CN117158552B - A method for quickly and controllably preparing low-salt salted egg yolk using egg yolk powder - Google Patents
A method for quickly and controllably preparing low-salt salted egg yolk using egg yolk powderInfo
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- CN117158552B CN117158552B CN202311129444.0A CN202311129444A CN117158552B CN 117158552 B CN117158552 B CN 117158552B CN 202311129444 A CN202311129444 A CN 202311129444A CN 117158552 B CN117158552 B CN 117158552B
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
本发明公开了一种利用蛋黄粉快速可控制备低盐咸蛋黄的方法，属于食品加工技术领域。包括以下步骤，(1)蛋黄粉乙醇变性处理；(2)乙醇去除；(3)低温干燥处理；(4)低盐咸蛋黄制备：将处理过的部分变性蛋黄粉复配适量盐及水，充分混匀后加热即可获得低盐咸蛋黄。通过本方法制备的咸蛋黄质地与传统工艺腌制咸蛋黄相比没有显著差异，出油率高，口感柔软；产品个体差异小，易于标准化控制，并且能大大缩短生产周期；盐含量显著降低，并且加盐量可精准控制，避免盐含量过高；操作方便，工艺简单，不会产生咸蛋清副产物，生产成本低，具有广阔的市场前景。
The present invention discloses a method for rapidly and controllably preparing low-salt salted egg yolks using egg yolk powder, and belongs to the technical field of food processing. The method comprises the following steps: (1) ethanol denaturation treatment of the egg yolk powder; (2) ethanol removal; (3) low-temperature drying treatment; and (4) preparation of low-salt salted egg yolks: compounding the partially denatured egg yolk powder with an appropriate amount of salt and water, fully mixing, and then heating to obtain low-salt salted egg yolks. The texture of the salted egg yolks prepared by the method is not significantly different from that of the salted egg yolks prepared by the traditional process, and the method has a high oil yield and a soft mouthfeel. The individual differences of the products are small, and the method is easy to standardize and control, and the production cycle can be greatly shortened. The salt content is significantly reduced, and the amount of salt added can be precisely controlled to avoid excessive salt content. The method is easy to operate, the process is simple, no salted egg white by-products are produced, the production cost is low, and the method has broad market prospects.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for rapidly and controllably preparing low-salt salty yolk by utilizing yolk powder.
Background
Salted egg is one of the well-known traditional egg products and is deeply favored by consumers due to its unique qualities of "fresh, loose, sandy, oil" and the like. Salted egg yolk is widely applied to Chinese snack such as rice dumplings, moon cakes, egg yolk shortbread and the like, and also has application to some Chinese dishes and salted egg yolk flavor foods, thereby having wide market.
At present, salted egg yolk is mainly produced by two modes of traditional curing and quick curing. The traditional curing is that NaCl gradually permeates to egg white and egg yolk through eggshells under the permeation effect of high-concentration salt, and water is gradually transferred to the outside of the shell. Under the action of NaCl and dehydration, the egg yolk protein is aggregated, denatured and the grease exudes, so that the mature salted egg yolk is formed. However, in the conventional pickling process, the permeation process is slow, at least 4-5 weeks are required to form mature salted egg yolk, and the waiting time is long. The size, freshness, curing conditions and the like of the eggs can influence the curing process, and the quality difference of the obtained salted egg yolk is large, so that the standardized control is not easy to carry out. In addition, the salt content of the mature salted egg yolk is high, the salt content of egg white is about 7% -10%, and the salt content of egg yolk is about 2.5% -3%. Excessive intake of table salt is liable to cause hypertension and various cardiovascular and cerebrovascular diseases. In addition, a large amount of salted egg white with high salt content cannot be effectively utilized, most of the salted egg white can only be discarded, so that protein resources are wasted, and great environmental pollution pressure is caused. The quick curing method is to separate fresh yolk from egg white, and retain the complete yolk structure for curing, and mainly comprises a dry curing method, a wet curing method and a recombination forming method. The rapid curing process can greatly shorten the salt penetration time, but has many problems. Firstly, the separation difficulty of egg yolk and egg white is high, and the egg yolk membrane is easy to break, so that the yield is low. The yolk produced by the dry curing method has high salt content and flat shape, the yolk produced by the wet curing method has water filling, poor internal gelatinization quality and low oil yield, and the yolk produced by the recombinant molding method has larger taste difference with the traditional salted yolk by adding the molding agent.
Therefore, the development of a novel rapid and controllable method for producing and preparing the low-salt salted egg yolk has important significance. Egg yolk powder is a common egg yolk product in the market at present, and has the advantages of uniform and stable quality, long shelf life and convenient use. However, the current research shows that the yolk powder has better gel performance, when the yolk powder is taken as a raw material and is salted by adopting a traditional method, the yolk protein is easy to aggregate to form uniform yolk gel, the oil yield of the product is reduced, and the texture of the traditional salted yolk oil can not be formed. Therefore, there is an urgent need to develop a method for controlling the excessive aggregation of egg yolk proteins to achieve the rapid and controlled preparation of low-salt salted egg yolk using egg yolk powder.
Disclosure of Invention
Technical problem
The processing technology of salted egg yolk in the prior art has the problems of long preparation time, complex working procedure, low yield, uneasiness in standardization and the like, and the prepared salted egg yolk has the problems of excessive salt content and low oil yield. Therefore, the invention exploits the idea to use the yolk powder for preparing the salted yolk, but the yolk powder is easy to aggregate to form uniform yolk gel in the preparation, the oil yield of the product is reduced, and the final quality of the product is affected.
Technical content
In order to solve the problems, the invention provides a method for quickly and controllably preparing low-salt salty yolk from yolk powder. Previous studies have shown that gel formation is mainly related to soluble egg white in a slurry of egg yolk egg white components. In addition, although the grease does not directly participate in the formation of gel, interaction with protein can occur, which has an important influence on gel strength. The invention uses ethanol with different concentrations to treat the yolk powder so as to cause the yolk to be partially denatured in a controllable way, reduce the gel forming capability of the yolk and change the physical and structural characteristics of the yolk polymer. In addition, ethanol can promote the leaching of oil in yolk powder, and can be used as inactive filler to inhibit protein interaction. And then, the salted egg yolk with high production speed, controllable salt content and high similarity with the texture of the traditional salted egg yolk is obtained by compounding salt and water.
In order to achieve the above purpose, the present invention adopts the following technical scheme.
A method for preparing low-salt salty yolk quickly and controllably by using yolk powder comprises the following steps:
(1) Carrying out denaturation treatment on yolk powder, namely dispersing the yolk powder in ethanol at high speed, and then stirring the mixture to obtain a denatured yolk powder solution;
(2) Removing and drying, namely carrying out vacuum evaporation treatment on the denatured yolk powder solution obtained in the step (1), and then carrying out low-temperature drying to obtain dried denatured yolk powder;
(3) And (3) preparing the low-salt salted egg yolk, namely adding water and salt into the dried denatured yolk powder obtained in the step (2), fully and uniformly stirring, and then steaming and boiling for 10-15 min at normal pressure to obtain the low-salt salted egg yolk with soft fluid oil.
In one embodiment of the invention, the high-speed dispersion in the step (1) has a rotation speed of 4000-6000 r/min and a time of 0.5-1 min.
In one embodiment of the present invention, the ethanol concentration in step (1) is 30% -60% (volume concentration).
In one embodiment of the invention, the feed liquid ratio of the yolk powder to the ethanol in the step (1) is 1g to 8-12 mL.
Preferably, the feed liquid ratio of the yolk powder to the ethanol in the step (1) is 1 g/10 mL.
In one embodiment of the present invention, the stirring treatment in the step (1) is performed at a rotational speed of 200 to 300 r/min for 0.8 to 1.5 hours at normal temperature.
In one embodiment of the invention, the vacuum evaporation temperature in the step (2) is 40-60 ℃ and the treatment time is 0.5-1 h.
In one embodiment of the invention, the low-temperature drying in the step (2) is hot air drying, and the specific conditions are that the drying temperature is 50-60 ℃ and the time is 20-24 hours.
In one embodiment of the invention, the water addition amount in the step (3) is 20% -30% of the total mass of the system.
In one embodiment of the invention, the salt adding amount in the step (3) is 0% -3.1% of the total mass of the system.
Preferably, the salt adding amount in the step (3) is 1% -2% of the total mass of the system.
The invention provides the low-salt salty yolk prepared according to the method.
Advantageous effects
(1) The invention can greatly shorten the production time of salted egg yolk, has short production period, only needs about 24 hours in the whole preparation process, and has no obvious difference in texture compared with salted egg yolk prepared by long-time pickling in the traditional process.
(2) Ethanol is used as an organic solvent, which can cause protein denaturation under certain conditions, but in order to obtain a product texture similar to salted egg yolk, the invention needs to carry out controllable partial denaturation on egg yolk, because the gel property of common egg yolk powder is too strong, the texture of the prepared product is very different from that of salted egg yolk, and the completely denatured egg yolk cannot obtain a similar texture of salted egg yolk due to too serious degree of egg yolk denaturation, so that the control of the degree of egg yolk denaturation is very important in the invention. Therefore, ethanol in a certain concentration range is optimized in the invention, the denaturation degree of yolk egg white is perfectly controlled, and the prepared compound has similar texture characteristics and oil yield as those of salted yolk, and a rapid and controllable salted yolk preparation method is innovated.
(3) The salted yolk produced by the method has small individual difference in texture, is easy to control in a standardized way, can control the salt adding amount of salted yolk, avoids excessive salt intake of consumers, and meets the standard of healthy diet.
(4) The invention has the advantages of convenient operation, simple process, no production of salted egg white byproducts, low production cost and wide application prospect.
Drawings
Fig. 1 is a low-salt salted egg yolk produced from egg yolk powder, wherein the left figure is a low-salt salted egg yolk of example 1, and the right figure is a cross-sectional view of the low-salt salted egg yolk of example 1.
Detailed Description
The technical solutions of the embodiments of the present application will be clearly and completely described below, and it is obvious that the described embodiments are only some embodiments of the present application, but not all embodiments. It should be emphasized that the following examples are given to better illustrate the application and are not intended to limit the application. The methods are conventional methods unless otherwise specified.
Raw material source
Yolk powder was purchased from Anhui Rongda poultry industry Co., ltd. The control salted eggs and the salted duck eggs are purchased from local supermarkets and are prepared by adopting a traditional pickling process.
Test method
The texture is measured by a texture analyzer, specifically, a TA-XT2 texture analyzer (TA-XT 2) is selected to analyze the gel texture of each group of samples under the normal temperature condition. The cooked salted egg yolk was cut into cubes having a length and width of 10mm and each was measured in parallel 6 times. The TPA mode is employed. The measurement parameters are 5.0 mm/s of speed before measurement, 1.0 mm/s of speed after measurement, 5.0 mm/s of speed after measurement, 50% of compression ratio, 5s of restorable time, 5g of trigger point load and P/36R of probe type.
The oil yield is about 2g, 25 mL distilled water is added, a homogenizer is used for homogenizing (8000-10000 r/min) about 30 s, a high-speed centrifuge is used for 8000-r/min for centrifuging 25 min, and salted egg yolk liquid is transferred into a separating funnel. After extraction with 25 mL organic solvent (V n-hexane: V isopropanol=3:2) in a separatory funnel, the supernatant was collected into a beaker of the corresponding number. Firstly placing the mixture in a 55 ℃ water bath kettle to volatilize most of the solvent, and then placing the mixture in a 105 ℃ oven to dry the mixture to constant weight. The percentage of free fat is calculated.
And about 1g of another sample is taken, 20-mL of organic solvent (V-hexane: V-isopropanol=3:2) is added, 8000-10000 r/min is homogenized about 1-min, then the mixture is filtered by filter paper, most of the solvent is volatilized by a water bath at 55 ℃, and then the mixture is put into a 105 ℃ oven for drying, cooled in a dryer and then weighed. The percentage of total fat content is calculated.
The oil yield of salted egg yolk is oil yield (%) = free fat content/total fat content.
Salt content to a 5g egg yolk sample were added 20 mL of 0.1 mol/L AgNO 3 and 10 mL of 30 mL/100 mL HNO 3. The mixture was boiled until all solids except silver chloride were dissolved. Thereafter, the mixture was cooled at room temperature and 5mL of 5 g/100 g FeNH 4(SO4)2·12H2 O was added. The mixture was then titrated with 0.1 mol/L KSCN standard solution until the solution became permanently light brown. The salt content percentage of the sample was calculated by the following equation:
salt (g/100 g) =5.8× [ (V 1×N1)−(V2×N2) ]/W
Where V 1 is the volume (mL) of AgNO 3 solution, N 1 is the molar concentration (mol/L) of AgNO 3 solution, V 2 is the consumed volume (mL) of KSCN solution, N 2 is the molar concentration (mol/L) of KSCN solution, and W is the weight (g) of the sample.
Example 1
A method for preparing low-salt salty yolk quickly and controllably by using yolk powder comprises the following steps:
(1) Carrying out denaturation treatment on yolk powder, namely dispersing the yolk powder in 30% ethanol at a high speed of 5000 r/min for 1 min and a feed-liquid ratio of 1 g:10 mL, and then stirring at normal temperature at 300 r/min for 1 h;
(2) Ethanol removal, namely carrying out vacuum evaporation treatment on the yolk powder solution obtained in the step (1) at 50 ℃ for 1 h;
(3) Drying, namely drying the yolk powder solution obtained in the step (2) in low-temperature hot air at a drying temperature of 60 ℃ for 24h hours;
(4) The preparation of the low-salt salted egg yolk comprises the steps of adding 25% of water and 1.5% of salt into the dried egg yolk powder obtained in the step (3) and fully and uniformly stirring. The resulting mixture was cooked at atmospheric pressure for 10 min.
Example 2
The ethanol concentration in step (1) in example 1 was changed to 40%, and the other conditions were the same as in example 1.
Example 3
The ethanol concentration in step (1) in example 1 was changed to 50%, and the other conditions were the same as in example 1.
Example 4
The ethanol concentration in step (1) in example 1 was changed to 60%, and the other conditions were the same as in example 1.
Example 5
The water addition amount in step (4) in example 1 was changed to 20%, and the other conditions were the same as in example 1.
Example 6
The water addition amount in step (4) in example 4 was changed to 20% and the other conditions were the same as in example 1.
Example 7
The water addition amount in step (4) in example 1 was changed to 30%, and the other conditions were the same as in example 1.
Example 8
The water addition amount in step (4) in example 4 was changed to 30%, and the other conditions were the same as in example 1.
Example 9
The salt addition amount in step (4) in example 1 was changed to 1% and the other conditions were the same as in example 1.
Example 10
The salt addition amount in step (4) in example 1 was changed to 2%, and the other conditions were the same as in example 1.
Comparative example 1
The treatment of step (4) in example 1 was performed with the egg yolk powder not treated with ethanol.
Comparative example 2
The water addition amount in step (1) of example 1 was replaced with 10%, and the other conditions were the same as those in example 1.
Comparative example 3
The water addition amount in step (1) of example 1 was replaced with 40%, and the other conditions were the same as those in example 1.
Comparative example 4
The ethanol concentration of step (1) in example 5 was replaced with 20%, and the other conditions were the same as in example 5.
Comparative example 5
The ethanol concentration of step (1) in example 5 was replaced with 70%, and the other conditions were the same as in example 5.
Comparative example 6
Salted duck egg yolk in the market.
Comparative example 7
Salted chicken egg yolk in the market.
Comparative example 8
The salt addition amount in step (4) of example 1 was replaced with 0, and the other conditions were kept the same as in example 1.
Comparative example 9
The salt addition amount in step (4) of example 1 was replaced with 3.1% and the other conditions were kept the same as in example 1.
Physical properties, salt content and oil yield were measured in examples 1 to 10 and comparative examples 1 to 9, and the measurement results are shown in Table 1:
TABLE 1 physical Properties, salt content and oil yield of examples 1 to 10 and comparative examples 1 to 9
From the above results, it can be seen that the salted egg yolk prepared from the ethanol-treated egg yolk powder was reduced in hardness, elasticity, cohesiveness, and chewiness, and increased in oil yield. The processed yolk powder with the ethanol concentration of 30% -60% has the water addition of 20% -30%, and the yolk powder can be heated to form the salted yolk with similar texture under the traditional pickling condition.
Example 1, example 5 and example 7 show that the obtained mixture can obtain similar texture and taste to those of the traditional salted egg yolk of comparative example 7 after being treated by 30% ethanol and the water addition amount is 20-30%, and the oil yield also reaches the level of the traditional salted egg yolk. In example 2, the yolk powder treated by 40% ethanol can obtain salted yolk with hardness and chewiness lower than those of the traditional salted yolk of comparative example 7 after being heated, and the oil yield is 2.2% higher than that of the traditional salted yolk, but the yolk texture of the traditional salted duck yolk is hard and the oil yield is low than that of the traditional salted duck yolk of comparative example 6. Example 3 yolk powder treated with 50% ethanol, salted egg Huang Yingdu obtained by heating the obtained mixture, and slightly lower in cohesiveness and chewiness than the conventional salted duck yolk of comparative example 6, had a softer texture, but slightly lower in oil yield. Example 4, example 6 and example 8 show that after 60% ethanol treatment and water addition amount of 20-30%, the obtained mixture can be heated to obtain the salted duck yolk with the hardness reduced by 28.96-31.48%, the elasticity reduced by 13.56-20.34%, the cohesiveness reduced by 8.33-19.44%, the chewiness reduced by 15.46-32.61%, the oil yield slightly higher, the texture softer, the oil but not greasy, and the quality and the taste improved compared with those of the salted duck yolk of comparative example 6. The results of examples 9 and 10 demonstrate that the prepared salted yolk can still obtain texture indexes such as hardness, cohesiveness, chewiness and the like and oil yield similar to those of the traditional salted yolk under the condition that the salt content of the traditional salted yolk is lower than that of the traditional salted yolk by using the method provided by the invention. Therefore, compared with the salted egg yolk obtained by traditional pickling, the salted egg yolk prepared by the method has obviously reduced salt content within the parameter range, but can obtain the texture, taste and oil yield similar to those of the yolk of the traditional pickled salted chicken and duck.
The yolk powder which is not treated by ethanol in comparative example 1 shows higher hardness, elasticity and cohesiveness after being treated, which shows that the yolk protein still has stronger protein gel property at the moment, the texture is greatly different from that of the traditional salted yolk, the oil yield is 14.53 percent, and is 19.04 percent lower than that of the traditional salted yolk; control 2 illustrates that the resulting mixture has a higher hardness, elasticity, cohesiveness and chewiness after heating than the conventional salted egg yolk, in a range of less water than the present invention, as compared with example 5, and shows a greater difference in the texture of the egg yolk than the conventional salted egg yolk, control 3 illustrates that the resulting mixture has a higher moisture content than the conventional salted egg yolk, in a range of greater than the present invention, with a lower hardness and chewiness, but with an elasticity of 0.84%, than the conventional salted egg yolk of 12% and still shows a higher protein gel property than the conventional salted egg yolk, control 4 illustrates that the resulting mixture has a lower hardness, elasticity, cohesiveness and chewiness than the conventional yolk powder after heating than the conventional ethanol treatment of the present invention, but with a higher protein gel property than the conventional salted egg yolk of 17.33%, a higher cohesiveness of 25.42%, a higher viscosity than the conventional salted egg yolk, a higher heat-treated egg yolk has a higher viscosity than the conventional salted egg yolk of 0.84%, a higher heat-treated egg yolk of 20.20% and a lower viscosity than the conventional salted egg yolk of 5732%, the combination degree of protein molecules is low, the chewing property is too small, and the grease is discharged in a large amount, so that the salted egg yolk is softer and rotten compared with the traditional salted egg yolk, and the quality and the taste are reduced. So that outside the parameters described in the present invention, the system may have too high elasticity or cohesiveness, and thus the egg yolk molecules are closely connected to each other, thus exhibiting egg yolk gel property, or too low cohesiveness, and the egg yolk molecules are hardly connected to each other, thus exhibiting salty egg yolk sliming property.
The results of comparative examples 8 and 9 show that, when the salt content is lower or higher than the salt content range of the invention, the effect on the texture index and the oil yield index of the prepared product is not obvious, but the salt content is too low or too high in terms of taste and health, which has adverse effects on the taste of the product or on the health of human bodies, and in the salt content range of the invention, the salt content of the prepared salted egg yolk is obviously reduced compared with that of the salted egg yolk obtained by traditional pickling, but the texture, the taste and the oil yield similar to those of the salted egg yolk obtained by traditional pickling can be obtained, the salt content can be accurately controlled, and the salt content can be regulated according to the taste requirements.
The foregoing is a further detailed description of the present invention in connection with specific/preferred embodiments, and is not intended to limit the invention thereto. Various changes and modifications may be made by one skilled in the art without departing from the spirit and scope of the invention, and the scope of the invention is therefore to be defined by the appended claims.
Claims (9)
1. A method for preparing low-salt salty yolk quickly and controllably by using yolk powder is characterized by comprising the following steps:
(1) The method comprises the steps of carrying out denaturation treatment on yolk powder, namely dispersing the yolk powder in ethanol with the concentration of 30% -60% at high speed, and then stirring the mixture to obtain a denatured yolk powder solution, wherein the feed liquid ratio of the yolk powder to the ethanol is 1g and is 8-12 mL;
(2) Removing and drying, namely carrying out vacuum evaporation treatment on the denatured yolk powder solution obtained in the step (1), and then carrying out low-temperature drying to obtain dried denatured yolk powder;
(3) And (3) preparing the low-salt salted egg yolk, namely adding water and salt into the dried denatured yolk powder obtained in the step (2), fully and uniformly stirring, and then steaming and boiling for 10-15 min at normal pressure to obtain the low-salt salted egg yolk with soft fluid oil.
2. The method according to claim 1, wherein the high-speed dispersion in the step (1) is performed at a rotational speed of 4000 to 6000 r/min for 0.5 to 1 min.
3. The method according to claim 1, wherein the stirring treatment in the step (1) is carried out at a rotation speed of 200 to 300 r/min for 0.8 to 1.5 hours at normal temperature.
4. The method according to claim 1, wherein the vacuum evaporation temperature in the step (2) is 40-60 ℃ and the treatment time is 0.5-1 h.
5. The method according to claim 1, wherein the low-temperature drying in the step (2) is hot air drying, and the condition is that the drying temperature is 50-60 ℃ and the time is 20-24 hours.
6. The method according to claim 1, wherein the water addition amount in the step (3) is 20% -30% of the total mass of the system.
7. The method according to claim 1, wherein the salt addition amount in the step (3) is 0% -3.1% of the total mass of the system.
8. The method according to claim 7, wherein the salt addition amount in the step (3) is 1% -2% of the total mass of the system.
9. A low salt salted egg yolk produced according to the method of any one of claims 1 to 8.
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| CN109259117A (en) * | 2018-11-29 | 2019-01-25 | 广东隆粤广和科技有限公司 | A kind of production technology of preserved egg yellow |
| CN111938103A (en) * | 2020-07-15 | 2020-11-17 | 佛山市粤升食品有限公司 | Preparation method of salted egg yolk |
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| CN109699951A (en) * | 2019-01-21 | 2019-05-03 | 华中农业大学 | A kind of preserved egg yellow powder, preparation method thereof |
| CN111329004A (en) * | 2020-04-21 | 2020-06-26 | 宣城九只鸭健康科技有限公司 | Method for pickling clear and delicious salted duck eggs with low salt and product thereof |
| CN113995099B (en) * | 2021-08-24 | 2023-11-21 | 合肥工业大学 | A method of separating pickled salted egg yolks |
| CN115462516B (en) * | 2022-08-04 | 2023-08-25 | 华中农业大学 | Salted egg yolk flavor seasoning and preparation method thereof |
| CN116235933A (en) * | 2023-02-07 | 2023-06-09 | 正大食品研发有限公司 | Processing method for preparing salted egg yolk powder from egg yolk |
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| CN109259117A (en) * | 2018-11-29 | 2019-01-25 | 广东隆粤广和科技有限公司 | A kind of production technology of preserved egg yellow |
| CN111938103A (en) * | 2020-07-15 | 2020-11-17 | 佛山市粤升食品有限公司 | Preparation method of salted egg yolk |
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