CN115568561A - Low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics and preparation method thereof - Google Patents
Low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics and preparation method thereof Download PDFInfo
- Publication number
- CN115568561A CN115568561A CN202211249709.6A CN202211249709A CN115568561A CN 115568561 A CN115568561 A CN 115568561A CN 202211249709 A CN202211249709 A CN 202211249709A CN 115568561 A CN115568561 A CN 115568561A
- Authority
- CN
- China
- Prior art keywords
- egg yolk
- low
- probiotics
- dispersibility
- cholesterol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 146
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 122
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 122
- 235000013345 egg yolk Nutrition 0.000 title claims abstract description 117
- 239000006041 probiotic Substances 0.000 title claims abstract description 90
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 90
- 239000000843 powder Substances 0.000 title claims abstract description 67
- 230000000694 effects Effects 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 71
- 230000000529 probiotic effect Effects 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 33
- 230000008569 process Effects 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims description 23
- 235000013601 eggs Nutrition 0.000 claims description 22
- 238000001694 spray drying Methods 0.000 claims description 18
- 230000001580 bacterial effect Effects 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 229920001542 oligosaccharide Polymers 0.000 claims description 16
- 150000002482 oligosaccharides Chemical class 0.000 claims description 16
- 230000005684 electric field Effects 0.000 claims description 14
- 239000003094 microcapsule Substances 0.000 claims description 11
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 10
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 10
- 244000199866 Lactobacillus casei Species 0.000 claims description 10
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 10
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 10
- 229940017800 lactobacillus casei Drugs 0.000 claims description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 238000005469 granulation Methods 0.000 claims description 7
- 230000003179 granulation Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 230000003321 amplification Effects 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 5
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 5
- 239000001963 growth medium Substances 0.000 claims description 5
- 238000009630 liquid culture Methods 0.000 claims description 5
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 5
- 239000008223 sterile water Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 239000011162 core material Substances 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 229920001202 Inulin Polymers 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 2
- 229940029339 inulin Drugs 0.000 claims description 2
- 230000031787 nutrient reservoir activity Effects 0.000 claims description 2
- 150000003904 phospholipids Chemical class 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 38
- 235000012000 cholesterol Nutrition 0.000 abstract description 17
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 230000004913 activation Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 12
- 230000001804 emulsifying effect Effects 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 239000000839 emulsion Substances 0.000 description 6
- 239000010802 sludge Substances 0.000 description 6
- 239000002131 composite material Substances 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 238000010009 beating Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 229940068998 egg yolk phospholipid Drugs 0.000 description 2
- 239000008344 egg yolk phospholipid Substances 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004459 Nitroreductase Human genes 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009635 antibiotic susceptibility testing Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000002949 hemolytic effect Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 108020001162 nitroreductase Proteins 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to a preparation process of low-cholesterol high-dispersity egg yolk powder with high-activity probiotics, which solves the problems of high cholesterol content and poor dissolubility and dispersity of egg yolk powder prepared by the prior art and has a certain health-care function. The invention uses several probiotics to compound and ferment the egg yolk liquid, the cholesterol content is reduced by 80 percent, the fat content is reduced by 51 percent, the dispersivity is improved by 112 percent compared with the common egg yolk powder, the solubility is improved by 54 percent, and simultaneously, the invention is milkThe activation activity can be improved by 68 percent. The total number of viable probiotic bacteria in the egg yolk powder prepared by the process can reach 10 10 CFU/g can promote digestion and absorption of human body, reduce serum cholesterol, and is beneficial to human health.
Description
Technical Field
The invention relates to the technical field of egg food processing, in particular to low-cholesterol high-dispersity egg yolk powder with high-activity probiotics and a preparation method thereof.
Background
The egg yolk powder is prepared from fresh eggs as raw materials through a plurality of processes, and is an ideal substitute for the fresh eggs. The yolk powder is an ideal raw material for products such as biscuits, chicken essence, yolk pies, instant noodles, ice cream, puffed snack foods, high-grade feeds and the like. But due to poor solubility and dispersibility and low emulsion stability, the egg yolk powder is mainly used as a food processing aid in factories at present and rarely enters the field of people as a food directly. Secondly, with the increasing incidence of chronic diseases such as global obesity, cardiovascular diseases, diabetes and the like, the health consciousness of consumers is gradually enhanced, and worry is generated about the high content of cholesterol in the egg yolk powder. These problems have limited the further use of egg yolk powder in the food industry, and there is a need for a process that reduces the cholesterol content of egg yolk powder while improving its dispersibility and emulsifiability.
Disclosure of Invention
Aiming at the application defects of low dispersibility and low solubility of egg yolk powder in the prior art and the health problem of higher cholesterol content in the egg yolk powder, the low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics and the preparation method thereof are provided. The obtained yolk powder has high nutritive value, high dispersibility and excellent application property, and is beneficial to human body digestion and absorption.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a low-cholesterol high-dispersibility yolk powder with high-activity probiotics is prepared by fermenting yolk liquid with probiotics, drying and pulverizing.
A method for preparing low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics comprises the following steps:
(1) Collecting yolk liquid of fresh eggs;
(2) Adding oligosaccharide in a certain mass ratio into the yolk liquid obtained in the step (1), and uniformly stirring;
(3) Sterilizing;
(4) Carrying out expanded culture on probiotics and preparing a probiotic enrichment body;
(5) Inoculating the probiotic enrichment obtained in the step (4) into the sterilized egg yolk liquid obtained in the step (3) according to a certain mass ratio, uniformly stirring, and fermenting at the temperature of 30-42 ℃ to obtain fermented egg yolk liquid;
(6) And (4) carrying out low-temperature spray drying and granulation on the fermented egg yolk liquid obtained in the step (5) to obtain probiotic microcapsules, namely the probiotic-rich low-cholesterol high-dispersibility egg yolk powder.
Preferably, the preparation method of the low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics comprises the following steps:
(1) Taking fresh eggs, cleaning the surfaces of the fresh eggs, separating egg white and yolk, collecting yolk liquid, stirring uniformly, and filtering to obtain impurity-free yolk liquid;
(2) Adding oligosaccharide into egg yolk liquid according to a certain mass ratio, and stirring uniformly to obtain egg yolk liquid containing oligosaccharide;
(3) Sterilizing the egg yolk liquid in the step (2) by using high-voltage pulse electric field sterilization;
(4) Inoculating a certain mass of probiotic strains into an MRS liquid culture medium, continuously carrying out amplification culture twice, centrifuging the obtained bacterial liquid to obtain bacterial mud, namely a probiotic enrichment body, and washing the bacterial mud with sterile water for 1-2 times;
(5) Inoculating the probiotic bacterial mud in the step (4) into the sterilized egg yolk liquid in the step (3) according to a certain mass ratio, uniformly stirring, and fermenting at the temperature of 30-42 ℃ for 24-36 h;
(6) And (4) carrying out low-temperature spray drying and granulation on the fermented egg yolk liquid obtained in the step (5) to obtain probiotic microcapsules, namely the probiotic-rich low-cholesterol high-dispersibility egg yolk powder.
Preferably, in the step (2), the oligosaccharide is one or more of fructo-oligosaccharide, galacto-oligosaccharide and inulin, and the mass of the oligosaccharide is 4-5.5% of the mass of the egg yolk liquid. The oligosaccharide is used as a nutrient of the probiotics, selectively stimulates the reproduction of the probiotics, promotes the metabolism, and endows the probiotics with advantages in flora, thereby being beneficial to the health of a host.
Preferably, the high-voltage pulse electric field sterilization conditions in step (3) are an electric field strength of 17.98kV/cm, a pulse width of 2 μ s, and 400 pulses per second. Compared with the traditional method, the high-voltage pulse electric field sterilization has the advantages of short treatment time, low energy consumption, small change of the physical and chemical properties of the food, little change of the nutrition and flavor of the egg yolk, promotion of the dissolution of cholesterol and improvement of the degradation effect of probiotics on the cholesterol.
Preferably, in the step (4), the probiotics are lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei, the mass ratio is 3-5: 1-3: 2, namely 3-5 parts by mass of lactobacillus plantarum, 1-3 parts by mass of lactobacillus acidophilus and 2 parts by mass of lactobacillus casei are proportioned, and the inoculation amount of the probiotics is 3% -5% of the egg yolk liquid.
Preferably, the stirring condition in the step (5) is 400r/min and 10-20 min. The egg yolk liquid and the probiotics can be uniformly mixed in the stirring process, so that the egg yolk liquid is more fully fermented.
Preferably, the inlet temperature of the low-temperature spray drying in the step (6) is 50-60 ℃, the sample injection speed is 400-500 mL/h, the heat sensitive ingredients in the egg yolk can be more effectively treated in the low-temperature spray drying process, and the activity of probiotics can be better protected.
Preferably, in the low-temperature spray drying process in the step (6), the yolk protein, the yolk phospholipid and the added oligosaccharide in the yolk liquid are used as wall materials, and the probiotic is used as a core material, and the probiotic is embedded to form a microcapsule structure, so that the activity of the probiotic in the final yolk powder is protected, and the high-activity probiotic yolk powder is prepared.
Preferably, in the low-temperature spray drying process in the step (6), the egg yolk phospholipid and the protein in the egg yolk liquid have low viscosity, high solubility, high film forming property and excellent biocompatibility and wall material property. The added oligosaccharide is a good wall material, prebiotics and probiotic heat protective agent. The yolk liquid composite wall material avoids the defects that the release of probiotics is influenced by the excessively strong crosslinking effect of proteins, the dissolubility of grease is poor, and the film forming property of oligosaccharide is poor. The composite wall material solution and the probiotics enter a spray dryer at the same time, and then are atomized into a drying chamber. Due to the fact that the temperature in the drying chamber is high, moisture is evaporated rapidly, and a microcapsule structure is formed, so that the high-activity probiotic egg yolk powder is prepared, the activity of probiotics is protected effectively, and the storage period of the probiotic microcapsules is prolonged.
The probiotics are probiotic groups of human gastrointestinal tracts, and are used for fermenting egg yolk, so that the cholesterol content of the egg yolk can be reduced, a large amount of proteolytic enzyme and a small amount of lipase are generated in the growth process of the probiotics, the protein is decomposed into short peptide and amino acid, the fat is decomposed into fatty acid, the oil-water combination in the egg yolk is enhanced, the hydrophobic interaction, the free sulfydryl content and the secondary structure in the egg yolk are changed, the molecular structure and rheological property of the egg yolk are changed, and the emulsifying activity and the solubility of the egg yolk are greatly improved. In addition, the probiotics can improve the level of intestinal microbial flora, enhance the immunity of organisms, reduce the level of serum cholesterol, relieve lactose intolerance, inhibit the formation of tumor cells and the like. Based on the method, the low-cholesterol high-dispersity egg yolk powder rich in probiotics is prepared. The probiotic bacteria in the egg yolk liquid are embedded while granulating through low-temperature spray drying, and a microcapsule structure with the egg yolk component as a wall material and the probiotic bacteria as a core material is formed. The invention has higher probiotic function and lower cholesterol content, and is beneficial to human health. In addition, the removal of grease and the enzymolysis of macromolecules contribute to better dispersibility of the egg yolk powder product, and the egg yolk powder has excellent application characteristics. The invention uses several probiotics to compound and ferment the egg yolk liquid, the cholesterol content is reduced by 75 percent to 80 percent, the dispersivity is improved by 112 percent compared with the common egg yolk powder, the dissolubility is improved by 54 percent, and the emulsifying activity is improved by 68 percent. The total number of viable probiotic bacteria in the egg yolk powder prepared by the process is 10 7 ～10 10 CFU/g can promote digestion and absorption of human body, reduce serum cholesterol, and is beneficial to human health.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the method, the probiotics are used for fermenting the egg yolk liquid to reduce cholesterol, compared with chemical methods such as organic solvent removal and the like, the method has the advantages that the influence on the flavor of the product is smaller, the safety is higher, and the fat content is reduced by 50%; the lactobacillus acidophilus, the lactobacillus plantarum and the lactobacillus casei used in the invention are microorganisms with higher safety, and pass safety evaluation such as hemolytic test, antibiotic susceptibility test and nitroreductase test;
2. according to the method, the content of cholesterol is reduced through probiotic fermentation, and meanwhile, macromolecules are degraded, so that the dispersibility, the solubility and the emulsification characteristic of the egg yolk powder are improved, and the application effect of the egg yolk powder in processed foods (such as biscuits, bread, ice cream and the like) taking the egg yolk powder as a base material is improved; compared with chemical modification and enzymatic modification, the probiotic fermentation modified egg yolk liquid can save the step of enzyme deactivation or introduction of other chemical substances; compared with physical methods such as ultrasonic and the like, the probiotic fermentation is more suitable for industrial application, reduces energy consumption and saves energy;
3. according to the method, egg yolk is used as natural emulsion, egg yolk protein, egg yolk phospholipid and added oligosaccharide are used as wall materials, probiotics are used as core materials, and the probiotics are embedded by using low-temperature spray drying to prepare probiotics microcapsules; the process can protect the activity of probiotics in egg yolk powder, and the adult can regulate the intestinal flora disorder and promote digestion; the infant can improve immunity and resist harmful bacteria. The yolk powder prepared by the method has low cholesterol content, is used as a functional food for reducing the serum cholesterol content in vivo and inhibiting fat accumulation, is a healthy weight-losing food, is suitable for patients with cardiovascular diseases or middle-aged and elderly people, and expands the application range of the yolk powder in various crowds.
Detailed Description
The present invention will be further described with reference to the following specific examples.
Example 1:
a method for preparing low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics comprises the following steps:
(1) Selecting fresh eggs, cleaning the surfaces of the eggs, sterilizing, drying the surfaces of the eggs in an oven, beating the eggs, collecting egg yolk liquid, uniformly stirring at 400r/min, and filtering to obtain impurity-free egg yolk liquid;
(2) Adding 2% (w/v) of fructo-oligosaccharide into egg yolk liquid, and stirring at 400 r/min. Sterilizing egg yolk liquid by using a high-voltage pulse electric field, wherein the electric field intensity is 17.98kV/cm, the pulse width is 2 mu s, and 400 pulses per second are generated;
(3) Respectively inoculating strains of lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei into an MRS liquid culture medium, continuously performing amplification culture twice, centrifuging the obtained bacterial liquid to obtain bacterial sludge, and washing the bacterial sludge for 1 time by using sterile water;
(4) Inoculating composite strain mud of Lactobacillus plantarum, lactobacillus acidophilus and Lactobacillus casei (mass ratio of 3: 1: 2), inoculating 3% of the yolk liquid in sterilized yolk liquid, stirring at 400r/min for 10min, and fermenting at 30 deg.C for 24 hr;
(5) And (3) carrying out low-temperature spray drying and granulation on the fermented egg yolk liquid to obtain the low-cholesterol high-dispersity egg yolk powder rich in probiotics. The conditions for low-temperature spray drying are that the inlet temperature is 50 ℃ and the flow rate is 500mL/h.
Example 2
A method for preparing low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics comprises the following steps:
(1) Selecting fresh eggs, cleaning the surfaces of the eggs, sterilizing and disinfecting the eggs, drying the eggs in an oven, beating the eggs, collecting egg yolk liquid, uniformly stirring the egg yolk liquid at a speed of 400r/min, and filtering the egg yolk liquid to obtain impurity-free egg yolk liquid;
(2) Adding 3% (w/v) of fructo-oligosaccharide into egg yolk liquid, and stirring at 400 r/min. Sterilizing egg yolk liquid by using a high-voltage pulse electric field, wherein the electric field intensity is 17.98kV/cm, the pulse width is 2 mus, and 400 pulses per second are adopted;
(3) Respectively inoculating strains of lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei into an MRS liquid culture medium, continuously performing amplification culture twice, centrifuging the obtained bacterial liquid to obtain bacterial sludge, and washing the bacterial sludge for 1 time by using sterile water;
(4) Inoculating composite strain mud (mass ratio of 5: 3: 2) of Lactobacillus plantarum, lactobacillus acidophilus and Lactobacillus casei into sterilized egg yolk liquid, wherein the inoculation amount is 4% of the mass of the egg yolk liquid, stirring at 400r/min for 20min, and fermenting at 40 deg.C for 35h;
(5) And (3) carrying out low-temperature spray drying and granulation on the fermented egg yolk liquid to obtain the low-cholesterol high-dispersity egg yolk powder rich in probiotics. The conditions for low-temperature spray drying are that the inlet temperature is 50 ℃ and the flow rate is 500mL/h.
Example 3:
a method for preparing low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics comprises the following steps:
(1) Selecting fresh eggs, cleaning the surfaces of the eggs, sterilizing, drying the surfaces of the eggs in an oven, beating the eggs, collecting egg yolk liquid, uniformly stirring at 400r/min, and filtering to obtain impurity-free egg yolk liquid;
(2) Adding 4% (w/v) of fructo-oligosaccharide into egg yolk liquid, and stirring at 400 r/min. Sterilizing egg yolk liquid by using a high-voltage pulse electric field, wherein the electric field intensity is 17.98kV/cm, the pulse width is 2 mu s, and 400 pulses per second are generated;
(3) Respectively inoculating strains of lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei into an MRS liquid culture medium, continuously performing amplification culture twice, centrifuging the obtained bacterial liquid to obtain bacterial sludge, and washing the bacterial sludge for 2 times by using sterile water;
(4) Inoculating composite strain mud of Lactobacillus plantarum, lactobacillus acidophilus and Lactobacillus casei (mass ratio of 2: 1), inoculating 4.5% of the yolk liquid in sterilized yolk liquid, stirring at 400r/min for 10min, and fermenting at 37 deg.C for 30h;
(5) And (3) carrying out low-temperature spray drying and granulation on the fermented egg yolk liquid to obtain the low-cholesterol high-dispersity egg yolk powder rich in probiotics. The conditions of low-temperature spray drying are that the inlet temperature is 55 ℃ and the flow rate is 450mL/h.
The egg yolk powders obtained in examples 1 to 3 were tested under the same conditions as those of the comparative example, while the egg yolk powder prepared by the conventional method (egg yolk liquid diluted with 1: 1 water and spray-dried at 180 ℃) was tested, and the results were as follows:
(1) The results of the cholesterol and fat content tests are shown in the following table:
| example 1 | Example 2 | Example 3 | Comparative example | |
| Cholesterol content (%) | 0.79±0.0123 | 0.71±0.0073 | 0.59±0.0084 | 3.02±0.0142 |
| Fat content (%) | 21.20±2.84 | 19.80±1.67 | 19.47±1.50 | 40.12±3.02 |
The method for testing the cholesterol content refers to a third colorimetric method of GB5009.128-2016 (determination of cholesterol in national food safety standard). The fat content testing method refers to a second method acid hydrolysis method of GB5009.6-2016 (determination of fat in food safety national standard food).
(2) The water dispersibility, solubility and emulsifying activity of the egg yolk powder are shown in the following table:
| functional characteristics | Example 1 | Example 2 | Example 3 | Comparative example |
| Water dispersibility (%) | 18.73±0.06 | 21.97±0.24 | 22.46±0.31 | 10.64±0.23 |
| Solubility (g/100 g) | 26.77±2.32 | 30.08±0.08 | 32.79±0.06 | 21.25±0.62 |
| Emulsifying Activity (m) 2 /g) | 13.60±0.52 | 14.13±0.23 | 15.47±0.53 | 9.21±0.67 |
Egg yolk powder dispersibility determination: 0.3g of egg yolk powder is suspended in 30mL of deionized water, vortex stirring is carried out for 5min,5000r/min centrifugation is carried out for 5min, 10mL of supernatant is taken, and the supernatant is dried at 105 ℃ for 6h and then weighed. The Water Dispersibility (WD) is calculated as follows:
egg yolk powder solubility determination: weighing 1g (accurate to 0.01 g) of a sample in a 50mL beaker, dissolving the microcapsule powder in a 50mL centrifuge tube by 30mL of water with the temperature of 25-30 ℃ for several times, and plugging. Placing the centrifugal tube in 30 deg.C water, keeping the temperature for 5min, taking out, shaking for 3min, and centrifuging at 3000r/min for 10min to precipitate insoluble substances. The supernatant was decanted and the tube wall wiped clean with a cotton swab. Then 30mL of water with the temperature of 25-30 ℃ is added, a plug is added, and the mixture is shaken up and down to suspend the sediment. Centrifuging in centrifuge for 10min, removing clear liquid, and wiping tube wall with cotton plug. The precipitate was washed with a small amount of water into a weighing dish of known mass, the water content of the dish was evaporated to dryness on a boiling water bath and then transferred to an oven at 105 ℃ for drying to constant weight (the difference in mass between the last two times does not exceed 2 mg). The sample solubility was calculated as follows:
in the formula: x is solubility, g/100g; m is 1 Weighing the dish and the insoluble matter, g; m is 2 Weighing the mass of the vessel, g; m is 3 Is sample mass, g.
And (3) determining the emulsifying activity of egg yolk powder: the yolk powder is prepared into 4mL 10% (w/v) solution, 1mL soybean oil is added for mixing, the mixture is homogenized for 1min under the condition of 5000r/min to prepare emulsion, 20 mu L of the emulsion is immediately sucked from the bottom, the emulsion is added into 5mL 0.5% (w/v) SDS solution, the absorbance is measured at 500nm after vortex oscillation for 10s, and the SDS solution with the same concentration is used as a blank control group. The sample emulsifying activity was calculated as follows:
ESI(m 2 /g)＝(2×T×A 0 ×N)/(C×Φ×10 4 )
in the formula: ESI is the emulsifying Activity, m 2 (ii)/g; t is 2.303; a. The 0 Absorbance at 0 min; n is the dilution factor, 250; c is the initial concentration of protein, g/mL; φ is the oil volume fraction of the emulsion, 0.2.
(3) Egg yolk powder probiotic viability test results are shown in the following table:
and (3) determining the probiotics activity of egg yolk powder: refer to GB 4789.35-2016 (food safety national Standard for food microbiology inspection Lactobacillus test).
Claims (9)
1. An egg yolk powder, which is characterized in that: the egg yolk powder is low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics, which is obtained by drying and pulverizing egg yolk liquid after probiotic fermentation.
2. A preparation method of low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics is characterized by comprising the following steps:
(1) Collecting egg yolk liquid of fresh eggs;
(2) Adding oligosaccharide in a certain mass ratio into the yolk liquid obtained in the step (1), and uniformly stirring;
(3) Sterilizing;
(4) Carrying out expanded culture on probiotics and preparing a probiotic enrichment body;
(5) Inoculating the probiotic enrichment obtained in the step (4) into the sterilized egg yolk liquid obtained in the step (3) according to a certain mass ratio, uniformly stirring, and fermenting at the temperature of 30-42 ℃ to obtain fermented egg yolk liquid;
(6) And (4) carrying out low-temperature spray drying and granulation on the fermented egg yolk liquid obtained in the step (5) to obtain probiotic microcapsules, namely the probiotic-rich low-cholesterol high-dispersibility egg yolk powder.
3. The method for preparing low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics according to claim 2, is characterized by comprising the following steps:
(1) Taking fresh eggs, cleaning the surfaces of the fresh eggs, separating egg white and yolk, collecting yolk liquid, stirring uniformly, and filtering to obtain impurity-free yolk liquid;
(2) Adding oligosaccharide into egg yolk liquid according to a certain mass ratio, and uniformly stirring to obtain egg yolk liquid containing oligosaccharide;
(3) Sterilizing the egg yolk liquid in the step (2) by using high-voltage pulse electric field sterilization;
(4) Inoculating a certain mass of probiotic strains into an MRS liquid culture medium, continuously carrying out amplification culture twice, centrifuging the obtained bacterial liquid to obtain bacterial mud, namely a probiotic enrichment body, and washing the bacterial mud with sterile water for 1-2 times;
(5) Inoculating the probiotic bacterial mud in the step (4) into the sterilized egg yolk liquid in the step (3) according to a certain mass ratio, uniformly stirring, and fermenting at the temperature of 30-42 ℃ for 24-36 h;
(6) And (4) carrying out low-temperature spray drying and granulation on the fermented egg yolk liquid obtained in the step (5) to obtain probiotic microcapsules, namely the probiotic-rich low-cholesterol high-dispersibility egg yolk powder.
4. The method for preparing low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics according to claim 2 or 3, is characterized by comprising the following steps: in the step (2), the oligosaccharide is one or more of fructo-oligosaccharide, galacto-oligosaccharide and inulin, and the mass of the oligosaccharide is 4-5.5% of the mass of the egg yolk liquid.
5. The method for preparing low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics according to claim 2 or 3, is characterized by comprising the following steps: the sterilization treatment in the step (3) is high-voltage pulse electric field sterilization, wherein the high-voltage pulse electric field sterilization conditions are that the electric field intensity is 17.98kV/cm, the pulse width is 2 mu s, and 400 pulses per second are adopted.
6. The method for preparing low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics according to claim 2 or 3, is characterized by comprising the following steps: in the step (4), the probiotics are lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei in a mass ratio of 3-5: 1-3: 2, and the inoculation amount of the probiotics is 3% -5% of the egg yolk liquid.
7. The method for preparing low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics according to claim 2 or 3, is characterized by comprising the following steps: in the step (5), the stirring condition is 400r/min and 10-20 min.
8. The method for preparing low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics according to claim 2 or 3, is characterized by comprising the following steps: in the step (6), the inlet temperature of the low-temperature spray drying is 50-60 ℃, and the sample introduction speed is 400-500 mL/h.
9. The method for preparing low-cholesterol high-dispersibility egg yolk powder with high-activity probiotics according to claim 2 or 3, is characterized by comprising the following steps: in the low-temperature spray drying process in the step (6), the yolk protein, yolk phospholipid and added oligosaccharide in the yolk liquid are used as wall materials, and the probiotics are used as core materials, so that the probiotics are embedded to form a microcapsule structure, and the high-activity probiotics yolk powder is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211249709.6A CN115568561B (en) | 2022-10-12 | 2022-10-12 | Low-cholesterol high-dispersibility yolk powder with high-activity probiotics and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211249709.6A CN115568561B (en) | 2022-10-12 | 2022-10-12 | Low-cholesterol high-dispersibility yolk powder with high-activity probiotics and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115568561A true CN115568561A (en) | 2023-01-06 |
| CN115568561B CN115568561B (en) | 2024-03-08 |
Family
ID=84585042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211249709.6A Active CN115568561B (en) | 2022-10-12 | 2022-10-12 | Low-cholesterol high-dispersibility yolk powder with high-activity probiotics and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115568561B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| KR20140016079A (en) * | 2012-07-30 | 2014-02-07 | 박영수 | Egg yolk yogurt and method of preparing therefor |
| CN105249326A (en) * | 2015-10-15 | 2016-01-20 | 维尔信科技（潍坊）有限公司 | Fermented fruit and vegetable composition containing probiotics and traditional Chinese medicine extract and preparation method of fermented fruit and vegetable composition |
| CN107771891A (en) * | 2017-10-16 | 2018-03-09 | 华中农业大学 | A kind of preparation method of ferment local-flavor auxotype Egg Tarts |
| 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 |
| CN111345473A (en) * | 2020-03-13 | 2020-06-30 | 珠海华敏医药科技有限公司 | Probiotics composition containing yolk antibody IgY and application preparation |
-
2022
- 2022-10-12 CN CN202211249709.6A patent/CN115568561B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140016079A (en) * | 2012-07-30 | 2014-02-07 | 박영수 | Egg yolk yogurt and method of preparing therefor |
| 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 |
| CN105249326A (en) * | 2015-10-15 | 2016-01-20 | 维尔信科技（潍坊）有限公司 | Fermented fruit and vegetable composition containing probiotics and traditional Chinese medicine extract and preparation method of fermented fruit and vegetable composition |
| CN107771891A (en) * | 2017-10-16 | 2018-03-09 | 华中农业大学 | A kind of preparation method of ferment local-flavor auxotype Egg Tarts |
| 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 |
| CN111345473A (en) * | 2020-03-13 | 2020-06-30 | 珠海华敏医药科技有限公司 | Probiotics composition containing yolk antibody IgY and application preparation |
Non-Patent Citations (4)
| Title |
|---|
| LIANGJIETIAN EATAL: "Mechanism study on enhanced emulsifying properties of phosvitin and calcium-binding capacity of its phosphopeptides by lactic acid bacteria fermentation", LWT-FOOD SCIENCE AND TECHNOLOGY, pages 1 - 10 * |
| 张根生;丁小君;于敏;程健博;丁健;: "复合乳酸菌发酵降低蛋黄液中胆固醇的工艺优化", 食品科学, vol. 37, no. 03, pages 1 - 1 * |
| 李永;陈有亮;胡徐登;周宪河;: "干酪乳杆菌21008体外降胆固醇活性研究", 食品工业科技, no. 02, pages 171 - 174 * |
| 薄金岭, 沙淼: "高效同化胆固醇乳酸菌菌株的筛选及在食品中的应用", 中国乳品工业, no. 03, pages 31 - 33 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115568561B (en) | 2024-03-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109619593B (en) | Probiotic double-layer microcapsule and preparation method thereof | |
| US8551473B2 (en) | Metabolically active micro organisms and methods for their production | |
| CN105192798B (en) | Composite enzyme beverage and preparation method thereof | |
| TWI422681B (en) | Cultivation of lactobacillus with high immune regulating activity | |
| CN104219968A (en) | Probiotic derived non-viable material for infection prevention and treatment | |
| CN106222158B (en) | Preparation method of lactobacillus-embedding microcapsule | |
| CN103402376A (en) | Human milk oligosaccharides to promote growth of beneficial bacteria | |
| CN103053893B (en) | Producing technique of natural pollen fermenting products | |
| JP2003335695A (en) | Immunoenhancing agent composed of fermented soybean, antitumor agent, processed food, and method for producing fermented soybean | |
| CN106387572A (en) | Chinese wolfberry fruit probiotics drink and preparation method thereof | |
| JP6858126B2 (en) | Plant-derived lactic acid bacteria growth agent, fermented product to which the growth agent is added, and preparation method | |
| Satheesh et al. | Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184. | |
| CN104222281A (en) | Functional compound prebiotics and dairy product of functional compound prebiotics | |
| CN113403233B (en) | Application of multifunctional bacillus coagulans in preparation of probiotics nuts | |
| CN111758788B (en) | Preparation method of konjak fermented soybean milk powder | |
| WO2024077846A1 (en) | Interface regulation-based flaxseed milk having pleasant flavor and functional activities, preparation method therefor, and use thereof | |
| CN115568561B (en) | Low-cholesterol high-dispersibility yolk powder with high-activity probiotics and preparation method thereof | |
| Marino et al. | Main technological challenges associated with the incorporation of probiotic cultures into foods | |
| CN113951429B (en) | Probiotic fermented food for regulating intestinal health and preparation method thereof | |
| CN116250604A (en) | Probiotic fermented kidney bean beverage capable of improving immunity and preparation method thereof | |
| KR101932935B1 (en) | Preparation method of fermented lard using latic acid bacteria | |
| WO2021062250A1 (en) | Methods for producing probiotics fortified avian eggs and egg products and formulations thereof | |
| Rahayu et al. | Enzymatic properties of microbial solid starters on coconut oil recovery | |
| JP2010124720A (en) | Composition for promoting proliferation of plant lactic acid bacterium and composition for oral ingestion | |
| Khusniati et al. | Reducing sugar content and total acid of vegetable yoghurt with amyloproteolytic enzyme Leuconostoc mesenteroides EN17-11 during storage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |