CN115462516B - 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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- CN115462516B CN115462516B CN202210943036.8A CN202210943036A CN115462516B CN 115462516 B CN115462516 B CN 115462516B CN 202210943036 A CN202210943036 A CN 202210943036A CN 115462516 B CN115462516 B CN 115462516B
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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
- 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
-
- 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
-
- 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
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)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The application relates to a salted yolk flavor seasoning and a preparation method thereof, wherein the salted yolk flavor seasoning comprises the following components in parts by weight: 30-60 parts of salted egg yolk powder, 45-70 parts of filler, 5-10 parts of crab cream powder, 1-2 parts of umami peptide, 0.5-1 part of spice and 0.5-1 part of anticaking agent, wherein the salted egg yolk powder is prepared by the following steps: mixing salted egg yolk, water and an antioxidant, and sequentially carrying out colloid mill grinding, 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 solves the problems that the existing raw salty yolk needs to be stored at low temperature, has hard texture, uneven quality and single form in the processing process, and has low solubility, easy caking, poor fluidity and no plump salty yolk flavor.
Description
Technical Field
The application 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
Salted egg yolk belongs to traditional food, contains abundant proteins, phospholipids, 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 texture, granular feel and intense fragrance, so that the salted egg yolk is widely touted by consumers, and the taste of the salted egg yolk becomes one of the most popular types of consumers in the food processing industry in recent years. The salted egg yolk selling way is mainly used as stuffing of moon cakes, egg yolk pie, egg yolk crisp and other products, and has very limited application range. The raw salted egg yolk is easy to have the problems of hard heart, gelatinous feeling, uneven salt content and color and the like in the storage process, is a semi-processed product, is not easy 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 used as food ingredients to replace salted egg yolk to endow food with unique salted egg yolk flavor, and the salted egg yolk powder has delicious taste and unique flavor; the food is rich in lecithin and unsaturated fatty acid, is rich in nutrition, has been widely used as an important raw material of a plurality of Chinese delicious dishes such as yolk baked pumpkin, salted yolk bean curd, salted yolk corn grains and the like and a processing material of yolk flavor foods such as yolk moon cake, yolk rice dumplings and the like, and has wide market demands; the salted egg yolk powder used as food ingredients not only can meet different requirements in the actual production process and widen the application field of the traditional food salted egg yolk used as the food ingredients for masses, but also can solve the quality problem of the whole salted egg yolk in the storage process; and compared with the processed and quantitatively proportioned salted egg Huang Yi, the salted egg yolk powder reduces the cost of refrigerated storage and transportation and also remarkably prolongs the shelf life.
At present, the development of seasonings for salty yolk with a wind flavor is an emerging research direction in the technical field of food processing by fully taking full advantage of the rich characteristics of fresh, fine, tender, loose, sandy, oil and the like of salty yolk. However, the salty yolk flavor seasonings in the current market have the problems of low solubility, easy caking, poor fluidity, no plump salty yolk flavor and the like.
Disclosure of Invention
The technical problems solved by the application are as follows: the salty yolk flavoring agent and the preparation method thereof are provided, which are used for solving the problems that the existing raw salty yolk needs to be stored at low temperature, has hard texture, uneven quality and single form in the processing process, and the existing flavoring agent has low solubility, is easy to agglomerate, has poor fluidity and does not have the salty yolk flavor.
The specific solution provided by the application comprises the following steps:
the application provides a salted yolk flavor seasoning, which comprises the following components in parts by weight: 30-60 parts of salted egg yolk powder, 45-70 parts of filler, 5-10 parts of crab cream powder, 1-2 parts of umami peptide, 0.5-1 part of spice and 0.5-1 part of anticaking agent, wherein the salted egg yolk powder is prepared by the following steps:
1) Mixing salted egg yolk, water and an antioxidant, and sequentially carrying out colloid mill grinding, 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 application, the method has the following beneficial effects:
(1) The salty 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 yolk emulsion is obviously increased, uniform and stable salty yolk emulsion is obtained, and the salty yolk powder which is fine and uniform in powder, good in emulsifying property, bright in chromaticity, difficult to oxidize, good in dispersibility and free of aggregation is finally obtained by the subsequent low-temperature spray drying technology. The salty yolk powder with good dispersibility is used as a raw material, polyglycerol fatty acid ester and the like are used as an anticaking agent, maltodextrin and the like are used as a filler, so that salty yolk powder seasonings which are difficult to agglomerate, good in fluidity and high in solubility are obtained, and delicious peptides, spices and crab spawn powder are used for proportioning seasoning, and finally the salty yolk Huang Diaowei with salty yolk flavor, full mouthfeel and strong taste and aftertaste aroma are obtained. The salted egg yolk condiment based on the application has bright color, proper taste and unique salted egg yolk flavor, is suitable for processing ice cream, baked food, leisure puffing, nut roasted seeds, meat products and stuffing food in practical application, and has a wide market application prospect; and the salted yolk powder is taken as a raw material, and other ingredients are added to directly obtain the seasoning with full salted yolk flavor, so that the cost is low, the use is convenient, the overall value of the salted yolk can be fully improved, and the further development of salted yolk products is promoted.
(2) Based on the seasoning, the salted egg yolk powder is prepared into uniform and stable salted egg yolk emulsion by a colloid mill-high-speed shearing-ultrasonic three-stage emulsification technology, and the salted egg yolk Huang Fenliao is prepared from the emulsion by a drying technology on the basis, so that the preparation method of the salted egg yolk powder is simple, the operation is convenient, and the process cost is low.
(3) Based on the salted egg yolk seasoning, the solubility characteristic is obviously superior to that of the commercial salted egg yolk seasoning, and experiments show that the salted egg yolk seasoning has the solubility of more than 80 percent, good fluidity, difficult caking and bulk density of 650-700kg/m 3 The packaging and transportation cost can be remarkably saved, and the storage and transportation are convenient.
Based on the scheme, the application can also be improved as follows:
further, in the step 1), after mixing the salted egg yolk, water and an antioxidant, grinding for 3-7min by a colloid mill, shearing for 1-3min at a shearing rate of 5000-25000 r/min, and performing ultrasonic treatment for 10-20min at a power of 60-180W to obtain the stable salted egg yolk emulsion.
Further, the low-temperature vacuum spray drying temperature is 50-80 ℃.
Preferably, the sample injection flow rate 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-butylhydroquinone, and the weight ratio of the ascorbic acid to the tert-butylhydroquinone is (0.5-1): (0.5-1).
Further, the bulking agent is maltodextrin.
Further, the anticaking agent is polyglycerol fatty acid ester or acetyl tartaric acid mono-diglyceride.
Further, the salty yolk flavor seasoning is obtained by mixing the components in parts by weight and adopting a granulating technology.
Further, the salted egg yolk powder is firstly mixed with a filler, crab spawn powder, delicious peptide, spice and an anticaking agent, and then the salted egg yolk flavor seasoning is obtained by a wet granulation technology after a wetting agent is sprayed.
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 application 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 application.
Drawings
FIG. 1 shows the Zeta potential of salted egg yolk emulsions obtained under different emulsification conditions.
Fig. 2 is an external view of salted egg yolk powder prepared by different drying modes, wherein HTSP is high-temperature spray drying; VLTSP is low temperature vacuum spray drying; FD is cold east dry.
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 drying; FD is cold east dry.
FIG. 4 shows the emulsification activity index of salted egg yolk powder prepared by different drying modes.
FIG. 5 is a graph showing the physical and chemical properties of salted egg Huang Diaowei in different types of anticaking agents.
FIG. 6 is an appearance of salted egg Huang Diaowei as in example 1 with a commercially available seasoning, wherein "Control" represents a pure salted egg yolk powder; "SEYS" is expressed as salted egg Huang Diaowei stock in example 1; "CAS1" means a commercially available good tasting merlox salted egg yolk flavor; "CAS2" means a commercially available seasoning powder of the flavor of the forage Tianhe Jinsha salted egg yolk; "CAS3" represents a commercial nano-flavored salted egg Huang Wei flavoring.
Fig. 7 is a comparison of the solubility of salted egg Huang Diaowei as in example 1 with commercially available flavoring.
Fig. 8 is a bulk density comparison of salted egg Huang Diaowei stock and commercial flavoring in example 1.
Fig. 9 is a comparison of the flavor of salted egg Huang Diaowei as in example 1 with the flavor of commercially available seasonings, wherein a is a graph of the analysis of the main component of the volatile matter for different salted egg yolk seasonings and b is a graph of the flavor radar for the salted egg yolk seasonings.
Detailed Description
The following detailed description of embodiments of the application is exemplary and intended to be illustrative of the application and not to be construed as limiting the application. The products and reagents used in the present application are commercially available unless otherwise specified.
Wherein, the crab cream powder is a commercial product of Shanghai hundred biotech limited company; the umami peptide is a commercial product of Guangzhou Hua Qi biotechnology limited company; the spice is a product of Shanghai Chuan biotechnology limited company; the polyglycerin fatty acid ester is a commercial product of Qingdao Hua Yuan food additives Co.
The salted yolk flavor seasoning provided by the embodiment of the application comprises the following components in parts by weight: 30-60 parts of salted egg yolk powder, 45-70 parts of filler, 5-10 parts of crab cream powder, 1-2 parts of umami peptide, 0.5-1 part of spice and 0.5-1 part of anticaking agent, wherein the salted egg yolk powder is prepared by the following steps:
3) Mixing salted egg yolk, water and an antioxidant, and sequentially carrying out colloid mill grinding, 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 of 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, 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, 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. The salty yolk powder with good dispersibility is used as a raw material, polyglycerol fatty acid ester and the like are used as an anticaking agent, maltodextrin and the like are used as a filler, so that salty yolk powder seasonings which are difficult to agglomerate, good in fluidity and high in solubility are obtained, and delicious peptides, spices and crab spawn powder are used for proportioning seasoning, so that salty eggs Huang Diaowei with salty yolk flavor and full taste and strong taste and aftertaste aroma are finally obtained, and a food with realistic salty yolk flavor can be obtained by adding the salty yolk seasonings.
Preferably, according to the salted yolk flavor seasoning of the embodiment of the application, after the salted yolk, water and an antioxidant are mixed in the step 1), grinding for 3-7min by a colloid mill, shearing for 1-3min at a shearing rate of 5000-25000 r/min, and then performing ultrasonic treatment for 10-20min at a power of 60-180W to obtain the stable salted yolk emulsion. Experiments show that the particle size obtained under the conditions is uniform and the dispersibility of salted egg yolk is good.
According to the salty yolk flavor seasoning provided by the embodiment of the application, the low-temperature vacuum spray drying temperature is 50-80 ℃.
Preferably, the sample injection flow rate is 600-900ml/h.
Preferably, the salted yolk flavor seasoning according to the embodiment of the application, the antioxidant is selected from any one of ascorbic acid and tert-butylhydroquinone or a combination of any proportion.
Preferably, the salted yolk flavor seasoning according to the embodiment of the present application, the antioxidant is a mixture of ascorbic acid and tert-butylhydroquinone, and the weight ratio of the ascorbic acid to the tert-butylhydroquinone is (0.5-1): (0.5-1).
The ascorbic acid and the tert-butyl hydroquinone are used as the antioxidants to effectively avoid oxidation in the preparation process of the salted egg yolk powder, so as to obtain the salted egg yolk powder with bright and bright color.
Preferably, the salted yolk flavor seasoning according to the embodiment of the present application, the filler is maltodextrin. Maltodextrin is colorless, odorless and high in heat resistance due to good solubility and adhesiveness, is often used as a food granulating filler, and can improve the tissue structure of a product due to the emulsification and thickening effects of maltodextrin, so that the product has a smooth taste.
Preferably, the salty yolk flavor seasoning according to the embodiment of the present application, the anticaking agent is a polyglycerin fatty acid ester or acetyl tartaric acid mono-diglyceride.
Preferably, the wetting agent is 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 the raw material powder and increase intermolecular acting force, and under the action of the granulator, the wetting agent spreads and covers the whole surface of the powder, so that particles with uniform size are formed, ethanol has volatility, and the particles have looseness in the volatilizing process, so that the particles are easier to sieve, and the particles are moderate in softness and hardness and are not easy to adhere.
The preparation method of the salted egg yolk flavor seasoning comprises the steps of mixing the components in parts by weight, and obtaining the salted egg yolk flavor seasoning by adopting a granulating technology.
According to the preparation method of the salted yolk flavor seasoning, the salted yolk powder, the filler, the crab spawn powder, the delicious peptide, the spice and the anticaking agent are mixed, and the wet granulation technology is adopted after the wetting agent is sprayed to obtain the salted yolk flavor seasoning.
Preferably, according to the preparation method of the salted yolk flavor seasoning, 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, 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 condiment, 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 umami 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 85 percent.
The preparation method of the salted egg yolk seasoning specifically comprises the following steps:
(1) The salted egg yolk is subjected to simple grinding treatment, then is mixed with water, ascorbic acid and tert-butyl hydroquinone, is subjected to colloid mill treatment for 5min, is sheared for 1min at a high speed at a rotating speed of 10000r/min, and is subjected to ultrasonic emulsification for 10min at a power of 150W 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) Mixing the prepared salted egg yolk powder, the maltodextrin, the crab spawn powder and the umami peptide in parts by weight, spraying the wetting agent ethanol solution in parts by weight as a material, and obtaining the granular salted egg Huang Diaowei material by a wet granulation technology.
Example 2
The embodiment provides a granular salted egg yolk condiment, 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 umami peptide, 0.5 part of spice, 0.5 part of acetyl tartaric acid mono-diglyceride and 20 parts of ethanol solution with the volume fraction of 85 percent.
The preparation method of the salted egg yolk seasoning specifically comprises the following steps:
(1) The salted egg yolk is subjected to simple grinding treatment, then is mixed with water, ascorbic acid and tert-butyl hydroquinone, is subjected to colloid mill treatment for 5min, is sheared for 1min at a high speed at a rotating speed of 5000r/min, and is subjected to ultrasonic emulsification for 20min at a power of 60W 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 60 ℃, and the sample injection flow rate is 600mL/h.
(3) Mixing the prepared salted egg yolk powder, the maltodextrin, the crab spawn powder and the umami peptide in parts by weight, spraying the wetting agent ethanol solution in parts by weight as a material, and obtaining the granular salted egg Huang Diaowei material by a wet granulation technology.
Example 3
The embodiment provides a granular salted egg yolk condiment, 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 umami peptide, 1 part of spice, 1 part of polyglycerol fatty acid ester and 25 parts of ethanol solution with the volume fraction of 85 percent.
The preparation method of the salted egg yolk seasoning specifically comprises the following steps:
(1) The salted egg yolk is subjected to simple grinding treatment, then is mixed with water, ascorbic acid and tert-butyl hydroquinone, is subjected to colloid mill treatment for 5min, is sheared for 1min at a high speed at a rotating speed of 25000r/min, and is subjected to ultrasonic emulsification for 15min at a power of 180W 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) Mixing the prepared salted egg yolk powder, the maltodextrin, the crab spawn powder and the umami peptide in parts by weight, spraying the wetting agent ethanol solution in parts by weight as a material, and obtaining the granular salted egg Huang Diaowei material by a wet granulation technology.
Comparative example 1
A salted egg yolk seasoning is provided, which is the same as in example 1 except that in the step (1), salted egg yolk is simply ground and then mixed with water and ascorbic acid, and then treated for 5 minutes by a colloid mill to obtain salted egg yolk emulsion for later use.
Comparative example 2
The procedure of example 1 was repeated except that the salted egg yolk was simply ground in step (1), mixed with water and ascorbic acid, and then sheared at a high speed of 10000r/min for 1min to obtain a salted egg yolk emulsion for use.
Comparative example 3
A salted egg yolk seasoning is provided, which is the same as in example 1 except that in the step (1), salted egg yolk is subjected to simple grinding treatment, then mixed with water and ascorbic acid, treated for 5min by a colloid mill, and then sheared for 1min at a high speed at a rotating speed of 10000r/min, so as to obtain salted egg yolk emulsion for later use.
Comparative example 4
The salted egg yolk condiment 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 umami 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 85 percent.
The preparation method of the salted egg yolk seasoning specifically comprises the following steps:
(1) The salted egg yolk is subjected to simple grinding treatment, then is mixed with water, ascorbic acid and tert-butyl hydroquinone, is subjected to colloid mill treatment for 5min, is sheared for 1min at a high speed at a rotating speed of 10000r/min, and is subjected to ultrasonic emulsification for 10min at a power of 150W to obtain salted egg yolk emulsion for later use.
(2) Pre-freezing salted egg yolk emulsion at-20deg.C for 24 hr, lyophilizing in a freeze dryer for 48 hr, collecting salted egg yolk powder, and preserving at 4deg.C.
(3) Mixing the prepared salted egg yolk powder, the maltodextrin, the crab spawn powder and the umami peptide in parts by weight, spraying the wetting agent ethanol solution in parts by weight as a material, and obtaining the granular salted egg Huang Diaowei material by a wet granulation technology.
Comparative example 5
The salted egg yolk condiment 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 umami 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) The salted egg yolk is subjected to simple grinding treatment, then is mixed with water and ascorbic acid, is subjected to colloid mill treatment for 5min, is sheared at a high speed at a rotating speed of 10000r/min for 1min, and is subjected to 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) Mixing the prepared salted egg yolk powder, the maltodextrin, the crab spawn powder and the umami peptide in parts by weight, spraying the wetting agent ethanol solution in parts by weight as a material, and obtaining the granular salted egg Huang Diaowei material by a wet granulation technology.
1. Salted egg yolk emulsion stability test
The salted egg yolk emulsion obtained under the three-stage emulsification condition (TE) of the colloid mill-high-speed shearing-ultrasonic treatment in the example 1, the salted egg yolk emulsion obtained under the one-stage emulsification condition (FE 1) of the colloid mill treatment in the comparative example 1, the salted egg yolk emulsion obtained under the one-stage emulsification condition (FE 2) of the high-speed shearing treatment in the comparative example 2, and the salted egg yolk emulsion obtained under the two-stage emulsification condition (SE) of the colloid mill and the high-speed shearing treatment in the comparative example 3 are respectively subjected to Zeta (Zeta Potential) testing by using a Zeta potentiometer, the grain size is tested by using a laser grain sizer, the Zeta potentiometer test result is shown in fig. 1, the Zeta potentiometer absolute value of the salted egg yolk emulsion obtained in the example 1 is obviously higher than that of the comparative examples 1-3, compared with the two-stage emulsification technology (SE) treatment in the comparative example 3, the Zeta potentiometer absolute value of the ultrasonic-treated salted egg yolk emulsion is obviously increased from 13.82mV to 14.5mV, 0.68 is increased, compared with the two-stage emulsification treatment, the centrifugal stability is effectively improved; the test results of emulsion particle size are shown in table 1, and it is clear from table 1 that the particle size of salted egg yolk emulsion obtained in example 1 is significantly lower than that of comparative examples 1-3, and the application further adopts ultrasonic treatment after colloid mill and high-speed shearing, which is favorable for dissociation of salted egg yolk particles and reaggregation of grease components in yolk, and ultrasonic treatment can influence the conformation of protein and lecithin in salted egg yolk, and improve interaction between the two, so that a stable oil-in-water salted egg yolk emulsion system is formed in an aqueous dispersion system, and simultaneously, ultrasonic physical effect caused by acoustic cavitation can promote breaking of oil drops, reduce the particle size of emulsion, promote formation of stable droplet emulsion, and finally obtain yolk powder with good dispersibility through low-temperature spraying.
Note that: d3, 2 is the surface area average diameter and D4, 3 is the volume average diameter.
2. Characterization of yolk powder Properties
1. The appearances of the yolk powders of example 1, comparative example 4 and comparative example 5 were observed, respectively, and as a result, as shown in fig. 2, the salted yolk powder (HTSP) obtained by the high-temperature spray-drying treatment of comparative example 5 was white fine powder, the salted yolk powder (VLTSP) obtained by the low-temperature vacuum drying treatment of example 1 was yellow fine powder, and the salted yolk powder (FD) obtained by the freeze-drying treatment of comparative example 4 was yellow in color and irregular in shape.
2. The salted egg yolk powder (HTSP, VLTSP and FD) in the example 1, the comparative example 4 and the comparative example 5 are respectively subjected to scanning electron microscope characterization, and the result is shown in figure 3, wherein 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 uneven size, irregular shape and irregular distribution, and has hollow collapse and adhesion phenomenon among particles.
3. Salted egg yolk powder emulsifying property test
The emulsion properties of the salted yolk powders (HTSP, VLTSP and FD) of examples 1, 4 and 5 were tested, and the results are shown in FIG. 4, wherein EAI is an emulsion activity index, and it is understood that the emulsion activity index of the powder emulsion obtained by the low-temperature vacuum drying treatment is improved compared with those of the salted yolk powder prepared by high-temperature spray drying and freeze drying, and the method has great advantages in the application to ice cream, baked food and the like.
Based on the method, the salted egg yolk powder prepared by multistage emulsification and low-temperature vacuum drying is fine and uniform in powder, low in oxidation degree, bright in color and good in emulsifying property, and can be widely applied to processing of ice cream, baked food and stuffing food.
3. Granulation physicochemical properties of salted egg Huang Diaowei materials under different anti-caking agent types
A series of seasonings was provided, which was different from example 1 only in that the anti-caking agent was different from example 1 (PGFE) in the kinds of diacetyl tartaric acid mono-Diglyceride (DATEM), magnesium Stearate (MS), silica (SiO) 2 ) Microcrystalline cellulose (MCC) and under the same condition, the physical and chemical properties of salted egg Huang Diaowei materials with different anti-caking agents are tested, and the structure is shown in figure 5. As can be seen from fig. 5, the angle of Repose angle of the salted egg yolk granules added with PGFE was 30.5 °, the molding rate (forming rate) was 89.5%, the moisture absorption rate was 3.2% (moisture absorpton), and the PGFE had a good overall effect, a small angle of Repose and moisture absorption rate, and was free from deliquescence and blocking.
4. Appearance diagram of salted egg yolk seasoning
The salted egg Huang Diaowei of example 1 was compared with the appearance of a commercially available seasoning as shown in FIG. 6, wherein "Control" represents a pure salted egg yolk powder; "SEYS" is expressed as salted egg Huang Diaowei stock in example 1; "CAS1" means a commercially available good tasting merlox salted egg yolk flavor; "CAS2" means a commercially available seasoning powder of the flavor of the forage Tianhe Jinsha salted egg yolk; "CAS3" means a commercial salted egg Huang Wei seasoning of the Nabao flavor, and it is known that the salted egg yolk flavor seasoning based on the present application is more vivid in color than the commercial product and the pure salted egg yolk powder.
5. Solubility of salted egg yolk seasoning
As shown in FIG. 7, the solubility of salted egg Huang Diaowei in example 1 in water was compared with that of commercially available seasonings, and it was found that the salted egg Huang Diaowei in example 1 was optimal and significantly higher than CAS1 and CAS2, and the solubility of salted egg yolk seasonings was increased from original 23.13g/100g to 83.03g/100g, compared with the Control of salted egg yolk powder without pelletization, and the problem of low solubility of the conventional seasonings was solved.
6. Bulk density of salted egg yolk seasoning
Comparing the bulk density of the salted egg Huang Diaowei of example 1 with that of the commercial flavoring, as shown in FIG. 8, it is clear that the bulk density of the pure salted egg yolk powder Control is 0.243g/mL, while the bulk density of the salted egg Huang Diaowei of example 1 of the present application, SEYS, is 0.653g/mL, which is significantly higher than CAS1 and CAS2, saving packaging and transportation costs.
7. Flavor of salted egg yolk seasoning
Comparing the flavor of salted egg Huang Diaowei obtained in example 1 with that of commercial flavoring, the results are shown in fig. 9, wherein fig. a is a main component analysis chart of volatile matters of different salted egg yolk seasonings, fig. b is a flavor radar chart of the salted egg yolk seasonings, the volatile flavor compounds in the different salted egg yolk seasonings are obviously different from each other as can be seen from fig. a, the distribution of the radar chart of salted egg Huang Diaowei according to the application and a control group (control) is similar, and the salted egg Huang Diaowei can meet the flavor requirement of original salted egg yolk, and has no great difference from the flavor of the original salted egg yolk, and the flavor of the commercial salted egg yolk seasonings CAS1, CAS2 and CAS3 is greatly different from that of the control group.
The salted egg yolk powder product prepared by multistage emulsification and low-temperature vacuum drying has the advantages of fine and uniform powder, good emulsifying property, more bright color and low oxidation degree, the salted egg yolk powder is taken as a raw material, and filler, anti-caking agent, delicious peptide, spice and crab spawn powder are added to construct a seasoning product, so that the obtained seasoning has full salted egg yolk flavor, has good fluidity, is not easy to deliquesce and adhere to and agglomerate, and has high solubility and higher bulk density.
Although embodiments of the present application have been described in detail above, one of ordinary skill in the art will appreciate that: many changes, modifications, substitutions and variations may be made to the embodiments without departing from the spirit and principles of the application, the scope of which is defined by the claims and their equivalents.
Claims (9)
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 filler, 5-10 parts of crab cream powder, 1-2 parts of umami peptide, 0.5-1 part of spice and 0.5-1 part of anticaking agent, wherein the salted egg yolk powder is prepared by the following steps:
1) Mixing salted egg yolk, water and an antioxidant, and sequentially carrying out colloid mill grinding, 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) Carrying out low-temperature vacuum spray drying treatment on the salted egg yolk emulsion to obtain salted egg yolk powder;
in the step 1), after mixing the salted egg yolk, water and an antioxidant, grinding for 3-7min by a colloid mill, shearing for 1-3min at a shearing rate of 5000-25000 r/min, and performing ultrasonic treatment for 10-20min at a power of 60-180W to obtain the stable salted egg yolk emulsion.
2. A salted yolk flavor seasoning according to claim 1, wherein the low temperature vacuum spray-drying temperature is 50 to 80 ℃.
3. A salted yolk flavor seasoning according to claim 1, wherein the antioxidant is selected from any one of ascorbic acid, tert-butylhydroquinone or a combination of any ratio.
4. A salted yolk flavor seasoning according to claim 3, wherein the antioxidant is a mixture of ascorbic acid and t-butylhydroquinone in a weight ratio of (0.5 to 1): (0.5-1).
5. Salted egg yolk flavor according to claim 1, wherein the filler is maltodextrin.
6. A salted yolk flavor seasoning according to any of claims 1 to 5, wherein the anti-caking agent is a polyglycerin fatty acid ester or acetyl tartaric acid mono-diglyceride.
7. A method of preparing a salted egg yolk flavor seasoning according to any of claims 1 to 6, comprising mixing the components in parts by weight and granulating the mixture to obtain the salted egg yolk flavor seasoning.
8. The method for preparing the salted egg yolk flavor seasoning according to claim 7, wherein the salted egg yolk powder is mixed with a filler, crab spawn powder, umami peptide, spice and an anticaking agent, and the salted egg yolk flavor seasoning is obtained by a wet granulation technology after spraying a wetting agent.
9. The method for preparing a salty yolk flavoring according to claim 8, wherein the wetting agent is an ethanol solution, and the ethanol volume fraction in the ethanol solution is 80% -95%.
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| 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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