The noodles are added yolk powder which is rich in lecithin, the protein content of the cooked noodles is over 10%, several times that of normal dairy.
添加富含卵磷脂的蛋黄粉，成品蛋白质含量高达10%以上，是一般乳制品蛋白质含量的几倍以上。
Extraction rate, product purity and color are key points to evaluate the extraction effects of egg yolk lecithin.
蛋黄磷脂的纯度、提取率和色泽是评价提取效果的关键指标，为得到色泽浅，提取率、磷脂含量高的产品。
Method: to extract lecithin from egg yolk with acetone and ethanol.
方法：用丙酮、乙醇提取蛋黄中的卵磷脂。
The lecithin, triglycerides, and cholesterol of egg yolk, plays a significant role in physical development of the nervous system.
鸡蛋黄中的卵磷脂、甘油三脂、胆固醇和卵黄素，对神经系统和身体发育有很大的作用。
Composition: Yolk Lecithin Essence, Stachyose Essence, Raffinose, Functose etc.
成份：蛋黄卵磷脂精华、水苏糖精华、棉子糖、果糖等。
Supercritical CO 2 extraction technology is used extracting high purified lecithin from egg yolk powder.
采用超临界二氧化碳萃取技术，从蛋黄粉中提取高纯度卵磷脂。
Under optimized conditions, the extraction yield of egg yolk lecithin reached to 93.38%.
最佳工艺条件下，蛋黄卵磷脂的提取率可达93.38%。
Under optimized conditions, the extraction yield of egg yolk lecithin reached to 93.38%.
最佳工艺条件下，蛋黄卵磷脂的提取率可达93.38%。
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