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CN-121970868-A - Method for preparing salted egg yolk powder by using differential frequency microwave curing method

CN121970868ACN 121970868 ACN121970868 ACN 121970868ACN-121970868-A

Abstract

The invention belongs to the technical field of food preparation, and in particular relates to a method for preparing salted chicken yolk powder by utilizing a differential frequency microwave curing method, which comprises the following steps of S1, preprocessing yolk to obtain yolk liquid; S2, preparing salted egg yolk liquid, S3, preparing egg yolk pickling liquid, S4, carrying out high-speed centrifugal treatment and high-frequency microwave curing on the egg yolk pickling liquid by utilizing a centrifugal machine to obtain oil-yielding egg yolk particles, S5, carrying out rotary granulation on the oil-yielding egg yolk particles, and S6, carrying out low-frequency microwave drying and superfine grinding. The invention can obtain salty yolk powder with good flavor, sufficient nutrition and stable and excellent quality, and can be widely applied in the fields of leisure food seasoning, catering seasoning and the like.

Inventors

  • YANG YANJUN
  • CHANG CUIHUA
  • LI YUXIN
  • LI JUNHUA

Assignees

  • 江南大学

Dates

Publication Date
20260505
Application Date
20260205

Claims (9)

  1. 1. A method for preparing salted egg yolk powder by using a differential frequency microwave curing method is characterized by comprising the following steps: S1, preprocessing egg yolk to obtain egg yolk liquid; s2, preparing salted egg yolk liquid; S3, preparing yolk pickling liquid; S4, carrying out high-speed centrifugal treatment and high-frequency microwave curing on the yolk pickling liquid by utilizing a centrifugal machine to obtain oil-yielding yolk particles; S5, carrying out rotary granulation on the oil-extracted yolk particles; s6, low-frequency microwave drying and superfine grinding are carried out.
  2. 2. The method for preparing salted egg yolk powder by using the differential frequency microwave curing method as claimed in claim 1, wherein the step S1 comprises the following steps of: S11, selecting fresh eggs without damage, mildew points and peculiar smell, wherein the yolk index is more than or equal to 0.40, the half unit is more than or equal to 72, and removing unqualified eggs with damaged eggshells, scattered yellow and deteriorated eggshells; S12, placing qualified eggs in a flowing clear water with the temperature of 35-40 ℃ for 3-5 minutes, then immersing the eggs in a sodium hypochlorite solution with the concentration of 50-100mg/L for 2-3 minutes, taking out, washing residual disinfectant with sterile distilled water, and placing the eggs in a sterile environment for draining surface water; s13, separating yolk and egg white by adopting a sterile manual separation method or an automatic egg liquid separator; S14, transferring the separated yolk liquid into a sterile stirring tank, and stirring at a low speed by adopting a blade stirrer, wherein the stirring speed is set to be 60-100r/min, and the stirring time is 8-12 minutes, so as to obtain the yolk liquid.
  3. 3. The method for preparing salted egg yolk powder by using the differential frequency microwave curing method as claimed in claim 1, wherein the step S2 comprises the following steps of: s21, selecting standard refined salt and edible alcohol; S22, adding 2-5% of edible salt into the yolk liquid obtained in the step S1 according to the mass fraction of the yolk liquid, starting a stirrer, stirring for 5-8 minutes at the speed of 100-150r/min until the salt is completely dissolved, slowly adding 20-30% of edible alcohol, continuously stirring for 10-15 minutes, and controlling the temperature in a stirring tank to be 20-25 ℃ in the stirring process; and S23, homogenizing the mixed solution once through a colloid mill after stirring is completed, wherein a grinding gap is 0.05-0.1mm, and the rotating speed is 3000-5000r/min, so as to obtain yolk slurry.
  4. 4. The method for preparing salted egg yolk powder by using the differential frequency microwave curing method as claimed in claim 1, wherein the step S3 comprises the following steps of: s31, selecting a sterile stainless steel pickling tank with a sealing cover, sterilizing for 20 minutes by high-pressure steam at 121 ℃ before pickling, and cooling to room temperature for later use; s32, transferring the yolk slurry obtained in the step S2 into a sterile curing tank, sealing, and then placing the yolk slurry into a constant-temperature incubator, wherein the curing temperature is controlled to be 30-45 ℃ and the curing time is 16-24 hours; s33, in the pickling process, starting a stirrer to stir at a low speed for 3-5 minutes every 4-6 hours, wherein the rotating speed is 60-80r/min; and S34, judging the standard of the curing end point, wherein the yolk slurry is uniformly creamy yellow, trace oil is separated out from the surface of the yolk slurry, and the viscosity of the yolk slurry is improved by 30-50% compared with that of the yolk slurry before curing.
  5. 5. The method for preparing salted egg yolk powder by using the differential frequency microwave curing method as claimed in claim 1, wherein the step S4 comprises the following steps of: a horizontal spiral sedimentation centrifuge is selected, and the inner cavity of the equipment is subjected to aseptic cleaning and disinfection before centrifugation; pumping the filtered yolk pickling liquid into a centrifuge, setting the centrifugal speed to 4000-5000r/min, and controlling the feeding temperature to 25-30 ℃ in the centrifugal process for 15-20 minutes to obtain the salted duck yolk oil.
  6. 6. The method for preparing salted egg yolk powder by using the differential frequency microwave curing method as claimed in claim 4, wherein in the S4, the high-frequency microwave curing comprises the following steps: s41, adding 15-30% of yolk solid into the obtained yolk liquid, adding salted duck egg yolk oil, transferring into a sterile homogenizing tank, homogenizing for 8-12 min at 10000-15000 r/min with a high shear homogenizer; S42, selecting continuous high-frequency microwave curing equipment, performing aseptic treatment on the equipment cavity, uniformly spreading the homogenized mixture on a microwave transmission belt, wherein the spreading thickness is 5-8 mm, and controlling the transmission speed to enable the heating time to be 2-5 minutes, so as to obtain the oil-yielding yolk particles.
  7. 7. The method for preparing salted egg yolk powder by using the differential frequency microwave curing method as claimed in claim 1, wherein the step S5 comprises the following steps of: S51, selecting a drum-type rotary granulator, transferring the oil-outlet yolk particles cured in the step S4 into a drum of the granulator, setting the rotating speed of the drum to be 30-50 r/min, enabling the inclination angle of the drum to be 3-5 degrees, and simultaneously introducing sterile hot air at the temperature of 30-40 ℃ and the air speed to be 0.5-1m/S; S52, screening the granulated particles by a vibrating screen, collecting uniform particles with the aperture of 0.2cm and 0.4cm and 0.2-0.4 cm cm, returning the oversized particles on the screen to a granulator for re-granulation, and recycling undersize particles as waste; S53, the screened particles are required to meet the requirement that the variation coefficient of the particle size is less than or equal to 10 percent and the bulk density is 0.6 to 0.8g/cm < 3 >.
  8. 8. The method for preparing salted egg yolk powder by using the differential frequency microwave curing method as claimed in claim 1, wherein in the step S6, the low-frequency microwave drying specifically adopts the following steps: selecting a box type low-frequency microwave dryer, providing a temperature and humidity on-line monitoring system, uniformly paving the yolk particles obtained in the step S5 on a drying tray, putting the drying tray into the microwave dryer, and setting the drying temperature to be 45-55 ℃; The microwave power is adjusted in sections, namely, the early stage is 0 to 10 minutes, the dehydration is fast, the later stage is 10 to 25 minutes, the heat preservation and the drying are carried out, and the total drying time is 15 to 25 minutes; The drying end point judging standard is that the moisture content of the particles is less than or equal to 5 percent, the moisture uniformity is less than or equal to 0.5 percent, and the particles keep complete form and have no cracking and pulverization phenomena.
  9. 9. The method for preparing salted egg yolk powder by using a differential frequency microwave curing method as claimed in claim 1, wherein in the step S6, the superfine grinding specifically adopts the following steps: selecting an airflow type ultrafine pulverizer, wherein the pulverizing pressure is 0.6-0.8Mpa, the pulverizing cavity temperature is less than or equal to 30 ℃, and sterilizing by aseptic cleaning before pulverizing the equipment; The crushed salted egg yolk powder is screened by a 300-mesh sterile screen to remove a small amount of coarse particles which are not crushed completely, the screened powder is transferred into a sterile mixer with the rotating speed of 60-80r/min and mixed for 5-10 minutes, finally, a sterile aluminum foil bag is adopted for vacuum packaging, and the packaged product is placed in a cool and dry place for storage.

Description

Method for preparing salted egg yolk powder by using differential frequency microwave curing method Technical Field The invention belongs to the technical field of food preparation, and particularly relates to a method for preparing salted egg yolk powder by using a differential frequency microwave curing method. Background With the upgrading of the food industry to the functional and convenient directions, the salted yolk powder continuously climbs the market demand by virtue of the advantages of unique flavor and wide application scene (comprising the fields of baking, seasonings, prepared vegetables and the like). The main flow of preparation in the industry at present is 'raw material pretreatment-pickling-solid-liquid separation-curing-drying-crushing', the core depends on the shell-separating pickling technology to realize the precipitation of yolk grease and the formation of flavor, and the follow-up links of centrifugation, microwave heating, granulation and the like are only used as basic processing steps to be simply connected in series, so that a synergistic optimization effect is not formed. The existing technology can only meet basic production requirements, and the product is concentrated in middle-low end markets due to the lack of systematic design in core dimensions such as oil outlet efficiency, quality stability, production efficiency, green safety and the like, and the problem that high-end products are poor in flavor uniformity, low in nutrition retention rate, insufficient in safety and the like, still depend on import at present, and the industry is urgent to break through technology to fill the gap of the high-end markets. The core pain point of the prior art is concentrated on the self-shell curing technology and the synergetic defect of the matched links, and the method has the following specific defects: firstly, the pickling mode is single, only the slow action of single salting and egg yolk endogenous lipase is relied on, the oil yield is less than 40%, the pickling period is more than 24 hours, microorganisms such as bacillus and the like are easy to breed in a high-temperature high-humidity environment, and the risk of exceeding the standard of the total number of bacterial colonies is high; Secondly, the centrifugal process is limited in function, and the centrifugal process is only used as a simple solid-liquid separation means, so that the stable structure of the protein micelle wrapped oil drops in the egg yolk cannot be broken, and the uneven dispersion of the oil drops is caused, so that the oil outlet sufficiency and the oil distribution uniformity of the subsequent curing link are directly influenced; The curing and drying technology is extensive, high-temperature cooking or single-power microwave heating is adopted, fat oxidation (POV exceeding standard) and excessive protein denaturation (hard taste) are easily caused, and phenomena of surface layer crust and difficult internal water discharge are easily caused by microwave drying, so that the water uniformity of the product is poor; fourthly, the whole flow form management and control is absent, systematic regulation and control on the particle size and moisture are not formed, the particle adhesion is easy to occur in the granulating stage, the drying efficiency is low (the single-batch drying time exceeds 30 minutes), the particle size of the crushed product is uneven, and the dissolution rate is less than 80%; Fifthly, the utilization rate of the byproducts such as the centrifugal supernatant, eggshells, egg membranes and the like is low, and is less than 30%, so that the resource waste is caused, the environment-friendly treatment pressure is increased, and the environment-friendly production trend of the food industry is contradicted. These defects are related and restricted layer by layer, and seriously influence the production efficiency, the product quality and the industrial upgrading process of the salted egg yolk powder. Disclosure of Invention The invention aims to provide a method for preparing salted egg yolk powder by utilizing a differential frequency microwave curing method, which can obtain salted egg yolk powder with good flavor, sufficient nutrition and stable and excellent quality, and can be widely applied to the fields of leisure food seasoning, catering seasoning and the like. The technical scheme adopted by the invention is as follows: a method for preparing salted egg yolk powder by using a differential frequency microwave curing method comprises the following steps: S1, preprocessing egg yolk to obtain egg yolk liquid; the step S1 comprises the following steps: S11, selecting fresh eggs without damage, mildew points and peculiar smell, wherein the yolk index is more than or equal to 0.40, the half unit is more than or equal to 72, and removing unqualified eggs with damaged eggshells, scattered yellow and deteriorated eggshells; S12, placing qualified eggs in a flowing clear water with the