CN110192619A - A kind of method and products thereof with shell processing lutein fortification egg - Google Patents
A kind of method and products thereof with shell processing lutein fortification egg Download PDFInfo
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- CN110192619A CN110192619A CN201910455473.3A CN201910455473A CN110192619A CN 110192619 A CN110192619 A CN 110192619A CN 201910455473 A CN201910455473 A CN 201910455473A CN 110192619 A CN110192619 A CN 110192619A
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- egg
- lutein
- oil
- fortification
- xanthophyll
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- 235000012680 lutein Nutrition 0.000 title claims abstract description 55
- 239000001656 lutein Substances 0.000 title claims abstract description 55
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 title claims abstract description 55
- 229960005375 lutein Drugs 0.000 title claims abstract description 55
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 title claims abstract description 55
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 title claims abstract description 55
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 49
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 29
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 210000003278 egg shell Anatomy 0.000 claims abstract description 21
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 230000008595 infiltration Effects 0.000 claims abstract description 9
- 238000001764 infiltration Methods 0.000 claims abstract description 9
- 238000004904 shortening Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 235000013601 eggs Nutrition 0.000 claims description 136
- 239000003921 oil Substances 0.000 claims description 42
- 238000013019 agitation Methods 0.000 claims description 9
- 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 8
- 238000010411 cooking Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 235000014103 egg white Nutrition 0.000 claims description 8
- 210000000969 egg white Anatomy 0.000 claims description 8
- 210000002969 egg yolk Anatomy 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 230000035800 maturation Effects 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 239000002285 corn oil Substances 0.000 claims description 7
- 235000005687 corn oil Nutrition 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- 229940012466 egg shell membrane Drugs 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 235000019501 Lemon oil Nutrition 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
- 235000021323 fish oil Nutrition 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 239000010501 lemon oil Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 2
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 claims 1
- 239000000839 emulsion Substances 0.000 abstract description 11
- 239000003995 emulsifying agent Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000005445 natural material Substances 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 230000000007 visual effect Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 description 19
- 239000007788 liquid Substances 0.000 description 8
- 239000006210 lotion Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 230000001804 emulsifying effect Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000012188 paraffin wax Substances 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 125000002635 lutein group Chemical group 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000005881 Calendula officinalis Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 240000000785 Tagetes erecta Species 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 241001464837 Viridiplantae Species 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008033 biological extinction Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 238000000399 optical microscopy Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- -1 potassium ferricyanide Chemical compound 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000002699 waste material Substances 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to lutein visual performances to strengthen egg technical field, specially a kind of method and products thereof with shell processing lutein fortification egg, the pretreatment of preparation, egg including xanthophyll-oil phase, the moment note infiltration of xanthophyll-oil phase and micro- envelope, the mixing of band shell and anti-broken shortening and gel and etc..By using natural material egg pulp as emulsifier, nutritive value enriches and good biocompatibility, oil-water interfaces surface tension can be reduced well stablizes emulsion droplet, the dispersibility of lutein product in water can be improved, and bioavilability, and finally obtained product emulsion further saves packing cost using eggshell as container.
Description
Technical field
The present invention relates to lutein visual performances to strengthen egg technical field, and specially a kind of band shell processing lutein nutrition is strong
Change the method and products thereof of egg.
Background technique
Lutein is mainly a kind of chemical component extracted from the green plantss such as marigold spinach, asparagus, lettuce, is belonged to
One kind of carotenoid.Lutein is orange-yellow crystalline powder, and taste is slightly bitter, not soluble in water, is mainly used in food production
The coloring of the products such as intestines based article, can, sauce spiced and stewed food.Epidemiological studies show to take in lutein, can reduce because of length
Time is exposed to eye strain caused by blue light, can delay the generation to eye degeneration disease, is conducive to protect eyes
Health.However, since there are unstable conjugated double bonds in lutein structure, it is sensitive to light, heat, oxygen, and its poorly water-soluble,
Cause the bioavilability of lutein lower.Therefore, building embedding lutein lotion carrier systems, to the height for improving lutein
Value is utilized and is of great significance.
Band shell lutein function shell egg, it is not only full of nutrition, and also itself has good emulsifiability, can make water and rouge
Fat is fused together well, to improve the shape-retaining ability and water-retaining property of product.Therefore, egg pulp is selected to construct as emulsifier
Lutein delivers lotion, the nutritive value of egg not only can be improved, but also can greatly play the biology of lutein
Activity.
Currently, the production method that whole world trophic function strengthens egg is feed method for breeding.By improving in egg fowl feed
The content of the functional components such as lutein carries out the nursing of lutein feed, the feeding of egg fowl is supplied to, by the digestion and absorption of egg fowl
With metabolism, then it is transformed into birds, beasts and eggs.The method of this forage feed brings many drawbacks.Firstly, trans-utilization rate is very low.It raises
The functional components such as the lutein in material, for significant portion not by the digestion and absorption of egg fowl, waste is very big, and enters in egg carcass
The functional components such as lutein, only extremely low ratio secretion is transformed into birds, beasts and eggs.Secondly, influencing egg fowl normal physiology generation
It thanks.It is logical especially for certain functional component in guarantee birds, beasts and eggs in order to reach the content that raising improves certain functional component in birds, beasts and eggs
Use is crossed, effect can occur, it is necessary to add certain functional component of extremely a large amount, this extremely a large amount in feed in feed
Certain functional component for the normal activities of egg fowl, there is larger toxicity, influenced egg fowl normal life generation
It thanks.Third, the production cost is very high.Due to many mistakes such as normally the searching for food, digest, absorb, discharge feces of egg fowl, uterine secretions of laying eggs
Journey, causing functional component to enter, quantity in egg is seldom, causes high production cost.
Summary of the invention
To solve the problems, such as that feed method for breeding exists, the present invention provides a kind of with shell processing lutein fortification egg
Method and products thereof.
The present invention solves its technical problem using following technical scheme to realize:
A kind of method with shell processing lutein fortification egg of the present invention, comprising the following steps:
Step 1, the preparation of xanthophyll-oil phase:
Certain mass score lutein is dissolved in oil, magnetic agitation is allowed to after being completely dispersed, and 0 ~ 8 DEG C is protected from light 12 ~ 48h of standing,
Dissolve it sufficiently；
Step 2, the pretreatment of egg:
Eggshell surface is cleaned up after drying, egg is shaken with machine or artificial method, mixes yolk-egg white tentatively；
Step 3, the moment note infiltration of xanthophyll-oil phase and micro- envelope:
Instrument is seeped in the sharp end moment note of eggshell penetrates by the moment note of oily phase, and 1 ~ 10mL of xanthophyll-oil phase is injected into egg,
Then micro- envelope；
Step 4, band shell mixes:
Step 3 treated egg is carried out band shell using machine or artificial method to shake, make yolk in egg, egg white and
Xanthophyll-oil mutually mixes well；
Step 5, prevent broken shortening and gel:
By egg after step 4 processing, it is put into normal-temperature water, heating and cooking；It when water temperature is raised to 85 DEG C, is kept for 40-50 minutes, tool
The big minor adjustment of body basis of time egg, egg content Gel Maturation.
Preferably, the oil mutually uses corn oil, soybean oil, peanut oil, sesame oil, lemon oil, fish oil, medium chain triglyceride three
One of ester (MCT) is a variety of.
Preferably, the mass fraction of the lutein in the xanthophyll-oil phase is 0.5 ~ 2%.
Preferably, the xanthophyll-oil phase volume fraction that the note seeps is the 10 ~ 15% of egg size.
Preferably, the magnetic agitation time is 2 ~ 4h, and solution temperature is 4 DEG C, stands overnight abundant dissolution.
Preferably, the shaking mode is shaken using intermittent rotating centrifugal, and the shaking time is 5 ~ 60min.
Preferably, joint filling material used by micro- envelope is egg shell membrane, eggshell, edible calcium carbonate, one in edible glue
Kind is a variety of.
Preferably, the note oily phase moment note used by seeping seeps the note seepage pipe diameter of instrument in 1 ~ 2mm.
A kind of lutein fortification egg, by a kind of method with shell processing lutein fortification egg of the present invention
It is made.
Compared with prior art, the beneficial effects of the present invention are:
1, a kind of method with shell processing lutein fortification egg of the present invention, is made by using natural material egg pulp
For emulsifier, nutritive value enriches and good biocompatibility, can reduce oil-water interfaces surface tension well and stablize emulsion droplet, can
Improve the dispersibility and bioavilability of lutein product in water, and finally obtained product emulsion is to hold with eggshell
Device further saves packing cost；
2, a kind of method with shell processing lutein fortification egg of the present invention, the leaf by using shaking method preparation are yellow
Plain shell egg liquid emulsion can be reduced high-intensitive shearing compared with the high energy emulsification method such as high-pressure homogeneous, ultrasonic that conventional emulsion uses
Influence to egg quality, while reducing production cost；
3, the lutein fortification of a kind of method production with shell processing lutein fortification egg through the invention
Egg can satisfy the habit of people's daily consumption egg, save the appearance and quality of fresh egg, operating process is easily controllable, reproducibility
It is good, it is suitble to large-scale production.
Detailed description of the invention
Fig. 1 is that embodiment 1 ~ 3 by band shell mixes treated optical microscopy map；
Fig. 2 is that embodiment 1 ~ 3 by band shell mixes treated grain size distribution；
Fig. 3 is that embodiment 1 ~ 3 mixes treated antioxidant activity by band shell and analyzes result；
Fig. 4 is pretreatment treated emulsifying activity and emulsion stability result of the embodiment 4 ~ 6 by egg.
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.
Embodiment 1
1) preparation of xanthophyll-oil phase:
Lutein is dissolved in corn oil and obtains the oily phase of lutein (1wt%), magnetic agitation 2h is allowed to after being completely dispersed, and 4 DEG C are protected from light
12h is stood, dissolves it sufficiently；
2) pretreatment of egg:
Eggshell surface is cleaned up after drying, egg is shaken into 5min with egg device is shaken, mixes yolk-egg white tentatively；
3) the moment note infiltration of xanthophyll-oil phase and micro- envelope:
The aperture of an aperture size is bored at eggshell tip, 2) step process is sucked out using syringe and accounts for egg size mass fraction 10%
Egg liquid, then into egg inject equivalent xanthophyll-oil phase after will be sealed with sealing compound；
4) band shell mixes:
By the egg after 3) step process with egg device shaking 40min is shaken, keep yolk in egg, egg white and xanthophyll-oil mutually abundant
It mixes；
5) prevent broken shortening and gel:
By egg after (4) step process, it is put into heating and cooking in normal-temperature water.When water temperature is raised to 85 DEG C, kept for 40-50 minutes
(the big minor adjustment according to egg), egg content Gel Maturation.
Embodiment 2
1) preparation of xanthophyll-oil phase:
Lutein is dissolved in miglyol 812 and obtains the oily phase of lutein (1wt%), magnetic agitation 2h is allowed to after being completely dispersed, and 4 DEG C are protected from light
12h is stood, dissolves it sufficiently；
2) pretreatment of egg:
Eggshell surface is cleaned up after drying, egg is shaken into 5min with egg device is shaken, mixes yolk-egg white tentatively；
3) the moment note infiltration of xanthophyll-oil phase and micro- envelope:
The aperture of an aperture size is bored at eggshell tip, 2) step process is sucked out using syringe and accounts for egg size mass fraction 10%
Egg liquid, then into egg inject equivalent xanthophyll-oil phase after will use eggshell and paraffin sealing；
4) shaking mixes:
By the egg after 3) step process with egg device shaking 40min is shaken, keep yolk in egg, egg white and xanthophyll-oil mutually abundant
It mixes；
By egg after 4) step process, it is put into heating and cooking in normal-temperature water.When water temperature is raised to 85 DEG C, keep 40-50 minutes (according to
According to the big minor adjustment of egg), egg content Gel Maturation.
Embodiment 3
1) preparation of xanthophyll-oil phase:
Lutein is dissolved in compound oil (80% corn oil: 20%MCT) and obtains the oily phase of lutein (1wt%), magnetic agitation 4h has been allowed to
After full dispersion, 4 DEG C are protected from light standing for 24 hours, dissolve it sufficiently；
2) pretreatment of egg:
Eggshell surface is cleaned up after drying, egg is shaken into 10min with egg device is shaken, mixes yolk-egg white tentatively；
3) the moment note infiltration of xanthophyll-oil phase and micro- envelope:
The aperture of an aperture size is bored at eggshell tip, 2) step process is sucked out using syringe and accounts for egg size mass fraction 10%
Egg liquid, then into egg inject equivalent xanthophyll-oil phase after will use egg shell membrane and paraffin sealing；
4) band shell mixes
By the egg after 3) step process with egg device shaking 40min is shaken, keep yolk in egg, egg white and xanthophyll-oil mutually abundant
It mixes；
By egg after 4) step process, it is put into heating and cooking in normal-temperature water.When water temperature is raised to 85 DEG C, keep 40-50 minutes (according to
According to the big minor adjustment of egg), egg content Gel Maturation.
Embodiment 4
1) preparation of xanthophyll-oil phase:
Lutein is dissolved in corn oil and obtains the oily phase of lutein (1wt%), magnetic agitation 2h is allowed to after being completely dispersed, and 4 DEG C are protected from light
12h is stood, dissolves it sufficiently；
2) pretreatment of egg:
Eggshell surface is cleaned up after drying, egg is shaken into 5min with egg device is shaken, mixes yolk-egg white tentatively；
3) the moment note infiltration of xanthophyll-oil phase and micro- envelope:
The aperture of an aperture size is bored at eggshell tip, 2) step process is sucked out using syringe and accounts for egg size mass fraction 10%
Egg liquid, then into egg inject equivalent xanthophyll-oil phase after will use egg shell membrane and paraffin sealing；
4) band shell mixes
By the egg after 3) step process with egg device shaking 10min is shaken, keep yolk in egg, egg white and xanthophyll-oil mutually abundant
It mixes；
By egg after 4) step process, it is put into heating and cooking in normal-temperature water.When water temperature is raised to 85 DEG C, keep 40-50 minutes (according to
According to the big minor adjustment of egg), egg content Gel Maturation.
Embodiment 5
1) preparation of xanthophyll-oil phase:
Lutein is dissolved in corn oil and obtains the oily phase of lutein (1wt%), magnetic agitation 4h is allowed to after being completely dispersed, and 4 DEG C are protected from light
It stands for 24 hours, dissolves it sufficiently；
2) pretreatment of egg:
Eggshell surface is cleaned up after drying, egg is shaken into 5min with egg device is shaken, mixes yolk-egg white tentatively；
3) the moment note infiltration of xanthophyll-oil phase and micro- envelope:
The aperture of an aperture size is bored at eggshell tip, 2) step process is sucked out using syringe and accounts for egg size mass fraction 15%
Egg liquid, then into egg inject equivalent xanthophyll-oil phase after will be sealed with sealing compound；
4) band shell mixes
By the egg after 3) step process with egg device shaking 40min is shaken, keep yolk in egg, egg white and xanthophyll-oil mutually abundant
It mixes；
By egg after 4) step process, it is put into heating and cooking in normal-temperature water.When water temperature is raised to 85 DEG C, keep 40-50 minutes (according to
According to the big minor adjustment of egg), egg content Gel Maturation.
Embodiment 6
1) preparation of xanthophyll-oil phase:
Lutein is dissolved in corn oil and obtains the oily phase of lutein (1wt%), magnetic agitation 4h is allowed to after being completely dispersed, and 4 DEG C are protected from light
It stands for 24 hours, dissolves it sufficiently；
2) pretreatment of egg:
Eggshell surface is cleaned up after drying, egg is shaken into 5min with egg device is shaken, mixes yolk-egg white tentatively；
3) injection and sealing of xanthophyll-oil phase:
The aperture of an aperture size is bored at eggshell tip, 2) step process is sucked out using syringe and accounts for egg size mass fraction 15%
Egg liquid, then into egg inject equivalent xanthophyll-oil phase after will be sealed with sealing compound；
4) band shell mixes
By the egg after 3) step process with egg device shaking 60min is shaken, keep yolk in egg, egg white and xanthophyll-oil mutually abundant
It mixes；
By egg after 4) step process, it is put into heating and cooking in normal-temperature water.When water temperature is raised to 85 DEG C, keep 40-50 minutes (according to
According to the big minor adjustment of egg), egg content Gel Maturation.
It is the identification method explanation to the embodiment of the present invention 1 to embodiment 6 below:
1, micro- sem observation
The emulsion droplets for taking a dripping to get ready cover coverslip on glass slide, are carried out using Olympus BH-2 type microscope
Lotion observation, amplification factor is chosen for 400 ×, log resolution is 1024 × 768.Fig. 1 be embodiment 1) ~ 3) as a result,
As can be observed from Figure, emulsion droplet substantially shows the spherical of rule, and is uniformly dispersed；
2, granularmetric analysis
The partial size of lotion is tested under the conditions of 25 DEG C by Malvern laser particle analyzer, every time when measurement, certain volume lotion point
Be dispersed in 1000ml distilled water and control its concentration between 2% to 10%, oil mutually and the refractive index of dispersed phase be respectively 1.45,
1.33.Duplicate measurements is three times.Laser particle analyzer mixing speed is 600r/min, and the circulation rate of pump is 3000 r/min.Fig. 1 is
Embodiment 1) ~ 3) as a result, as can be seen from the results the lotion average grain diameter after shaking be 50 ~ 70um range；
3, Antioxidative Activity Determination-iron reducing power
1mL sample is dissolved in PBS buffer solution (0.2M, pH7.0), is mixed with the 1mL potassium ferricyanide (1%w/v), and at 50 DEG C
React 20min.Then, 1mL trichloroacetic acid (10%w/v) is added, mixture is centrifuged 10min with 4000r/min.To supernatant
Middle addition 1mL distilled water and 0.5mL(0.1%w/v) and mix 10s.Its absorbance is measured after 10min at 700nm.Extinction
Degree is bigger, and reducing power is stronger.Fig. 3 is embodiment 1) ~ 3) as a result, the lutein after emulsifying is still as can be seen from the results
Keep stronger oxidation resistance；
4, the measurement of emulsifying activity and emulsion stability
Appropriate above-mentioned preparation lotion is taken respectively, is diluted 500 times with the neopelex solution of 0.1%(wt%), is being divided
Colorimetric is carried out on light photometer at 500nm.Neopelex solution is as reference liquid.Emulsifying activity index
(EAI) and stable emulsifying index (ESI) calculation formula is as shown in 2-1 and 2-2:
(2-1)
(2-2)
In formula: DF is extension rate, DF=500；ρ represents emulsifier concentration, and φ is the path length of container, φ=0.01
M, θ are oily phase proportion score, A0、A10Respectively indicate absorbance when 0,10 min.
Fig. 3 is embodiment 4) ~ 6) as a result, emulsifying activity and emulsion stability can be with pre- shakings as can be seen from the results
The extension of time and enhance.
Although hereinbefore invention has been described by reference to embodiment, the scope of the present invention is not being departed from
In the case where, various improvement can be carried out to it and can replace component therein with equivalent.Especially, as long as being not present
Structural conflict, the various features in presently disclosed embodiment can be combined with each other use by any way,
The description for not carrying out exhaustive to the case where these combinations in this specification is examined merely for the sake of omission length with what is economized on resources
Consider.Therefore, the invention is not limited to specific embodiments disclosed herein, but the institute including falling within the scope of the appended claims
There is technical solution.
Claims (9)
1. a kind of method with shell processing lutein fortification egg, which comprises the following steps:
Step 1, the preparation of xanthophyll-oil phase:
Certain mass score lutein is dissolved in oil, magnetic agitation is allowed to after being completely dispersed, and 0 ~ 8 DEG C is protected from light 12 ~ 48h of standing,
Dissolve it sufficiently；
Step 2, the pretreatment of egg:
Eggshell surface is cleaned up after drying, egg is shaken with machine or artificial method, mixes yolk-egg white tentatively；
Step 3, the moment note infiltration of xanthophyll-oil phase and micro- envelope:
Instrument is seeped in the sharp end moment note of eggshell penetrates by the moment note of oily phase, and 1 ~ 10mL of xanthophyll-oil phase is injected into egg,
Then micro- envelope；
Step 4, band shell mixes:
Step 3 treated egg is carried out band shell using machine or artificial method to shake, make yolk in egg, egg white and
Xanthophyll-oil mutually mixes well；
Step 5, prevent broken shortening and gel:
By egg after step 4 processing, it is put into normal-temperature water, heating and cooking；It when water temperature is raised to 85 DEG C, is kept for 40-50 minutes, tool
The big minor adjustment of body basis of time egg, egg content Gel Maturation.
2. a kind of method with shell processing lutein fortification egg according to claim 1, it is characterised in that: the oil
Mutually use one of corn oil, soybean oil, peanut oil, sesame oil, lemon oil, fish oil, medium chain triglyceride or a variety of.
3. a kind of method with shell processing lutein fortification egg according to claim 1, it is characterised in that: the leaf
The mass fraction of lutein in flavine oil phase is 0.5 ~ 2%.
4. a kind of method with shell processing lutein fortification egg according to claim 1, it is characterised in that: the note
The xanthophyll-oil phase volume fraction of infiltration is the 10 ~ 15% of egg size.
5. a kind of method with shell processing lutein fortification egg according to claim 1, it is characterised in that: the magnetic
Power mixing time is 2 ~ 4h, and solution temperature is 4 DEG C, stands overnight abundant dissolution.
6. a kind of method with shell processing lutein fortification egg according to claim 1, it is characterised in that: the vibration
It shakes mode to shake using intermittent rotating centrifugal, the shaking time is 5 ~ 60min.
7. a kind of method with shell processing lutein fortification egg according to claim 1, it is characterised in that: described micro-
Joint filling material used by sealing is one of egg shell membrane, eggshell, edible calcium carbonate, edible glue or a variety of.
8. a kind of method with shell processing lutein fortification egg according to claim 1, it is characterised in that: the note
Oily phase moment note used by seeping seeps the note seepage pipe diameter of instrument in 1 ~ 2mm.
9. a kind of lutein fortification egg, it is characterised in that: lutein fortification egg passes through any one in claim 1 ~ 8
Method described in is made.
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB428635A (en) * | 1933-12-23 | 1935-05-16 | Alfredo Barbiani | Improvements relating to the treatment of eggs |
| CN1168778A (en) * | 1995-12-28 | 1997-12-31 | 黄浩军 | Method for processing umbroken eggs |
| CN101228955A (en) * | 2007-11-13 | 2008-07-30 | 淳永和 | Savory nutritious eggs |
| CN101238897A (en) * | 2007-02-08 | 2008-08-13 | 张仁本 | Structure of egg with shell and manufacturing method thereof |
| CN202232859U (en) * | 2011-09-26 | 2012-05-30 | 张会 | Nutrition-filled egg |
| CN108634169A (en) * | 2018-05-14 | 2018-10-12 | 上海交通大学 | A kind of preparation method of lutein nanometer lotion |
| CN109497447A (en) * | 2018-11-16 | 2019-03-22 | 宣城九只鸭健康科技有限公司 | A kind of method that the lossless infiltration of membranes of fowl eggshells prepares lutein visual performance reinforcing egg |
-
2019
- 2019-05-29 CN CN201910455473.3A patent/CN110192619A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB428635A (en) * | 1933-12-23 | 1935-05-16 | Alfredo Barbiani | Improvements relating to the treatment of eggs |
| CN1168778A (en) * | 1995-12-28 | 1997-12-31 | 黄浩军 | Method for processing umbroken eggs |
| CN101238897A (en) * | 2007-02-08 | 2008-08-13 | 张仁本 | Structure of egg with shell and manufacturing method thereof |
| CN101228955A (en) * | 2007-11-13 | 2008-07-30 | 淳永和 | Savory nutritious eggs |
| CN202232859U (en) * | 2011-09-26 | 2012-05-30 | 张会 | Nutrition-filled egg |
| CN108634169A (en) * | 2018-05-14 | 2018-10-12 | 上海交通大学 | A kind of preparation method of lutein nanometer lotion |
| CN109497447A (en) * | 2018-11-16 | 2019-03-22 | 宣城九只鸭健康科技有限公司 | A kind of method that the lossless infiltration of membranes of fowl eggshells prepares lutein visual performance reinforcing egg |
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