of a yolk milk system is kept to the maximum extent, and each technical means can not be treated by division or simply selected and combined. The effect was unexpected.
The method for measuring the dispersibility of the egg yolk powder comprises the following steps: preparing 30mL of deionized water in a 100mL beaker in advance, turning on a stirrer, keeping the rotating speed at 500r/min, weighing 1g of egg yolk powder, pouring into the beaker, pressing a stopwatch, stirring for 60s, placing on a constant-temperature magnetic stirrer for stirring, and recording the time(s) required from the beginning of stirring to the complete dispersion of powder blocks.
And (3) measuring the solubility: preparing a sample into 5% (w/w), stirring in a water bath at 30 ℃ for 30min to ensure that the sample is completely dispersed, centrifuging at 3000r/min for 15min, taking supernatant, pouring into an aluminum box with known mass, and drying in an oven at 105 ℃ to constant weight. The solubility (S) is calculated as follows: s (%) ═ m1-m2)m0×100％
Wherein m is0Sample mass (g), m1Drying to constant mass (g), m2-aluminium box mass (g).
The method for measuring the emulsifying activity and the emulsifying stability comprises the following steps: yolk powder was prepared into a yolk solution with a concentration of 0.5% (w/v) using 0.1mol/L phosphate buffer solution, pH7.0, soybean oil was added, homogenized at room temperature for 1min with a high speed disperser 10000r/min to form an emulsion, 10. mu.L of the emulsion was taken from the bottom immediately and after standing for 15min, respectively, and diluted 50-fold with 0.1% Sodium Dodecyl Sulfate (SDS), the same SDS solution was used as a blank, and its Emulsifying Activity (EAI) and Emulsion Stability (ESI) were measured at 500 nm.
The method for measuring the peroxide value comprises the following steps: weighing 2.000-3.000 g of yolk powder, recording the mass as m, placing the yolk powder at the bottom of a dry iodometric flask, adding 30mL of chloroform-glacial acetic acid mixed solution, and gently shaking for fully mixing. 1mL of saturated potassium iodide solution was added, followed by stoppering, shaking and standing in the dark for 5 min. The iodophor was removed, 50mL of distilled water was added immediately, mixed thoroughly, and then added with 0.01mol/L Na immediately2S2O3When the aqueous layer was light yellow due to titration of the standard solution, 1mL of starch indicator was added and titration was continued until the blue color disappeared and the volume V was recorded. Peroxide value (POV) calculationHas the following formula
POV(％)＝(V×0.01×0.1296)/m×100％
TABLE 1 egg yolk powder dispersibility and solubility measurement results
TABLE 2 yolk powder emulsifying Activity and emulsion stability
TABLE 3 comparison of peroxide values during storage of egg yolk powder
Detailed Description
The invention is further illustrated by the following examples, but the scope of the invention as claimed is not limited to the examples.
Example 1
Selecting 10kg of fresh poultry eggs, cleaning, sterilizing, drying, breaking shells carefully after surface moisture is removed, separating egg white and yolk, collecting yolk liquid, stirring at room temperature at a stirring speed of 200r/min, and filtering to remove impurities to obtain uniform and impurity-free yolk liquid. Then, the egg yolk liquid is treated by ultrasonic wave for 30min under the conditions of ultrasonic frequency of 20kHz and output power of 600W. Then, the pH value of the egg yolk liquid is adjusted to 7.5-8.0 by using disodium hydrogen phosphate/sodium dihydrogen phosphate, phospholipase A1 is added into the egg liquid, the addition amount is 0.1% (w/w) of the mass of the yellow liquid, and hydrolysis reaction is carried out for 120min at the temperature of 28 ℃. Adding maltodextrin, lecithin, potassium sorbate and calcium lactate into the yolk hydrolysate, wherein the addition amount of the maltodextrin, the lecithin, the calcium lactate and the potassium sorbate is 3.0 percent: 2: 2: 1. then ultrasonic emulsification treatment is carried out, and the treatment is carried out for 20min under the conditions of ultrasonic frequency of 40kHz and output power of 500W. And (3) carrying out dynamic high-voltage pulse electric field sterilization treatment on the obtained egg yolk liquid, wherein the treatment electric field intensity is 35kV/cm, the treatment temperature is 30 ℃, and the treatment time is 900 microseconds. And finally, introducing the yolk liquid into a low-temperature vacuum pressure type spray tower for drying and granulating, wherein the air inlet temperature is 90-120 ℃, the temperature in the tower is 70-85 ℃, the pressure in the tower is 10-20 kPa, and the air outlet temperature is 40-65 ℃, cooling the obtained yolk powder to room temperature, sieving, checking the uniformity, and carrying out vacuum packaging to obtain the finished product.
Example 2
Selecting 10kg of fresh poultry eggs, cleaning, sterilizing, drying, breaking shells carefully after surface moisture is removed, separating egg white and yolk, collecting yolk liquid, stirring at room temperature at a stirring speed of 200r/min, and filtering to remove impurities to obtain uniform and impurity-free yolk liquid. Then, the egg yolk liquid is treated by ultrasonic waves for 20min under the conditions of the ultrasonic frequency of 30kHz and the output power of 500W. Then, the pH value of the egg yolk liquid is adjusted to 8.5-9.0 by using monocalcium phosphate/tricalcium phosphate, phospholipase A2 is added into the egg liquid, the addition amount is 0.1% (w/w) of the mass of the yellow liquid, and the egg yolk liquid is subjected to hydrolysis reaction for 150min at the temperature of 28 ℃. Adding cyclodextrin, lecithin, potassium sorbate and calcium lactate into the yolk hydrolysate, wherein the addition amount of the cyclodextrin, the lecithin, the calcium lactate and the potassium sorbate is 4.0 percent, and the proportion of the lecithin, the calcium lactate and the potassium sorbate is 5: 2: 2: 1. then ultrasonic emulsification treatment is carried out, and the treatment is carried out for 15min under the conditions of the ultrasonic frequency of 35kHz and the output power of 600W. And (3) carrying out dynamic high-voltage pulse electric field sterilization treatment on the obtained egg yolk liquid, wherein the treatment electric field intensity is 50kV/cm, the treatment temperature is 30 ℃, and the treatment time is 600 mu s. And finally, introducing the yolk liquid into a low-temperature vacuum pressure type spray tower for drying and granulating, wherein the air inlet temperature is 90-120 ℃, the temperature in the tower is 70-85 ℃, the pressure in the tower is 10-20 kPa, and the air outlet temperature is 40-65 ℃, cooling the obtained yolk powder to room temperature, sieving, checking the uniformity, and carrying out vacuum packaging to obtain the finished product.
Claims (2)
1. A preparation method of easily dispersible high emulsibility egg yolk powder is characterized in that the preparation method of the easily dispersible high emulsibility egg yolk powder is realized according to the following steps:
(1) cleaning and sterilizing fresh eggs, drying the surface water, separating egg white and yolk, collecting yolk liquid, stirring at the stirring speed of 200r/min, and filtering to remove impurities to obtain uniform and impurity-free yolk liquid;
(2) carrying out pulse type ultrasonic and low-temperature enzymolysis treatment on the egg yolk liquid obtained in the step (1): in the first stage, pulsed ultrasonic wave is utilized to treat yolk liquid for 15-35 min under the conditions of ultrasonic frequency of 15-30 kHz and output power of 400-600W; performing low-temperature enzymolysis treatment at the second stage, adjusting the pH value of the egg yolk liquid to 7.5-9.0 by phosphate, adding phospholipase into the egg yolk liquid, wherein the addition amount of the phospholipase is 0.05-0.2% (w/w) of the mass of the egg yolk liquid, and performing hydrolysis reaction for 60-120 min at the temperature of 25-50 ℃;
(3) adding the compound drying aid and the antioxidant into the yolk hydrolysate obtained in the step (2), wherein the addition amount is 0.2-5.0% (w/w) of the mass of the yolk liquid, dissolving the compound drying aid and the antioxidant with a proper amount of water, adding the mixture into the yolk liquid, and homogenizing to obtain the yolk liquid with the mass fraction of 35-55%;
(4) carrying out ultrasonic emulsification treatment on the yolk liquid obtained in the step (3), wherein pulsed ultrasonic waves are adopted, the ultrasonic frequency is 15-30 kHz, the output power is 400-600W, and the treatment time is 15-35 min, so that a high-dispersion yolk liquid is obtained;
(5) performing dynamic high-voltage pulse electric field sterilization treatment on the high-dispersion yolk liquid obtained in the step (4), wherein the treatment electric field intensity is 25-55 kV/cm, the treatment temperature is 25-50 ℃, and the treatment time is 300-1000 mu s, so as to obtain the sterilized high-dispersion yolk liquid;
(6) and (3) drying the yolk liquid obtained in the step (4) by using a low-temperature vacuum pressure type spray tower, cooling the obtained easily-dispersible high-emulsibility yolk powder to room temperature, sieving, checking the uniformity, and carrying out vacuum packaging to obtain the finished product, wherein the air inlet temperature is 90-120 ℃, the temperature in the tower is 70-85 ℃, the pressure in the tower is 10-20 kPa, and the air outlet temperature is 40-65 ℃.
2. The method for preparing easily dispersible high emulsibility dried egg yolk according to claim 1, wherein the three-stage continuous treatment of pulse type ultrasonic treatment, low temperature enzymolysis, addition of compound drying aid and antioxidant in combination with ultrasonic emulsification treatment in steps (2), (3) and (4) is as follows: pulse type ultrasonic treatment is carried out in the first stage, wherein the treatment is carried out for 15-35 min under the conditions that the ultrasonic frequency is 15-30 kHz and the output power is 400-600W; performing low-temperature enzymolysis, namely adopting phospholipase A1 or A2, when the phospholipase A1 is used, selecting sodium dihydrogen phosphate/disodium hydrogen phosphate as a pH regulator, wherein the addition amount is 0.05-0.2% (w/w), the enzymolysis time is 60-120 min, the enzymolysis temperature is 25-50 ℃, when the phospholipase A2 is used, selecting calcium dihydrogen phosphate/tricalcium phosphate as the pH regulator, the addition amount is 0.05-0.2% (w/w), the enzymolysis time is 60-120 min, and the enzymolysis temperature is 25-50 ℃; and adding a compound drying aid and an antioxidant and performing ultrasonic emulsification treatment, wherein pulsed ultrasonic waves are adopted, the ultrasonic frequency is 15-30 kHz, the output power is 400-600W, and the treatment time is 15-35 min, so that the high-dispersity egg yolk liquid is obtained, wherein the adding amount of the compound drying aid and the antioxidant is 0.2-5.0% (W/W) of the mass fraction of the egg yolk liquid, the drying aid is one or more of gelatin, maltodextrin, Arabic gum, cyclodextrin, maltitol, carrageenan and starch, and the antioxidant is one or more of phospholipid, calcium lactate, sodium lactate and potassium sorbate.
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