CN114287579A - Preparation process of astaxanthin egg powder - Google Patents
Preparation process of astaxanthin egg powder Download PDFInfo
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- CN114287579A CN114287579A CN202210029902.2A CN202210029902A CN114287579A CN 114287579 A CN114287579 A CN 114287579A CN 202210029902 A CN202210029902 A CN 202210029902A CN 114287579 A CN114287579 A CN 114287579A
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- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 title claims abstract description 69
- 235000013793 astaxanthin Nutrition 0.000 title claims abstract description 69
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 title claims abstract description 69
- 229940022405 astaxanthin Drugs 0.000 title claims abstract description 69
- 239000001168 astaxanthin Substances 0.000 title claims abstract description 69
- 239000000843 powder Substances 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title description 10
- 235000013601 eggs Nutrition 0.000 claims abstract description 158
- 239000007788 liquid Substances 0.000 claims abstract description 65
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 49
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 40
- 238000004140 cleaning Methods 0.000 claims abstract description 23
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 20
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 20
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 20
- 229930195729 fatty acid Natural products 0.000 claims abstract description 20
- 239000000194 fatty acid Substances 0.000 claims abstract description 20
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 20
- 239000005720 sucrose Substances 0.000 claims abstract description 20
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 20
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 20
- 239000011718 vitamin C Substances 0.000 claims abstract description 20
- 238000001694 spray drying Methods 0.000 claims abstract description 18
- 239000006185 dispersion Substances 0.000 claims abstract description 15
- 238000010009 beating Methods 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000004945 emulsification Methods 0.000 claims abstract description 6
- 238000009928 pasteurization Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 29
- 108010000912 Egg Proteins Proteins 0.000 claims description 29
- 235000013345 egg yolk Nutrition 0.000 claims description 27
- 238000001816 cooling Methods 0.000 claims description 24
- 238000004806 packaging method and process Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 12
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 8
- 229910052782 aluminium Inorganic materials 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 239000011888 foil Substances 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 239000004615 ingredient Substances 0.000 abstract description 6
- 241000282414 Homo sapiens Species 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001256 tonic effect Effects 0.000 abstract description 2
- 210000003278 egg shell Anatomy 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 7
- 238000001035 drying Methods 0.000 description 7
- 239000008213 purified water Substances 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 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 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 230000008499 blood brain barrier function Effects 0.000 description 2
- 210000001218 blood-brain barrier Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000002937 blood-testis barrier Anatomy 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 150000002632 lipids Chemical group 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a manufacturing process of astaxanthin egg powder, which comprises the following steps: selecting, cleaning and beating astaxanthin eggs, adding maltodextrin, sucrose fatty acid ester and vitamin C, dissolving the maltodextrin, the sucrose fatty acid ester and the vitamin C with a proper amount of water, adding the mixture into the egg liquid, and performing homogeneous emulsification to obtain highly dispersed egg liquid; and (4) carrying out pasteurization on the high-dispersion egg liquid, and carrying out spray drying at low temperature to obtain egg powder. The egg powder is prepared by deep processing of astaxanthin-containing eggs, and comprises whole egg powder and yolk powder, so that all or part of nutritional ingredients and flavor of fresh eggs are maintained, convenient protein food is provided for people, the defects that the fresh eggs are easy to deteriorate and break are overcome, the weight of the eggs is obviously reduced, the problems of egg storage and remote transportation are effectively solved, and in addition, the egg powder is rich in nutrition and high in heat value, is complete protein and is known as the most ideal tonic for human beings.
Description
Technical Field
The invention relates to the technical field of egg powder production and manufacture, in particular to a manufacturing process of astaxanthin egg powder.
Background
Astaxanthin is a fifth generation antioxidant found in nature, and has effects of scavenging free radicals in human body and improving anti-aging ability of human body. The natural astaxanthin can penetrate three main human barriers of blood brain barrier, blood pancreas barrier and blood testis barrier, is the only carotenoid capable of penetrating the blood brain barrier, and has huge potential application value and wide development prospect in the fields of medicines, health care products and the like.
The astaxanthin egg is fed to laying hens by feed rich in natural astaxanthin, and the astaxanthin molecules are fat-soluble structures, are easily dissolved in oil and are not easily dissolved in water, so that the astaxanthin eggs can be perfectly combined with lipid structures in egg yolks, the activity of the astaxanthin can be well preserved, and the natural astaxanthin is enriched in the egg yolks through biological enrichment of the laying hens, so that the astaxanthin eggs are obtained. However, the egg has a short shelf life of only 15-30 days, and is easy to damage and deteriorate during transportation and storage.
Disclosure of Invention
In order to overcome the defects, the invention aims to provide a preparation process of astaxanthin egg powder.
The technical scheme adopted by the invention for solving the technical problems is as follows: a preparation process of astaxanthin egg powder comprises the following steps:
selecting, cleaning and beating astaxanthin eggs: feeding laying hens with astaxanthin-rich feed, wherein astaxanthin begins to be enriched in egg yolk, feeding for about 15-30 days, the content of astaxanthin in eggs reaches the content requirement, collecting eggs, and selecting fresh and intact eggs with clean eggshells; cleaning eggs by using an egg washer, cleaning dirt and harmful bacteria on the surfaces of egg shells, and drying the eggs for later use; beating eggs into a container, collecting egg liquid, stirring by using a homogenizer, and filtering to remove impurities to obtain uniform and impurity-free egg liquid;
step two, adding maltodextrin, sucrose fatty acid ester and vitamin C into the whole egg liquid obtained in the step one, dissolving the maltodextrin, the sucrose fatty acid ester and the vitamin C with a proper amount of water, adding the mixture into the egg liquid, and performing homogeneous emulsification to obtain a highly dispersed egg liquid;
step three, pasteurizing the high-dispersion egg liquid obtained in the step two, and quickly cooling to 10-20 ℃ after sterilization;
step four, spray drying at low temperature;
step five, cooling, screening and packaging: cooling the egg powder obtained in the step four to room temperature, and sieving to control the mesh number of the egg powder to be 60-100 meshes; vacuum light-resistant packaging is adopted to obtain the finished product.
Further, in the first step, egg white in the egg liquid is removed, only egg yolk is adopted to prepare egg yolk liquid, and then the second, third, fourth and fifth steps are carried out to prepare egg yolk powder.
Furthermore, in the second step, maltodextrin with the mass of 1-10%, sucrose fatty acid ester with the mass of 0.5-5% and vitamin C with the mass of 0.1-1% are added, so that the emulsifying property and the dispersibility are improved, heat-sensitive nutritional ingredients such as astaxanthin and the like in eggs can be embedded, the nutritional loss in the sterilization and spray drying processes is avoided, the loss of the nutritional ingredients such as astaxanthin and the like in the preservation process can be reduced, and the shelf life is prolonged.
Further, in the third step, the egg liquid is sterilized by a pasteurization machine at a low temperature, the temperature is controlled to be 70-80 ℃, the temperature is kept for 15-30 s, and then the temperature is quickly reduced to 10-20 ℃, so that the nutritional ingredients such as astaxanthin and the like can be reserved to the maximum extent.
Further, in the fourth step, the egg liquid is spray-dried by adopting a low-temperature spray drying technology, the air inlet temperature is controlled to be 80-100 ℃, the air outlet temperature is controlled to be 50-70 ℃, so that the egg liquid is dried into powder at a low temperature, and the nutritional ingredients such as astaxanthin and the like can be retained to the maximum extent.
Further, in the fifth step, the aluminum foil bags are used for vacuum packaging, oxygen and light are isolated, the loss of nutrients such as astaxanthin and the like sensitive to light and oxygen in the preservation process is reduced, and the shelf life is prolonged.
The invention has the following beneficial effects: the egg powder is prepared by deep processing of astaxanthin-containing eggs, and comprises whole egg powder and yolk powder, so that all or part of nutritional ingredients and flavor of fresh eggs are maintained, convenient protein food is provided for people, the defects that the fresh eggs are easy to deteriorate and break are overcome, the weight of the eggs is obviously reduced, the problems of egg storage and remote transportation are effectively solved, and in addition, the egg powder is rich in nutrition and high in heat value, is complete protein and is known as the most ideal tonic for human beings.
Detailed Description
The present invention will now be described in further detail.
Example 1
A preparation process of astaxanthin whole egg powder comprises the following steps:
selecting, cleaning and beating astaxanthin eggs: feeding laying hens with astaxanthin-rich feed, enriching astaxanthin in egg yolk, feeding for 15 days until the astaxanthin content in eggs reaches the content requirement, and collecting eggs. Selecting fresh and intact eggs with clean eggshells; cleaning eggs by using an egg washer, cleaning dirt and harmful bacteria on the surfaces of egg shells, and drying the eggs for later use; beating eggs into a container, collecting whole eggs, stirring by using a homogenizer, and filtering to remove impurities to obtain uniform impurity-free whole egg liquid;
step two, weighing 100g of the whole egg liquid obtained in the step one, 2g of maltodextrin, 3g of sucrose fatty acid ester and 0.2g of vitamin C, dissolving the maltodextrin, the sucrose fatty acid ester and the vitamin C by 100ml of purified water, adding the dissolved solution into the whole egg liquid, and performing homogeneous emulsification by using a homogenizer to obtain high-dispersion whole egg liquid;
step three, performing pasteurization on the high-dispersion whole egg liquid obtained in the step two, controlling the temperature to be 70 ℃, preserving the heat for 30s, and then rapidly cooling to 12 ℃;
step four, low-temperature spray drying: carrying out low-temperature spray drying on the sterilized and cooled whole egg liquid obtained in the step three, and controlling the air inlet temperature to be 85 ℃ and the air outlet temperature to be 50 ℃;
step five, cooling, screening and packaging: cooling the whole egg powder obtained in the step four to room temperature, and sieving to control the mesh number of the whole egg powder to be 60-100 meshes; and packaging in a vacuum aluminum foil bag to obtain a finished product.
Example 2
A preparation process of astaxanthin whole egg powder comprises the following steps:
selecting, cleaning and beating astaxanthin eggs: feeding laying hens with astaxanthin-rich feed, enriching astaxanthin in egg yolk, feeding for 20 days until the content of astaxanthin in eggs reaches the content requirement, and collecting eggs. Selecting fresh and intact eggs with clean eggshells; cleaning eggs by using an egg washer, cleaning dirt and harmful bacteria on the surfaces of egg shells, and drying the eggs for later use; beating eggs into a container, collecting whole eggs, stirring by using a homogenizer, and filtering to remove impurities to obtain uniform impurity-free whole egg liquid;
step two, weighing 100g of the whole egg liquid obtained in the step one, 4g of maltodextrin, 2g of sucrose fatty acid ester and 0.4g of vitamin C, dissolving the maltodextrin, the sucrose fatty acid ester and the vitamin C by 100ml of purified water, adding the dissolved solution into the whole egg liquid, and performing homogeneous emulsification by using a homogenizer to obtain high-dispersion whole egg liquid;
step three, performing pasteurization on the high-dispersion whole egg liquid obtained in the step two, controlling the temperature to be 75 ℃, preserving the heat for 20s, and then rapidly cooling to 16 ℃;
step four, low-temperature spray drying: carrying out low-temperature spray drying on the sterilized and cooled whole egg liquid obtained in the step three, and controlling the air inlet temperature to be 90 ℃ and the air outlet temperature to be 60 ℃;
step five, cooling, screening and packaging: cooling the whole egg powder obtained in the step four to room temperature, and sieving to control the mesh number of the whole egg powder to be 60-100 meshes; and packaging in a vacuum aluminum foil bag to obtain a finished product.
Example 3
A preparation process of astaxanthin whole egg powder comprises the following steps:
selecting, cleaning and beating astaxanthin eggs: feeding laying hens with astaxanthin-rich feed, enriching astaxanthin in egg yolk, feeding for 23 days until the astaxanthin content in eggs reaches the content requirement, and collecting eggs. Selecting fresh and intact eggs with clean eggshells; cleaning eggs by using an egg washer, cleaning dirt and harmful bacteria on the surfaces of egg shells, and drying the eggs for later use; beating eggs into a container, collecting whole eggs, stirring by using a homogenizer, and filtering to remove impurities to obtain uniform impurity-free whole egg liquid;
step two, weighing 100g of the whole egg liquid obtained in the step one, 6g of maltodextrin, 1g of sucrose fatty acid ester and 0.6g of vitamin C, dissolving the maltodextrin, the sucrose fatty acid ester and the vitamin C in 100ml of purified water, adding the solution into the whole egg liquid, and performing homogeneous emulsification by using a homogenizer to obtain high-dispersion whole egg liquid;
step three, performing pasteurization on the high-dispersion whole egg liquid obtained in the step two, controlling the temperature to be 80 ℃, preserving the heat for 15s, and then rapidly cooling to 16 ℃;
step four, low-temperature spray drying: carrying out low-temperature spray drying on the sterilized and cooled whole egg liquid obtained in the step three, and controlling the air inlet temperature to be 95 ℃ and the air outlet temperature to be 65 ℃;
step five, cooling, screening and packaging: cooling the whole egg powder obtained in the step four to room temperature, and sieving to control the mesh number of the whole egg powder to be 60-100 meshes; and packaging in a vacuum aluminum foil bag to obtain a finished product.
Example 4
A preparation process of astaxanthin egg yolk powder comprises the following steps:
selecting, cleaning and beating astaxanthin eggs: feeding laying hens with astaxanthin-rich feed, enriching astaxanthin in egg yolk, feeding for 15 days until the astaxanthin content in eggs reaches the content requirement, collecting eggs, and selecting fresh and intact eggs with clean eggshells; cleaning eggs by using an egg washer, cleaning dirt and harmful bacteria on the surfaces of egg shells, and drying the eggs for later use; collecting yolk and egg white separately, only leaving yolk, stirring with a homogenizer, filtering to remove impurities to obtain uniform and impurity-free yolk liquid;
step two, weighing 100g of the egg yolk liquid obtained in the step one, 3g of maltodextrin, 4g of sucrose fatty acid ester and 0.3g of vitamin C, dissolving the maltodextrin, the sucrose fatty acid ester and the vitamin C in 100ml of purified water, adding the solution into the egg yolk liquid, and homogenizing and emulsifying the solution by using a homogenizer to obtain high-dispersion egg yolk liquid;
step three, pasteurizing the high-dispersion yolk liquid obtained in the step two, controlling the temperature to be 72 ℃, preserving the heat for 25s, and then rapidly cooling to 10 ℃;
step four, low-temperature spray drying: carrying out low-temperature spray drying on the sterilized and cooled yolk liquid obtained in the step three, and controlling the air inlet temperature to be 82 ℃ and the air outlet temperature to be 55 ℃;
step five, cooling, screening and packaging: cooling the yolk powder obtained in the step four to room temperature, and sieving to control the mesh number of the yolk powder to be 60-100 meshes; and packaging in a vacuum aluminum foil bag to obtain a finished product.
Example 5
A preparation process of astaxanthin egg yolk powder comprises the following steps:
selecting, cleaning and beating astaxanthin eggs: feeding laying hens with astaxanthin-rich feed, enriching astaxanthin in egg yolk, feeding for 20 days until the astaxanthin content in eggs reaches the content requirement, collecting eggs, and selecting fresh and intact eggs with clean eggshells; cleaning eggs by using an egg washer, cleaning dirt and harmful bacteria on the surfaces of egg shells, and drying the eggs for later use; collecting yolk and egg white separately, only leaving yolk, stirring with a homogenizer, filtering to remove impurities to obtain uniform and impurity-free yolk liquid;
step two, weighing 100g of the egg yolk liquid obtained in the step one, 5g of maltodextrin, 2g of sucrose fatty acid ester and 0.5g of vitamin C, dissolving the maltodextrin, the sucrose fatty acid ester and the vitamin C in 100ml of purified water, adding the solution into the egg yolk liquid, and homogenizing and emulsifying the solution by using a homogenizer to obtain high-dispersion egg yolk liquid;
step three, pasteurizing the high-dispersion yolk liquid obtained in the step two, controlling the temperature to be 75 ℃, preserving the heat for 21s, and then rapidly cooling to 15 ℃;
step four, low-temperature spray drying: carrying out low-temperature spray drying on the sterilized and cooled egg yolk liquid obtained in the step three, and controlling the air inlet temperature to be 88 ℃ and the air outlet temperature to be 59 ℃;
step five, cooling, screening and packaging: cooling the yolk powder obtained in the step four to room temperature, and sieving to control the mesh number of the yolk powder to be 60-100 meshes; and packaging in a vacuum aluminum foil bag to obtain a finished product.
Example 6
A preparation process of astaxanthin egg yolk powder comprises the following steps:
selecting, cleaning and beating astaxanthin eggs: feeding laying hens with astaxanthin-rich feed, enriching astaxanthin in egg yolk, feeding for 23 days until the astaxanthin content in eggs reaches the content requirement, and collecting eggs. Selecting fresh and intact eggs with clean eggshells; cleaning eggs by using an egg washer, cleaning dirt and harmful bacteria on the surfaces of egg shells, and drying the eggs for later use; collecting yolk and egg white separately, only leaving yolk, stirring with a homogenizer, filtering to remove impurities to obtain uniform and impurity-free yolk liquid;
step two, weighing 100g of the egg yolk liquid obtained in the step one, 7g of maltodextrin, 1g of sucrose fatty acid ester and 0.7g of vitamin C, dissolving the maltodextrin, the sucrose fatty acid ester and the vitamin C in 100ml of purified water, adding the solution into the egg yolk liquid, and homogenizing and emulsifying the solution by using a homogenizer to obtain high-dispersion egg yolk liquid;
step three, pasteurizing the high-dispersion yolk liquid obtained in the step two, controlling the temperature to be 78 ℃, preserving the heat for 16s, and then rapidly cooling to 18 ℃;
step four, low-temperature spray drying: carrying out low-temperature spray drying on the sterilized and cooled yolk liquid obtained in the step three, wherein the air inlet temperature is controlled to be 94 ℃, and the air outlet temperature is controlled to be 63 ℃;
step five, cooling, screening and packaging: cooling the yolk powder obtained in the step four to room temperature, and sieving to control the mesh number of the yolk powder to be 60-100 meshes; and packaging in a vacuum aluminum foil bag to obtain a finished product.
The present invention is not limited to the above embodiments, and any structural changes made under the teaching of the present invention shall fall within the protection scope of the present invention, which is similar or similar to the technical solutions of the present invention.
The techniques, shapes, and configurations not described in detail in the present invention are all known techniques.
Claims (8)
1. A manufacturing process of astaxanthin egg powder is characterized by comprising the following steps: the method comprises the following steps:
selecting, cleaning and beating astaxanthin eggs, beating the eggs into a container, collecting egg liquid parts, stirring by using a homogenizer, and filtering to remove impurities to obtain uniform and impurity-free egg liquid;
step two, adding maltodextrin, sucrose fatty acid ester and vitamin C into the egg liquid obtained in the step one, dissolving the maltodextrin, the sucrose fatty acid ester and the vitamin C with a proper amount of water, adding the mixture into the egg liquid, and performing homogeneous emulsification to obtain a highly dispersed egg liquid;
step three, pasteurizing the high-dispersion egg liquid obtained in the step two, and quickly cooling to 10-20 ℃ after sterilization;
step four, spray drying at low temperature to obtain egg powder;
and step five, cooling, screening and packaging the egg powder.
2. The process for preparing astaxanthin egg powder according to claim 1, which is characterized in that: in the first step, the egg liquid is whole egg liquid or egg yolk liquid.
3. The process for preparing astaxanthin egg powder according to claim 1 or 2, wherein the process comprises the following steps: the production method of the astaxanthin eggs comprises the following steps: feeding laying hens with astaxanthin-rich feed, wherein astaxanthin begins to be enriched in egg yolk, feeding for about 15-30 days, and collecting eggs.
4. The process for preparing astaxanthin egg powder according to claim 1 or 2, wherein the process comprises the following steps: in the second step, maltodextrin with the mass of 1-10 percent of the egg liquid, sucrose fatty acid ester with the mass of 0.5-5 percent of the egg liquid and vitamin C with the mass of 0.1-1 percent of the egg liquid are added.
5. The process for preparing astaxanthin egg powder according to claim 1 or 2, wherein the process comprises the following steps: in the third step, the egg liquid is sterilized by a pasteurization machine at a low temperature, the temperature is controlled to be 70-80 ℃, the temperature is kept for 15-30 s, and then the temperature is quickly reduced to 10-20 ℃.
6. The process for preparing astaxanthin egg powder according to claim 1 or 2, wherein the process comprises the following steps: in the fourth step, the egg liquid is spray-dried by adopting a low-temperature spray drying technology, the air inlet temperature is controlled to be 80-100 ℃, the air outlet temperature is controlled to be 50-70 ℃, and the whole egg liquid is dried into powder at a lower temperature.
7. The process for preparing astaxanthin egg powder according to claim 1 or 2, wherein the process comprises the following steps: and cooling the egg powder obtained in the step four to room temperature, and sieving the egg powder, wherein the mesh number of the egg powder is controlled to be 60-100 meshes.
8. The process for preparing astaxanthin egg powder according to claim 1 or 2, wherein the process comprises the following steps: and in the fifth step, packaging in vacuum by adopting an aluminum foil bag.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644373A (en) * | 2022-11-09 | 2023-01-31 | 华南理工大学 | Instant selenium-rich egg powder with high immunocompetence and preparation method thereof |
| CN115736150A (en) * | 2022-11-28 | 2023-03-07 | 成都鸾翔凤集食品有限公司 | Yolk liquid instant drink and preparation method thereof |
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| CN102987443A (en) * | 2012-12-07 | 2013-03-27 | 北京二商健力食品科技有限公司 | Instant yolk powder and preparation method thereof |
| CN106689880A (en) * | 2015-07-17 | 2017-05-24 | 泰州苏鹏蛋业生物科技有限公司 | Preparation method of highly-emulsifiable egg yolk powder |
| CN106819942A (en) * | 2016-12-26 | 2017-06-13 | 杭州三意农业开发有限公司 | A kind of instant processing technology of dried whole-egg |
| CN108850885A (en) * | 2018-07-13 | 2018-11-23 | 吉林大学 | A kind of preparation method of instant capacity powdered egg |
| CN109329786A (en) * | 2018-12-13 | 2019-02-15 | 中铭生物科技(深圳)有限公司 | It is a kind of using astaxanthin egg as the manufacturing method of the extraordinary diet substrate of raw material |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115644373A (en) * | 2022-11-09 | 2023-01-31 | 华南理工大学 | Instant selenium-rich egg powder with high immunocompetence and preparation method thereof |
| CN115736150A (en) * | 2022-11-28 | 2023-03-07 | 成都鸾翔凤集食品有限公司 | Yolk liquid instant drink and preparation method thereof |
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