CN-122004419-A - Egg yolk powder protected by phospholipid enzymolysis and interfacial stabilization and preparation method thereof

Abstract

The invention discloses egg yolk powder with phospholipid enzymolysis synergistic interface stabilization protection and a preparation method thereof, belonging to the technical field of high-quality egg yolk powder creation. The preparation method comprises the steps of carrying out controllable enzymolysis pretreatment on phospholipase A2 under the protection of nitrogen on egg yolk liquid, carrying out micro-emulsification steady-state construction on gum arabic and beta-cyclodextrin compound colloid, and carrying out temperature control spray drying on pretreatment liquid. The coupling of the key procedures forms a set of steady-state pretreatment scheme for actively reconstructing the lipid dispersion state from the molecular level, overcomes the passive defect that the traditional process only depends on later-stage packaging or externally adding an antioxidant and cannot radically inhibit oxidation degradation, and produces yolk powder with low surface free fat coverage rate (SFCR is less than or equal to 3.5%). After the product is stored for 90 days in an accelerated way, the peroxide value increasing rate (delta POV) is less than or equal to 60.0 percent, the total concentration of key olfactory aldehydes (TCKA) is less than or equal to 2.5 mug/kg, and the emulsifying activity index retention rate is more than or equal to 85.0 percent.

Inventors

• LIN SONGYI
• SONG JIAHUI
• MA ENHUI
• Zheng Renrui
• BAO ZHIJIE

Assignees

• 大连工业大学

Dates

Publication Date

20260512

Application Date

20260225

Claims (4)

1. 1. A phospholipid enzymolysis synergistic interface stabilization protection egg yolk powder is characterized in that fresh egg yolk liquid or reconstituted egg yolk liquid is used as a raw material, and the egg yolk powder is prepared through the processes of solid content standardization, pH value adjustment, phospholipase A2 controllable enzymolysis under nitrogen atmosphere, compound colloid-mediated microemulsification steady construction and temperature control spray drying, wherein the initial peroxide value of the egg yolk powder is less than or equal to 0.8 meq/kg, the surface free fat coverage rate is less than or equal to 3.5%, the peroxide value increase rate is less than or equal to 60.0% after an acceleration test is carried out for 90 days, the total concentration of key olfactory aldehydes is less than or equal to 2.5 mug/kg, the emulsifying activity index retention rate is more than or equal to 85.0%, and the total dispersion time of 10 g egg yolk powder in 50 mL 25 ℃ water is less than or equal to 20 seconds.
2. 2. A preparation method of egg yolk powder with synergistic interface stabilization protection of phospholipid enzymolysis is characterized in that fresh egg yolk liquid or reconstituted egg yolk liquid is used as a raw material, and the egg yolk powder with stable storage is prepared through the technological processes of solid content standardization and pH value adjustment, controllable enzymolysis of phospholipase A2 under nitrogen atmosphere, compound colloid-mediated microemulsification steady construction and temperature control spray drying, and specifically comprises the following steps: 1) The solid content is standardized, namely the solid content of the egg yolk liquid is adjusted to 35% -45% by evaporating, concentrating or adding deionized water; 2) The pH value adjustment is to adjust the pH value of the egg yolk liquid to 6.5-7.5 by adopting a food-grade citric acid solution or a sodium citrate solution; 3) The nitrogen atmosphere is that enzymolysis and homogenization are carried out under the protection of nitrogen with the purity more than or equal to 99.5 percent continuously, so that the liquid level of the reaction system is isolated from air; 4) The phospholipase A2 controllable enzymolysis is that phospholipase A2 with the mass of 0.01% -0.05% is added into the adjusted yolk liquid, the enzyme activity of the phospholipase A2 is more than or equal to 10,000U/mg, the phospholipase A2 is stirred and reacts for 60-120 minutes at 40-50 ℃, and then enzyme is inactivated for 5 minutes at 85 ℃; 5) The compound colloid-mediated microemulsification steady-state construction is that the temperature of the yolk liquid after enzymolysis is reduced to below 40 ℃, compound colloid composed of Arabic gum and beta-cyclodextrin is added, the addition amount of the compound colloid is 1.0% -3.0% of the mass of the yolk liquid, the mass ratio of the Arabic gum to the beta-cyclodextrin is 1:1-3:1, and the yolk liquid is sheared and homogenized at a high speed for 5-15 minutes under the nitrogen atmosphere at a rotating speed of 10,000~20,000 rpm, and the temperature of a homogenizing process system is controlled at 25-35 ℃; 6) The temperature-controlled spray drying is that the pretreatment liquid after the stable state construction of the microemulsions is immediately subjected to spray drying, the air inlet temperature is controlled at 160-180 ℃, and the air outlet temperature is controlled at 70-85 ℃.
3. 3. The method for preparing the egg yolk powder protected by the synergistic interface stabilization of the phospholipid enzymolysis according to claim 2, wherein the fresh egg yolk liquid is derived from fresh eggs which are qualified through quarantine, and the reconstituted egg yolk liquid is prepared by rehydrating dried egg yolk powder which meets the food processing requirements.
4. 4. The method for preparing the egg yolk powder with the phospholipid enzymolysis synergistic interface stabilization protection according to claim 2 or 3, wherein the initial colony count of the fresh egg yolk liquid is less than or equal to 10 4 CFU/g, and salmonella and staphylococcus aureus are not detected.

Description

Egg yolk powder protected by phospholipid enzymolysis and interfacial stabilization and preparation method thereof Technical Field The invention belongs to the technical field of high-quality egg yolk powder creation, and particularly relates to egg yolk powder with phospholipid enzymolysis and interfacial stabilization protection in a synergistic manner and a preparation method thereof. Background The egg yolk powder is a food raw material with rich nutrition and excellent functional characteristics, and is widely applied to infant complementary food, baked food, sauce and nutritional supplements. It is rich in lecithins, unsaturated fatty acids, vitamins and functional proteins, but these components are also the intrinsic cause of instability during processing and storage. Egg yolk powder is extremely susceptible to a series of physicochemical changes during storage, especially under unfavorable temperature and humidity conditions, resulting in significant deterioration of its commercial value and eating quality. The main deterioration problems comprise (1) oxidation of fat, which is mainly represented by oxidation number (POV) and thiobarbital acid value (TBA) rise to generate volatile aldehydes such as hexanal, valeraldehyde and the like, which cause bad flavors such as rancid taste, paint taste and the like, and potential health risks, (2) reduction of functional characteristics, which is mainly represented by Emulsification Activity Index (EAI) and Emulsification Stability Index (ESI), reduction of protein solubility, which cause deterioration of application effect as an emulsifier and a thickener, and limitation of application range of products, (3) deterioration of physical state, which is mainly represented by caking and mobility deterioration, and reduction of viscosity wall and wettability dispersibility caused by precipitation of free fat on the surface, which cause influence on appearance, metering accuracy and brewing performance of products, and poor user experience. At present, the technology for improving the storage stability of yolk powder in industry is mainly focused on post-treatment, such as direct addition of synthetic or natural antioxidants (such as BHT, vitamin E and tea polyphenol), but has the problems of limited addition, possibly introduction of exogenous flavor and insufficient protection of formed lipid structures, nitrogen-filled packaging can effectively isolate oxygen, but cannot solve the problem of free fat oxidation existing in powder, packaging cost is high, once packaging is damaged, the technology fails, single wall materials (such as maltodextrin) are used for spray drying and embedding, the embedding efficiency of grease is limited, the wall materials can be broken or permeated in the storage period, and the protection effect is not durable, and the technology cannot fundamentally change the easily oxidized characteristic of the yolk powder from the intrinsic lipoprotein structure of the yolk powder. In conclusion, the key technical bottlenecks such as fat oxidation rancidity, flavor quality reduction, functional characteristic attenuation and the like during storage are fundamentally overcome by starting from a source pretreatment link of yolk powder preparation and through structural modification and steady-state construction of a molecular layer, and the method has important significance in improving the added value of yolk powder products and expanding the application of yolk powder products in high-quality foods and has huge market potential. Disclosure of Invention Aiming at the key technical problems of fat oxidation, flavor deterioration, functional characteristic reduction and the like of the egg yolk powder during storage, the invention constructs a multi-index quality monitoring system taking surface free fat coverage (SFCR), key olfactory aldehyde Total Concentration (TCKA), peroxide value increase rate (delta POV) and emulsion activity index retention rate (EAI retention rate) as cores, creates a core technology of phospholipid enzymolysis coupling microgel stabilization pretreatment, and develops a preparation method of the storage-stable egg yolk powder. The invention provides a preparation method of egg yolk powder with phospholipid enzymolysis synergistic interface stabilization protection, which comprises the steps of taking fresh egg yolk liquid and reconstituted egg yolk liquid as raw materials, carrying out controllable enzymolysis on phospholipase A2 under the conditions of solid content standardization and pH adjustment and nitrogen atmosphere, carrying out compound colloid-mediated microemulsification steady construction, and carrying out temperature-controlled spray drying to obtain storage-stable egg yolk powder. In one embodiment of the invention, the fresh egg yolk liquid is derived from quarantined fresh eggs, and the reconstituted egg yolk liquid is prepared by rehydrating dried egg yolk powder meeting food processing requirements. In