CN118923815A - A method for quickly preparing salted egg yolk powder with a strong gritty taste - Google Patents
A method for quickly preparing salted egg yolk powder with a strong gritty taste Download PDFInfo
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- CN118923815A CN118923815A CN202411258181.8A CN202411258181A CN118923815A CN 118923815 A CN118923815 A CN 118923815A CN 202411258181 A CN202411258181 A CN 202411258181A CN 118923815 A CN118923815 A CN 118923815A
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- egg yolk
- yolk
- salty
- strong
- salted egg
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- 239000003549 soybean oil Substances 0.000 claims description 2
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- 235000010746 mayonnaise Nutrition 0.000 claims 8
- 239000008268 mayonnaise Substances 0.000 claims 8
- 235000002639 sodium chloride Nutrition 0.000 claims 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 21
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- 238000012545 processing Methods 0.000 abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 5
- 239000008158 vegetable oil Substances 0.000 abstract description 5
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- 238000005554 pickling Methods 0.000 abstract description 4
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- 244000144977 poultry Species 0.000 abstract 3
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- 230000000052 comparative effect Effects 0.000 description 15
- 239000000047 product Substances 0.000 description 12
- 235000013605 boiled eggs Nutrition 0.000 description 7
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- 241000287828 Gallus gallus Species 0.000 description 6
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
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- 229960001231 choline Drugs 0.000 description 2
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种强砂砾口感的咸蛋黄粉快速制备方法。本发明的加工方法直接以水煮禽蛋黄为原料，经熟化破碎后的蛋黄中加入食盐、蒸馏水、植物油、糖分进行腌制，再通过炒制，完成禽蛋黄风味向咸蛋黄风味的转变，咸香适口，同时咸蛋黄粉颗粒均匀。该方法制备的咸蛋黄粉工序简单，耗时短，价格低廉，可有效替代咸蛋黄用于食品加工领域。本发明提供了一种强砂砾口感的咸蛋黄粉工业化快速制备的方法，同时也为禽蛋深加工提供新的方向。
The present invention discloses a method for rapidly preparing salted egg yolk powder with a strong gritty taste. The processing method of the present invention directly uses boiled poultry egg yolk as raw material, adds salt, distilled water, vegetable oil and sugar to the cooked and crushed egg yolk for pickling, and then stir-fries to complete the transformation of poultry egg yolk flavor to salted egg yolk flavor, which is salty and fragrant, and the salted egg yolk powder has uniform particles. The salted egg yolk powder prepared by the method has a simple process, short time consumption and low price, and can effectively replace salted egg yolk in the field of food processing. The present invention provides a method for rapidly industrializing the preparation of salted egg yolk powder with a strong gritty taste, and also provides a new direction for the deep processing of poultry eggs.
Description
Technical Field
The invention belongs to the technical field of egg food processing, and particularly relates to a method for rapidly preparing salted egg yolk powder with strong gravel taste.
Background
Salted egg yolk powder is popular with people in its strong salty taste, unique mouthfeel and excellent flavor characteristics, and is widely used in various food processing and cooking. The salted egg yolk powder is rich in fat, protein, various amino acids required by human body, various minerals such as calcium, phosphorus and iron, various microelements and vitamins required by human body, and is easy to be absorbed by human body. The egg yolk contains various nutrient substances with the effects of promoting the development of brain bones, promoting hematopoiesis and the like, for example, the lecithin in the egg yolk releases choline after digestion in a human body, and the choline can effectively avoid the decline of intelligence, improve the memory and has good prevention and improvement effects on senile dementia; lecithin can also promote liver cell regeneration, increase human plasma protein content, enhance human immunity, and promote metabolism. Therefore, the salted egg yolk powder prepared from the egg yolk has high nutritive value.
The salted egg yolk powder is a common egg yolk product in the current market, and has uniform and stable quality, long shelf life and convenient use. In recent years, the sales scale of salted egg yolk powder is gradually increased, and the development prospect is good. However, conventional salted egg yolk powder still has the following drawbacks: on one hand, the traditional preparation method of the salted egg yolk powder pickled by the mud is long in time consumption, egg white in the pickling of salted eggs is also pickled, and compared with fresh egg white, the salted egg white has high salt content and high desalting process difficulty, so that the salted egg white is difficult to apply in the food industry, and a large amount of resource waste is caused. On the other hand, a large number of emerging independently salted egg yolk are used for producing salted egg yolk powder, and although the salted egg yolk pickling efficiency can be improved, the salted egg yolk produced by the technology is insufficient in gritty feel, weak in salty and fragrant flavor, low in yolk oil yield and unstable in product quality. Therefore, the current salted egg yolk powder is affected by the salted egg yolk pickling technology, and is not beneficial to the industrial production requirements. Therefore, the development of a novel rapid and controllable method for producing and preparing the salted egg yolk powder with strong gritty feel and rich salty and fragrant flavor has important significance.
Disclosure of Invention
In view of the problems existing in the prior art, the invention provides a method for rapidly preparing salted egg yolk powder with strong gravel taste.
The technical scheme adopted by the invention for solving the technical problems is as follows:
A rapid preparation method of salted egg yolk sauce with strong gravel taste, which comprises the following steps:
(1) Separating the egg yolk from egg white without breaking membrane, and boiling with water and heating to obtain solidified egg yolk;
(2) Adding salt and water into the solidified yolk, and uniformly stirring to obtain yolk dispersion;
(3) Adding sugar and oil into the yolk dispersion liquid, and uniformly stirring to form salted egg yolk mixed liquid;
(4) Heating and parching to obtain salted egg yolk mixed solution to obtain salted egg yolk powder with strong gravel feeling.
As a preferable scheme of the invention, in the step (1), the water boiling condition is 80-100 ℃ and the heating time is 25-60min.
In the step (2), the cured yolk is further dried before adding salt and water to obtain dried yolk; the drying condition is 70-80deg.C, and the water content of the yolk is 60-80%.
In the preferred embodiment of the present invention, in the step (2), salt is dissolved in water and then mixed with yolk.
In the step (2), the egg yolk is boiled with water according to the weight of the egg yolk, and salt is added according to 1.6-6.6% of the weight of the egg yolk, and the egg yolk is stirred uniformly.
In the preferred embodiment of the present invention, in the step (3), the fat comprises egg oil, corn oil, soybean oil or peanut oil or a combination thereof, and the fat is added to promote salt penetration and salty-fragrant flavor formation, wherein the addition amount of the fat is 5-30% of the mass of the egg yolk dispersion.
In the preferred embodiment of the present invention, in the step (4), the sugar accounts for 0.5-5% of the weight of the yolk dispersion, so that the yolk gritty texture forming efficiency can be enhanced, and the sugar is maltodextrin, isomaltooligosaccharide, polydextrose, glucose syrup, fructose syrup or trehalose or a combination thereof.
In the preferred embodiment of the present invention, in the step (3), tea polyphenol is further added to the egg yolk dispersion, wherein the addition amount of the tea polyphenol is 0.1-0.3% of the weight of the egg yolk dispersion. The flavor of the high-fat food can be maintained, and the gel texture can be crosslinked, thereby being beneficial to improving the gritty mouthfeel.
In a preferred embodiment of the present invention, in the step (4), the water content in the fried food is less than 20%.
As a preferable scheme of the invention, after the salted egg yolk dispersion solution prepared in the steps (1) - (4) is fried to have the water content lower than 20%, the dispersion solution is dried by a spray drying technology, so that the quick-preparation salted egg yolk powder with the water content lower than 10% in the spray drying processing is obtained.
The invention provides a method for rapidly preparing salted egg yolk powder with strong gravel taste. The poached egg yolk has a gritty taste, which is favorable for forming salty egg yolk with strong gritty feeling; and the loose and discontinuous gel structure of the boiled egg yolk is easy to disperse in water, and is favorable for rapidly preparing salty egg yolk powder with strong gravel taste. The yolk is boiled in water in a dispersing way, salt is promoted to permeate inwards by adding the yolk, and oil is promoted to be discharged from the yolk by utilizing grease to form salty and fragrant flavor. The obtained salted egg yolk has the advantages of extremely short preparation period, strong gravel taste, abundant salty and fragrant flavor, low and controllable salt content, low water content and the like, is a good substitute for the traditional salted egg yolk powder, and is more beneficial to industrial production.
Compared with the prior art, the invention has the following beneficial effects:
(1) The obtained salted egg yolk powder has palatable salty flavor and strong gravel taste.
(2) The preparation period of the obtained salty yolk powder with strong gravel taste is extremely short and is less than 1 hour.
Drawings
Table 1 shows the sensory evaluation of the salted egg yolk powder prepared by the present invention;
table 2 shows the sensory evaluation results of the salted egg yolk powder prepared in the examples and comparative examples of the present invention;
FIG. 1 is a picture of salted egg yolk powder prepared in the example of the present invention;
FIG. 2 is a photograph of salted egg yolk powder prepared in comparative example of the present invention;
Detailed Description
For a better understanding of the present invention, reference will now be made to the following examples, which are intended to illustrate the present invention and are not intended to represent or limit the scope of the invention, but are intended to provide a thorough understanding of the technical aspects and advantages of the present invention, as defined by the appended claims, by way of example only.
The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Sensory evaluation of salted yolk powder
30 Persons (aged between 20-40 years, male/female ratio 1:1) were randomly selected for sensory evaluation analysis. The evaluation indexes comprise color, aroma concentration, taste, particle fineness and overall preference, wherein the full score of each index is 10, and the higher the score is, the better the score is.
Table 1 sensory evaluation table
Example 1
A method for rapidly preparing a salty yolk powder having a strong gritty mouthfeel, the method comprising the steps of:
(1) Heating shell-containing ovum gallus Domesticus at 100deg.C for 30min to obtain water-boiled ovum gallus Domesticus flavus;
(2) Weighing boiled egg yolk, adding 1.6% of salt and distilled water with equal mass according to weight, and uniformly stirring;
(3) Adding sugar and oil into the yolk dispersion liquid, and uniformly stirring to form salted egg yolk mixed liquid;
(4) Parching with slow fire to water content below 20% to obtain salty yolk powder with strong gravel feeling.
Preferably, in the step (2), the mass of the distilled water is equal to the mass of the boiled egg yolk, and the salt is dissolved in water and then mixed with the egg yolk.
Preferably, in the step (3), the vegetable oil is egg yolk oil, and the addition amount of the oil is 5% of the mass of salted egg yolk; the sugar accounts for 0.3% of the weight of the salted egg yolk mixed solution, and the sugar is maltodextrin.
Example 2
A method for rapidly preparing a salty yolk powder having a strong gritty mouthfeel, the method comprising the steps of:
(1) Heating shell-containing ovum gallus Domesticus at 100deg.C for 30min to obtain water-boiled ovum gallus Domesticus flavus;
(2) Weighing boiled egg yolk, adding 3.3% of salt and distilled water with equal mass according to weight, and uniformly stirring;
(3) Adding sugar and oil into the yolk dispersion liquid, and uniformly stirring to form salted egg yolk mixed liquid;
(4) Parching with slow fire to water content below 20% to obtain salty yolk powder with strong gravel feeling.
Preferably, in the step (2), the mass of the distilled water is equal to the mass of the boiled egg yolk, and the salt is dissolved in water and then mixed with the egg yolk.
Preferably, in the step (3), the vegetable oil is peanut oil, and the addition amount of the grease is 10% of the mass of salted egg yolk; the sugar accounts for 1.2% of the weight of the salted egg yolk mixed solution, and the sugar is oligomeric maltose.
Example 3
A method for rapidly preparing a salty yolk powder having a strong gritty mouthfeel, the method comprising the steps of:
(1) Heating shell-containing ovum gallus Domesticus at 100deg.C for 30min to obtain water-boiled ovum gallus Domesticus flavus;
(2) Weighing boiled egg yolk, adding 5.0% of salt and distilled water with equal mass according to weight, and uniformly stirring;
(3) Adding sugar and oil into the yolk dispersion, stirring to obtain salted egg yolk mixed solution, adding 20% vegetable oil into the yolk dispersion, and stirring to obtain salted egg yolk mixed solution;
(4) Parching with slow fire to water content below 20% to obtain salty yolk powder with strong gravel feeling.
Preferably, in the step (2), the mass of the distilled water is equal to the mass of the boiled egg yolk, and the salt is dissolved in water and then mixed with the egg yolk.
Preferably, in the step (3), the vegetable oil is peanut oil, and the addition amount of the grease is 20% of the mass of salted egg yolk; the sugar accounts for 4% of the weight of the salted egg yolk mixed solution, and the sugar is glucose syrup.
Example 4
Based on example 1, the difference is that in step (2), the dried yolk is obtained by further drying the cured yolk before adding salt and water; the drying condition is 75deg.C, and the water content of the yolk is 60%.
Example 5
Based on example 1, except that in step (3), tea polyphenol was further added to the yolk dispersion in an amount of 0.2% by weight of the yolk dispersion.
Example 6
Based on example 1, the difference is that in step (2), the dried yolk is obtained by further drying the cured yolk before adding salt and water; drying at 75deg.C until the water content of yolk is 60%;
In the step (3), tea polyphenol is also added into the egg yolk dispersion, wherein the addition amount of the tea polyphenol is 0.2% of the weight of the egg yolk dispersion.
Comparative example 1
Based on example 1, without the treatment of step 1), raw egg yolk was directly subjected to the operations of steps 2) to 5) to give comparative example 1. As is clear from example 1 and comparative example 1, the product prepared in comparative example 1 does not have the characteristic of a gritty product, and forms a gel product with elasticity, which does not meet the attribute requirements of salted egg yolk powder.
Comparative example 2
Based on example 1, step 3) was carried out without adding grease to prepare the product of comparative example 2. As is clear from examples 1 and 2, the product of comparative example 2 is powdery and has the salt content of salted egg yolk, but the product has weak salty and fragrant flavor and insufficient grease outflow content, and the gravel taste of the product in the eating process is poor, so that the requirements of strong gravel taste and salty egg yolk powder with high salty and fragrant flavor can not be met.
Comparative example 3
Based on example 1, the product of comparative example 3 was prepared without step 3) and without sugar treatment. As is clear from examples 1 and 3, the product of comparative example 3, although being in powder form and having a certain salty yolk content and salty-fragrant flavor, had poor gritty taste during eating, and could not meet the requirements of strong gritty taste and salty yolk powder with high salty-fragrant flavor.
TABLE 2 results of 30 human sensory evaluation of example salted egg yolk powder and comparative example salted egg yolk powder
As is clear from Table 1 and FIGS. 1 to 2, examples 1,2 and 3 produced salted egg yolk powder having a similar color and gritty texture with different proportions of oils (egg yolk oil, peanut oil) and sugars (maltodextrin, isomaltooligosaccharide, glucose syrup). Example 4 the gritty feel was enhanced by adding a drying treatment after fixation of the yolk. The gravel added with tea polyphenol in example 5 has stronger taste and flavor, and the salted egg yolk powder obtained by drying treatment after egg yolk fixation and adding tea polyphenol in example 6 has stronger gravel feel, better color and better flavor. This is probably because the drying treatment is advantageous for the oil extraction of egg yolk, the interaction between tea polyphenol and egg yolk is enhanced in combination with conformational change caused by high temperature, and the formed composite particles of the cavity structure are advantageous for capturing flavor substances and preventing volatilization thereof, thereby improving the flavor characteristics of salted egg yolk powder, and thus the preparation of salted egg yolk powder has strong gravel mouthfeel and flavor. Comparative example 1 the yolk ball structure associated with the granular sensation was destroyed without going through the process of fixing the yolk, and the obtained salted yolk powder was in the form of gel and had no gritty mouthfeel. The salted egg yolk phenomenon obtained in comparative examples 2 and 3, without adding oils or sugar, had a weak flavor and gritty feeling. In view of the above, the gritty feel and salty flavor of example 6 are preferable. In the salt content range, the preparation method can accurately control salt, the preparation time is only within 1 hour, and the gravel feel is strong.
The above embodiments are merely preferred embodiments of the present application, and should not be construed as limiting the present application, and the embodiments and features of the embodiments of the present application may be arbitrarily combined with each other without collision. The protection scope of the present application is defined by the claims, and the protection scope includes equivalent alternatives to the technical features of the claims. I.e., equivalent replacement modifications within the scope of this application are also within the scope of the application.
Claims (9)
1. A rapid preparation method of salted egg yolk sauce with strong gravel taste is characterized by comprising the following steps of:
(1) Separating the egg yolk from egg white without breaking membrane, and boiling with water and heating to obtain solidified egg yolk;
(2) Adding salt and water into the solidified yolk, and uniformly stirring to obtain yolk dispersion;
(3) Adding sugar and oil into the yolk dispersion liquid, and uniformly stirring to form salted egg yolk mixed liquid;
(4) Heating and parching to obtain salted egg yolk mixed solution to obtain salted egg yolk powder with strong gravel feeling.
2. The method for rapidly preparing a salty mayonnaise having a strong gritty texture according to claim 1, wherein: in the step (1), the water boiling condition is 80-100 ℃ and the heating time is 25-60min.
3. The method for rapidly preparing a salty mayonnaise having a strong gritty texture according to claim 1, wherein: in the step (2), the cured yolk is further dried before adding salt and water to obtain dried yolk; the drying condition is 70-80deg.C, and the water content of the yolk is 60-80%.
4. The method for rapidly preparing a salty mayonnaise having a strong gritty texture according to claim 1, wherein: in the step (2), salt is dissolved in water and then mixed with yolk.
5. The method for rapidly preparing a salty mayonnaise having a strong gritty texture according to claim 1, wherein: in the step (2), the equal mass of water is measured according to the weight of the boiled yolk, and the common salt is added according to 1.6 to 6.6 percent of the weight of the yolk, and the mixture is stirred uniformly.
6. The method for rapidly preparing a salty mayonnaise having a strong gritty texture according to claim 1, wherein: in the step (3), the grease comprises egg yolk oil, corn oil, soybean oil or peanut oil or a combination thereof, and the addition amount of the grease is 5-30% of the mass of the egg yolk dispersion liquid.
7. The method for rapidly preparing a salty mayonnaise having a strong gritty texture according to claim 1, wherein: in the step (3), the sugar accounts for 0.5-5% of the weight of the yolk dispersion, and is maltodextrin, isomaltooligosaccharide, polydextrose, glucose syrup, fructose syrup or trehalose or a combination thereof.
8. The method for rapidly preparing a salty mayonnaise having a strong gritty texture according to claim 1, wherein: in the step (3), tea polyphenol is also added into the egg yolk dispersion, wherein the addition amount of the tea polyphenol is 0.1-0.3% of the weight of the egg yolk dispersion.
9. The method for rapidly preparing a salty mayonnaise having a strong gritty texture according to claim 1, wherein: in the step (4), the stir-fried water content is lower than 20%.
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