http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109007633-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 |
| filingDate | 2018-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109007633-B |
| titleOfInvention | Easily dispersible high-emulsibility egg yolk powder and preparation method thereof |
| abstract | The invention provides easy-to-disperse high-emulsibility egg yolk powder and a preparation method thereof, and solves the problems of poor dispersibility, low emulsibility and the like of the egg yolk powder prepared by the prior art. The technical summary is as follows: (a) pulse type ultrasonic treatment of yolk liquid, (b) pH value adjustment of the yolk liquid, low-temperature enzymolysis treatment by phospholipase, (c) addition of a drying aid and an antioxidant, homogenization and ultrasonic emulsification treatment; (d) sterilizing by a dynamic high-voltage pulse electric field; (e) spray drying and granulating at low temperature to obtain easily dispersible high emulsibility yolk powder. The invention combines pulse type ultrasonic treatment, low-temperature enzymolysis and ultrasonic emulsification technology, combines dynamic high-voltage pulse electric field sterilization and low-temperature spray drying, adopts the whole technology of low-temperature treatment, and keeps the stable structure of egg yolk liquid to the maximum extent. The emulsifying activity of the egg yolk powder obtained by the technical means is improved by about 33 percent compared with that of the common egg yolk powder, the emulsifying stability is 4 times of that of the common egg yolk powder, and meanwhile, the egg yolk powder has good dispersibility. |
| priorityDate | 2018-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 93.