Pasteurized Egg Liquid Processing Plant Powder Egg Production Line Hen Egg Yolk Powder Making Equipment

Selection and inspection
Select fresh and undamaged eggs, and remove abnormal eggs (such as cracked eggs, bloodshot eggs, etc.) through appearance inspection and egg light detector to ensure that the raw materials meet food safety standards .Some enterprises use intelligent systems to monitor the health status of laying hens and improve the quality of egg sources .

Cleaning and disinfection
After cleaning the eggshell surface with a brush, soak in 0.5% potassium permanganate solution or other disinfectants to
sterilize, remove salmonella and other pathogens .After washing, rinse with warm water and dry to avoid contamination of residual chemicals .

Shell breaking and separation
Through automated equipment to complete the shell breaking, separating egg yolk and white; For whole egg mixture, mix yolk and white directly .Strain the egg mixture to remove impurities such as broken shells and membranes, ensuring an even texture .

Mixing and blending, Pasteurization
Adjust the ratio of yolk to white according to product requirements (such as whole egg liquid usually retains the natural ratio,the yolk liquid needs to be separated from the pure yolk) .Some products are customized with added salt, sugar or emulsifiers to meet specific food processing needs .

The 55-70ºC gradient heating process is used to kill pathogens (such as salmonella) and retain nutrients, and the sterilization time is usually controlled in seconds to a few minutes .
After sterilization, immediately cool to below 4ºC to inhibit microbial reproduction .