1. Egg production in China and other countries in the world
China is the world’s largest chicken-rearing country, and the number of layer chickens and egg production ranks first in the world.
In 1999, the output of poultry eggs in China was 21 million tons, which was 17 kilograms per capita. It has exceeded the average level of developed countries (13 kilograms), which is more than double the world average. Chinese eggs account for about 70% of eggs.
The United States has the world’s second largest egg production. In 1999, it produced about 4.0597 million tons of eggs. The order of output is Japan, India, Russia, Mexico, France, Brazil, Germany, Italy, Austria and the United Kingdom. Calculated in terms of per capita consumption, the first place is China's Taiwan region (359 pieces/person), the second place is Japan, and mainland China ranks fourth (see Table 1).
Table 1 Per Capita Egg Consumption in the World (Metal/person)
The United States is the world's largest exporter of eggs and egg products. It exports about 71,500 tons (including egg powder and egg liquid) annually, followed by the Netherlands, China, Turkey, the United Kingdom, Canada, and France. Japan is the largest importer of eggs and egg products in the world. In 1999, the total egg production in Japan was 252.02 million tons, 19.8 kilograms per capita; the annual import volume reached 119,000 tons, followed by China’s Hong Kong region (105,800 tons). . Pure egg-importing countries are Japan, South Korea, Indonesia, Romania, and Mexico.
The annual export of eggs in China is about 44,700 tons, accounting for about 0.2% of the total egg production in China; the Netherlands is 14%, Canada is 65%, and the United Kingdom is 4%. The United States is 23%, France is 1.9%, India is 0.73%, and Thailand is 0.34%, which is larger than China's.
In the consumption of eggs abroad, industrialized processed eggs occupy a considerable proportion. The US egg market accounts for about 33% of processed eggs, Europe is 20%-30%, Japan is 50%, and China only 5%. There are about 300 poultry egg processing companies in the world, mostly in North America, Europe and Japan.
2. The significance and prospect of egg powder processing
Poultry eggs are one of the most popular and convenient nutritious foods and are rich in protein, lipids, fats, minerals and vitamins. Eating eggs often not only strengthens the body, enhances resistance to disease, but also enhances memory; it is ideal for young people, sick and sick, pregnant women and the elderly. For every egg we eat, we get 12.5 grams of dry matter, 6.7 grams of protein, 5.2 grams of fat, and 148 kcal of calories.
Because of the external environment, such as temperature, humidity, air, bacteria, etc., the eggs will deteriorate as time passes. To this end, people have adopted a variety of preservation techniques. Such as cryogenic storage, air-conditioning, biotechnology and so on. However, any of the above methods generally does not exceed the shelf life of one year. Because of the special structure of poultry eggs, it is not suitable for long-distance transport, so egg powder production similar to powdered milk processing occurs, namely hot air spray drying.
Egg powder production not only solves the disadvantages of the perishable and easily damaged eggs, but also significantly reduces the weight, which is more conducive to storage and transportation. In addition, egg powder production can be combined with protein and egg yolk to obtain whole egg powder, and the two can be dried separately, ie, a single protein powder and egg yolk powder can be produced to meet various needs of people. For example, some elderly people need more protein and should not eat more egg yolk, while children and adolescents may need more egg yolk. There are also industries such as foods, pharmaceuticals, and light industry that use poultry eggs as raw materials. Some products only require a certain component of poultry eggs, not all of them.
Egg powder has become a major product of international trade. The United States exported 6,535 tons of egg powder in 1999, and the European Community was 9,352 tons (1998). Japan imported 41,400 tons of egg powder in 1999, equivalent to 100.7 tons of fresh eggs, including 2268.5 tons of whole egg powder, 10108.4 tons of protein powder, and 1734.6 tons of egg yolk powder. The total number of eggs imported from Japan during the year is 119,100 tons in fresh eggs and 2219.10 tons in pure eggs, which means that imported egg powder accounts for approximately 84.55% of the total egg imports. Japan is China’s potential import of egg powder. country.
Egg powder processing is mainly hot air spray drying and vacuum freeze drying two ways. There are about 30 egg powder production enterprises in China, most of which are concentrated in the eastern region. The dehydration methods are basically hot-air spray drying. The annual output is about 150,000 tons, which is mainly used as raw materials for food, medicine, and light industry, etc. A small package is used as a solid beverage.
3, the principle and characteristics of vacuum freeze-drying technology
The principle of vacuum freeze-drying (abbreviated as lyophilization) technology is to sublimate the moisture in the article into water vapor through the vacuum environment and remove the article in a frozen state. Since the articles are dehydrated in a low-temperature environment, they are known as 21 in terms of maintaining the original flavor of agricultural products or foods, but also being able to store them for longer periods of time without deterioration, compared to hot air drying, microwave drying, or centrifugal dewatering. Century food preservation processing technology.
3.1 The advantages of freeze-drying technology and freeze-dried food
3.1.1 At low temperatures (around -40°C) and in a high vacuum (approx. 100 Pascals), it is particularly suitable for drying of highly sensitive and easily oxided products. It can fully retain the color, aroma, taste and nutritional content of foods.
3.1.2 Freeze-dried products do not lose their original form of solid skeleton and objects, ie they do not deform.
3.1.3 Freeze-dried products have a porous structure and therefore have the desired instant and rehydration properties.
3.1.4 Soluble substances soluble in water are removed in situ during the sublimation process of crystal water, avoiding the migration of moisture from the material to the surface during the drying process such as hot air, resulting in the loss of nutrients.
3.1.5 Eliminates the costly refrigeration chain during storage, transportation, and distribution compared to quick-frozen products.
3.2 The disadvantages of freeze-drying technology
3.2.1 Energy consumption is large. Each removal of 1 kg of material moisture requires about 2.5 to 3.0 kWh.
3.2.2 Low productivity. In the early days, freeze-drying technology was mainly used for the dehydration of strains, viruses, and serums. It was later used in the dry processing of instant coffee, and was used in the food industry. It has been widely used in children's foods, health foods, aerospace foods, and nutritious foods. Production. The freeze-dried food industry in the United States is developing the fastest. In the convenience foods in the United States, freeze-dried foods account for 40% to 50%. Half of the 20 coffee and tea beverage manufacturers use freeze-drying. There are more than 40 freeze-dried food production plants in Japan.
The freeze-drying industry in China began in the late 1980s. The freeze dryer was mainly imported from Denmark and Japan. Freeze-dried products manufacturers are mainly distributed in the coastal areas of Shandong, Hebei, Jiangsu, Fujian, Zhejiang, and Guangdong; in the interior, Henan, Gansu, Xinjiang, Sichuan, Shaanxi, and Shanxi provinces also have certain developments, with a total of about 30. It mainly produces dehydrated vegetables, cooked meat products, aquatic products, seasonings and flowers. However, the production scale of all manufacturers is relatively small, the vacuum drying tray area is mostly 75 to 100 square meters, and some are only 40 square meters, and the national freeze-drying area is also about 4,000 square meters. And foreign similar manufacturers are hundreds of square meters, or even thousands of square meters. This is also one of the reasons why China's freeze-dried products are difficult to compete in the international market. There are more than 10 freeze dryer manufacturers in China, most of which are put into production this year. Their products are mainly modeled on Danish, Japanese and Russian models, and the prices are 1/4 to 1/6 of imported products.
4. Vacuum freeze-drying of poultry eggs
The emergence of new agricultural product processing technologies has not only improved people’s living standards but also further promoted agricultural production. For example, in the United States, the number of shelled eggs consumed per person per year has dropped from 311 in the past to 235 in the recent 20 years, a decrease of 24.4%. However, due to the advances made in the processing technology and utilization of eggs, the development of edible and non-edible egg products has been promoted, and the demand for processed egg raw materials has increased by 30%, among which vacuum freeze-drying technology has contributed.
While people are exploring more processing methods to meet consumer demand for convenient and healthy foods, vacuum freeze-drying technology may be a better approach, and it may effectively concentrate fresh eggs. It has been proved that 50% of the fresh egg liquid can be removed within 1 hour. The degree of dehydration can be adjusted according to the needs of consumers, that is, it can produce whole egg, egg white and egg yolk liquids with different solid contents, and can also produce egg powder with less than 4% water content; and the recovery and preparation of eggs need only A few seconds. This is difficult to achieve with hot air spray drying.
As we all know, the amino acid content of eggs is high, especially the 8 kinds of essential amino acids that the human body can't synthesize itself are the most ideal. It also contains phospholipids, vitamins, and minerals. Most of the fat in eggs is phospholipids, of which about half are lecithin, followed by cephalins, lipids, and trace amounts of neurophospholipids. These phospholipids play a major role in the development of brain and nervous tissues.
Many of the above-mentioned nutrients are easily volatilized or destroyed during heat drying. Spray drying ambient temperature is 60 °C -120 °C, and vacuum freeze-drying is carried out at a low temperature, which can maximize the maintenance of the original nutrients of poultry eggs, can effectively prevent the drying process of oxidation, nutrient composition Transformations and changes in state. The shelf life of freeze-dried poultry egg products varies according to moisture content and packaging method, but at least six months or as many as several years.
The vacuum freeze-drying process of poultry eggs is divided into two types in the final product form: a single egg powder or poultry egg liquid (ie, whole egg, egg white and egg yolk), and the other egg powder or egg mixture is a poultry. Lyophilized products in which the egg is mixed with one or more nutrients, and their mixing may be before drying or after drying. Lyophilization of poultry eggs.
Eggs can be handmade or machine operations. There are two kinds of egg breaking methods for the egg beater. One is to use a sharp quail egg device to break the egg shell and break it open. The other is to break the rolling egg shell by floating rollers. The former's institution is complicated, but the cleanliness of egg products is high.
The key to quick freezing is the freezing rate. The icing point of fresh eggs is -2.2°C, which means that as soon as the eggs are transferred from the liquid state to the solid state, they will cross their freezing point as soon as possible.
The lyophilizer consists of drying chamber, cold well, heating system, refrigeration system, vacuum system and control system. Different poultry egg products can be achieved through changes in pressure, heating temperature, and operating time, and other related parameters in the warehouse. Stored eggs should be bagged and sealed as soon as possible.
Egg powder or egg liquid produced by freeze-drying technology can be directly used for human consumption. For example, the former is used for instant beverages, and the latter is used for fried eggs and scrambled eggs; but more is used to make compound foods, such as egg soup series. product. In the egg soup series, there are back egg-type flower field, tomato egg flower soup, hot and sour soup and so on. In addition to egg products, Japanese egg soup ingredients include corn starch, edible gums, artificial crab meat, dried mushrooms, shallots, salt, sugar, and spices. Annually, 40 billion bags of instant noodles are produced worldwide, including about 15 billion bags (about 1.5 million tons) in China. Currently, no matter whether it is dried noodles or ingredients, the eggs it contains are mostly hot air dried. If it is replaced with freeze-dried eggs, its taste and nutrition are the same as fresh eggs.
Lyophilization technology is not only used for fresh eggs, but also for cooked eggs. Anything that requires long-term storage and maximum nutrient retention can be achieved using freeze-drying technology.
5. The economic value of frozen egg products
In early 1999, the export price of freeze-dried eggs in China was: 185,000 yuan per ton of protein powder, 150,000 yuan of egg yolk powder, 158,000 yuan of whole egg powder, and 149,000 yuan of egg soup products (blocks). The hot air spray dried protein powder is 780,000 yuan per ton, egg yolk powder 3.2 to 56,000 yuan, egg powder 3.6 to 48,000 yuan.
The construction scale of poultry egg freeze-drying plant can be large or small, but the minimum should not be less than 100 square meters of drying warehouse operation area, the total investment is generally not less than 10 million yuan. For an annual freeze-dried product factory producing 735 tons of egg powder and soup stock (120 tons of protein powder, 200 tons of egg yolk powder, 250 tons of whole egg powder and 165 tons of egg soup), the annual sales income is about 110 million yuan. Profits and taxes amounted to about 95 million yuan.
China is the world’s largest chicken-rearing country, and the number of layer chickens and egg production ranks first in the world.
In 1999, the output of poultry eggs in China was 21 million tons, which was 17 kilograms per capita. It has exceeded the average level of developed countries (13 kilograms), which is more than double the world average. Chinese eggs account for about 70% of eggs.
The United States has the world’s second largest egg production. In 1999, it produced about 4.0597 million tons of eggs. The order of output is Japan, India, Russia, Mexico, France, Brazil, Germany, Italy, Austria and the United Kingdom. Calculated in terms of per capita consumption, the first place is China's Taiwan region (359 pieces/person), the second place is Japan, and mainland China ranks fourth (see Table 1).
Table 1 Per Capita Egg Consumption in the World (Metal/person)
Country
Japan
Mexico
China
France
United States
Germany
Hong Kong
Italy
Quantity
347
323
295
266
256
226
223
212
The United States is the world's largest exporter of eggs and egg products. It exports about 71,500 tons (including egg powder and egg liquid) annually, followed by the Netherlands, China, Turkey, the United Kingdom, Canada, and France. Japan is the largest importer of eggs and egg products in the world. In 1999, the total egg production in Japan was 252.02 million tons, 19.8 kilograms per capita; the annual import volume reached 119,000 tons, followed by China’s Hong Kong region (105,800 tons). . Pure egg-importing countries are Japan, South Korea, Indonesia, Romania, and Mexico.
The annual export of eggs in China is about 44,700 tons, accounting for about 0.2% of the total egg production in China; the Netherlands is 14%, Canada is 65%, and the United Kingdom is 4%. The United States is 23%, France is 1.9%, India is 0.73%, and Thailand is 0.34%, which is larger than China's.
In the consumption of eggs abroad, industrialized processed eggs occupy a considerable proportion. The US egg market accounts for about 33% of processed eggs, Europe is 20%-30%, Japan is 50%, and China only 5%. There are about 300 poultry egg processing companies in the world, mostly in North America, Europe and Japan.
2. The significance and prospect of egg powder processing
Poultry eggs are one of the most popular and convenient nutritious foods and are rich in protein, lipids, fats, minerals and vitamins. Eating eggs often not only strengthens the body, enhances resistance to disease, but also enhances memory; it is ideal for young people, sick and sick, pregnant women and the elderly. For every egg we eat, we get 12.5 grams of dry matter, 6.7 grams of protein, 5.2 grams of fat, and 148 kcal of calories.
Because of the external environment, such as temperature, humidity, air, bacteria, etc., the eggs will deteriorate as time passes. To this end, people have adopted a variety of preservation techniques. Such as cryogenic storage, air-conditioning, biotechnology and so on. However, any of the above methods generally does not exceed the shelf life of one year. Because of the special structure of poultry eggs, it is not suitable for long-distance transport, so egg powder production similar to powdered milk processing occurs, namely hot air spray drying.
Egg powder production not only solves the disadvantages of the perishable and easily damaged eggs, but also significantly reduces the weight, which is more conducive to storage and transportation. In addition, egg powder production can be combined with protein and egg yolk to obtain whole egg powder, and the two can be dried separately, ie, a single protein powder and egg yolk powder can be produced to meet various needs of people. For example, some elderly people need more protein and should not eat more egg yolk, while children and adolescents may need more egg yolk. There are also industries such as foods, pharmaceuticals, and light industry that use poultry eggs as raw materials. Some products only require a certain component of poultry eggs, not all of them.
Egg powder has become a major product of international trade. The United States exported 6,535 tons of egg powder in 1999, and the European Community was 9,352 tons (1998). Japan imported 41,400 tons of egg powder in 1999, equivalent to 100.7 tons of fresh eggs, including 2268.5 tons of whole egg powder, 10108.4 tons of protein powder, and 1734.6 tons of egg yolk powder. The total number of eggs imported from Japan during the year is 119,100 tons in fresh eggs and 2219.10 tons in pure eggs, which means that imported egg powder accounts for approximately 84.55% of the total egg imports. Japan is China’s potential import of egg powder. country.
Egg powder processing is mainly hot air spray drying and vacuum freeze drying two ways. There are about 30 egg powder production enterprises in China, most of which are concentrated in the eastern region. The dehydration methods are basically hot-air spray drying. The annual output is about 150,000 tons, which is mainly used as raw materials for food, medicine, and light industry, etc. A small package is used as a solid beverage.
3, the principle and characteristics of vacuum freeze-drying technology
The principle of vacuum freeze-drying (abbreviated as lyophilization) technology is to sublimate the moisture in the article into water vapor through the vacuum environment and remove the article in a frozen state. Since the articles are dehydrated in a low-temperature environment, they are known as 21 in terms of maintaining the original flavor of agricultural products or foods, but also being able to store them for longer periods of time without deterioration, compared to hot air drying, microwave drying, or centrifugal dewatering. Century food preservation processing technology.
3.1 The advantages of freeze-drying technology and freeze-dried food
3.1.1 At low temperatures (around -40°C) and in a high vacuum (approx. 100 Pascals), it is particularly suitable for drying of highly sensitive and easily oxided products. It can fully retain the color, aroma, taste and nutritional content of foods.
3.1.2 Freeze-dried products do not lose their original form of solid skeleton and objects, ie they do not deform.
3.1.3 Freeze-dried products have a porous structure and therefore have the desired instant and rehydration properties.
3.1.4 Soluble substances soluble in water are removed in situ during the sublimation process of crystal water, avoiding the migration of moisture from the material to the surface during the drying process such as hot air, resulting in the loss of nutrients.
3.1.5 Eliminates the costly refrigeration chain during storage, transportation, and distribution compared to quick-frozen products.
3.2 The disadvantages of freeze-drying technology
3.2.1 Energy consumption is large. Each removal of 1 kg of material moisture requires about 2.5 to 3.0 kWh.
3.2.2 Low productivity. In the early days, freeze-drying technology was mainly used for the dehydration of strains, viruses, and serums. It was later used in the dry processing of instant coffee, and was used in the food industry. It has been widely used in children's foods, health foods, aerospace foods, and nutritious foods. Production. The freeze-dried food industry in the United States is developing the fastest. In the convenience foods in the United States, freeze-dried foods account for 40% to 50%. Half of the 20 coffee and tea beverage manufacturers use freeze-drying. There are more than 40 freeze-dried food production plants in Japan.
The freeze-drying industry in China began in the late 1980s. The freeze dryer was mainly imported from Denmark and Japan. Freeze-dried products manufacturers are mainly distributed in the coastal areas of Shandong, Hebei, Jiangsu, Fujian, Zhejiang, and Guangdong; in the interior, Henan, Gansu, Xinjiang, Sichuan, Shaanxi, and Shanxi provinces also have certain developments, with a total of about 30. It mainly produces dehydrated vegetables, cooked meat products, aquatic products, seasonings and flowers. However, the production scale of all manufacturers is relatively small, the vacuum drying tray area is mostly 75 to 100 square meters, and some are only 40 square meters, and the national freeze-drying area is also about 4,000 square meters. And foreign similar manufacturers are hundreds of square meters, or even thousands of square meters. This is also one of the reasons why China's freeze-dried products are difficult to compete in the international market. There are more than 10 freeze dryer manufacturers in China, most of which are put into production this year. Their products are mainly modeled on Danish, Japanese and Russian models, and the prices are 1/4 to 1/6 of imported products.
4. Vacuum freeze-drying of poultry eggs
The emergence of new agricultural product processing technologies has not only improved people’s living standards but also further promoted agricultural production. For example, in the United States, the number of shelled eggs consumed per person per year has dropped from 311 in the past to 235 in the recent 20 years, a decrease of 24.4%. However, due to the advances made in the processing technology and utilization of eggs, the development of edible and non-edible egg products has been promoted, and the demand for processed egg raw materials has increased by 30%, among which vacuum freeze-drying technology has contributed.
While people are exploring more processing methods to meet consumer demand for convenient and healthy foods, vacuum freeze-drying technology may be a better approach, and it may effectively concentrate fresh eggs. It has been proved that 50% of the fresh egg liquid can be removed within 1 hour. The degree of dehydration can be adjusted according to the needs of consumers, that is, it can produce whole egg, egg white and egg yolk liquids with different solid contents, and can also produce egg powder with less than 4% water content; and the recovery and preparation of eggs need only A few seconds. This is difficult to achieve with hot air spray drying.
As we all know, the amino acid content of eggs is high, especially the 8 kinds of essential amino acids that the human body can't synthesize itself are the most ideal. It also contains phospholipids, vitamins, and minerals. Most of the fat in eggs is phospholipids, of which about half are lecithin, followed by cephalins, lipids, and trace amounts of neurophospholipids. These phospholipids play a major role in the development of brain and nervous tissues.
Many of the above-mentioned nutrients are easily volatilized or destroyed during heat drying. Spray drying ambient temperature is 60 °C -120 °C, and vacuum freeze-drying is carried out at a low temperature, which can maximize the maintenance of the original nutrients of poultry eggs, can effectively prevent the drying process of oxidation, nutrient composition Transformations and changes in state. The shelf life of freeze-dried poultry egg products varies according to moisture content and packaging method, but at least six months or as many as several years.
The vacuum freeze-drying process of poultry eggs is divided into two types in the final product form: a single egg powder or poultry egg liquid (ie, whole egg, egg white and egg yolk), and the other egg powder or egg mixture is a poultry. Lyophilized products in which the egg is mixed with one or more nutrients, and their mixing may be before drying or after drying. Lyophilization of poultry eggs.
Eggs can be handmade or machine operations. There are two kinds of egg breaking methods for the egg beater. One is to use a sharp quail egg device to break the egg shell and break it open. The other is to break the rolling egg shell by floating rollers. The former's institution is complicated, but the cleanliness of egg products is high.
The key to quick freezing is the freezing rate. The icing point of fresh eggs is -2.2°C, which means that as soon as the eggs are transferred from the liquid state to the solid state, they will cross their freezing point as soon as possible.
The lyophilizer consists of drying chamber, cold well, heating system, refrigeration system, vacuum system and control system. Different poultry egg products can be achieved through changes in pressure, heating temperature, and operating time, and other related parameters in the warehouse. Stored eggs should be bagged and sealed as soon as possible.
Egg powder or egg liquid produced by freeze-drying technology can be directly used for human consumption. For example, the former is used for instant beverages, and the latter is used for fried eggs and scrambled eggs; but more is used to make compound foods, such as egg soup series. product. In the egg soup series, there are back egg-type flower field, tomato egg flower soup, hot and sour soup and so on. In addition to egg products, Japanese egg soup ingredients include corn starch, edible gums, artificial crab meat, dried mushrooms, shallots, salt, sugar, and spices. Annually, 40 billion bags of instant noodles are produced worldwide, including about 15 billion bags (about 1.5 million tons) in China. Currently, no matter whether it is dried noodles or ingredients, the eggs it contains are mostly hot air dried. If it is replaced with freeze-dried eggs, its taste and nutrition are the same as fresh eggs.
Lyophilization technology is not only used for fresh eggs, but also for cooked eggs. Anything that requires long-term storage and maximum nutrient retention can be achieved using freeze-drying technology.
5. The economic value of frozen egg products
In early 1999, the export price of freeze-dried eggs in China was: 185,000 yuan per ton of protein powder, 150,000 yuan of egg yolk powder, 158,000 yuan of whole egg powder, and 149,000 yuan of egg soup products (blocks). The hot air spray dried protein powder is 780,000 yuan per ton, egg yolk powder 3.2 to 56,000 yuan, egg powder 3.6 to 48,000 yuan.
The construction scale of poultry egg freeze-drying plant can be large or small, but the minimum should not be less than 100 square meters of drying warehouse operation area, the total investment is generally not less than 10 million yuan. For an annual freeze-dried product factory producing 735 tons of egg powder and soup stock (120 tons of protein powder, 200 tons of egg yolk powder, 250 tons of whole egg powder and 165 tons of egg soup), the annual sales income is about 110 million yuan. Profits and taxes amounted to about 95 million yuan.
Mung Beans (Vigna radiata (Linn.) Wilczek.), belongs to the bean.Alias green bean, (name) for the color green, Lu Beans, beans, etc., in China has more than two thousand years of cultivation history.Country of origin in India and Burma.Now common among east Asian countries, Africa, Europe, the United States also have a small amount of planting, such as China, Burma are green beans major exporter.Seeds and stems are widely used.Work in the skin of mung bean heat, detoxification in the meat.Green bean soup is a regular summer heat drink, clear heat, cocktail for young and old.Traditional green bean products have green bean cake, green bean, green bean cake, green Red Bean, mung bean starch sheet, etc.
Mung Beans
Mung Beans,Fresh Mung Beans,Green Mung,Green Mung Beans
Ningxia Bornstein Import & Export Co., Ltd , http://www.bornstein-agriculture.com