CN110150584A - A kind of production method of yolk crisp fritter - Google Patents
A kind of production method of yolk crisp fritter Download PDFInfo
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- CN110150584A CN110150584A CN201910452726.1A CN201910452726A CN110150584A CN 110150584 A CN110150584 A CN 110150584A CN 201910452726 A CN201910452726 A CN 201910452726A CN 110150584 A CN110150584 A CN 110150584A
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- Prior art keywords
- egg
- yolk
- crisp fritter
- production method
- liquid
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Classifications
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- 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
Abstract
The invention discloses a kind of production method of yolk crisp fritter, the yolk crisp fritter being prepared has a kind of egg fragrance that other sheet products do not have；Also there is nutrition abundant simultaneously.The yolk crisp fritter water content of invention preparation is extremely low, is conducive to long-term preservation；The characteristics of its crisp fritter and easily sizing, makes it have the potential of container of substitution ice cream cylinder, various sauce etc., and improves the nutritive value of these products to a certain extent.The yolk crisp fritter color that the present invention is prepared is good, it is fragrant without raw meat, crispy in taste, fat content is low, hardness is moderate and shape is uniform, there is incomparable wide application prospects.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of production method of yolk crisp fritter.
Background technique
Poultry egg yolk has very high nutritive value and one rich in nutrients such as protein, fat, minerals, vitamins
Fixed medical value, therefore the development and utilization of poultry egg yolk and yolk ingredients are all the heat of domestic and foreign scholars' research all the time
Point.Chinese patent CN106974894B (a kind of egg yolk lecithin piece and preparation method thereof) provide a kind of egg yolk lecithin piece and
Preparation method is merely at present the drug of main active substantially with soft capsule preparation shape using egg yolk lecithin to solve
Formula production, status expensive, at high cost.
Yolk can be divided into supernatant by centrifugation and precipitate two parts, supernatant mainly by low-density lipoprotein (85%) and
Livitin (15%) composition；And it precipitates mainly by high-density lipoprotein (70%), phosvitin (16%) and low
Density lipoprotein (12%) composition.Yolk and its composition of supernatant precipitating are different, and processing characteristics are also different.
Therefore, it is good, fragrant crisp without raw meat, mouthfeel to prepare a kind of color as primary raw material for the deposited components after being centrifuged using yolk
It is crisp, hardness is moderate, fat content is low, the uniform yolk crisp fritter of shape, can horn of plenty egg products kind and snack food type
Offer technology.
Summary of the invention
In view of this, the present invention provides a kind of production method of yolk crisp fritter, the yolk crisp fritter color that is prepared
Pool it is good, fragrant without raw meat, crispy in taste, hardness is moderate and shape is uniform.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of production method of yolk crisp fritter, including following preparation step:
(1) it selects egg, pretreatment, carry out egg liquid separation, obtain egg yolk liquid；
(2) obtained egg yolk liquid is diluted, then is neutralized with NaOH solution；
(3) egg yolk liquid after neutralization sediment fraction is obtained after high speed refrigerated centrifuge to be dried in vacuo；
(4) egg yolk precipitates and sugar, salt, carragheen, locust bean gum, water mixing, stir evenly hot briquetting；
(5) it demoulds, it is dry, it is cooled to finished product.
Further, step (1) it is described select egg, pretreatment, carry out egg liquid separation specific step is as follows: selection be of moderate size
Fresh Egg, after duck's egg, goose egg, one of quail egg clean, beat eggs, separate yolk and egg white, remove yolk surface egg
White residue and vitellinae membrana obtain egg yolk liquid.
Further, step (2) is described dilutes obtained egg yolk liquid, then the specific steps neutralized with NaOH solution are such as
Under: egg yolk liquid and distilled water are diluted by the volume ratio of 1:1.5, at the uniform velocity stirred evenly；PH is adjusted with the NaOH of 1mol/L
To 7, stir evenly.
Further, it carries out that vacuum drying specific step is as follows after step (3) the high speed refrigerated centrifuge: dilution is neutralized
Good egg yolk liquid is fitted into centrifuge tube, 4 DEG C of centrifugation 45min under conditions of 10000rpm, isolates supernatant precipitating；It will centrifugation
It is taken out after 55 DEG C of vacuum drying 12h of precipitating afterwards, it is cooling.
Further, sugar and salt, carragheen and locust bean gum is added in step (4) mixing, and heating stirring uniformly specifically walks
It is rapid as follows: with dried egg yolk precipitates 3.5%~5.5%, carragheen 1.5%~3.5%, 0.5%~2.5% and of locust bean gum
Water 79.5%~90.5%, prepares mixture, pours into container, and 3%~6% sugar and 1%~3% salt are added in mixture and stirred
It is even；The mixture stirred evenly is put into 105 DEG C of heating 20min in drying box, is heated to be stirred for when 10min uniformly.
Further, step (5) demoulding, dry specific step is as follows: object to be mixed is cooling at room temperature and is formed
When gel, mixture is carried out demoulding processing, then the gel after demoulding is put into drying box, in 105 DEG C of dry 7~12h.
It can be seen via above technical scheme that compared with prior art, the present disclosure provides a kind of yolk crisp fritters
Production method, there are the yolk crisp fritter being prepared using egg yolk precipitates as primary raw material other a kind of sheet products not have
Some egg fragrance；It also has nutrition abundant simultaneously.The water content of the yolk crisp fritter is extremely low, is conducive to long-term preservation；Its
The characteristics of crisp fritter and easily sizing, can allow it to be applied to such as replace the container of ice cream cylinder, various sauce, thus to a certain extent
Improve the nutrition of these products；The yolk crisp fritter color that the present invention is prepared is good, fragrant and raw meat, crispy in taste, hardness is not suitable
In and shape it is uniform, there is incomparable broad application prospects.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
The embodiment of invention for those of ordinary skill in the art without creative efforts, can also basis
The attached drawing of offer obtains other attached drawings.
Fig. 1 attached drawing is the fabrication processing figure of yolk crisp fritter of the present invention；
Fig. 2 attached drawing is the sensory evaluation scores figure of the yolk crisp fritter of yolk each component of the present invention preparation.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
The present invention using sensory evaluation scores method to crisp fritter yolk piece in terms of form, color, flavor and hardness four come
It is evaluated；Invite 10 Majors of Food personages (have certain subjective appreciation basis) to the yolk crisp fritter prepared from
Lower four aspects score, and calculate average mark as final result.
Standards of grading are as shown in the table:
Influence of the 1 yolk each component of embodiment to crisp fritter yolk piece quality
(1) it after the Fresh Egg that selection is of moderate size is cleaned, beats eggs, separates yolk and egg white, remove yolk surface protein
Residue and vitellinae membrana obtain egg yolk liquid.
(2) egg yolk liquid and distilled water are diluted by the volume ratio of 1:1.5, are at the uniform velocity stirred evenly；With 1mol/L's
NaOH adjusts pH to 7, stirs evenly.
(3) it will be fitted into centrifuge tube in dilution with good egg yolk liquid, 4 DEG C of centrifugation 45min under conditions of 10000rpm, point
Separate out supernatant precipitating；By after centrifugation precipitating, supernatant and do not take out after 55 DEG C of vacuum drying 12h of separated shell egg Huang,
It is cooling.
(4) mixed with dried egg yolk precipitates 4.5%, carragheen 2.5%, locust bean gum 1.5% and water 85.5% preparation 20g
Object is closed, do not add egg yolk precipitates in blank group but is scaling up carragheen and locust bean gum to total amount 8.5%, the addition of supernatant group
4.5% dried supernatant, the dried shell egg of yolk group addition 4.5% are yellow.Pour into container respectively, by 4.5% sugar and
1.5% salt is added in mixture and stirs evenly；The mixture stirred evenly is put into 105 DEG C of heating 20min in drying box, is heated to
It is stirred for when 10min uniformly.
(5) when object to be mixed cools down at room temperature and forms gel, mixture is carried out demoulding processing, then will be after demoulding
Gel be put into drying box, dry 10h under the conditions of 105 DEG C.
Prepare crisp chip sample with yolk and yolk each component respectively, wherein the yolk crisp fritter of egg yolk precipitates preparation have compared with
Good organoleptic attribute: size thin and thick is uniform, does not deform, bright in colour uniform without concave point without bubble, there is apparent egg
Fragrance and lingering fragrance abundance, entrance is crisp, and hardness is suitable；And its excess-three group, form, color, flavor, in terms of there are bright
It is inadequate, as a result as shown in Figure 2；Thus show that egg yolk precipitates are to prepare the optimal selection of yolk crisp fritter.
Embodiment 2
(1) it after the fresh duck egg that selection is of moderate size is cleaned, beats eggs, separates yolk and egg white, remove yolk surface protein
Residue and vitellinae membrana obtain egg yolk liquid.
(2) egg yolk liquid and distilled water are diluted by the volume ratio of 1:1.5, are at the uniform velocity stirred evenly；With 1mol/L's
NaOH adjusts pH to 7, stirs evenly.
(3) it will be fitted into centrifuge tube in dilution with good egg yolk liquid, 4 DEG C of centrifugation 45min under conditions of 10000rpm, point
Separate out supernatant precipitating；It will be taken out after 55 DEG C of vacuum drying 12h of precipitating after centrifugation, it is cooling.
(4) mixed with dried egg yolk precipitates 3.5%, carragheen 1.5%, locust bean gum 0.5% and water 90.5% preparation 20g
Object is closed, is poured into container, 3% sugar and 1% salt are added in mixture and stirred evenly；The mixture stirred evenly is put into drying box
105 DEG C of heating 20min are heated to be stirred for when 10min uniformly.
(5) when object to be mixed cools down at room temperature and forms gel, mixture is carried out demoulding processing, then will be after demoulding
Gel be put into drying box, dry 10h under the conditions of 105 DEG C.
The yolk crisp fritter that egg yolk precipitates of the present invention are prepared, size thin and thick is uniform, without slight crack, does not shrink, does not have
Concave point, it is bright in colour uniform, there is apparent egg fragrance and lingering fragrance is sufficient, entrance is crisp, and hardness is suitable.
Embodiment 3
(1) it after the fresh goose egg that selection is of moderate size is cleaned, beats eggs, separates yolk and egg white, remove yolk surface protein
Residue and vitellinae membrana obtain egg yolk liquid.
(2) egg yolk liquid and distilled water are diluted by the volume ratio of 1:1.5, are at the uniform velocity stirred evenly；With 1mol/L's
NaOH adjusts pH to 7, stirs evenly.
(3) it will be fitted into centrifuge tube in dilution with good egg yolk liquid, 4 DEG C of centrifugation 45min under conditions of 10000rpm, point
Separate out supernatant precipitating；It will be taken out after 55 DEG C of vacuum drying 12h of precipitating after centrifugation, it is cooling.
(4) with dried egg yolk precipitates 5.5%, carragheen 3.5%, locust bean gum 2.5% and water 79.5% prepare 20g
Mixture pours into container, and 6% sugar and 3% salt are added in mixture and stirred evenly；The mixture stirred evenly is put into drying box
In 105 DEG C of heating 20min, be heated to be stirred for when 10min uniformly.
(5) when object to be mixed cools down at room temperature and forms gel, mixture is carried out demoulding processing, then will be after demoulding
Gel be put into drying box, dry 10h under the conditions of 105 DEG C.
The crisp fritter yolk piece that egg yolk precipitates of the present invention are prepared, size thin and thick is uniform, does not deform, and without bubble, does not have
Concave point, it is bright in colour uniform, there is apparent egg fragrance and lingering fragrance is sufficient, entrance is crisp, and hardness is suitable.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (6)
1. a kind of production method of yolk crisp fritter, which is characterized in that including following preparation step:
(1) it selects egg, pretreatment, carry out egg liquid separation, obtain egg yolk liquid；
(2) obtained egg yolk liquid is diluted, then is neutralized with NaOH solution；
(3) egg yolk liquid after neutralization sediment fraction is obtained to be dried in vacuo after being centrifuged；
(4) egg yolk precipitates and sugar, salt, carragheen, locust bean gum, water mixing, stir evenly hot briquetting；
(5) it demoulds, it is dry, it is cooled to finished product.
2. a kind of production method of yolk crisp fritter according to claim 1, which is characterized in that step (1) is described select egg,
Pretreatment, carrying out egg liquid separation, specific step is as follows: choosing one of Fresh Egg, duck's egg, goose egg, quail egg and cleans
Afterwards, it beats eggs, separates yolk and egg white, remove yolk surface protein residue and vitellinae membrana, obtain egg yolk liquid.
3. a kind of production method of yolk crisp fritter according to claim 1, which is characterized in that step (2) is described to incite somebody to action
The egg yolk liquid dilution arrived, then neutralized with NaOH solution that specific step is as follows: by egg yolk liquid and distilled water by the body of 1:1.5
Product ratio is diluted, and is at the uniform velocity stirred evenly；PH to 7 is adjusted with the NaOH of 1mol/L, is stirred evenly.
4. a kind of production method of yolk crisp fritter according to claim 1, which is characterized in that step (3) described high speed
Carry out that vacuum drying specific step is as follows after refrigerated centrifuge: will be in dilution and good egg yolk liquid is 4 under conditions of 10000rpm
DEG C centrifugation 45min, will be taken out after 55 DEG C of vacuum drying 12h of precipitating after centrifugation, cool down.
5. a kind of production method of yolk crisp fritter according to claim 1, which is characterized in that step (4) described mixing
Sugar and salt, carragheen and locust bean gum is added, stirring evenly hot briquetting, specific step is as follows: with dried egg yolk precipitates
3.5%~5.5%, carragheen 1.5%~3.5%, locust bean gum 0.5%~2.5% and water 79.5%~90.5%, mixing are equal
It is even, it pours into container, 3%~6% sugar and 1%~3% salt is added in mixture and stirred evenly；The mixture stirred evenly is put into
105 DEG C of heating 20min in drying box are heated to be stirred for when 10min uniformly.
6. a kind of production method of yolk crisp fritter according to claim 1, which is characterized in that step (5) described demoulding,
Dry specific step is as follows: when object to be mixed cools down at room temperature and forms gel, mixture being carried out demoulding processing, then will
Gel after demoulding is put into drying box, in 105 DEG C of dry 7~12h.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910452726.1A CN110150584A (en) | 2019-05-28 | 2019-05-28 | A kind of production method of yolk crisp fritter |
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| CN201910452726.1A CN110150584A (en) | 2019-05-28 | 2019-05-28 | A kind of production method of yolk crisp fritter |
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| CN201910452726.1A Pending CN110150584A (en) | 2019-05-28 | 2019-05-28 | A kind of production method of yolk crisp fritter |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323721A (en) * | 2014-09-25 | 2015-02-04 | 北京德青源蛋品安全工程技术研究有限公司 | Yolk separation method and application thereof |
| CN105557958A (en) * | 2016-02-29 | 2016-05-11 | 安徽先知缘食品有限公司 | Thin and brittle sweet-scented osmanthus biscuits and preparation method thereof |
-
2019
- 2019-05-28 CN CN201910452726.1A patent/CN110150584A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323721A (en) * | 2014-09-25 | 2015-02-04 | 北京德青源蛋品安全工程技术研究有限公司 | Yolk separation method and application thereof |
| CN105557958A (en) * | 2016-02-29 | 2016-05-11 | 安徽先知缘食品有限公司 | Thin and brittle sweet-scented osmanthus biscuits and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 阎微等: "蛋黄组成成分的性质研究", 《食品工业科技》 * |
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Application publication date: 20190823 |
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