FIELD: food industry.
SUBSTANCE: method involves extraction of homogenized egg yolks with a mixture of isopropyl alcohol and methylene chloride in a volume ratio to the yolk mass (2-5):1, with a volume ratio of isopropyl alcohol to methylene chloride of 1:(2-3). The extraction time is 1 to 2 hours, the extraction temperature is 20-40°C. The extract is kept at a temperature of 4-6°C for 2-4 hours and the white amorphous precipitate is filtered off.
EFFECT: simple and effective method for egg oil obtaining with the maximum preservation of biological value, resistant to oxidative processes for at least six months without preservatives addition.
3 cl, 2 tbl, 7 ex
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|---|---|---|---|
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SU704617A1 |
