CN1279847C - Yolk product and its preparation method - Google Patents
Yolk product and its preparation method Download PDFInfo
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- CN1279847C CN1279847C CNB2004100097446A CN200410009744A CN1279847C CN 1279847 C CN1279847 C CN 1279847C CN B2004100097446 A CNB2004100097446 A CN B2004100097446A CN 200410009744 A CN200410009744 A CN 200410009744A CN 1279847 C CN1279847 C CN 1279847C
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Abstract
The present invention relates to a method for processing yolk by the technology of vacuum lyophilization, and the yolk product made by the method. The processing steps comprise the following processing steps: 1, yolk is separated by a manual method; 2, the yolk is directly poured into a container and put in a quick-freezing freezer with a temperature range of-30 to-40DEG C for quick-freezing, which lowers the temperature of central yolk below-25DEG C; 3, the quick-frozen yolk is put in a vacuum chamber for drying to dehydrate at a low temperature according to the technological curve of time change and temperature change, and the vacuum degree in the vacuum chamber for drying is from 60 to 100Pa, which makes the water content in yolk lower than 3%; 4, the dried yolk is crushed into powder of 120 to 140 meshes; 5, the powdered yolk is vacuumized with a damp-proof package. The present invention aims to provide a yolk product which has the advantages of portability, light weight, good color, aroma and taste, and steady taste and nutrient. The yolk product can be eaten after being infused by hot water, can be stored for a long time after being vacuumized, can not be limited by seasons or areas and can be carried and eaten at any time.
Description
Technical field
The present invention relates to a kind of processing method of yolk, is the manufacture method for preparing yolk with Vacuum Freezing ﹠ Drying Technology specifically, and egg yolk prods.Belong to the egg food processing technique field.
Background technology
Egg food is one of indispensable main non-staple food in people's dietetic life, its nutritional labeling is extremely abundant, fat and content of cholesterol are all than higher in the yolk, inorganic salts and vitamin mainly also concentrate in the yolk, inorganic salts, calcium, phosphorus and iron are all abundanter, and vitamin is more with vitamin A, vitamin D and riboflavin.So good source of the yolk required iron content food that is the infant.Different needs for the people that satisfy various age brackets, must develop a kind of method with egg white, yolk separate machined, and existing process technology all exists taste not ideal enough, and the nutritional labeling loss is big, storage requirement is restricted, shelf-life is short, shortcomings such as can not carrying whenever and wherever possible and eat.
Summary of the invention
The purpose of this invention is to provide a kind of method of using Vacuum Freezing ﹠ Drying Technology to prepare yolk, for food processing field is opened up a new approach.
Another object of the present invention provides a kind of easy to carry, and the holding time is long, and not only taste is identical with fresh yolk, and does not lose the egg yolk prods that nutrition becomes.
Another purpose of the present invention provides a kind of different needs that is applicable to the people of various age brackets, with the ready-to-serve egg yolk prods of brewed in hot water.
The present invention prepares the method for yolk with Vacuum Freezing ﹠ Drying Technology, and wherein procedure of processing is:
1) separates: yolk is separated with manual method;
2) quick-frozen: directly yolk is poured in the container, be placed on the plate quick freezing repository of sending into-30～-40 ℃ and carried out quick-frozen 8～13 hours, make the interior central temperature of yolk at-25～-35 ℃;
3) vacuum drying: the yolk that quick-frozen is good is sent into and is carried out the low temperature dewatering drying in the dry vacuum container, undertaken by process curve in dry process with time and variations in temperature, be specially: be under the situation of 60～100Pa in vacuum, at first hot plate temperature in the dry vacuum container was risen to 60～80 ℃ in 0.3 hour, be incubated 2～4 hours, again temperature was risen to 70～90 ℃ in 0.5～2 hour, be incubated 6～10 hours, again temperature was reduced to 50 ℃ in 5 hours, be incubated 4 hours, again temperature reduced to 30 ℃ in 0.7 hour; After the low temperature dewatering drying, the water content of yolk is 1～3%;
4) pulverize: dried yolk powder is broken into 120～140 purpose powderies;
5) packing: the yolk of powdery is sent in the make-up room, carried out vacuum packaging with the damp-prrof packing bag.
The present invention prepares the method for yolk with Vacuum Freezing ﹠ Drying Technology, and wherein after the quick-frozen, central temperature is-25 ℃ in the yolk.
The present invention prepares the method for yolk with Vacuum Freezing ﹠ Drying Technology, and wherein dried yolk powder is broken into 130 purpose powderies.
The present invention prepares the method for yolk with Vacuum Freezing ﹠ Drying Technology, and the temperature of make-up room is 15～20 ℃ when wherein packing, and relative humidity is 40～60%.
The present invention prepares the method for yolk with Vacuum Freezing ﹠ Drying Technology, and wherein the damp-prrof packing bag is the Aluminium Foil Package pack.
The present invention prepares the method for yolk with Vacuum Freezing ﹠ Drying Technology, and its mesolecithal is that egg yolk or Ovum Anas domestica yolk or one of goose egg yolk or quail yolk are planted.
The yolk that the present invention is processed into Vacuum Freezing ﹠ Drying Technology is to make one of in as stated above.
The present invention adopts the vacuum freezing drying dehydration technology, remove the moisture content more than 97% in the yolk, under low-temperature condition, make yolk keep original nutritional labeling, and in light weight, and color is all good, only needing hot water one to dash is edible, but through just long storage time of vacuum packaging, not limited by season, region, whenever and wherever possible portabilities and edible all.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is done further narration.
Embodiment 1
1, separates: select the egg raw material for use, yolk is separated from egg white with manual method.
2, quick-frozen: directly yolk is poured in the container of definite shape, be placed on the special implement quick freezing repository of sending into-30 ℃ and carry out quick-frozen 13 hours, make the interior central temperature of yolk at-25 ℃.
3, vacuum drying: the yolk that quick-frozen is good is sent into and is carried out the low temperature dewatering drying in the dry vacuum container, and dry run is undertaken by the process curve with time and variations in temperature.Promptly in vacuum is the dry vacuum container of 60Pa, at first temperature of heating plate is risen to 60 ℃ in 0.3 hour, be incubated 4 hours, again temperature is risen to 70 ℃ in 1 hour, be incubated 10 hours, again temperature was reduced to 50 ℃ in 5 hours, be incubated 4 hours, again temperature reduced to 30 ℃ in 0.7 hour.After the vacuum dehydration drying, the water content of yolk is 1.5%.
4, pulverize: dried yolk powder is broken into 130 purpose powderies.
5, packing: it is that 15 ℃, humidity are in 60% the make-up room, with Aluminium Foil Package pack carrying out vacuum packaging that the yolk of powdery is sent into temperature.
Embodiment 2
1, separates: select the duck's egg raw material for use, yolk is separated from egg white with manual method.
2, quick-frozen: directly yolk is poured in the container of definite shape, be placed on the special implement quick freezing repository of sending into-40 ℃ and carry out quick-frozen 9 hours, make the interior central temperature of yolk at-35 ℃.
3, vacuum drying: the yolk that quick-frozen is good is sent into and is carried out the low temperature dewatering drying in the dry vacuum container, and dry run is undertaken by the process curve with time and variations in temperature.Promptly in vacuum is the dry vacuum container of 100Pa, at first temperature of heating plate is risen to 60 ℃ in 0.3 hour, be incubated 2 hours, again temperature is risen to 70 ℃ in 1 hour, be incubated 9 hours, again temperature was reduced to 50 ℃ in 5 hours, be incubated 4 hours, again temperature reduced to 30 ℃ in 0.7 hour.After the vacuum dehydration drying, the water content that makes yolk is 1.8%.
4, pulverize: dried yolk powder is broken into 130 purpose powderies.
5, packing: it is that 20 ℃, humidity are in 50% the make-up room, with Aluminium Foil Package pack carrying out vacuum packaging that the yolk of powdery is sent into temperature.
Embodiment 3
1, separates: select goose egg raw material for use, yolk is separated from egg white with manual method.
2, quick-frozen: directly yolk is poured in the container of definite shape, be placed on the special implement quick freezing repository of sending into-35 ℃ and carry out quick-frozen 12 hours, make the interior central temperature of yolk at-28 ℃.
3, vacuum drying: the yolk that quick-frozen is good is sent into and is carried out the low temperature dewatering drying in the dry vacuum container, and dry run is undertaken by the process curve with time and variations in temperature.Promptly in vacuum is the dry vacuum container of 90Pa, at first temperature of heating plate is risen to 60 ℃ in 0.3 hour, be incubated 4 hours, again temperature is risen to 70 ℃ in 1 hour, be incubated 9 hours, again temperature was reduced to 50 ℃ in 5 hours, be incubated 4 hours, again temperature reduced to 30 ℃ in 0.7 hour.After the vacuum dehydration drying, the water content that makes yolk is 2%.
4, pulverize: dried yolk powder is broken into 130 purpose powderies.
5, packing: it is that 20 ℃, humidity are in 50% the make-up room, with Aluminium Foil Package pack carrying out vacuum packaging that the yolk of powdery is sent into temperature.
Embodiment 4
1, separates: select the quail egg raw material for use, yolk is separated from egg white with manual method.
2, quick-frozen: directly yolk is poured in the container of definite shape, be placed on the special implement quick freezing repository of sending into-40 ℃ and carry out quick-frozen 9 hours, make the interior central temperature of yolk at-25 ℃;
3, vacuum drying: the yolk that quick-frozen is good is sent into and is carried out the low temperature dewatering drying in the dry vacuum container, and dry run is undertaken by the process curve with time and variations in temperature.Promptly in vacuum is the dry vacuum container of 80Pa, at first temperature of heating plate is risen to 60 ℃ in 0.3 hour, be incubated 3 hours, again temperature is risen to 70 ℃ in 1 hour, be incubated 10 hours, again temperature was reduced to 50 ℃ in 5 hours, be incubated 4 hours, again temperature reduced to 30 ℃ in 0.7 hour.After the vacuum dehydration drying, the water content that makes yolk is 2.2%;
4, pulverize: dried yolk powder is broken into 130 purpose powderies;
5, packing: it is that 20 ℃, humidity are in 50% the make-up room, with Aluminium Foil Package pack carrying out vacuum packaging that the yolk of powdery is sent into temperature.
The powdery egg yolk prods of the present invention preparation is an edible after brewing with boiling water.
Claims (7)
1, a kind of method of using Vacuum Freezing ﹠ Drying Technology to prepare yolk is characterized in that procedure of processing is:
1) separates: yolk is separated with manual method;
2) quick-frozen: directly yolk is poured in the container, be placed on the plate quick freezing repository of sending into-30～-40 ℃ and carried out quick-frozen 8～13 hours, make the interior central temperature of yolk at-25～-35 ℃;
3) vacuum drying: the yolk that quick-frozen is good is sent into and is carried out the low temperature dewatering drying in the dry vacuum container, undertaken by process curve in dry process with time and variations in temperature, be specially: be under the situation of 60～100Pa in vacuum, at first hot plate temperature in the dry vacuum container was risen to 60～80 ℃ in 0.3 hour, be incubated 2～4 hours, again temperature was risen to 70～90 ℃ in 0.5～2 hour, be incubated 6～10 hours, again temperature was reduced to 50 ℃ in 5 hours, be incubated 4 hours, again temperature reduced to 30 ℃ in 0.7 hour; After the low temperature dewatering drying, the water content of yolk is 1～3%;
4) pulverize: dried yolk powder is broken into 120～140 purpose powderies;
5) packing: the yolk of powdery is sent in the make-up room, carried out vacuum packaging with the damp-prrof packing bag.
2, according to claim 1ly prepare the method for yolk with Vacuum Freezing ﹠ Drying Technology, it is characterized in that quick-frozen after, central temperature is-25 ℃ in the yolk.
3, according to claim 1 and 2ly prepare the method for yolk, it is characterized in that after the drying yolk powder being broken into 130 purpose powderies with Vacuum Freezing ﹠ Drying Technology.
4, according to claim 3ly prepare the method for yolk with Vacuum Freezing ﹠ Drying Technology, the temperature of make-up room is 15～20 ℃ when it is characterized in that packing, and relative humidity is 40～60%.
5, according to claim 4ly prepare the method for yolk, it is characterized in that the damp-prrof packing bag is the Aluminium Foil Package pack with Vacuum Freezing ﹠ Drying Technology.
6, according to claim 5ly prepare the method for yolk, it is characterized in that described yolk is that egg yolk or Ovum Anas domestica yolk or one of goose egg yolk or quail yolk are planted with Vacuum Freezing ﹠ Drying Technology.
7, a kind of yolk with the Vacuum Freezing ﹠ Drying Technology preparation is characterized in that making by any method in the claim 1～6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100097446A CN1279847C (en) | 2004-11-03 | 2004-11-03 | Yolk product and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100097446A CN1279847C (en) | 2004-11-03 | 2004-11-03 | Yolk product and its preparation method |
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| Publication Number | Publication Date |
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| CN1602745A CN1602745A (en) | 2005-04-06 |
| CN1279847C true CN1279847C (en) | 2006-10-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2004100097446A Expired - Fee Related CN1279847C (en) | 2004-11-03 | 2004-11-03 | Yolk product and its preparation method |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101125004B (en) * | 2006-08-17 | 2010-08-18 | 大连韩伟食品有限公司 | Heat resistant yolk product and production method thereof |
| CN102125271B (en) * | 2010-01-20 | 2012-12-19 | 湖北新美香食品有限公司 | Processing method of vacuum freeze-dried egg granules |
| CN102960773A (en) * | 2012-12-07 | 2013-03-13 | 北京二商健力食品科技有限公司 | Instant yolk powder and preparation method thereof |
| CN102972797A (en) * | 2012-12-07 | 2013-03-20 | 北京二商健力食品科技有限公司 | Preparation method for egg yolk powder |
| CN103549486B (en) * | 2013-10-25 | 2015-06-24 | 中山市合益蛋类制品有限公司 | Processing method for clean and long-time-storable salted eggs and yolk storage method of salted eggs |
| CN104687095A (en) * | 2015-02-12 | 2015-06-10 | 北京德青源蛋品安全工程技术研究有限公司 | Method for preparing sunny-side-up crisp slices |
| CN107439993A (en) * | 2017-07-27 | 2017-12-08 | 广州回味源蛋类食品有限公司 | A kind of husky preparation method of yolk |
| CN109007638A (en) * | 2018-09-03 | 2018-12-18 | 杭州顺丰祥食品有限公司 | A kind of processing technology of preserved egg yellow |
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2004
- 2004-11-03 CN CNB2004100097446A patent/CN1279847C/en not_active Expired - Fee Related
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| CN1602745A (en) | 2005-04-06 |
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