CN115568561B - Low-cholesterol high-dispersibility yolk powder with high-activity probiotics and preparation method thereof - Google Patents
Low-cholesterol high-dispersibility yolk powder with high-activity probiotics and preparation method thereof Download PDFInfo
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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
- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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-dispersibility yolk powder with high-activity probiotics, which solves the problems of high cholesterol content, poor solubility and dispersibility of the yolk powder prepared by the prior art and has a certain health care function. The invention uses several probiotics to compound and ferment the yolk liquid, the cholesterol content is reduced by 80 percent, the fat content is reduced by 51 percent, the dispersibility is improved by 112 percent compared with the common yolk powder, the solubility is improved by 54 percent, and the emulsifying activity can be improved by 68 percent. The total number of probiotics in the 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 yolk powder with high-activity probiotics and a preparation method thereof.
Background
The yolk powder is powder prepared by taking fresh eggs as raw materials and through a plurality of procedures, and is the most ideal substitute of the fresh eggs. Egg yolk powder is an ideal raw material for biscuits, chicken essence, egg yolk pie, instant noodles, ice cream, puffed snack food, high-grade feed and other products. However, due to poor solubility and dispersibility and low emulsion stability, egg yolk powder is mainly used as a food processing aid in factories at present, and rarely directly used as food to enter the field of vision of people. Secondly, with the annual increase of the incidence rate of chronic diseases such as global obesity, cardiovascular diseases, diabetes and the like, the health consciousness of consumers is gradually enhanced, and concerns are raised on the higher content of cholesterol in the yolk powder. These problems limit 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 yolk powder and the health problem of higher cholesterol content in the yolk powder in the prior art, the low-cholesterol high-dispersibility yolk powder with high-activity probiotics and the preparation method thereof are provided. The obtained yolk powder has high nutritive value, is beneficial to digestion and absorption of human body, and has high dispersibility and excellent application characteristics.
The technical scheme adopted for solving the technical problems is as follows:
a low-cholesterol high-dispersity yolk powder with high-activity probiotics is prepared by fermenting yolk liquid with probiotics, and drying to obtain powder.
A preparation method of low-cholesterol high-dispersibility yolk powder with high-activity probiotics comprises the following steps:
(1) Collecting yolk liquid of fresh eggs;
(2) Adding oligosaccharide with a certain mass ratio into the egg yolk liquid obtained in the step (1), and uniformly stirring;
(3) Sterilizing;
(4) Performing amplification culture on probiotics and preparing a probiotic enriched body;
(5) Inoculating the probiotic enriched body obtained in the step (4) into the sterilized yolk liquid obtained in the step (3) according to a certain mass ratio, uniformly stirring, and fermenting at 30-42 ℃ to obtain fermented yolk liquid;
(6) And (3) granulating the fermented egg yolk liquid in the step (5) by low-temperature spray drying, and preparing the probiotic microcapsules, namely the low-cholesterol high-dispersibility egg yolk powder rich in probiotics.
Preferably, the preparation method of the low-cholesterol high-dispersibility yolk powder with high-activity probiotics comprises the following steps of:
(1) Collecting fresh egg, cleaning surface, separating egg white and yolk, collecting yolk liquid, stirring, 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 yolk liquid in the step (2) by using a high-voltage pulse electric field to sterilize;
(4) Inoculating a certain mass of probiotic bacteria into an MRS liquid culture medium, continuously performing expansion culture for two times, centrifuging the obtained bacterial liquid to obtain bacterial mud, namely a probiotic enriched body, and washing the bacterial mud for 1-2 times by using sterile water;
(5) Inoculating the probiotic bacterial sludge in the step (4) into the sterilized egg yolk liquid in the step (3) according to a certain mass ratio, uniformly stirring, and fermenting for 24-36 hours at 30-42 ℃;
(6) And (3) granulating the fermented egg yolk liquid in the step (5) by low-temperature spray drying, and preparing the probiotic microcapsules, namely the low-cholesterol high-dispersibility egg yolk powder rich in probiotics.
Preferably, the oligosaccharide in the step (2) 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 feed for probiotics, selectively stimulates the probiotics to reproduce and promote metabolism, and endows the probiotics with advantages in flora, so that the health of a host is benefited.
Preferably, the high-voltage pulse electric field sterilization condition in the step (3) is that the electric field strength is 17.98kV/cm, the pulse width is 2 mu s, and 400 pulses per second are adopted. 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 physical and chemical properties of food, little change of nutrition and flavor of egg yolk, promotion of dissolution of cholesterol and improvement of degradation effect of probiotics on 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 that of the egg yolk liquid.
Preferably, the stirring condition in the step (5) is 400r/min, and 10-20 min. The stirring process can uniformly mix the yolk liquid and the probiotics, so that the yolk liquid is fermented more fully.
Preferably, in the step (6), the inlet temperature of the low-temperature spray drying is 50-60 ℃, the sample injection speed is 400-500 mL/h, the low-temperature spray drying process can treat the heat-sensitive components in the egg yolk more efficiently, and the activity of probiotics can be better protected.
Preferably, in the step (6), the low-temperature spray drying process may use egg yolk proteins, egg yolk phospholipids and added oligosaccharides in the egg yolk liquid as wall materials, and the probiotics as core materials, so as to embed the probiotics and form a microcapsule structure, thereby protecting the activity of the probiotics in the final egg yolk powder, and preparing the high-activity probiotic egg yolk powder.
Preferably, the proteins and egg yolk phospholipids in the egg yolk liquid have low viscosity, high solubility, high film forming property and excellent biocompatibility and wall material properties during the low temperature spray drying in step (6). The added oligosaccharide is a good wall material, a prebiotic and a probiotic thermal protective agent. The yolk liquid composite wall material avoids the defects that the release of probiotics is affected by too strong protein crosslinking effect, the solubility of grease is poor, and the film forming property of oligosaccharide is poor. The composite wall material solution and probiotics enter a spray dryer at the same time, and then are atomized and enter a drying chamber. Because the temperature in the drying chamber is higher, the moisture is quickly evaporated, so that the microcapsule structure is formed, the high-activity probiotic yolk powder is prepared, the activity of probiotics is effectively protected, and the storage period of the probiotic microcapsule is prolonged.
The probiotics are all probiotic groups of human gastrointestinal tracts, the probiotics are used for fermenting egg yolk, so that the cholesterol content in the egg yolk can be reduced, a large amount of proteolytic enzymes and a small amount of lipases are produced in the growth process of the probiotics, proteins are decomposed into short peptides and amino acids, fats are decomposed into fatty acids, the combination of oil and water in the egg yolk is enhanced, the hydrophobic interaction, the free sulfhydryl content and the secondary structure in the egg yolk are changed, the molecular structure and the 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 the organism, reduce the serum cholesterol level, relieve lactose intolerance, inhibit the formation of tumor cells and the like. Based on the method, the low-cholesterol high-dispersibility yolk powder rich in probiotics is prepared. The probiotics in the yolk liquid are embedded during granulation through low-temperature spray drying, so that a microcapsule structure taking yolk components as wall materials and probiotics as core materials is formed. The invention has higher probiotic function and lower cholesterol content, and is beneficial to human health. And moreover, grease removal and macromolecular enzymolysis contribute to better dispersibility to the yolk powder product and endow the yolk powder with excellent application characteristics. The invention uses several probiotics to compound and ferment the yolk liquid, the cholesterol content is reduced by 75% -80%, the dispersibility is improved by 112% compared with the common yolk powder, the solubility is improved by 54%, and the emulsifying activity is improved by 68%. The total number of probiotics in the 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 following beneficial effects:
1. according to the method, the probiotics are used for fermenting the yolk liquid to reduce cholesterol, compared with chemical methods such as organic solvent removal, 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 a hemolytic test, an antibiotic susceptibility test, a nitroreductase test and the like;
2. according to the method, the cholesterol content is reduced through fermentation of probiotics, and macromolecules are degraded, so that the dispersibility, the solubility and the emulsifying property of the yolk powder are improved, and the application effect of the yolk powder in processed foods (such as biscuits, bread, ice cream and the like) taking the yolk powder as a base material is improved; compared with chemical modification and enzymatic modification, the step of inactivating enzyme or introducing other chemical substances can be omitted by utilizing probiotics to ferment and modify the yolk liquid; 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 sources;
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 low-temperature spray drying is used for embedding the probiotics to prepare Cheng Yi probiotics microcapsules; the process can protect the activity of probiotics in yolk powder, and can regulate intestinal flora disorder and promote digestion when being eaten by adults; the infant can improve immunity and resist invasion of harmful bacteria. In addition, the egg yolk powder prepared by the method has low cholesterol content, is used as a functional food for reducing the serum cholesterol content in the body and inhibiting fat accumulation, is a healthy weight-losing food, is suitable for patients with cardiovascular diseases or middle-aged and elderly people to eat, and expands the application range of the egg yolk powder in various people.
Detailed Description
The invention will be further illustrated with reference to specific examples.
Example 1:
a preparation method of low-cholesterol high-dispersibility yolk powder with high-activity probiotics comprises the following steps:
(1) Selecting fresh eggs, cleaning the surfaces, sterilizing, stirring eggs after drying the surfaces in an oven, collecting yolk liquid, uniformly stirring at 400r/min, and filtering to obtain impurity-free yolk liquid;
(2) 2% (w/v) fructo-oligosaccharide was added to the yolk liquid and stirred at 400 r/min. Sterilizing yolk liquid by using a high-voltage pulse electric field with the electric field strength of 17.98kV/cm and the pulse width of 2 mu s, wherein 400 pulses per second;
(3) Inoculating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei into an MRS liquid culture medium respectively, performing continuous expansion 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 lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei composite bacterial sludge (the mass ratio is 3:1:2), and fermenting at 30deg.C for 24h after stirring for 10min at 400r/min, wherein the inoculation amount of the composite bacterial sludge is 3% of the mass of the egg yolk liquid;
(5) And granulating the fermented yolk liquid by low-temperature spray drying to obtain the low-cholesterol high-dispersibility yolk powder rich in probiotics. The conditions for low temperature spray drying were an inlet temperature of 50℃and a flow rate of 500mL/h.
Example 2
A preparation method of low-cholesterol high-dispersibility yolk powder with high-activity probiotics comprises the following steps:
(1) Selecting fresh eggs, cleaning the surfaces, sterilizing, stirring eggs after drying in a baking oven, collecting yolk liquid, uniformly stirring at 400r/min, and filtering to obtain impurity-free yolk liquid;
(2) 3% (w/v) fructo-oligosaccharide was added to the yolk liquid and stirred at 400 r/min. Sterilizing yolk liquid by using a high-voltage pulse electric field with the electric field strength of 17.98kV/cm and the pulse width of 2 mu s, wherein 400 pulses per second;
(3) Inoculating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei into an MRS liquid culture medium respectively, performing continuous expansion 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 lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei composite bacterial sludge (the mass ratio is 5:3:2) into sterilized egg yolk liquid, stirring for 20min at 400r/min, and fermenting at 40deg.C for 35 hr;
(5) And granulating the fermented yolk liquid by low-temperature spray drying to obtain the low-cholesterol high-dispersibility yolk powder rich in probiotics. The conditions for low temperature spray drying were an inlet temperature of 50℃and a flow rate of 500mL/h.
Example 3:
a preparation method of low-cholesterol high-dispersibility yolk powder with high-activity probiotics comprises the following steps:
(1) Selecting fresh eggs, cleaning the surfaces, sterilizing, stirring eggs after drying the surfaces in an oven, collecting yolk liquid, uniformly stirring at 400r/min, and filtering to obtain impurity-free yolk liquid;
(2) 4% (w/v) fructo-oligosaccharide was added to the yolk liquid and stirred at 400 r/min. Sterilizing yolk liquid by using a high-voltage pulse electric field with the electric field strength of 17.98kV/cm and the pulse width of 2 mu s, wherein 400 pulses per second;
(3) Inoculating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei into an MRS liquid culture medium respectively, performing continuous expansion culture for two times, centrifuging the obtained bacterial liquid to obtain bacterial sludge, and washing the bacterial sludge for 2 times by using sterile water;
(4) Inoculating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei composite bacterial sludge (the mass ratio is 2:1:1), fermenting in sterilized egg yolk liquid with the inoculation amount of 4.5% of the egg yolk liquid mass at 400r/min for 10min at 37 ℃ for 30h;
(5) And granulating the fermented yolk liquid by low-temperature spray drying to obtain the low-cholesterol high-dispersibility yolk powder rich in probiotics. The conditions for low temperature spray drying were inlet temperature 55℃and flow rate 450mL/h.
The yolk powders obtained in examples 1 to 3 were tested while the yolk powders prepared in the conventional manner (yolk liquid 1:1 diluted with water and spray-dried at 180 ℃) were tested as comparative examples under the same conditions, and the results were as follows:
(1) Cholesterol content and fat content were measured and the results 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 cholesterol content test method refers to a third colorimetry of GB5009.128-2016 (determination of cholesterol in food safety national Standard food). The fat content test method refers to a second method acid hydrolysis method of GB5009.6-2016 (determination of fat in food safety national Standard food).
(2) Egg yolk powder water dispersibility, solubility and emulsifying activity, and the results 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 |
Determination of egg yolk powder dispersibility: 0.3g of yolk powder was suspended in 30mL of deionized water, stirred by vortex for 5min, centrifuged at 5000r/min for 5min, and 10mL of supernatant was dried at 105℃for 6h and weighed. The water dispersibility (Water dispersibility, WD) is calculated as follows:
egg yolk powder solubility assay: 1g (accurate to 0.01 g) of the sample is weighed into a 50mL beaker, and the microcapsule powder is dissolved in a 50mL centrifuge tube with 30mL of water at 25-30 ℃ for several times, and is plugged. Placing the centrifuge tube in 30deg.C water, maintaining for 5min, taking out, shaking for 3min, and centrifuging at 3000r/min for 10min to precipitate insoluble substances. The supernatant was decanted and the vessel wall was wiped clean with a cotton swab. Then adding 30mL of water with the temperature of 25-30 ℃, adding a plug, and oscillating up and down to suspend the precipitate. Centrifuging in a centrifuge for 10min, decanting, and carefully wiping the vessel wall with a tampon. The precipitate was rinsed with a small amount of water into a weighing dish of known mass, the water in the dish was evaporated to dryness on a boiling water bath and then transferred into an oven at 105℃to dry to constant weight (the last two mass differences did not exceed 2 mg). The sample solubility was calculated as follows:
wherein: x is solubility, g/100g; m is m 1 G for weighing the dish and insoluble matter; m is m 2 Weighing the weight of the dish, g; m is m 3 G is the sample mass.
Determination of yolk powder emulsifying activity: the yolk powder was prepared into 4mL of a 10% (w/v) solution, 1mL of soybean oil was added and mixed, the mixture was homogenized for 1min at 5000r/min to prepare an emulsion, 20. Mu.L of the emulsion was immediately sucked from the bottom, the emulsion was added to 5mL of a 0.5% (w/v) SDS solution, the absorbance was measured at 500nm after vortexing for 10 seconds, and the SDS solution of the same concentration was used as a blank. Sample emulsifying activity was calculated as follows:
ESI(m 2 /g)＝(2×T×A 0 ×N)/(C×Φ×10 4 )
wherein: ESI is emulsifying activity, m 2 /g; t is 2.303; a is that 0 Absorbance at 0 min; n is the dilution factor, 250; c is the initial concentration of protein, g/mL; phi is the oil volume fraction of the emulsion, 0.2.
(3) The results of the probiotic activity test of the yolk powder are shown in the following table:
and (3) determining the activity of the probiotics in the yolk powder: reference is made to GB 4789.35-2016 "food safety national Standard food microbiology test for lactic acid bacteria test".
Claims (5)
1. An egg yolk powder, which is characterized in that: the yolk powder is low-cholesterol high-dispersibility yolk powder with high-activity probiotics, which is obtained by fermenting yolk liquid with probiotics and drying and pulverizing;
the method specifically comprises the following steps:
(1) Collecting yolk liquid of fresh eggs;
(2) Adding oligosaccharide with a certain mass ratio into the egg yolk liquid obtained in the step (1), and uniformly stirring; 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;
(3) Sterilizing; the sterilization treatment is high-voltage pulse electric field sterilization, wherein the sterilization condition of the high-voltage pulse electric field is that the electric field strength is 17.98kV/cm, the pulse width is 2 mu s, and 400 pulses per second are adopted;
(4) Performing amplification culture on probiotics and preparing a probiotic enriched body;
(5) Inoculating the probiotic enriched body obtained in the step (4) into the sterilized yolk liquid obtained in the step (3) according to a certain mass ratio, uniformly stirring, and fermenting at 30-42 ℃ to obtain fermented yolk liquid; the probiotics are lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei, the mass ratio is 3-5:1-3:2, and the inoculation amount of the probiotics is 3% -5% of the egg yolk liquid;
(6) And (3) granulating the fermented egg yolk liquid in the step (5) by low-temperature spray drying, and preparing the probiotic microcapsules, namely the low-cholesterol high-dispersibility egg yolk powder rich in probiotics.
2. The method for preparing the low-cholesterol high-dispersibility yolk powder with the high-activity probiotics according to claim 1, comprising the following steps:
(1) Collecting fresh egg, cleaning surface, separating egg white and yolk, collecting yolk liquid, stirring, 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; 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;
(3) Sterilizing the yolk liquid in the step (2) by using a high-voltage pulse electric field to sterilize; the sterilization treatment is high-voltage pulse electric field sterilization, wherein the sterilization condition of the high-voltage pulse electric field is that the electric field strength is 17.98kV/cm, the pulse width is 2 mu s, and 400 pulses per second are provided;
(4) Inoculating a certain mass of probiotic bacteria into an MRS liquid culture medium, continuously performing expansion culture for two times, centrifuging the obtained bacterial liquid to obtain bacterial mud, namely a probiotic enriched body, and washing the bacterial mud for 1-2 times by using sterile water;
(5) Inoculating the probiotic bacterial sludge 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 30-42 ℃ for 24-36 h; the probiotics are lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei, the mass ratio is 3-5:1-3:2, and the inoculation amount of the probiotics is 3% -5% of the egg yolk liquid;
(6) And (3) granulating the fermented egg yolk liquid in the step (5) by low-temperature spray drying, and preparing the probiotic microcapsules, namely the low-cholesterol high-dispersibility egg yolk powder rich in probiotics.
3. The method for preparing the low-cholesterol high-dispersibility yolk powder with the high-activity probiotics according to claim 2, characterized in that: the stirring condition in the step (5) is 400r/min, and 10-20 min.
4. Preparation method of low cholesterol and high dispersibility yolk powder with high activity probiotics according to claim 2
The method is characterized in that: the inlet temperature of the low-temperature spray drying in the step (6) is 50-60 ℃, and the sample injection speed is 400-500 mL/h.
5. The method for preparing the low-cholesterol high-dispersibility yolk powder with the high-activity probiotics according to claim 2, characterized in that: the low-temperature spray drying process in the step (6) can simultaneously utilize egg yolk proteins, egg yolk phospholipids and added oligosaccharides in egg yolk liquid as wall materials and probiotics as core materials to embed the probiotics so as to form a microcapsule structure, thus preparing the high-activity probiotics egg yolk powder.
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