Deep processing of eggs tends to enrich the development of spray dryers and other industries

It is understood that China is the world's largest producer of shell eggs, accounting for about 40% of the world's egg production, mainly in the sales of fresh eggs, preserved eggs, and halogen eggs, and relatively few deep-processed eggs. With the rapid development of the food industry, as well as the development and application of spray drying equipment, ultrafine grinding technology, extraction technology, etc., dried egg powder, eggshell powder, egg butter and egg yolk lecithin have appeared on the market, further extending the egg industry chain. To meet the diversified consumer demand in the market.

Spray dryer made of dry egg powder

At present, dried egg powder is indispensable in many foods such as cakes, biscuits and bread. Dry egg powder has whole egg powder, egg yolk powder and protein powder, and its processing includes multiple processes such as stirring filtration, disinfection, drying, screening and packaging. First of all, the egg mixture should be evenly distributed through a mixer, and then filtered to better remove various impurities. If the agitation and filtration are insufficient, the spray drying process will be seriously affected. After that, the solution needs to be disinfected and sterilized to completely kill the bacteria and microorganisms attached to the egg liquid.

Subsequently, the solution is quickly dried by using a spray dryer or a centrifugal spray dryer to reduce damage to the nutrients of the product and sufficiently retain the color, aroma, taste and nutrients of the product. After spray drying, the egg powder needs to be sieved by a vibrating sieve to remove coarse particles, which can effectively ensure the delicate taste of the dried egg powder. Finally, according to the needs of users to produce dry egg powder, canned, or plastic bags. The former requires a powder filling machine for packaging, while the latter uses a bag making machine. Dry egg powder is packaged to prevent spoilage and prolong the shelf life.

Ultrafine pulverization technology to obtain eggshell powder

For most people, getting enough dietary calcium is not difficult. However, due to dietary restrictions, low food intake or food shortages, they are unable to meet their daily needs. For them, cheap calcium sources like eggshells may be useful. It is understood that the eggshell is mainly composed of calcium carbonate, which is a common calcium. With the rapid development of the food industry, eggshell powder made from egg shells has been used as a natural calcium supplement by ultrafine pulverization technology. In addition, in the animal husbandry, processed into eggshell powder feed and eggshell blood meal, can be used for livestock and poultry calcium supplementation.

In addition, in the industry, the egg eggshell membrane has good adsorption to the metal, and the precious metal can be recovered by preparing the eggshell membrane. In the food processing industry, eggshell powder can be used in the mixing of many products to improve adhesion and elasticity. When used in noodles, it can make the dough more glutinous, taste better, and the mechanical adaptability is higher. In addition, in many foods, the use of eggshell powder can mask odor, cover, and prevent caking and solidification to a certain extent, resulting in good edible effects.

Extraction technology to prepare egg yolk lecithin, egg butter

Pets consume lecithin in their daily lives, which can help pets to beautify their hair, inhibit hair loss, promote absorption, supplement nutrition, etc., while also lowering cholesterol, protecting the liver and making pets healthier. It is understood that some companies have introduced pet food containing egg yolk lecithin. Compared with lecithin extracted from soybean, egg yolk lecithin has a more obvious advantage. To this end, the lecithin in the egg yolk is obtained by the extraction technology, which not only prolongs the industrial chain of the egg product, increases the added value of the product, but also expands the source channel of the egg yolk lecithin to meet the market demand for egg yolk lecithin. In addition, since the composition of egg butter contains triglycerides, which are important nutrients for humans, many of which cannot be artificially synthesized, the development of egg butter is extremely high.

It can be seen that the eggs are processed into various products through deep processing, which not only prolongs the shelf life of the eggs, but also increases the added value of the products and promotes the rapid development of the egg deep processing industry. At the same time, it has reduced the adverse effects of market price fluctuations and promoted the sustainable and healthy development of the industry.

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