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《Food Science and Technology》 2005-05
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Preparation of egg yolk lecithin grain

XU Dan1, CHI Yu-jie2 (1.Orient Institute of Heilongjiang, Harbin 150086; 2.Northeast Agricultural University, Harbin 150030)  
Phospholipids(lecithin) has very important value for studying and exploiting, because egg yolk contains abundant phospholipids whose composition is perfect. The method of ethanol-low temperature extraction was adopted to extract lecithin using egg yolk powder as raw material in the research, and developed lecithin grain, to select the optimum ingredients of yolk lecithin grain, orthogonal design was adopted. Extracting lecithin from egg yolk and processing lecithin products is a potential way of egg deep process.
【CateGory Index】: TS218
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