TWI729827B - Preparation method for egg yolk oil - Google Patents

Abstract

A preparation method for egg yolk oil, which orderly includes the following steps: egg yolk separation, pulverizing, primary heating, hydrolysis emulsification, separation and quenching, so as to achieve the object of extracting high quality egg yolk oil.

Description

Egg butter preparation method

The present invention relates to a method for preparing oil products, and particularly relates to a method for preparing egg butter.

Egg butter generally refers to lipids extracted from egg yolk. Egg butter has many beneficial effects such as protecting the heart, strengthening physical fitness, improving Alzheimer's disease, improving children's gastrointestinal function, eliminating obesity, etc. It is a modern healthy food.

Generally, the extraction and production technology of egg butter can include the following, one is the boiling method, the second is the organic solvent extraction method, and the third is the supercritical carbon dioxide extraction method. However, the aforementioned various extraction methods have shortcomings to cook As an example, egg butter is obtained by simmering egg yolks. However, it is easy to scorch the egg yolks and produce thick smoke through the boiling method, which will affect the quality of egg butter, and it is easy for consumers to extract egg butter through organic solvents. Raise doubts.

In order to overcome the aforementioned problems, there is a need for a method for preparing egg butter that can extract high-quality egg butter without adding organic solvents.

The present invention provides a method for preparing egg butter, and its main purpose is to provide a method for preparing egg butter that can extract high-quality egg butter without adding organic solvents.

To achieve the foregoing objective, the method for preparing egg butter of the present invention includes:

A step of separating the egg yolk, cook the egg, peel the shell, and take out the egg yolk;

In a flour milling step, the egg yolk is rolled into fine powder to form egg yolk powder;

A primary heating step, heating the egg yolk powder until the egg yolk powder produces oil;

One step of hydrolysis and emulsification, continue heating until the egg yolk powder is slightly boiled out of oil to produce egg butter, add water to mix the water with egg yolk powder and egg butter;

In a separation step, the mixed water, egg yolk powder, and egg butter are broken up and then stirred into a puree to form egg yolk mud, separate egg yolk mud, and separate egg yolk mud into emulsified oil and egg yolk residue;

In the oil quenching step, the emulsified oil is heated and the oil bubbles generated by the emulsified oil are picked up until the water evaporates to form a refined egg butter.

The present invention provides a method for preparing egg butter, please refer to Figures 1 to 13, including:

1. Separate the egg yolk in step 10, cook the egg, peel the shell and take out the egg yolk;

In a flour milling step 20, the egg yolk is rolled into a fine powder to form egg yolk powder;

In a primary heating step 30, the egg yolk powder is heated until the egg yolk powder produces oil. In this embodiment, the egg yolk powder is placed in a pot and fried slowly, and the surface temperature of the egg yolk powder is controlled at 68 to 82 degrees Celsius. The temperature of the noodles is 95 to 105 degrees;

A hydrolysis and emulsification step 40, continue to heat, in this embodiment, stir slowly through low heat until the egg yolk powder is slightly boiled out of oil to form egg butter, and then water is added to mix the water with egg yolk powder and egg butter. In this embodiment, the water is pure water;

In a separation step 50, the mixed water, egg yolk powder, and egg butter are broken through a food masher and then stirred into a puree to form an egg yolk mud. Then, the egg yolk mud is separated to separate the emulsified oil and egg yolk residue from the egg yolk mud. In this embodiment, the egg yolk mud can be placed in a centrifugal device to separate the egg yolk mud into emulsified oil and egg yolk residue;

Preferably, the number of revolutions of the crusher is 32000 rpm;

In a quenching step 60, the emulsified oil is heated and the oil bubbles generated by the emulsified oil are picked up until the water evaporates to form a refined egg butter. In this embodiment, the oil bubbles are picked up every 10 minutes;

Preferably, in the oil quenching step 60, the refined egg butter is directly subjected to chromatography to separate the lecithin.

In the preferred embodiment, it also includes a repeating oil quenching step 70. Please refer to Figures 4 to 6. In the repeating oil quenching step 70, the hydrolysis and emulsification step 40, the separation step 50 and the oil quenching 60 steps are repeated with egg yolk residue. In the hydrolysis and emulsification step 40, egg yolk residue is used instead of egg yolk powder. In this embodiment, the repeated oil quenching step 70 can be performed for 2 to 4 times; in this embodiment, it can be obtained in the oil quenching step 60 About 85% of refined egg butter, the first execution of repeated quenching step 70 can get about 8% refined egg butter, the second execution of repeated quenching step 70 can get about 5% refined egg butter, the third execution Repeat the oil quenching step 70 to obtain about 2% refined egg butter.

In a filtering step 80, the refined egg butter is filtered and fine residue is removed to improve the quality of the refined egg butter.

Preferably, please refer to Figures 3 and 6, which also includes a freezing and warming step 90, which freezes the refined egg butter after filtering and removing the residue at a low temperature to condense the refined egg butter, and then warm the refined egg butter to refine the egg yolk. The oil part is melted, so that the fatty acid and saturated fat of the refined egg butter are chromatographed, while the saturated fat remains in a condensed state, and it is directly subjected to low-pressure vacuum filtration to filter out the saturated fat and retain fatty acids, lecithin, trace elements, and minerals. And the remaining fatty acids can still be chromatographed to separate fatty acids from lecithin.

In this embodiment, the fatty acid can be separated from the saturated fat through a negative pressure or a separation membrane.

Based on the foregoing, the present invention mainly achieves the purpose of extracting high-quality egg butter through the egg yolk separation step 10, the flour milling step 20, the primary heating step 30, the hydrolysis emulsification step 40, the separation step 50, and the oil quenching step 60.

Preferably, in the present invention, the hydrolysis and emulsification step 40 can avoid burning of egg butter and egg yolk residue.

10: Separating the egg yolk step

20: Flour milling steps

30: Primary heating step

40: Hydrolysis and emulsification step

50: Separation step

60: Quenching step

70: Repeat the quenching step

80: Filtering step

90: Freezing and warming steps

Figure 1 is a flow chart of the method for preparing egg butter according to the present invention. Figure 2 is a flow chart of a preferred embodiment of the method for preparing egg butter according to the present invention. Fig. 3 is a flowchart of another preferred embodiment of the method for preparing egg butter according to the present invention. Figure 4 is a flow chart of the method for preparing egg butter according to the present invention. Figure 5 is a flow chart of a preferred embodiment of the method for preparing egg butter according to the present invention. Fig. 6 is a flowchart of another preferred embodiment of the method for preparing egg butter according to the present invention. Fig. 7 is a schematic diagram of the step of separating egg yolk in the method for preparing egg butter of the present invention. Fig. 8 is a schematic diagram of the powdering step in the method for preparing egg butter of the present invention. Fig. 9 is a schematic diagram of the hydrolysis and emulsification step in the method for preparing egg butter of the present invention. Figure 10 is a schematic diagram of the oil quenching step in the method for preparing egg butter of the present invention. Fig. 11 is a schematic diagram of the oil-quenching step in the method for preparing the egg butter of the present invention after the oil bubble is collected. Figure 12 is a schematic diagram after the filtration step in the method for preparing egg butter of the present invention. Figure 13 is a schematic diagram of the finished product of refined egg butter.

10: Separating the egg yolk step

20: Flour milling steps

30: Primary heating step

40: Hydrolysis and emulsification step

50: Separation step

60: Quenching step

Claims (4)

A method for preparing egg butter includes: a step of separating the egg yolk, cooking the egg, peeling the shell, and taking out the egg yolk; a powdering step, rolling the egg yolk into a fine powder to form egg yolk powder; and a primary heating step, heating the egg yolk powder until The egg yolk powder produces oil; in the step of hydrolysis and emulsification, continue to heat until the egg yolk powder is slightly boiled out of the oil to produce egg butter. Water is added to mix the water with the egg yolk powder and egg butter; in the separation step, the mixed water , Egg yolk powder, egg butter, crushed and then stirred into a puree to form egg yolk mud, separate the egg yolk mud, separate the egg yolk mud into emulsified oil and egg yolk residue; a quenching step, the emulsified oil is heated, and the emulsified oil is picked up The oil bubbles until the water evaporates to form refined egg butter. In the oil quenching step, the refined egg butter is directly chromatographed to separate the lecithin; in the primary heating step, the egg yolk powder is placed in the pot and the heat is slow. For frying, the surface temperature of the egg yolk powder is controlled at 68 to 82 degrees Celsius, and the temperature of the pot surface is 95 to 105 degrees. In this separation step, the mixed water, egg yolk powder and egg butter are broken up and stirred through a food masher. In this separation step, the egg yolk mud is placed in a centrifugal device to separate the egg yolk mud into emulsified oil and egg yolk residue; after the oil quenching step, there is another repeat In the oil quenching step, the hydrolysis and emulsification step, the separation step and the oil quenching step are repeated with egg yolk residue, and the egg yolk powder is replaced by the egg yolk powder in the hydrolysis emulsification step; after the oil quenching step is repeated, there is another freezing and reheating step to filter out The refined egg butter after the residue is frozen at a low temperature to condense the refined egg butter, and then the refined egg butter is warmed up to melt part of the refined egg butter, so that the fatty acid and saturated fat of the refined egg butter are chromatographed, while the saturated fat remains at Condensed Directly perform low-pressure vacuum filtration to filter out saturated fat and retain fatty acids, lecithin, trace elements and minerals. The method for preparing egg butter according to claim 1, wherein, in the hydrolysis and emulsification step, the water is pure water. The method for preparing egg butter according to claim 1, wherein in the oil quenching step, the oil is soaked once every 10 minutes. The method for preparing egg butter according to claim 1, wherein after the oil quenching step is repeated, there is another filtering step to filter the refined egg butter to remove fine residue.

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