CN102986828A - Method for prolonging quality guarantee period of liquid eggs - Google Patents
Method for prolonging quality guarantee period of liquid eggs Download PDFInfo
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- CN102986828A CN102986828A CN2013100078603A CN201310007860A CN102986828A CN 102986828 A CN102986828 A CN 102986828A CN 2013100078603 A CN2013100078603 A CN 2013100078603A CN 201310007860 A CN201310007860 A CN 201310007860A CN 102986828 A CN102986828 A CN 102986828A
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Abstract
The invention provides a method for prolonging a quality guarantee period of liquid eggs, provides a liquid egg product with a long quality guarantee period and belongs to the technical field of egg manufacture. The invention creatively combines a high density carbon dioxide sterilization method and a super killing sterilization method, a composite antiseptic agent is added to restrain growth and breeding of remaining microorganism, quality guarantee period of liquid eggs can be obviously prolonged, function property cab be kept to the maximum limit, energy consumption and production cost can be reduced, corporate economic loss can be reduced, corporate economic benefits are increased. A storage test proves that the quality guarantee period of the liquid egg product under 4 DEG C refrigeration condition can achieve 75-80 days, and a compound antiseptic special for the liquid eggs for prolonging the quality guarantee period of the liquid eggs is provided simultaneously.
Description
Technical field
The invention provides a kind of method that prolongs the liquid egg shelf-life, the liquor egg product of a kind of high shelf-life is provided, belong to the egg processing technical field.
Background technology
Liquid egg refer to birds, beasts and eggs beat eggs shell after, with egg liquid packing after certain processing, the product that replaces bright egg to consume can be divided into egg yolk liquid, protein liquid and egg pulp three classes.Liquid egg has kept the original nutritional characteristic of egg; And efficiently solve frangible, the difficult transportation of bright egg, difficult problem of preserving, and avoid the problems such as pollution of eggshell, be conducive to focus on eggshell, become gradually a kind of product of alternative bright egg consumption.Yet the shelf-life of liquid egg is shorter, is generally for 2 to 3 weeks under the refrigerated condition, about normal temperature storage shelf-life in shorter 1 week.Adopt antisepsis and sterilization method effectively to prolong shelf-life of liquid egg, become liquid egg manufacturing enterprise and researcher's focus.
At present, the method for disinfection of liquid egg has two kinds of cold sterilization and thermal sterilizations, and main cold sterilization technology has high-density CO 2 bactericidal, ultrahigh-pressure sterilization, pulsed light electric-field sterilizing etc., and thermal sterilization has traditional pasteurize and superhigh temperature pasteurize.Although the shelf-life of the liquid egg of the prolongation that single method for disinfection can be to a certain degree, can make the reduction of liquid egg functional character, energy consumption and cost raising.
Also not yet have at present both at home and abroad high-density CO 2 and two kinds of method for disinfection of superhigh temperature pasteurize in conjunction with the report with shelf-life of prolonging liquid egg.
Summary of the invention
The applicant is in previous research work, be surprised to find that high-density CO 2 and super bar are killed two kinds of method for disinfection combinations, and add compound preservative and suppress remaining growth of microorganism breeding, can significant prolongation shelf-life of liquid egg, and keep to greatest extent its functional character, reduce energy consumption and production costs.Reduce the business economic loss, increased the economic benefit of enterprise.At this, the condition of superhigh temperature pasteurize is 70-74 ℃ and processes 120s.
The technical problem that the present invention solves: efficiently solve the problem of frangible, the difficult transportation of bright egg, difficult storage, prolong the shelf-life of liquid egg.
Technical scheme of the present invention:
A kind of method that prolongs the liquid egg shelf-life, it is characterized in that, first nisin and potassium sorbate are added in the egg liquid according to a certain percentage, unite through high-density CO 2 and superhigh temperature pasteurize again and carry out sterilization processing, last sterile filling obtains liquor egg product, and concrete steps are as follows successively:
⑴ egg preliminary treatment: use 10-30 ℃ of clear water to clean up in fresh, intact egg, then may be dipped in 3-5min in 30 ℃, 100-200ppm liquor natrii hypochloritis, can wash with clear water at last the residual chlorine of eggshell surface; Beat eggs and get content, stir, it is for subsequent use to obtain liquid egg;
⑵ add compound preservative: by mass percentage, the addition of compound preservative is 0.07% of the liquid egg that obtains of step (1); Compound preservative is mixed to get by nisin and potassium sorbate, and the quality proportioning of nisin and potassium sorbate is 1:5-12;
Wherein, used nisin can be that mass percent concentration is that acid solution, the used potassium sorbate of 2% nisin is that mass percent concentration is the aqueous solution of 5% potassium sorbate during mixing;
⑶ high-density CO 2 is processed: the interpolation that step (2) is obtained the liquid egg of compound preservative carry out high-density CO 2 and process, be specially: liquid egg is filled into high-density CO 2 processes in the still, pressure be 4-8MPa, temperature under 25-33 ℃ of condition, process 5-10min
⑷ superhigh temperature pasteurize is processed: the liquid egg that obtains after step (3) the is processed superhigh temperature pasteurization system of flowing through, and at this, the condition of superhigh temperature pasteurize is 70-74 ℃ and processes 120s;
⑸ sterile filling: the liquor egg product after step (4) processing is cooled to 5 ℃, carries out sterile filling.
Liquor egg product can be egg pulp, egg yolk liquid or protein liquid.
Described nisin is nisin solution, by the following method preparation: the nisin pressed powder being dissolved in being mixed with mass percent in the citric acid solution of 0.02mol/L is 2% solution, or the nisin pressed powder is dissolved in to be mixed with mass percent in the hydrochloric acid solution of 0.02mol/L be 2% nisin solution; Potassium sorbate is food-grade, and described potassium sorbate is potassium sorbate solution, by the following method preparation: the potassium sorbate powder dissolution is mixed with mass percent in water be 5% potassium sorbate aqueous solution.Potassium sorbate liquid also can directly add in the egg liquid with the form of pressed powder.
The superhigh temperature pasteurize process to be used is the superhigh temperature pasteurization system of French ACTINI company.
Beneficial effect of the present invention:
(1) the present invention creatively with high-density CO 2 and two kinds of method for disinfection of superhigh temperature pasteurize in conjunction with the sterilization of liquid towards egg, cooperate simultaneously compound preservative to suppress remaining microbial growth breeding, reduced high-density CO 2 processing pressure and time, energy consumption reduces, cost.Egg liquid is processed through high-density CO 2, high-pressure carbon dioxide can permeate through cell membranes, is dissolved in the cell liquid, when earth pressure release, extract the cell Dissolve things inside, destroy eucaryotic cell structure, and carbon dioxide and water reaction formation carbonic acid, the inside and outside pH value of cell reduced, make to external world environment sensitive of cell, then egg liquid is processed through gentle superhigh temperature pasteurize, the superhigh temperature pasteurize has increased the death rate of sensitive cells, has kept to greatest extent nutrition and the quality of egg liquid simultaneously; The growth and breeding that can suppress simultaneously remaining microbial cell in conjunction with the initial compound preservative that adds, three kinds of methods are combined, reach effective prolongation purpose of liquid egg shelf-life, the beyond thought effect that obtains, the present invention has carried out successively effectively combination with high-density CO 2 and superhigh temperature pasteurize.
(2) its preparation method and condition have that technique is simple, easy operating, short, low cost and other advantages of cycle.
(3) the invention provides a kind of liquid egg compound preservative special, nisin can produce collaborative bacteriostasis with potassium sorbate, and the two specific concentration and proportioning make it effectively bring into play bacteria resistance function.
(4) from storage test as can be known, liquor egg product of the present invention can reach 75-80 days under 4 ℃ of refrigerated conditions, under same holding conditions, prolonged 15-20 days than the liquid egg shelf-life of independent superhigh temperature pasteurize, prolonged 30-35 days than the liquid egg shelf-life of independent high-density CO 2.
The specific embodiment
Embodiment 1
A kind of method that prolongs the liquid egg shelf-life, it is characterized in that, nisin and potassium sorbate are added in the egg liquid according to a certain percentage, unite through high-density CO 2 and superhigh temperature pasteurize and carry out sterilization processing, the liquor egg product that last sterile filling obtains, concrete steps are as follows successively:
⑴ egg preliminary treatment: use 10-30 ℃ of clear water to clean up in fresh, intact egg, then be immersed in 3-5min in 30 ℃, 100-200ppm liquor natrii hypochloritis, at last with the residual chlorine of clear water flushing eggshell surface; Beat eggs and get content, stir, it is for subsequent use to obtain liquid egg;
⑵ add compound preservative: by mass percentage, the addition of compound preservative is 0.07% of the liquid egg that obtains of step (1); Compound preservative is mixed to get by nisin and potassium sorbate, and the quality proportioning of nisin and potassium sorbate is 1:5;
Wherein, used nisin can be that mass percent concentration is that acid solution, the used potassium sorbate of 2% nisin is that mass percent concentration is the aqueous solution of 5% potassium sorbate during mixing;
⑶ high-density CO 2 is processed: the interpolation that step (2) is obtained the liquid egg of compound preservative carry out high-density CO 2 and process, be specially: liquid egg is filled into high-density CO 2 processes in the still, pressure be 4MPa, temperature under 25 ℃ of conditions, process 5min
⑷ superhigh temperature pasteurize is processed: the liquid egg that obtains after step (3) the is processed superhigh temperature pasteurization system of flowing through, process 120s for 70 ℃;
⑸ sterile filling: the liquor egg product after step (4) processing is cooled to 5 ℃, carries out sterile filling.
From storage test as can be known, liquor egg product can reach 75 days under 4 ℃ of refrigerated conditions.
Embodiment 2
A kind of method that prolongs the liquid egg shelf-life, it is characterized in that, nisin and potassium sorbate are added in the egg liquid according to a certain percentage, unite through high-density CO 2 and superhigh temperature pasteurize and carry out sterilization processing, the liquor egg product that last sterile filling obtains, concrete steps are as follows successively:
⑴ egg preliminary treatment: use 10-30 ℃ of clear water to clean up in fresh, intact egg, then be immersed in 3-5min in 30 ℃, 100-200ppm liquor natrii hypochloritis, at last with the residual chlorine of clear water flushing eggshell surface; Beat eggs and get content, stir, it is for subsequent use to obtain liquid egg;
⑵ add compound preservative: by mass percentage, the addition of compound preservative is 0.07% of the liquid egg that obtains of step (1); Compound preservative is mixed to get by nisin and potassium sorbate, and the quality proportioning of nisin and potassium sorbate is 1:8;
Wherein, used nisin can be that mass percent concentration is that acid solution, the used potassium sorbate of 2% nisin is that mass percent concentration is the aqueous solution of 5% potassium sorbate during mixing;
⑶ high-density CO 2 is processed: the interpolation that step (2) is obtained the liquid egg of compound preservative carry out high-density CO 2 and process, be specially: liquid egg is filled into high-density CO 2 processes in the still, pressure be 6MPa, temperature under 29 ℃ of conditions, process 7min
⑷ superhigh temperature pasteurize is processed: the liquid egg that obtains after step (3) the is processed superhigh temperature pasteurization system of flowing through, process 120s for 72 ℃;
⑸ sterile filling: the liquor egg product after step (4) processing is cooled to 5 ℃, carries out sterile filling.
From storage test as can be known, liquor egg product can reach 78 days under 4 ℃ of refrigerated conditions.
Embodiment 3
A kind of method that prolongs the liquid egg shelf-life, it is characterized in that, nisin and potassium sorbate are added in the egg liquid according to a certain percentage, unite through high-density CO 2 and superhigh temperature pasteurize and carry out sterilization processing, the liquor egg product that last sterile filling obtains, concrete steps are as follows successively:
⑴ egg preliminary treatment: use 10-30 ℃ of clear water to clean up in fresh, intact egg, then be immersed in 3-5min in 30 ℃, 100-200ppm liquor natrii hypochloritis, at last with the residual chlorine of clear water flushing eggshell surface; Beat eggs and get content, stir, it is for subsequent use to obtain liquid egg;
⑵ add compound preservative: by mass percentage, the addition of compound preservative is 0.07% of the liquid egg that obtains of step (1); Compound preservative is mixed to get by nisin and potassium sorbate, and the quality proportioning of nisin and potassium sorbate is 1:12;
Wherein, used nisin can be that mass percent concentration is that acid solution, the used potassium sorbate of 2% nisin is that mass percent concentration is the aqueous solution of 5% potassium sorbate during mixing;
⑶ high-density CO 2 is processed: the interpolation that step (2) is obtained the liquid egg of compound preservative carry out high-density CO 2 and process, be specially: liquid egg is filled into high-density CO 2 processes in the still, pressure be 8MPa, temperature under 33 ℃ of conditions, process 10min
⑷ superhigh temperature pasteurize is processed: the liquid egg that obtains after step (3) the is processed superhigh temperature pasteurization system of flowing through, process 120s for 74 ℃;
⑸ sterile filling: the liquor egg product after step (4) processing is cooled to 5 ℃, carries out sterile filling.
From storage test as can be known, liquor egg product can reach 80 days under 4 ℃ of refrigerated conditions.
Claims (7)
1. method that prolongs the liquid egg shelf-life, it is characterized in that, first nisin and potassium sorbate are added in the egg liquid according to a certain percentage, unite through high-density CO 2 and superhigh temperature pasteurize again and carry out sterilization processing, last sterile filling obtains liquor egg product, and concrete steps are as follows successively:
⑴ egg preliminary treatment: use 10-30 ℃ of clear water to clean up in fresh, intact egg, then may be dipped in 3-5min in 30 ℃, 100-200ppm liquor natrii hypochloritis, can wash with clear water at last the residual chlorine of eggshell surface; Beat eggs and get content, stir, it is for subsequent use to obtain liquid egg;
⑵ add compound preservative: by mass percentage, the addition of compound preservative is 0.07% of the liquid egg that obtains of step (1); Compound preservative is mixed to get by nisin and potassium sorbate, and the quality proportioning of nisin and potassium sorbate is 1:5-12;
Wherein, used nisin can be that mass percent concentration is that acid solution, the used potassium sorbate of 2% nisin is that mass percent concentration is the aqueous solution of 5% potassium sorbate during mixing;
⑶ high-density CO 2 is processed: the interpolation that step (2) is obtained the liquid egg of compound preservative carry out high-density CO 2 and process, be specially: liquid egg is filled into high-density CO 2 processes in the still, pressure be 4-8MPa, temperature under 25-33 ℃ of condition, process 5-10min
⑷ superhigh temperature pasteurize is processed: the liquid egg that obtains after step (3) the is processed superhigh temperature pasteurization system of flowing through, and at this, the condition of superhigh temperature pasteurize is 70-74 ℃ and processes 120s;
⑸ sterile filling: the liquor egg product after step (4) processing is cooled to 5 ℃, carries out sterile filling.
2. method according to claim 1 is characterized in that liquor egg product is egg pulp, egg yolk liquid or protein liquid.
3. method according to claim 2, it is characterized in that, described nisin is nisin solution, by the following method preparation: the nisin pressed powder being dissolved in being mixed with mass percent in the citric acid solution of 0.02mol/L is 2% solution, or the nisin pressed powder is dissolved in to be mixed with mass percent in the hydrochloric acid solution of 0.02mol/L be 2% nisin solution; Potassium sorbate is food-grade, and described potassium sorbate is potassium sorbate solution, by the following method preparation: the potassium sorbate powder dissolution is mixed with mass percent in water be 5% potassium sorbate solution.
4. liquid egg of one kind high shelf-life, it is characterized in that, in accordance with the following methods preparation: first nisin and potassium sorbate are added in the egg liquid according to a certain percentage, unite through high-density CO 2 and superhigh temperature pasteurize again and carry out sterilization processing, last sterile filling obtains liquor egg product, and concrete steps are as follows successively:
⑴ egg preliminary treatment: use 10-30 ℃ of clear water to clean up in fresh, intact egg, then may be dipped in 3-5min in 30 ℃, 100-200ppm liquor natrii hypochloritis, can wash with clear water at last the residual chlorine of eggshell surface; Beat eggs and get content, stir, it is for subsequent use to obtain liquid egg;
⑵ add compound preservative: by mass percentage, the addition of compound preservative is 0.07% of the liquid egg that obtains of step (1); Compound preservative is mixed to get by nisin and potassium sorbate, and the quality proportioning of nisin and potassium sorbate is 1:5-12;
Wherein, used nisin can be that mass percent concentration is that acid solution, the used potassium sorbate of 2% nisin is that mass percent concentration is the aqueous solution of 5% potassium sorbate during mixing;
⑶ high-density CO 2 is processed: the interpolation that step (2) is obtained the liquid egg of compound preservative carry out high-density CO 2 and process, be specially: liquid egg is filled into high-density CO 2 processes in the still, pressure be 4-8MPa, temperature under 25-33 ℃ of condition, process 5-10min
⑷ superhigh temperature pasteurize is processed: the liquid egg that obtains after step (3) the is processed superhigh temperature pasteurization system of flowing through, and at this, the condition of superhigh temperature pasteurize is 70-74 ℃ and processes 120s;
⑸ sterile filling: the liquor egg product after step (4) processing is cooled to 5 ℃, carries out sterile filling.
5. method according to claim 4 is characterized in that liquor egg product is egg pulp, egg yolk liquid or protein liquid.
6. method according to claim 5, it is characterized in that, described nisin is nisin solution, by the following method preparation: the nisin pressed powder being dissolved in being mixed with mass percent in the citric acid solution of 0.02mol/L is 2% solution, or the nisin pressed powder is dissolved in to be mixed with mass percent in the hydrochloric acid solution of 0.02mol/L be 2% nisin solution; Potassium sorbate is food-grade, and described potassium sorbate is potassium sorbate solution, by the following method preparation: the potassium sorbate powder dissolution is mixed with mass percent in water be 5% potassium sorbate solution.
7. liquid egg compound preservative special that prolongs the liquid egg shelf-life: by mass percentage, the addition of compound preservative is 0.07% of liquid egg, compound preservative is comprised of nisin and potassium sorbate, and wherein the quality proportioning of nisin and potassium sorbate is 1:5-12; Described nisin is nisin solution, by the following method preparation: the nisin pressed powder being dissolved in being mixed with mass percent in the citric acid solution of 0.02mol/L is 2% solution, or the nisin pressed powder is dissolved in to be mixed with mass percent in the hydrochloric acid solution of 0.02mol/L be 2% nisin solution; Potassium sorbate is food-grade, and described potassium sorbate is potassium sorbate solution, by the following method preparation: the potassium sorbate powder dissolution is mixed with mass percent in water be 5% potassium sorbate solution.
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| CN103564533A (en) * | 2013-11-20 | 2014-02-12 | 北京德青源农业科技股份有限公司 | Preparation method of mixed egg liquid and egg liquid obtained through preparation method |
| CN104770464A (en) * | 2015-04-24 | 2015-07-15 | 北京农学院 | Low-temperature storage method for egg liquid |
| CN105076351A (en) * | 2014-05-15 | 2015-11-25 | 北京德青源农业科技股份有限公司 | Preservation method of egg liquid |
| CN106343396A (en) * | 2015-07-17 | 2017-01-25 | 泰州苏鹏蛋业生物科技有限公司 | Method for preparing pasteurized egg liquid |
| CN107006805A (en) * | 2017-03-06 | 2017-08-04 | 东北农业大学 | A kind of liquid egg vegetable product and preparation method |
| CN108935639A (en) * | 2018-09-28 | 2018-12-07 | 武汉轻工大学 | A kind of preparation method of long shelf-life egg pulp |
| CN109497127A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A method of extending the egg liquid shelf-life |
| CN110101030A (en) * | 2019-06-19 | 2019-08-09 | 武汉轻工大学 | A kind of preparation method of liquid eggs product |
| CN110367328A (en) * | 2019-08-12 | 2019-10-25 | 东北农业大学 | A kind of long shelf-life egg white liquid and preparation method thereof |
| CN110393159A (en) * | 2019-08-19 | 2019-11-01 | 东北农业大学 | A kind of egg cleaning and sterilization method based on the micro-nano bubbler techniques of supersonic synergic |
| CN112655753A (en) * | 2021-01-29 | 2021-04-16 | 河南豪峰食品有限公司 | Egg liquid sterilization process for baked food |
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| CN103564533A (en) * | 2013-11-20 | 2014-02-12 | 北京德青源农业科技股份有限公司 | Preparation method of mixed egg liquid and egg liquid obtained through preparation method |
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| CN104770464A (en) * | 2015-04-24 | 2015-07-15 | 北京农学院 | Low-temperature storage method for egg liquid |
| CN104770464B (en) * | 2015-04-24 | 2017-12-15 | 北京农学院 | A kind of Cryopreservation of egg liquid |
| CN106343396A (en) * | 2015-07-17 | 2017-01-25 | 泰州苏鹏蛋业生物科技有限公司 | Method for preparing pasteurized egg liquid |
| CN107006805A (en) * | 2017-03-06 | 2017-08-04 | 东北农业大学 | A kind of liquid egg vegetable product and preparation method |
| CN108935639A (en) * | 2018-09-28 | 2018-12-07 | 武汉轻工大学 | A kind of preparation method of long shelf-life egg pulp |
| CN109497127A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A method of extending the egg liquid shelf-life |
| CN110101030A (en) * | 2019-06-19 | 2019-08-09 | 武汉轻工大学 | A kind of preparation method of liquid eggs product |
| CN110367328A (en) * | 2019-08-12 | 2019-10-25 | 东北农业大学 | A kind of long shelf-life egg white liquid and preparation method thereof |
| CN110367328B (en) * | 2019-08-12 | 2022-04-15 | 东北农业大学 | Preparation method of egg white liquid with long shelf life |
| CN110393159A (en) * | 2019-08-19 | 2019-11-01 | 东北农业大学 | A kind of egg cleaning and sterilization method based on the micro-nano bubbler techniques of supersonic synergic |
| CN112655753A (en) * | 2021-01-29 | 2021-04-16 | 河南豪峰食品有限公司 | Egg liquid sterilization process for baked food |
| CN112655753B (en) * | 2021-01-29 | 2023-09-08 | 河南豪峰食品有限公司 | Egg liquid sterilization process for baked food |
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