CN111053205A - Salted egg yolk extract, essence and preparation method thereof - Google Patents
Salted egg yolk extract, essence and preparation method thereof Download PDFInfo
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- CN111053205A CN111053205A CN201911117834.XA CN201911117834A CN111053205A CN 111053205 A CN111053205 A CN 111053205A CN 201911117834 A CN201911117834 A CN 201911117834A CN 111053205 A CN111053205 A CN 111053205A
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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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2022—Aliphatic compounds containing sulfur
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/204—Aromatic compounds
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2054—Heterocyclic compounds having nitrogen as the only hetero atom
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the technical field of processing of salted egg yolk, and particularly relates to a salted egg yolk extract, essence and a preparation method thereof; the salted egg yolk extract comprises the following components in parts by weight: 15-20 parts of salted egg yolk, 70-80 parts of an extracting agent, 0.01-0.05 part of an antioxidant, 0.1-0.2 part of methionine and 0.2-0.3 part of D-xylose. The salted egg yolk essence prepared from the salted egg yolk extract solves the problem of efficient utilization of salted egg yolk products, can be directly applied to biscuits and cold drinks, and meets the new flavor requirements of the food fields; greatly improves and ensures the aroma intensity of the salted egg yolk flavor in the food application process, so that the salted egg yolk has full and rich aroma and is close to the natural flavor.
Description
Technical Field
The invention belongs to the technical field of processing of salted egg yolk, and particularly relates to a salted egg yolk extract, essence and a preparation method thereof.
Background
The salted egg yolk is widely applied to the food fields of cakes, biscuits, cold drinks and the like, and is popular traditional flavor in recent years. The salted egg yolk sold in the market is generally prepared by pickling fresh eggs for a long time by a special pickling agent and processing the fresh eggs by a plurality of procedures. However, the application of the traditional salted duck egg products has a plurality of defects:
firstly, the salted egg yolk serving as a new flavor trend is difficult to directly apply in the fields of biscuits, cold drinks and the like, and the efficient utilization of the flavor is to be solved;
secondly, in the face of emerging flavor requirements, the conditions of insufficient flavor intensity and insufficient aroma are often caused even if the flavor is directly applied;
thirdly, the direct application of the salted duck eggs is accompanied by the health worry of high salt and high oil, and further hinders the consumption desire of consumers.
In summary, deep processing and efficient use of traditional salted egg yolk products are an urgent need today.
Disclosure of Invention
Based on the defects in the prior art, the invention provides a salted egg yolk extract, essence and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a salted egg yolk extract comprises the following components in parts by weight:
preferably, the weight ratio of the salted egg yolk to the extractant is 1: 4.
preferably, the extractant is vegetable oil, ODO or propylene glycol.
The invention also provides a preparation method of the salted egg yolk extract, which comprises the following steps:
mixing the components of the salted egg yolk extract according to parts by weight, and leaching and extracting for a preset time under a preset temperature condition;
filtering the leached liquid, and taking the filtrate to obtain the salted egg yolk extract.
Preferably, the preset temperature is 150-160 ℃, and the preset time is 30-60 minutes.
Preferably, the preset temperature is 160 ℃, and the preset time is 30 minutes.
The invention also provides a salted egg yolk essence which comprises the following components in percentage by weight:
wherein the salted egg yolk extract is prepared by the preparation method in the scheme.
Preferably, the salted egg yolk essence is used as a food additive.
The invention also provides a preparation method of the salted egg yolk essence, which comprises the following steps:
and mixing and stirring the components of the salted egg yolk essence according to the weight percentage to prepare the salted egg yolk essence.
Compared with the prior art, the invention has the beneficial effects that:
1. the problem of high-efficiency utilization of salted egg yolk products is greatly solved, and the salted egg yolk can be directly applied to biscuits and cold drinks to meet the new flavor requirements in the field of foods;
2. the aroma intensity of the salted egg yolk flavor in the food application process is greatly improved and ensured, so that the salted egg yolk has full and rich aroma and is close to the natural flavor;
3. the preparation of the salted egg yolk essence disclosed by the invention is the deep processing of salted egg yolk, the application addition amount is small, and the health requirement of pursuing low salt and less oil in the market is met.
Detailed Description
The technical solution of the present invention is further described below by means of specific examples.
Example 1:
firstly, the preparation method of the salted egg yolk extract of the embodiment is as follows:
weighing 20kg of salted duck egg yolk, 80kg of vegetable oil, 0.01kg of antioxidant, 0.1kg of methionine and 0.2kg of D-xylose in a container, and stirring, leaching and extracting for 30 minutes at the temperature of 160 ℃;
and removing filter residue after leaching to obtain filtrate, namely obtaining the salted egg yolk extract for later use.
Secondly, the preparation method of the salted egg yolk essence of the embodiment is as follows:
60kg of salted egg yolk extract, 0.5kg of isovaleraldehyde, 0.2kg of 3-methylthiopropanol, 0.5kg of 3-methylthiopropanal, 0.5kg of mushroom alcohol, 0.05kg of 2, 4-nonadienal, 1kg of ethyl vanillin, 0.1kg of gamma-caprolactone, 0.01kg of 2-methylpyrazine, 0.5kg of butyric acid and 36.64kg of vegetable oil are put into a stirrer and stirred uniformly to obtain the salted egg yolk essence.
Example 2:
firstly, the preparation method of the salted egg yolk extract of the embodiment is as follows:
weighing 20kg of salted duck egg yolk, 80kg of vegetable oil, 0.01kg of antioxidant, 0.1kg of methionine and 0.2kg of D-xylose in a container, and stirring, leaching and extracting for 30 minutes at the temperature of 160 ℃;
and removing filter residue after leaching to obtain filtrate, namely obtaining the salted egg yolk extract for later use.
Secondly, the preparation method of the salted egg yolk essence of the embodiment is as follows:
80kg of salted egg yolk extract, 0.01kg of isovaleraldehyde, 0.1kg of 3-methylthiopropanol, 1kg of 3-methylthiopropanal, 1kg of mushroom alcohol, 0.25kg of 2, 4-nonadienal, 5kg of ethyl vanillin, 0.5kg of gamma-caprolactone, 0.1kg of 2-methylpyrazine, 1.5kg of butyric acid and 9.15kg of vegetable oil are put into a stirrer and stirred uniformly to obtain the salted egg yolk essence.
Example 3:
firstly, the preparation method of the salted egg yolk extract of the embodiment is as follows:
weighing 20kg of salted duck egg yolk, 80kg of vegetable oil, 0.01kg of antioxidant, 0.1kg of methionine and 0.2kg of D-xylose in a container, and stirring, leaching and extracting for 30 minutes at the temperature of 160 ℃;
and removing filter residue after leaching to obtain filtrate, namely obtaining the salted egg yolk extract for later use.
Secondly, the preparation method of the salted egg yolk essence of the embodiment is as follows:
70kg of salted egg yolk extract, 0.7kg of isovaleraldehyde, 0.4kg of 3-methylthio propanol, 0.7kg of 3-methylthio propionaldehyde, 0.7kg of mushroom alcohol, 0.1kg of 2, 4-nonadienal, 3kg of ethyl vanillin, 0.2kg of gamma-caprolactone, 0.05kg of 2-methylpyrazine, 1kg of butyric acid and 23.15kg of vegetable oil are put into a stirrer and stirred uniformly to obtain the salted egg yolk essence.
The results of the evaluation tests on the effect of the salted egg yolk essence formulas of the above examples 1-3 by six professional sensory evaluators are shown in table 1 below.
TABLE 1 sensory evaluation results of the salted egg yolk essences of examples 1 to 3
| Serial number | Fragrance (20) | Fresh scent (15) | Miscellaneous gas (10) | Natural feeling (5) |
| Example 1 | 14 | 11 | 7 | 3 |
| Example 2 | 14 | 9 | 3 | 2 |
| Example 3 | 17 | 12 | 6 | 4 |
Sensory evaluation results show that the 3-methylthiopropanol and the 3-methylthiopropanal endow the salty yolk essence with characteristic aroma of sauce aroma, 2-methylpyrazine brings baking aroma, mushroom alcohol and 2, 4-nonadienal contribute prominently to the oil aroma characteristic of the salty yolk under the basis of rich bean aroma and milk sweet aroma of gamma-caprolactone and ethyl vanillin, and the salty yolk extract improves the natural flavor and mouthfeel.
In the above embodiments and alternatives, the salted duck egg yolk may also weigh 15kg, 16kg, 17kg, 18kg, 19kg, etc.
In the above examples and alternatives, the weight of the vegetable oil as the extractant may also be 70kg, 72kg, 75kg, 78kg, 79kg, etc.
In the above embodiments and alternatives, the vegetable oil as the extractant can be replaced by a common extractant such as caprylic/capric glyceride ODO or propylene glycol.
In the above examples and alternatives, the antioxidant may also weigh 0.02kg, 0.03kg, 0.04kg, 0.05kg, etc.
In the above embodiments and alternatives thereof, the weight of methionine may also be 0.12kg, 0.15kg, 0.18kg, 0.2kg, etc.
In the above embodiments and alternatives thereof, the weight of D-xylose can also be 0.22kg, 0.25kg, 0.28kg, 0.3kg, etc.
In the above embodiments and the alternatives thereof, the preset temperature in the leaching extraction process may also be 150 ℃, 152 ℃, 155 ℃, 158 ℃ and the like, and the preset time period may also be 35 minutes, 40 minutes, 45 minutes, 50 minutes, 60 minutes and the like.
In the above examples and alternatives, the weight of the salted egg yolk extract may also be 65kg, 68kg, 72kg, 75kg, etc.
In the above embodiments and alternatives, the weight of isovaleraldehyde may also be 0.6kg, 0.8kg, 0.9kg, 1.0kg, etc.
In the above examples and alternatives, the weight of the 3-methylthiopropanol may also be 0.3kg, 0.35kg, 0.45kg, 0.5kg, etc.
In the above examples and alternatives, the weight of 3-methylthiopropanal can also be 0.6kg, 0.8kg, 0.85kg, 0.9kg, etc.
In the above embodiments and alternatives, the weight of the mushroom alcohol may also be 0.6kg, 0.8kg, 0.85kg, 0.9kg, etc.
In the above examples and alternatives, the weight of 2, 4-nonadienal may also be 0.08kg, 0.12kg, 0.15kg, 0.2kg, etc.
In the above embodiments and alternatives, the ethyl vanillin may also weigh 1.5kg, 2kg, 2.5kg, 3.5kg, 4.5kg, etc.
In the above embodiments and alternatives, the weight of the gamma-caprolactone may also be 0.15kg, 0.25kg, 0.35kg, 0.45kg, etc.
In the above embodiments and alternatives thereof, the weight of the 2-methylpyrazine may also be 0.02kg, 0.06kg, 0.07kg, 0.085kg, etc.
In the above embodiments and alternatives, the weight of butyric acid may also be 0.6kg, 0.8kg, 1.2kg, 1.4kg, etc.
In the above embodiments and their alternatives, the vegetable oil in the essence of salted egg yolk is the corresponding balance.
The foregoing has outlined rather broadly the preferred embodiments and principles of the present invention and it will be appreciated that those skilled in the art may devise variations of the present invention that are within the spirit and scope of the appended claims.
Claims (9)
1. The salted egg yolk extract is characterized by comprising the following components in parts by weight:
2. the salted egg yolk extract according to claim 1, wherein the weight ratio of the salted egg yolk to the extractant is 1: 4.
3. the salted egg yolk extract according to claim 1, wherein the extractant is vegetable oil, ODO or propylene glycol.
4. The method of preparing a salted egg yolk extract according to claim 1, comprising:
mixing the components of the salted egg yolk extract according to parts by weight, and leaching and extracting for a preset time under a preset temperature condition;
filtering the leached liquid, and taking the filtrate to obtain the salted egg yolk extract.
5. The method according to claim 4, wherein the predetermined temperature is 150 to 160 ℃ and the predetermined time period is 30 to 60 minutes.
6. The method according to claim 5, wherein the preset temperature is 160 ℃ and the preset time period is 30 minutes.
7. The salted egg yolk essence is characterized by comprising the following components in percentage by weight:
wherein the salted egg yolk extract is prepared by the preparation method according to claim 4.
8. A salted egg yolk essence according to claim 7, wherein the salted egg yolk essence is used as a food additive.
9. The method for preparing a salted egg yolk essence of claim 7, which comprises the following steps:
and mixing and stirring the components of the salted egg yolk essence according to the weight percentage to prepare the salted egg yolk essence.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911117834.XA CN111053205A (en) | 2019-11-15 | 2019-11-15 | Salted egg yolk extract, essence and preparation method thereof |
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| CN201911117834.XA CN111053205A (en) | 2019-11-15 | 2019-11-15 | Salted egg yolk extract, essence and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113397143A (en) * | 2021-05-26 | 2021-09-17 | 杭州耐雀生物科技有限公司 | Yogurt-flavor microcapsule powder essence and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09313132A (en) * | 1996-03-28 | 1997-12-09 | Snow Brand Milk Prod Co Ltd | Processed egg yolk food and frozen sweets using it |
| WO2010110493A1 (en) * | 2009-03-27 | 2010-09-30 | 味の素株式会社 | Flavoring material |
| CN105077156A (en) * | 2015-08-23 | 2015-11-25 | 王婧婧 | Preparation method of salted egg yolk essence |
| CN106880019A (en) * | 2017-03-01 | 2017-06-23 | 浙江省农业科学院 | A kind of yolk monosodium glutamate and preparation method thereof |
| CN108618097A (en) * | 2018-05-16 | 2018-10-09 | 广州华宝食品有限公司 | A kind of preserved egg yellow essence |
-
2019
- 2019-11-15 CN CN201911117834.XA patent/CN111053205A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09313132A (en) * | 1996-03-28 | 1997-12-09 | Snow Brand Milk Prod Co Ltd | Processed egg yolk food and frozen sweets using it |
| WO2010110493A1 (en) * | 2009-03-27 | 2010-09-30 | 味の素株式会社 | Flavoring material |
| CN105077156A (en) * | 2015-08-23 | 2015-11-25 | 王婧婧 | Preparation method of salted egg yolk essence |
| CN106880019A (en) * | 2017-03-01 | 2017-06-23 | 浙江省农业科学院 | A kind of yolk monosodium glutamate and preparation method thereof |
| CN108618097A (en) * | 2018-05-16 | 2018-10-09 | 广州华宝食品有限公司 | A kind of preserved egg yellow essence |
Non-Patent Citations (1)
| Title |
|---|
| 季大伟 等: ""咸蛋黄香精的调配及生产应用技术"", 《2006年中国香料香精学术研讨会论文集》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113397143A (en) * | 2021-05-26 | 2021-09-17 | 杭州耐雀生物科技有限公司 | Yogurt-flavor microcapsule powder essence and preparation method thereof |
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