CN113142513A - Method for improving viscosity of egg yolk liquid - Google Patents
Method for improving viscosity of egg yolk liquid Download PDFInfo
- Publication number
- CN113142513A CN113142513A CN202110267831.5A CN202110267831A CN113142513A CN 113142513 A CN113142513 A CN 113142513A CN 202110267831 A CN202110267831 A CN 202110267831A CN 113142513 A CN113142513 A CN 113142513A
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- CN
- China
- Prior art keywords
- egg yolk
- yolk liquid
- sterilization
- viscosity
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 91
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 91
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 91
- 239000007788 liquid Substances 0.000 title claims abstract description 88
- 235000013345 egg yolk Nutrition 0.000 title claims abstract description 84
- 238000000034 method Methods 0.000 title claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 69
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 62
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000012360 testing method Methods 0.000 claims abstract description 11
- 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 abstract description 7
- 235000014103 egg white Nutrition 0.000 claims abstract description 7
- 210000000969 egg white Anatomy 0.000 claims abstract description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 230000001105 regulatory effect Effects 0.000 claims abstract description 6
- 230000001276 controlling effect Effects 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000013543 active substance Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for improving viscosity of yolk liquid, which comprises the steps of selecting fresh eggs, breaking shells, separating egg white liquid and yolk liquid, taking the yolk liquid, and uniformly stirring; sterilizing egg yolk liquid in a sterilizing box at 65 deg.C for 3.5min and under a mean pressure of 70P; the egg yolk liquid is sterilized under different sterilization conditions, the temperature is regulated and controlled, and the egg yolk liquid with high viscosity is obtained after repeated tests so as to achieve the lowest use cost. The invention is influenced by the concentration of the egg yolk liquid, the sterilization temperature and the sterilization time when the viscosity of the egg yolk liquid is treated, and simultaneously, the egg yolk liquid with high viscosity is obtained by using the lowest cost through a series of repeated tests, and the optimal parameters are as follows: the yolk liquid has the concentration of 44, the sterilization temperature of 68 ℃, the sterilization time of 7min and the mean pressure of 70P, and under the conditions, the viscosity of the yolk liquid can be effectively improved, and the quality of processed products can be improved.
Description
Technical Field
The invention relates to the technical field of egg yolk liquid treatment, in particular to a method for improving viscosity of egg yolk liquid.
Background
Egg yolk is used as a natural emulsifier and is widely applied to foods such as baking, ice cream, mayonnaise and the like, protein and phospholipid are main emulsifying components in the egg yolk, the emulsifiers can be adsorbed to an oil-water interface to form an interface film stable emulsion in the process of forming an emulsifying system, but the natural egg yolk is sensitive to heat, the natural egg yolk begins to denature at about 64 ℃ to form gel, the emulsibility of the denatured egg yolk is greatly reduced, and the phenomenon of quality deterioration of the prepared emulsified food in the processes of heat sterilization or later storage can be caused; and the most important emulsifying active substance protein in natural egg yolk mainly exists in water-insoluble egg yolk particles, compared with soluble protein, the speed of adsorbing the water-insoluble protein to an oil-water interface is slow, the emulsifying activity is poor, so that the emulsifying property of the protein in the egg yolk liquid can not be fully exerted.
Disclosure of Invention
The present invention aims at providing a method for improving the viscosity of egg yolk liquid, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a method for improving viscosity of egg yolk liquid comprises the following steps:
s1, selecting fresh eggs, breaking the shells, separating egg white liquid and egg yolk liquid, taking the egg yolk liquid, and uniformly stirring;
s2, placing the egg yolk liquid into a sterilization box for sterilization treatment, wherein the sterilization temperature is 65 ℃, the sterilization time is 3.5min, and the average pressure is 70P;
s3, sterilizing the egg yolk liquid under different sterilization conditions, regulating and controlling the temperature, and repeatedly testing to obtain the egg yolk liquid with high viscosity at the lowest cost, wherein the optimal parameters are as follows: egg yolk liquid concentration 44, sterilization temperature 68 deg.C, sterilization time 7min, and mean pressure 70P.
Preferably, the stirring of the egg yolk liquid in step S1 is performed under aseptic conditions, and the stirring time is controlled to be 10 min.
Preferably, after the egg yolk liquid is sterilized in step S2, a series of tests are performed to observe the viscosity and sterilization temperature changes of the egg yolk liquid under the condition that the sterilization time is 3.5min, the concentration of the egg yolk liquid is 42.5 and the mean pressure is 70P.
Preferably, the relationship between the viscosity of the egg yolk liquid and the homogenizing pressure is observed and the accurate parameter value is recorded under the condition that the sterilization temperature is 68 ℃, the sterilization time is 7min and the egg yolk liquid concentration is 44.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention is influenced by the concentration of the egg yolk liquid, the sterilization temperature and the sterilization time when the viscosity of the egg yolk liquid is treated, and simultaneously, the egg yolk liquid with high viscosity is obtained by using the lowest cost through a series of repeated tests, and the optimal parameters are as follows: the yolk liquid has the concentration of 44, the sterilization temperature of 68 ℃, the sterilization time of 7min and the mean pressure of 70P, and under the conditions, the viscosity of the yolk liquid can be effectively improved, and the quality of processed products can be improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In order to achieve the purpose, the invention provides the following technical scheme: a method for improving viscosity of egg yolk liquid comprises the following steps:
s1, selecting fresh eggs, breaking the shells, separating egg white liquid and egg yolk liquid, taking the egg yolk liquid, and uniformly stirring;
s2, placing the egg yolk liquid into a sterilization box for sterilization treatment, wherein the sterilization temperature is 65 ℃, the sterilization time is 3.5min, and the average pressure is 70P;
s3, sterilizing the egg yolk liquid under different sterilization conditions, regulating and controlling the temperature, and repeatedly testing to obtain the egg yolk liquid with high viscosity at the lowest cost, wherein the optimal parameters are as follows: egg yolk liquid concentration 44, sterilization temperature 68 deg.C, sterilization time 7min, and mean pressure 70P.
The first embodiment is as follows:
a method for improving viscosity of egg yolk liquid comprises the following steps:
s1, selecting fresh eggs, breaking the shells, separating egg white liquid and egg yolk liquid, taking the egg yolk liquid, uniformly stirring, wherein the egg yolk liquid is stirred under aseptic conditions, and the stirring time is controlled to be 10 min;
s2, placing the egg yolk liquid into a sterilization box for sterilization treatment, wherein the sterilization temperature is 65 ℃, the sterilization time is 3.5min, and the average pressure is 70P;
s3, sterilizing the egg yolk liquid under different sterilization conditions, regulating and controlling the temperature, and repeatedly testing to obtain the egg yolk liquid with high viscosity at the lowest cost, wherein the optimal parameters are as follows: egg yolk liquid concentration 44, sterilization temperature 68 deg.C, sterilization time 7min, and mean pressure 70P.
Example two:
a method for improving viscosity of egg yolk liquid comprises the following steps:
s1, selecting fresh eggs, breaking the shells, separating egg white liquid and egg yolk liquid, taking the egg yolk liquid, and uniformly stirring;
s2, placing the egg yolk liquid into a sterilization box for sterilization, and observing the viscosity and sterilization temperature change of the egg yolk liquid under the premise that the sterilization time is 3.5min, the concentration of the egg yolk liquid is 42.5 and the mean pressure is 70P;
s3, sterilizing the egg yolk liquid under different sterilization conditions, regulating and controlling the temperature, and repeatedly testing to obtain the egg yolk liquid with high viscosity at the lowest cost, wherein the optimal parameters are as follows: egg yolk liquid concentration 44, sterilization temperature 68 deg.C, sterilization time 7min, and mean pressure 70P.
Example three:
a method for improving viscosity of egg yolk liquid comprises the following steps:
s1, selecting fresh eggs, breaking the shells, separating egg white liquid and egg yolk liquid, taking the egg yolk liquid, and uniformly stirring;
s2, placing the egg yolk liquid into a sterilization box for sterilization treatment, wherein the sterilization temperature is 65 ℃, the sterilization time is 3.5min, and the average pressure is 70P;
s3, under the precondition that the sterilization temperature is 68 ℃, the sterilization time is 7min, and the concentration of the egg yolk liquid is 44, the variation relationship between the viscosity and the homogenizing pressure of the egg yolk liquid is observed, the accurate parameter value is recorded, the egg yolk liquid is sterilized under different sterilization conditions, the temperature is controlled, and after repeated tests, the egg yolk liquid with high viscosity is obtained for the lowest cost, and the optimal parameters are: egg yolk liquid concentration 44, sterilization temperature 68 deg.C, sterilization time 7min, and mean pressure 70P.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. A method for improving viscosity of egg yolk liquid is characterized by comprising the following steps: the operation method comprises the following steps:
s1, selecting fresh eggs, breaking the shells, separating egg white liquid and egg yolk liquid, taking the egg yolk liquid, and uniformly stirring;
s2, placing the egg yolk liquid into a sterilization box for sterilization treatment, wherein the sterilization temperature is 65 ℃, the sterilization time is 3.5min, and the average pressure is 70P;
s3, sterilizing the egg yolk liquid under different sterilization conditions, regulating and controlling the temperature, and repeatedly testing to obtain the egg yolk liquid with high viscosity at the lowest cost, wherein the optimal parameters are as follows: egg yolk liquid concentration 44, sterilization temperature 68 deg.C, sterilization time 7min, and mean pressure 70P.
2. The method according to claim 1, wherein said viscosity of egg yolk is increased by: the egg yolk liquid is stirred in step S1 under aseptic condition, and the stirring time is controlled to be 10 min.
3. The method according to claim 1, wherein said viscosity of egg yolk is increased by: after the egg yolk liquid is sterilized in step S2, a series of tests are performed to observe the viscosity and sterilization temperature change of the egg yolk liquid under the condition that the sterilization time is 3.5min, the concentration of the egg yolk liquid is 42.5 and the mean pressure is 70P.
4. The method according to claim 1, wherein said viscosity of egg yolk is increased by: on the premise that the sterilization temperature is 68 ℃, the sterilization time is 7min and the egg yolk liquid concentration is 44, the change relation between the viscosity of the egg yolk liquid and the homogenizing pressure is observed, and accurate parameter values are recorded.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110267831.5A CN113142513A (en) | 2021-03-12 | 2021-03-12 | Method for improving viscosity of egg yolk liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110267831.5A CN113142513A (en) | 2021-03-12 | 2021-03-12 | Method for improving viscosity of egg yolk liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113142513A true CN113142513A (en) | 2021-07-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110267831.5A Pending CN113142513A (en) | 2021-03-12 | 2021-03-12 | Method for improving viscosity of egg yolk liquid |
Country Status (1)
| Country | Link |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6024999A (en) * | 1995-01-27 | 2000-02-15 | Hamid-Samimi; Mohammad Hossein | Process for producing pasteurized liquid egg products |
| CN102972799A (en) * | 2012-12-07 | 2013-03-20 | 北京二商健力食品科技有限公司 | Preparing and sterilizing method for egg powder |
| CN105124640A (en) * | 2015-09-10 | 2015-12-09 | 北京德青源蛋品安全工程技术研究有限公司 | Lustering and coloring egg liquid for food and application thereof |
| CN109007634A (en) * | 2018-07-23 | 2018-12-18 | 东北农业大学 | A kind of high emulsibility egg yolk liquid and preparation method thereof |
| CN109259117A (en) * | 2018-11-29 | 2019-01-25 | 广东隆粤广和科技有限公司 | A kind of production technology of preserved egg yellow |
| CN111109544A (en) * | 2020-02-06 | 2020-05-08 | 江苏仁康蛋业有限公司 | High-emulsibility high-heat-resistance quick-frozen yolk liquid preparation system |
-
2021
- 2021-03-12 CN CN202110267831.5A patent/CN113142513A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6024999A (en) * | 1995-01-27 | 2000-02-15 | Hamid-Samimi; Mohammad Hossein | Process for producing pasteurized liquid egg products |
| CN102972799A (en) * | 2012-12-07 | 2013-03-20 | 北京二商健力食品科技有限公司 | Preparing and sterilizing method for egg powder |
| CN105124640A (en) * | 2015-09-10 | 2015-12-09 | 北京德青源蛋品安全工程技术研究有限公司 | Lustering and coloring egg liquid for food and application thereof |
| CN109007634A (en) * | 2018-07-23 | 2018-12-18 | 东北农业大学 | A kind of high emulsibility egg yolk liquid and preparation method thereof |
| CN109259117A (en) * | 2018-11-29 | 2019-01-25 | 广东隆粤广和科技有限公司 | A kind of production technology of preserved egg yellow |
| CN111109544A (en) * | 2020-02-06 | 2020-05-08 | 江苏仁康蛋业有限公司 | High-emulsibility high-heat-resistance quick-frozen yolk liquid preparation system |
Non-Patent Citations (3)
| Title |
|---|
| 丁武: "《食品工艺学综合实验》", 31 August 2012, 中国林业出版社 * |
| 阎微: "高压和热处理对蛋黄体系中蛋白质的影响", 《中国优秀硕士学位论文全文数据库》 * |
| 高福成: "《食品分离重组工程技术》》", 31 July 1998, 中国轻工业出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20210723 |