CN1115217A - Prodn. method for egg health products - Google Patents
Prodn. method for egg health products Download PDFInfo
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- CN1115217A CN1115217A CN94107460A CN94107460A CN1115217A CN 1115217 A CN1115217 A CN 1115217A CN 94107460 A CN94107460 A CN 94107460A CN 94107460 A CN94107460 A CN 94107460A CN 1115217 A CN1115217 A CN 1115217A
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Abstract
The health-care egg products in the form of beverage or powder is made up through adding yolk in acetic acid or edible vinegar to make its pH value less than 3, mixing while dropping-in NaCl, CaCl2, ZnCl2, MgCl2, alcohol and NaOH solution to make its pH value 5.0-7.8, then dropping-in phosphatidase solution and NaOH solution to make its pH value constant (5.0-7.8), mixing to decompose phosphatide, and preparing beverage or powder. Said phosphatide is decomposed into glycerin diester, ceramide and phosphocholine, which have health-care function.
Description
The present invention relates to a kind of manufacture method of egg health products.
Egg is the abundant food of a kind of output, and it contains a large amount of nutrition, but these compositions are except increasing the nutrition to human body, can't improve the disease-resistant ability of curing the disease of human body, and promptly it is not obvious to the health-care effect that the people stops.People once utilized the cholesterol composition in the various ways reduction eggs, be made into food additives, but this additive had still lacked the effective ingredient of health-care effect, can only work to augment nutrition.At present, do not find to make the document of health products both at home and abroad as yet with egg.
The manufacture method that the purpose of this invention is to provide a kind of egg health products, it can make the part phosphatide in the yolk be transformed into composition with health role.
The present invention is achieved in that a kind of manufacture method of egg health products, and it comprises clean egg, takes out yolk, and it is further comprising the steps of:
A, yolk is added in the acetate that contains NaCl or the vinegar stirs, make the pH value of yolk solution less than 3 by dripping acetate or hydrochloric acid;
B, yolk solution continue was stirred more than 2 hours;
C, with containing NaCl 1g～5g/l, CaCl
20.01g～3g/l, ZnCl
21mg～0.1g/l, MgCl
2The solution of 1g～7g/l, ethanol 10g～50g/l, NaOH 10g～60g/l drips while stirring to yolk solution, and the pH value of yolk solution is transferred to 5.0～7.8;
D, press 100ml yolk solution Dropwise 5～20 active units, drip phosphatidase solution to yolk solution, and with 20～55 ℃ of yolk solution temperature baths, fully stir, because phosphatidase decomposes phosphatide the pH value of yolk solution is descended, when treating the pH value decline of yolk solution, make the pH value of yolk solution maintain 5.0～7.8, make phosphatidase continue to decompose phosphatide with the titration of NaOH solution;
After the pH value of E, above-mentioned yolk solution stops to descend, stop titration, but do not stop to stir, when phosphatidase decomposes phosphatide once more, be that the pH value of yolk solution is when descending once more (generally stopping titration after 2～3 hours), drip NaOH solution again and make the pH value of yolk solution maintain 5.0～7.8, till the pH value of yolk solution no longer descends;
F, above-mentioned yolk solution is added flavouring, pasteurization, makes the liquid drink, perhaps make pulvis with spray drying process.
In said method, the vinegar described in the steps A preferably adopts light-coloured vinegar.
This method is utilized lecithin and the sphingomyelins in the phosphatidase decomposition yolk, can produce dialycerides, ceramide and phosphocholine.The dialycerides of Chan Shenging has the function that strengthens the human body bidirectional modulation in this way; Ceramide can inducing cancer cell differentiation; And phosphocholine is a kind of clinical new drug, can prevent and treat cardiovascular and cerebrovascular diseases.What is more important, ceramide do not enter suitability for industrialized production at present as yet, and this method provides an effective way for the popularization and application of ceramide.In addition, this method has designed the technical characterictic " after the pH value of yolk solution stops to descend; stop titration but do not stop to stir " in step e, can impel like this phosphatidase once more with phosphatide generation decomposition reaction, produce more catabolite, so this method also has health care composition (dialycerides, ceramide, the phosphocholine) characteristics that productive rate is high.
Below be 3 embodiment of the present invention:
Embodiment 1: earlier egg is cleaned, separately egg white and yolk take out yolk, then operation according to the following steps:
A, yolk is added in the acetate that contains NaCl stirs, make the pH value of yolk solution reach 2.5 by dripping acetate;
B, yolk solution continue was stirred 2.5 hours;
C, with containing NaCl 1g/l, CaCl
20.01g/l, ZnCl
20.1g/l, MgCl
2The solution of 7g/l, ethanol 10g/l, NaOH 10g/l drips while stirring to yolk solution, and the pH value of yolk solution is transferred to 5.0;
D, press the 100ml yolk solution and drip 20 active units, drip phosphatidase solution to yolk solution, and yolk solution temperature is bathed 55 ℃, fully stir, when treating the pH value decline of yolk solution, make the pH value of yolk solution maintain 5.0 with the titration of NaOH solution;
The pH value of E, above-mentioned yolk solution stops titration after stopping to descend, but does not stop to stir, and when the pH value of yolk solution descends once more, drips NaOH solution again and makes the pH value of yolk solution maintain 5.0, till the pH value of yolk solution no longer descends;
F, with above-mentioned yolk solution add flavouring, the liquid drink is made in heating (80 ℃) sterilization.
Embodiment 2: the basic step of this embodiment is with embodiment 1, and difference is as follows:
In the steps A: yolk is added in the light-coloured vinegar and dripping hydrochloric acid, makes the pH value of yolk solution reach 2;
Among the step B: mixing time is 3 hours;
Among the step C: the solution of dropping contains NaCl 5g/l, CaCl
23g/l, ZnCl
21mg/l, MgCl
25g/l, ethanol 20g/l, NaOH 60g/l are transferred to 7.8 with the pH value of yolk solution;
Among the step D: the ratio in a 100ml yolk solution Dropwise 5 active unit drips phosphatidase solution, and the yolk solution temperature is bathed 20 ℃, makes the pH value of yolk solution maintain 7.8 with the titration of NaOH solution;
In the step e: drip NaOH solution and make the pH value of yolk solution maintain 7.8;
In the step F: yolk solution is added flavouring make pulvis with spray drying process.
Embodiment 3: also with embodiment 1, difference is as follows for the basic step of this embodiment:
Among the step C: the solution of dropping contains NaCl 3g/l, CaCl
20.8g/l, ZnCl
250mg/l, MgCl
21g/l, ethanol 50g/l, NaOH 35g/l are transferred to 6.5 with the pH value of yolk solution;
Among the step D: the ratio that drips 15 active units in the 100ml yolk solution drips phosphatidase solution, and the yolk solution temperature is bathed 35 ℃, makes the pH value of yolk solution maintain 6.5 with NaOH solution;
In the step e: drip NaOH solution and make the pH value of yolk solution maintain 6.5.
Claims (2)
1, a kind of manufacture method of egg health products, it comprises clean egg, takes out yolk, it is characterized in that: it is further comprising the steps of:
A, yolk is added in the acetate that contains NaCl or the vinegar stirs, make the pH value of yolk solution less than 3 by dripping acetate or hydrochloric acid;
B, yolk solution continue was stirred more than 2 hours;
C, with containing NaCl 1g～5g/l, CaCl
20.01g～3g/l, ZnCl
21mg～0.1g/l, MgCl
2The solution of 1g～7g/l, ethanol 10g～50g/l, NaOH 10g～60g/l drips while stirring to yolk solution, and the pH value of yolk solution is transferred to 5.0～7.8;
D, press 100ml yolk solution Dropwise 5～20 active units, drip phosphatidase solution to yolk solution, and the yolk solution temperature is bathed 20～55 ℃, fully stir, when treating the pH value decline of yolk solution, make the pH value of yolk solution maintain 5.0～7.8 with the titration of NaOH solution;
The pH value of E, above-mentioned yolk solution stops titration after stopping to descend, but does not stop to stir, and when the pH value of yolk solution descends once more, drips NaOH solution again and makes the pH value of yolk solution maintain 5.0～7.8, till the pH value of yolk solution no longer descends;
F, above-mentioned yolk solution is added flavouring, pasteurization, makes the liquid drink, perhaps make pulvis with spray drying process.
2, the manufacture method of egg health products according to claim 1 is characterized in that: the vinegar described in the steps A is a light-coloured vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94107460A CN1115217A (en) | 1994-07-22 | 1994-07-22 | Prodn. method for egg health products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94107460A CN1115217A (en) | 1994-07-22 | 1994-07-22 | Prodn. method for egg health products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1115217A true CN1115217A (en) | 1996-01-24 |
Family
ID=5033062
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94107460A Pending CN1115217A (en) | 1994-07-22 | 1994-07-22 | Prodn. method for egg health products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1115217A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101125004B (en) * | 2006-08-17 | 2010-08-18 | 大连韩伟食品有限公司 | Heat resistant yolk product and production method thereof |
| CN102406207A (en) * | 2011-09-28 | 2012-04-11 | 吉林金翼蛋品有限公司 | Liquid eggs drink made of full egg powder and preparation method |
| CN105682481A (en) * | 2013-10-21 | 2016-06-15 | 酶学技术有限公司 | Compositions comprising choline and derivatives thereof, uses thereof and processes for their preparation |
| CN109527314A (en) * | 2018-12-24 | 2019-03-29 | 合浦县二轻工业联社 | The preparation method of egg drink |
-
1994
- 1994-07-22 CN CN94107460A patent/CN1115217A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101125004B (en) * | 2006-08-17 | 2010-08-18 | 大连韩伟食品有限公司 | Heat resistant yolk product and production method thereof |
| CN102406207A (en) * | 2011-09-28 | 2012-04-11 | 吉林金翼蛋品有限公司 | Liquid eggs drink made of full egg powder and preparation method |
| CN102406207B (en) * | 2011-09-28 | 2016-06-22 | 吉林金翼蛋品有限公司 | A kind of liquid eggs drink made of full egg powder and preparation method |
| CN105682481A (en) * | 2013-10-21 | 2016-06-15 | 酶学技术有限公司 | Compositions comprising choline and derivatives thereof, uses thereof and processes for their preparation |
| CN109527314A (en) * | 2018-12-24 | 2019-03-29 | 合浦县二轻工业联社 | The preparation method of egg drink |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |