CN115462516A - Salted egg yolk flavor seasoning and preparation method thereof - Google Patents
Salted egg yolk flavor seasoning and preparation method thereof Download PDFInfo
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- CN115462516A CN115462516A CN202210943036.8A CN202210943036A CN115462516A CN 115462516 A CN115462516 A CN 115462516A CN 202210943036 A CN202210943036 A CN 202210943036A CN 115462516 A CN115462516 A CN 115462516A
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- egg yolk
- salted egg
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Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- 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)
- Seasonings (AREA)
Abstract
The invention relates to a salted egg yolk flavor seasoning and a preparation method thereof, wherein the salted egg yolk flavor seasoning comprises the following components in parts by weight: 30-60 parts of salted egg yolk powder, 45-70 parts of a filling agent, 5-10 parts of crab cream powder, 1-2 parts of fresh peptides, 0.5-1 part of spices and 0.5-1 part of an anticaking agent, wherein the salted egg yolk powder is prepared by the following steps: mixing salted egg yolk, water and an antioxidant, and then sequentially grinding by a colloid mill, carrying out high-speed shearing treatment and ultrasonic treatment to obtain stable salted egg yolk emulsion, wherein the weight ratio of the salted egg yolk to the antioxidant to the water is (30-40) to (0.01-0.02) to (120-160); and carrying out low-temperature vacuum spray drying treatment on the salted egg yolk emulsion to obtain the salted egg yolk powder. The salty yolk flavor seasoning based on the invention solves the problems that the existing raw salted yolk needs low-temperature storage, has hard texture, uneven quality and single form in the processing process, and solves the problems that the existing seasoning has low solubility, easy caking, poor fluidity and no plump salty yolk flavor.
Description
Technical Field
The invention belongs to the technical field of food processing and seasonings, and particularly relates to a salted egg yolk flavor seasoning and a preparation method thereof.
Background
The salted egg yolk belongs to traditional food, contains rich protein, phospholipid, vitamins and the like, and is one of ideal food for supplementing vitamins and promoting brain development. Meanwhile, the salted egg yolk has unique sandy feeling, granular feeling and strong fragrance, so that the salted egg yolk is widely pursued by consumers, and the taste of the salted egg yolk is the most popular grade among the consumers in the food processing industry in recent years. The salted egg yolk is mainly used as stuffing of products such as moon cakes, yolk pies, yolk crisps and the like, and the application range is very limited. The problems of hard core, colloidal feeling, uneven salt content, uneven color and the like easily occur in the storage process of the raw salted egg yolk, and the raw salted egg yolk is a semi-processed product, is difficult to store and transport, has uneven quality and single form, and cannot be conveniently and quantitatively added into the flavor leisure food as a food ingredient with special flavor.
The salted egg yolk powder is adopted as a food ingredient to replace salted egg yolk, so that the food has unique salted egg yolk flavor, and the salted egg yolk powder has delicious taste and unique flavor; the egg yolk sauce is rich in lecithin and unsaturated fatty acid, is rich in nutrition, is widely used as an important raw material for many Chinese delicious dishes such as egg yolk baked pumpkin, salted egg yolk bean curd, salted egg yolk corn kernels and the like and a processing material for egg yolk flavor foods such as egg yolk moon cakes, egg yolk zongzi and the like, and has wide market demand; the salted egg yolk powder serving as a food ingredient can meet different requirements in the actual production process, broadens the application field of the traditional food salted egg yolk serving as a popular food ingredient, and can solve the quality problem of the whole salted egg yolk in the storage process; compared with raw salted egg yolk, the salted egg yolk powder is easy to process and quantitatively match, reduces the refrigeration storage and transportation cost, and also obviously prolongs the quality guarantee period.
At present, the research and development of the seasoning with the flavor of the salted egg yolk are a new research direction in the technical field of food processing by fully utilizing various characteristics of the salted egg yolk, such as freshness, fineness, tenderness, looseness, sand, oil and the like. However, many of the salted egg yolk flavors currently available in the market have problems such as low solubility, easy caking, poor flowability, and lack of a full salted egg yolk flavor.
Disclosure of Invention
The technical problem solved by the invention is as follows: the salted egg yolk flavor seasoning and the preparation method thereof are provided for solving the problems that the prior raw salted egg yolk needs to be stored at low temperature, has hard texture, uneven quality and single form in the processing process, and the prior seasoning has low solubility, easy caking, poor fluidity and no plump salted egg yolk flavor.
The specific solution provided by the invention comprises the following steps:
the invention provides a salted egg yolk flavor seasoning, which comprises the following components in parts by weight: 30-60 parts of salted egg yolk powder, 45-70 parts of a filling agent, 5-10 parts of crab cream powder, 1-2 parts of fresh peptides, 0.5-1 part of spices and 0.5-1 part of an anticaking agent, wherein the salted egg yolk powder is prepared by the following steps:
1) Mixing salted egg yolk, water and an antioxidant, and then sequentially grinding by a colloid mill, carrying out high-speed shearing treatment and ultrasonic treatment to obtain stable salted egg yolk emulsion, wherein the weight ratio of the salted egg yolk to the antioxidant to the water is (30-40): (0.01-0.02): (120-160);
2) And carrying out low-temperature vacuum spray drying treatment on the salted egg yolk emulsion to obtain the salted egg yolk powder.
Based on the technical scheme of the invention, the method has the following beneficial effects:
(1) The salted egg yolk powder is prepared by combining a colloid mill-high-speed shearing-ultrasonic three-stage emulsification technology with a subsequent low-temperature spray drying technology, ultrasonic is introduced on the basis of the colloid mill-high-speed shearing, the Zeta potential absolute value of the egg yolk emulsion is obviously increased, the uniform and stable salted egg yolk emulsion is obtained, and the salted egg yolk powder which is fine, uniform, good in emulsification performance, bright in chroma, not easy to oxidize, good in dispersity and free of aggregation is finally obtained by the subsequent low-temperature spray drying technology. The salted egg yolk seasoning with the advantages of being difficult to agglomerate, good in fluidity and high in solubility is obtained by taking the salted egg yolk powder with good dispersibility as a raw material, taking polyglycerol fatty acid ester and the like as an anticaking agent and taking maltodextrin and the like as a filler, and the fresh peptide, the spice and the crab cream powder are supplemented for matching seasoning, so that the salted egg yolk seasoning with the salted egg yolk flavor, full mouthfeel and strong aftertaste fragrance is finally obtained. The salted egg yolk seasoning based on the invention has bright color and luster, proper mouthfeel and unique salted egg yolk flavor, is suitable for processing ice cream, baked food, leisure puffing, nut roasted food, meat products and stuffing food in practical application, and has wide market application prospect; the salted egg yolk powder is used as a raw material, other ingredients are added, the seasoning with the flavor of the salted egg yolk with full mouthfeel is directly obtained, the cost is low, the use is convenient, the overall value of the salted egg yolk is fully improved, and the further development of the salted egg yolk products is promoted.
(2) Based on the seasoning, the salted egg yolk powder is prepared into the uniform and stable salted egg yolk emulsion by a colloid mill-high-speed shearing-ultrasonic three-stage emulsification technology, and the salted egg yolk powder is prepared from the emulsion by a drying technology on the basis.
(3) Based on the salted egg yolk seasoning, the solubility is obviously superior to that of the salted egg yolk seasoning sold on the market, and experiments show that the salted egg yolk seasoning has the solubility of over 80 percent, good fluidity, difficult caking and the bulk density of 650-700kg/m 3 The packaging and transportation cost can be obviously saved, and the storage and transportation are convenient.
On the basis of the scheme, the invention can be further improved as follows:
further, after the salted egg yolk, the water and the antioxidant are mixed in the step 1), grinding is carried out for 3-7min by a colloid mill, then shearing is carried out for 1-3min at the shearing rate of 5000-25000 r/min, and then ultrasonic treatment is carried out for 10-20min under the power of 60-180W, so as to obtain the stable salted egg yolk emulsion.
Further, the low-temperature vacuum spray drying temperature is 50-80 ℃.
Preferably, the flow rate of the sample injection is 600-900ml/h.
Further, the antioxidant is selected from any one of ascorbic acid and tert-butyl hydroquinone or a combination of any proportion.
Further, the antioxidant is a mixture of ascorbic acid and tert-butyl hydroquinone, and the weight ratio of the ascorbic acid to the tert-butyl hydroquinone is (0.5-1): (0.5-1).
Further, the filler is maltodextrin.
Further, the anticaking agent is polyglycerol fatty acid ester or acetyl tartaric acid mono-diglyceride.
Further, the salted egg yolk flavor seasoning is obtained by mixing the components in parts by weight and adopting a granulation technology.
Further, mixing the salted egg yolk powder with a filler, crab cream powder, delicious peptide, spice and an anticaking agent, spraying a wetting agent, and then performing wet granulation to obtain the salted egg yolk flavor seasoning.
Further, the wetting agent is an ethanol solution, and the volume fraction of ethanol in the ethanol solution is 80-95%.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
FIG. 1 shows Zeta potential of salted egg yolk emulsion obtained under different emulsification conditions.
FIG. 2 is an appearance diagram of salted egg yolk powder prepared by different drying methods, wherein HTSP is high-temperature spray drying; VLTSP is low temperature vacuum spray dried; FD is cold east drying.
FIG. 3 is a scanning electron microscope image of three salted egg yolk powders, wherein HTSP is high temperature spray drying; VLTSP is low temperature vacuum spray dried; FD is dry in the cold east.
FIG. 4 is a graph showing the emulsification activity index of salted egg yolk powder prepared by different drying methods.
FIG. 5 is a diagram showing the physical and chemical properties of the salted egg yolk seasoning granulation under different anticaking agent types.
FIG. 6 is an appearance diagram of the salted egg yolk sauce and the commercial sauce in example 1, wherein "Control" indicates pure salted egg yolk powder; "SEYS" represents the salted egg yolk seasoning in example 1; "CAS1" means a commercial savory Meijinsha salted egg yolk flavor; "CAS2" means a commercially available seasoning powder with the flavor of salted yolk of Cucumaria mexicana; "CAS3" means a commercially available Nabao-flavored salted egg yolk-flavored seasoning.
Fig. 7 is a comparison of the solubility of the salted egg yolk seasoning of example 1 versus a commercial seasoning.
FIG. 8 is a comparison of bulk density of the salted egg yolk seasoning of example 1 and a commercial seasoning.
Fig. 9 is a comparison of the flavors of the salted egg yolk seasoning and the commercial seasoning in example 1, in which a is an analysis chart of the main components of volatile substances of different salted egg yolk seasonings, and b is a flavor radar chart of the salted egg yolk seasoning.
Detailed Description
The following detailed description of embodiments of the invention is intended to be illustrative, and is not to be construed as limiting the invention. The products and reagents used in the present invention are commercially available unless otherwise specified.
Wherein the crab roe powder is a commercial product of Qianbaiwei Biotechnology Co., ltd in Shanghai; the umami peptide is a commercial product of Hua Qi Biotechnology Co., ltd; the spice is a product of Shanghai Chuan biological science and technology limited company; the polyglycerin fatty acid ester is a commercially available product of Yuan food additives of Qingdao Hua, ltd.
The salted egg yolk flavor seasoning based on the embodiment of the invention comprises the following components in parts by weight: 30-60 parts of salted egg yolk powder, 45-70 parts of a filling agent, 5-10 parts of crab cream powder, 1-2 parts of fresh peptides, 0.5-1 part of spices and 0.5-1 part of an anticaking agent, wherein the salted egg yolk powder is prepared by the following steps:
3) Mixing salted egg yolk, water and an antioxidant, and then sequentially grinding by a colloid mill, carrying out high-speed shearing treatment and ultrasonic treatment to obtain stable salted egg yolk emulsion, wherein the weight ratio of the salted egg yolk to the antioxidant to the water is (30-40): (0.01-0.02): (120-160);
4) And carrying out low-temperature vacuum spray drying treatment on the salted egg yolk emulsion to obtain the salted egg yolk powder.
Based on the salted egg yolk powder prepared by the embodiment, the salted egg yolk powder is prepared by combining a colloid mill-high-speed shearing-ultrasonic three-stage emulsification technology with a subsequent low-temperature spray drying technology, and ultrasonic is introduced on the basis of the colloid mill-high-speed shearing, so that the Zeta potential absolute value of the egg yolk emulsion is obviously increased, the uniform and stable salted egg yolk emulsion is obtained, and the yellow salted egg yolk powder with uniform particle size, good dispersibility and no aggregation is finally obtained by the subsequent low-temperature spray drying technology. And then, the salted egg yolk powder with good dispersibility is taken as a raw material, polyglycerol fatty acid ester and the like are taken as anticaking agents, maltodextrin and the like are taken as fillers, the salted egg yolk powder seasoning which is difficult to agglomerate, good in fluidity and high in solubility is obtained, and fresh peptide, spice and crab cream powder are supplemented for matching seasoning, so that the salted egg yolk seasoning which has the flavor of salted egg yolk, full taste and strong aftertaste is finally obtained.
Preferably, the salted egg yolk flavor seasoning according to the embodiment of the invention is prepared by mixing the salted egg yolk, water and the antioxidant in the step 1), grinding the mixture for 3 to 7min by a colloid mill, shearing the mixture for 1 to 3min at a shearing rate of 5000 to 25000r/min, and then performing ultrasonic treatment for 10 to 20min at a power of 60 to 180W. Experiments show that the particle size obtained under the condition is uniform, and the dispersibility of the salted egg yolk is good.
The low-temperature vacuum spray drying temperature of the salted egg yolk flavor seasoning is 50-80 ℃.
Preferably, the flow rate of the sample injection is 600-900ml/h.
Preferably, the antioxidant is selected from any one of ascorbic acid and tert-butyl hydroquinone or a combination of any proportion based on the salted egg yolk flavor seasoning provided by the embodiment of the invention.
Preferably, according to the salty yolk flavoring of the embodiment of the invention, the antioxidant is a mixture of ascorbic acid and tert-butyl hydroquinone, and the weight ratio of the ascorbic acid to the tert-butyl hydroquinone is (0.5-1): (0.5-1).
The oxidation of the salted egg yolk powder in the preparation process can be effectively avoided by adopting the ascorbic acid and the tert-butyl hydroquinone as the antioxidant, so that the salted egg yolk powder with bright and bright color is obtained.
Preferably, the filler is maltodextrin based on the salted egg yolk flavor seasoning of the embodiment of the invention. The maltodextrin is good in solubility and adhesiveness, colorless, free of peculiar smell and strong in heat resistance, is often used as a food granulation filling agent, and can improve the product tissue structure and enable the product to have smooth mouthfeel due to the emulsification and thickening effects of the maltodextrin.
Preferably, the anti-caking agent is polyglycerol fatty acid ester or acetyl tartaric acid monoglyceride/diglyceride based on the salted egg yolk flavor seasoning of the embodiment of the present invention.
Preferably, the wetting agent is an ethanol solution, and the weight ratio of the salted egg yolk powder to the wetting agent is (30-60): (20-25). The wetting agent can wet the surface of raw material powder and increase intermolecular force, and under the action of the granulator, the wetting agent is spread and covers the whole surface of the powder, so that particles with uniform size can be formed.
The preparation method of the salted egg yolk flavor seasoning based on the embodiment of the invention comprises the steps of mixing the components in parts by weight, and then obtaining the salted egg yolk flavor seasoning by adopting a granulation technology.
The preparation method of the salted egg yolk flavor seasoning based on the embodiment of the invention comprises the steps of mixing salted egg yolk powder with a filling agent, crab cream powder, delicious peptide, spices and an anti-caking agent, spraying a wetting agent, and then carrying out wet granulation to obtain the salted egg yolk flavor seasoning.
Preferably, according to the preparation method of the salted egg yolk flavoring, the wetting agent is an ethanol solution, and the volume fraction of ethanol in the ethanol solution is 80-95%.
Preferably, according to the preparation method of the salted egg yolk flavor seasoning provided by the embodiment of the invention, the weight ratio of the salted egg yolk powder to the wetting agent is (30-60): (20-25).
Example 1
The embodiment provides a granular salted egg yolk seasoning, which comprises the following components in parts by weight: 30 parts of salted egg yolk powder, 0.005 part of ascorbic acid, 0.005 part of tert-butyl hydroquinone, 70 parts of maltodextrin, 5 parts of crab cream powder, 1.5 parts of delicious peptide, 0.5 part of spice, 0.5 part of polyglycerol fatty acid ester and 20 parts of ethanol solution with the volume fraction of ethanol of 85 percent.
The preparation method of the salted egg yolk seasoning specifically comprises the following steps:
(1) Simply grinding salted egg yolk, mixing with water, ascorbic acid and tert-butyl hydroquinone, processing with a colloid mill for 5min, shearing at a high speed of 10000r/min for 1min, and ultrasonically emulsifying at 150W for 10min to obtain salted egg yolk emulsion for later use.
(2, carrying out low-temperature vacuum spray drying on the salted egg yolk emulsion to obtain salted egg yolk powder for later use, wherein the sample injection temperature of the low-temperature vacuum spray drying is 80 ℃, and the sample injection flow rate is 600mL/h.
(3) And mixing the prepared salted egg yolk powder, maltodextrin, crab cream powder and delicious peptide in parts by weight, spraying a wetting agent ethanol solution in parts by weight, and performing wet granulation to obtain the granular salted egg yolk seasoning.
Example 2
The embodiment provides a granular salted egg yolk seasoning, which comprises the following components in parts by weight: 40 parts of salted egg yolk powder, 0.01 part of ascorbic acid, 45 parts of maltodextrin, 5 parts of crab cream powder, 1 part of delicious peptide, 0.5 part of spice, 0.5 part of acetyl tartaric acid monoglyceride and diglyceride and 20 parts of ethanol solution with the volume fraction of 85%.
The preparation method of the salted egg yolk seasoning specifically comprises the following steps:
(1) Simply grinding salted egg yolk, mixing with water, ascorbic acid and tert-butyl hydroquinone, processing with a colloid mill for 5min, shearing at a high speed of 5000r/min for 1min, and ultrasonically emulsifying at 60W power for 20min to obtain salted egg yolk emulsion.
(2, carrying out low-temperature vacuum spray drying on the salted egg yolk emulsion to obtain salted egg yolk powder for later use, wherein the sample injection temperature of the low-temperature vacuum spray drying is 60 ℃, and the sample injection flow rate is 600mL/h.
(3) And mixing the prepared salted egg yolk powder with the maltodextrin, the crab cream powder and the umami peptide in parts by weight, spraying the wetting agent ethanol solution in parts by weight, and performing wet granulation to obtain the granular salted egg yolk seasoning.
Example 3
The embodiment provides a granular salted egg yolk seasoning, which comprises the following components in parts by weight: 60 parts of salted egg yolk powder, 0.02 part of tert-butyl hydroquinone, 70 parts of maltodextrin, 10 parts of crab cream powder, 2 parts of delicious peptide, 1 part of spice, 1 part of polyglycerol fatty acid ester and 25 parts of ethanol solution with the ethanol volume fraction of 85%.
The preparation method of the salted egg yolk seasoning specifically comprises the following steps:
(1) Simply grinding salted egg yolk, mixing with water, ascorbic acid and tert-butyl hydroquinone, processing with a colloid mill for 5min, shearing at high speed of 25000r/min for 1min, and ultrasonically emulsifying at 180W for 15min to obtain salted egg yolk emulsion for later use.
(2, carrying out low-temperature vacuum spray drying on the salted egg yolk emulsion to obtain salted egg yolk powder for later use, wherein the sample injection temperature of the low-temperature vacuum spray drying is 80 ℃, and the sample injection flow rate is 600mL/h.
(3) And mixing the prepared salted egg yolk powder with the maltodextrin, the crab cream powder and the umami peptide in parts by weight, spraying the wetting agent ethanol solution in parts by weight, and performing wet granulation to obtain the granular salted egg yolk seasoning.
Comparative example 1
A salted egg yolk seasoning is provided, which is the same as example 1, except that in the step (1), the salted egg yolk is simply ground, mixed with water and ascorbic acid, and then treated with a colloid mill for 5min to obtain a salted egg yolk emulsion for later use.
Comparative example 2
The difference from example 1 is that in step (1), the salted egg yolk is simply ground, mixed with water and ascorbic acid, and then sheared at a high speed of 10000r/min for 1min to obtain the salted egg yolk emulsion for later use.
Comparative example 3
The salted egg yolk seasoning is provided with the same difference as that in the example 1, the salted egg yolk is simply ground in the step (1), mixed with water and ascorbic acid, treated by a colloid mill for 5min, and then sheared at a high speed of 10000r/min for 1min to obtain salted egg yolk emulsion for later use.
Comparative example 4
The salted egg yolk seasoning comprises the following components in parts by weight: 30 parts of salted egg yolk powder, 0.005 part of ascorbic acid, 0.005 part of tert-butyl hydroquinone, 70 parts of maltodextrin, 5 parts of crab cream powder, 1.5 parts of delicious peptide, 0.5 part of spice and 0.5 part of polyglycerol fatty acid ester, wherein the volume fraction of ethanol is 85 percent, and the volume fraction of the ethanol solution is 20 parts.
The preparation method of the salted egg yolk seasoning specifically comprises the following steps:
(1) Simply grinding salted egg yolk, mixing with water, ascorbic acid and tert-butyl hydroquinone, processing with a colloid mill for 5min, shearing at a high speed of 10000r/min for 1min, and ultrasonically emulsifying at 150W for 10min to obtain salted egg yolk emulsion for later use.
(2) Pre-freezing the salted egg yolk emulsion at-20 ℃ for 24h, then freeze-drying in a freeze dryer for 48h, collecting salted egg yolk powder, and storing at 4 ℃ for later use.
(3) And mixing the prepared salted egg yolk powder with the maltodextrin, the crab cream powder and the umami peptide in parts by weight, spraying the wetting agent ethanol solution in parts by weight, and performing wet granulation to obtain the granular salted egg yolk seasoning.
Comparative example 5
The salted egg yolk seasoning comprises the following components in parts by weight: 30 parts of salted egg yolk powder, 0.005 part of ascorbic acid, 0.005 part of tert-butyl hydroquinone, 70 parts of maltodextrin, 5 parts of crab cream powder, 1.5 parts of delicious peptide, 0.5 part of spice, 0.5 part of polyglycerol fatty acid ester and 20 parts of wetting agent.
The preparation method of the salted egg yolk seasoning specifically comprises the following steps:
(1) Simply grinding salted egg yolk, mixing with water and ascorbic acid, processing with a colloid mill for 5min, then shearing at a high speed of 10000r/min for 1min, and finally performing ultrasonic emulsification at a power of 150W for 10min to obtain salted egg yolk emulsion for later use.
(2) And (3) carrying out high-temperature spray drying on the salted egg yolk emulsion to obtain salted egg yolk powder for later use, wherein the sample injection temperature of the high-temperature spray drying is 180 ℃, and the sample injection flow rate is 600mL/h.
(3) And mixing the prepared salted egg yolk powder, maltodextrin, crab cream powder and delicious peptide in parts by weight, spraying a wetting agent ethanol solution in parts by weight, and performing wet granulation to obtain the granular salted egg yolk seasoning.
1. Salted egg yolk emulsion stability test
The Zeta Potential (Zeta Potential) test is respectively carried out by a Zeta Potential instrument and the particle size test is carried out by a laser particle size instrument on the salted egg yolk emulsion obtained under the three-stage emulsification condition (TE) of colloid mill-high speed shearing-ultrasonic treatment in example 1, the salted egg yolk emulsion obtained under the first-stage emulsification condition (FE 1) of only colloid mill treatment in comparative example 1, the salted egg yolk emulsion obtained under the first-stage emulsification condition (FE 2) of only high speed shearing treatment in comparative example 2 and the salted egg yolk emulsion obtained under the second-stage emulsification condition (SE) of colloid mill and high speed shearing treatment in comparative example 3, the Zeta Potential test result is shown in figure 1, and the Zeta Potential absolute value of the salted egg yolk emulsion obtained in example 1 is obviously higher than that of comparative examples 1-3, and compared with the second-stage emulsification technology (SE) treatment in comparative example 3, the Zeta Potential absolute value of the ultrasonic-treated salted egg yolk emulsion is obviously increased and is increased from 13.82mV to 14.5mV by 0.68 and 4.9 percent compared with the second-stage emulsification technology (SE) treatment, and the effective centrifugal stability is also increased; the results of the emulsion particle size test are shown in table 1, and it can be seen from table 1 that the particle size of the salted egg yolk emulsion obtained in example 1 is significantly lower than that of comparative examples 1-3, the dissociation of salted egg yolk particles and the reaggregation of oil and fat components in egg yolk are facilitated by further ultrasonic treatment after colloid milling and high-speed shearing, and the ultrasonic treatment can affect the conformation of protein and lecithin in the salted egg yolk and improve the interaction between the protein and the lecithin, so that a stable oil-in-water salted egg yolk emulsion system is formed in a water dispersion system, meanwhile, the ultrasonic physical effect caused by acoustic cavitation can promote the breaking of oil drops, reduce the particle size of the emulsion, promote the formation of stable small drop emulsion, and finally obtain the egg yolk powder with good dispersibility through low-temperature spraying.
Note: d [3,2] is the surface area mean diameter and D [4,3] is the volume mean diameter.
2. Characterization of egg yolk powder
1. As a result of observing the appearances of the yolk powders of example 1, comparative example 4 and comparative example 5, respectively, as shown in fig. 2, the salted egg yolk powder (HTSP) obtained by the high-temperature spray drying treatment in comparative example 5 was white fine powder in appearance, the salted egg yolk powder (VLTSP) obtained by the low-temperature vacuum drying treatment in example 1 was yellow fine powder in appearance, bright and bright in color, low in oxidation degree and good in dispersibility, and the salted egg yolk powder (FD) obtained by the freeze drying treatment in comparative example 4 was yellow in color and irregular in shape.
2. Scanning electron microscope characterization is carried out on the salted egg yolk powder (HTSP, VLTSP and FD) in example 1, comparative example 4 and comparative example 5 respectively, and the result is shown in figure 3, and as can be seen from the figure, the salted egg yolk powder obtained by high-temperature spray drying treatment can form a smoother spherical structure but is easy to adhere together; the powder particles obtained by low-temperature vacuum drying treatment are uniformly distributed, have moderate size and have no obvious aggregation phenomenon; the powder obtained by freeze drying has the defects of uneven size, irregular shape, irregular distribution, hollow collapse and bonding phenomenon among particles.
3. Emulsifying property test of salted egg yolk powder
The emulsifying properties of the salted egg yolk powders (HTSP, VLTSP, and FD) of example 1, comparative example 4, and comparative example 5 were tested, and the results are shown in fig. 4, where EAI is the emulsifying activity index, and it can be seen that the emulsifying activity index of the powdered milk obtained by the low-temperature vacuum drying process is improved compared to the salted egg yolk powders prepared by the high-temperature spray drying and freeze drying, and thus it is very advantageous in the application to ice cream, baked food, and the like.
Based on the method, the salted egg yolk powder prepared by multi-stage emulsification and low-temperature vacuum drying has the advantages of fine and uniform powder, low oxidation degree, bright color and good emulsifying property, and can be widely applied to processing of ice cream, baked food and stuffing food.
3. Physical and chemical properties of salted egg yolk seasoning granulation under different types of anticaking agents
A series of seasonings were provided as in example 1, except that the types of anticaking agents were different from those of PGFE in example 1, namely diacetyl tartaric acid monoglyceride (DATEM), magnesium Stearate (MS) and silicon dioxide (SiO) 2 ) And microcrystalline cellulose (MCC), and the physical and chemical properties of the salted egg yolk seasoning granulation under different anticaking agent types are tested under the same condition, and the structure is shown in figure 5. As can be seen from fig. 5, the saline yolk granule containing PGFE has an angle of Repose (Repose angle) of 30.5 °, a forming rate (forming rate) of 89.5%, and a moisture absorption rate of 3.2% (moisture absorptance), and PGFE has a good comprehensive effect, a small angle of Repose and moisture absorption rate, and good fluidity and is not easy to deliquesce and block.
4. Appearance diagram of salted egg yolk seasoning
The salted egg yolk sauce of example 1 was compared with a commercially available sauce profile, as shown in fig. 6, wherein "Control" represents pure salted egg yolk powder; "SEYS" represents the salted egg yolk seasoning in example 1; "CAS1" means a commercial savory Meijinsha salted egg yolk flavor; "CAS2" means a commercially available seasoning powder with the flavor of salted yolk of Cucumaria mexicana; "CAS3" represents a commercially available nabao-flavored salted egg yolk flavor, and it is known that the salted egg yolk flavor based on the present invention is more vivid in color than the commercially available products and pure salted egg yolk powder.
5. Solubility of salted egg yolk seasoning
As a result of comparing the solubility in water of the yolk seasoning of example 1 with that of the commercial seasoning, as shown in fig. 7, it was found that the yolk seasoning SEYS of example 1 was significantly higher than CAS1 and CAS2, and the solubility of the yolk seasoning increased from 23.13g/100g to 83.03g/100g compared to the yolk powder Control without granulation, thereby solving the problem of low solubility of the conventional seasoning.
6. Bulk density of salted egg yolk seasoning
Comparing the bulk density of the salted egg yolk seasoning of example 1 with that of a commercial seasoning, as shown in fig. 8, it can be seen that the bulk density of pure salted egg yolk powder Control is 0.243g/mL, while the bulk density of the salted egg yolk seasoning SEYS of example 1 of the present application is 0.653g/mL, which is significantly higher than CAS1 and CAS2, and the packaging and transportation costs are saved.
7. Flavor of salted egg yolk seasoning
As a result of comparing the flavors of the salted egg yolk seasoning obtained in example 1 with those of the commercially available seasonings, fig. 9 shows, wherein fig. a is an analysis chart of the main components of volatile substances of different salted egg yolk seasonings, and fig. b is a radar chart of the flavors of the salted egg yolk seasoning, and as can be seen from fig. a, the volatile flavor compounds in different salted egg yolk seasonings are significantly different, and as can be seen from fig. b, the distributions of the radar charts of the salted egg yolk seasoning of the present invention and the control group (control) are similar, which shows that the flavor requirement of the original salted egg yolk can be satisfied, and the flavor of the original salted egg yolk is not significantly different from that of the commercially available salted egg yolk seasonings CAS1, CAS2, CAS3 and the control group.
The salted egg yolk powder product prepared by multi-stage emulsification and low-temperature vacuum drying has fine and uniform powder, good emulsifying property, more bright color and low oxidation degree, and the obtained seasoning has a full salted egg yolk flavor, good fluidity, difficult deliquescence, difficult bonding, high solubility and high stacking density, and is prepared by taking the salted egg yolk powder as a raw material and adding a filler, an anticaking agent, fresh peptide, spices and crab cream powder to construct a seasoning product.
Although embodiments of the present invention have been described in detail above, those of ordinary skill in the art will appreciate that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.
Claims (10)
1. The salted egg yolk flavor seasoning is characterized by comprising the following components in parts by weight: 30-60 parts of salted egg yolk powder, 45-70 parts of a filling agent, 5-10 parts of crab cream powder, 1-2 parts of fresh peptides, 0.5-1 part of spices and 0.5-1 part of an anticaking agent, wherein the salted egg yolk powder is prepared by the following steps:
1) Mixing salted egg yolk, water and an antioxidant, and then sequentially grinding by a colloid mill, carrying out high-speed shearing treatment and ultrasonic treatment to obtain stable salted egg yolk emulsion, wherein the weight ratio of the salted egg yolk to the antioxidant to the water is (30-40) to (0.01-0.02) to (120-160);
2) And carrying out low-temperature vacuum spray drying treatment on the salted egg yolk emulsion to obtain the salted egg yolk powder.
2. The salted egg yolk flavor seasoning of claim 1, wherein the stable salted egg yolk emulsion is obtained by mixing the salted egg yolk powder, water and the antioxidant in the step 1), grinding the mixture for 3 to 7 minutes by a colloid mill, shearing the mixture for 1 to 3 minutes at a shearing rate of 5000 to 25000r/min, and then performing ultrasonic treatment for 10 to 20 minutes at a power of 60 to 180W.
3. The salted egg yolk flavor seasoning of claim 1 wherein the low temperature vacuum spray drying temperature is 50-80 ℃.
4. The salted egg yolk flavor seasoning of claim 1 wherein the antioxidant is selected from any one of ascorbic acid, tert-butylhydroquinone or a combination thereof in any proportion.
5. The salted egg yolk flavor seasoning of claim 4, wherein the antioxidant is a mixture of ascorbic acid and tert-butyl hydroquinone in a weight ratio of (0.5-1) to (0.5-1).
6. The salted egg yolk flavor seasoning of claim 1, wherein the filler is maltodextrin.
7. A salted egg yolk flavour seasoning according to any one of claims 1 to 6 wherein the anticaking agent is polyglycerol fatty acid ester or acetyl tartaric acid mono-di-glyceride.
8. A method of preparing a salted egg yolk flavour according to any one of claims 1 to 9, comprising mixing the components in parts by weight and then using a granulation technique to obtain the salted egg yolk flavour.
9. The preparation method of the salted egg yolk flavor seasoning according to claim 8, wherein the salted egg yolk flavor seasoning is obtained by mixing salted egg yolk powder with a filler, crab cream powder, umami peptide, spices and an anticaking agent, spraying a wetting agent and then performing wet granulation.
10. The salted egg yolk flavor seasoning of claim 9 wherein the wetting agent is an ethanol solution having an ethanol volume fraction of 80% to 95%.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0856608A (en) * | 1994-08-23 | 1996-03-05 | Takeda Shokuhin Kogyo Kk | Powdery mayonnaise-like seasoning and method for producing the same |
| CN108651955A (en) * | 2018-05-16 | 2018-10-16 | 广州华宝食品有限公司 | A kind of preserved egg yellow powdered flavor and preparation method thereof |
| CN109007633A (en) * | 2018-07-23 | 2018-12-18 | 东北农业大学 | A kind of dried egg yolk of high emulsibility and preparation method thereof easily dispersed |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0856608A (en) * | 1994-08-23 | 1996-03-05 | Takeda Shokuhin Kogyo Kk | Powdery mayonnaise-like seasoning and method for producing the same |
| CN108651955A (en) * | 2018-05-16 | 2018-10-16 | 广州华宝食品有限公司 | A kind of preserved egg yellow powdered flavor and preparation method thereof |
| CN109007633A (en) * | 2018-07-23 | 2018-12-18 | 东北农业大学 | A kind of dried egg yolk of high emulsibility and preparation method thereof easily dispersed |
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