CN102986828B - 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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- CN102986828B CN102986828B CN201310007860.3A CN201310007860A CN102986828B CN 102986828 B CN102986828 B CN 102986828B CN 201310007860 A CN201310007860 A CN 201310007860A CN 102986828 B CN102986828 B CN 102986828B
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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 extending the liquid egg shelf-life, provide the liquor egg product of a kind of high shelf-life, belong to egg processing technical field.
Background technology
Egg liquid is packed, is replaced the product that fresh egg is consumed after referring to that birds, beasts and eggs are beaten eggs and shelled by liquid egg after certain process, can be divided into egg yolk liquid, protein liquid and egg pulp three class.Liquid egg maintains the original nutritional characteristic of egg; And efficiently solve the problem of frangible, the difficult transport of fresh egg, difficult storage, avoid the problems such as the pollution of eggshell, be conducive to focusing on eggshell, become a kind of product substituting the consumption of fresh egg gradually.But the shelf-life of liquid egg is shorter, be generally for 2 to 3 weeks under refrigerated condition, the normal temperature storage shelf-life is shorter about 1 week.Adopt antisepsis and sterilization method effectively to extend the shelf-life of liquid egg, become the focus of liquid egg manufacturing enterprise and researcher.
At present, the method for disinfection of liquid egg has cold sterilization and thermal sterilization two kinds, 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 single method for disinfection can shelf-life of the liquid egg of prolongation to a certain degree, can make that liquid egg functional character reduces, energy consumption and cost improve.
Also not yet there is report high-density CO 2 and superhigh temperature pasteurize two kinds of method for disinfection being combined the shelf-life to extend liquid egg at present both at home and abroad.
Summary of the invention
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 to be combined, and add compound preservative suppression surviving microorganisms growth and breeding, can shelf-life of the liquid egg of significant prolongation, and keep its functional character to greatest extent, reduce energy consumption and production costs.Reduce business economic loss, add the economic benefit of enterprise.At this, the condition of superhigh temperature pasteurize is 70-74 DEG C of process 120s.
The technical problem that the present invention solves: the problem efficiently solving frangible, the difficult transport of fresh egg, difficult storage, extends the shelf-life of liquid egg.
Technical scheme of the present invention:
A kind of method extending the liquid egg shelf-life, it is characterized in that, first nisin and potassium sorbate are added in egg liquid according to a certain percentage, then combine through high-density CO 2 and superhigh temperature pasteurize and carry out sterilization processing, last sterile filling obtains liquor egg product, and concrete steps are as follows successively:
(1) egg pretreatment: use 10-30 DEG C of clean water clean in fresh, intact egg, then may be dipped in 30 DEG C, 3-5min in 100-200ppm liquor natrii hypochloritis, finally can rinse the residual chlorine of eggshell surface with clear water; Beat eggs and get content, stir, obtaining liquid egg for subsequent use;
(2) add compound preservative: by mass percentage, the addition of compound preservative is 0.07% of the liquid egg that step (1) obtains; 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, nisin used during mixing can be mass percent concentration is the acid solution of the nisin of 2%, the aqueous solution of potassium sorbate used to be mass percent concentration the be potassium sorbate of 5%;
(3) high-density CO 2 process: high-density CO 2 process is carried out to the liquid egg that with the addition of compound preservative that step (2) obtains, be specially: liquid egg is filled in high-density CO 2 process still, pressure be 4-8MPa, temperature under 25-33 DEG C of condition, process 5-10min
(4) superhigh temperature pasteurize process: the liquid egg obtained after step (3) being processed flows through superhigh temperature pasteurization system, at this, the condition of superhigh temperature pasteurize is 70-74 DEG C of process 120s;
(5) sterile filling: the liquor egg product after step (4) being processed is cooled to 5 DEG C, carries out sterile filling.
Liquor egg product can be egg pulp, egg yolk liquid or protein liquid.
Described nisin is nisin solution, prepare by the following method: nisin pressed powder is dissolved in the citric acid solution of 0.02mol/L and is mixed with the solution that mass percent is 2%, or be mixed with the nisin solution that mass percent is 2% in hydrochloric acid solution nisin pressed powder being dissolved in 0.02mol/L; Potassium sorbate is food-grade, and described potassium sorbate is potassium sorbate solution, prepares by the following method: potassium sorbate powder dissolution being mixed with in water mass percent is 5% potassium sorbate aqueous solution.Potassium sorbate liquid also directly can add in egg liquid with the form of pressed powder.
Superhigh temperature pasteurize process uses the superhigh temperature pasteurization system of French ACTINI company.
Beneficial effect of the present invention:
(1) the present invention creatively by high-density CO 2 and superhigh temperature pasteurize two kinds of method for disinfection in conjunction with the sterilization of liquid towards egg, coordinate compound preservative to suppress the growth and breeding of surviving microorganisms simultaneously, reduce high-density CO 2 processing pressure and time, energy consumption reduces, and cost reduces.Egg liquid is through high-density CO 2 process, high-pressure carbon dioxide can permeate through cell membranes, is dissolved in cell liquid, when pressure is released, extract cell Dissolve things inside, destroy eucaryotic cell structure, and carbon dioxide and water react and form carbonic acid, the pH value of reduction intraor extracellular, make cell environment sensitive to external world, then by the superhigh temperature pasteurize process of egg liquid through gentleness, superhigh temperature pasteurize adds the death rate of sensitive cells, remains nutrition and the quality of egg liquid to greatest extent simultaneously; Combine the growth and breeding that the initial compound preservative added can suppress surviving microorganisms cell simultaneously, three kinds of methods are combined, reach the object effectively extending the liquid egg shelf-life, the beyond thought effect obtained, high-density CO 2 and superhigh temperature pasteurize have carried out effectively combining successively by the present invention.
(2) its preparation method and condition have technique simple, be easy to operation, cycle short, low cost and other advantages.
(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 play bacteria resistance function.
(4) from storage test, liquor egg product of the present invention can reach 75-80 days under 4 DEG C of refrigerated conditions, under same holding conditions, egg extended shelf-life more liquid than independent superhigh temperature pasteurize 15-20 days, egg extended shelf-life more liquid than independent high-density CO 2 30-35 days.
Detailed description of the invention
Embodiment 1
A kind of method extending the liquid egg shelf-life, it is characterized in that, nisin and potassium sorbate are added in egg liquid according to a certain percentage, combine 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:
(1) egg pretreatment: use 10-30 DEG C of clean water clean in fresh, intact egg, is then immersed in 30 DEG C, 3-5min in 100-200ppm liquor natrii hypochloritis, finally rinses the residual chlorine of eggshell surface with clear water; Beat eggs and get content, stir, obtaining liquid egg for subsequent use;
(2) add compound preservative: by mass percentage, the addition of compound preservative is 0.07% of the liquid egg that step (1) obtains; Compound preservative is mixed to get by nisin and potassium sorbate, and the quality proportioning of nisin and potassium sorbate is 1:5;
Wherein, nisin used during mixing can be mass percent concentration is the acid solution of the nisin of 2%, the aqueous solution of potassium sorbate used to be mass percent concentration the be potassium sorbate of 5%;
(3) high-density CO 2 process: high-density CO 2 process is carried out to the liquid egg that with the addition of compound preservative that step (2) obtains, be specially: liquid egg is filled in high-density CO 2 process still, pressure be 4MPa, temperature under 25 DEG C of conditions, process 5min
(4) superhigh temperature pasteurize process: the liquid egg obtained after step (3) being processed flows through superhigh temperature pasteurization system, 70 DEG C of process 120s;
(5) sterile filling: the liquor egg product after step (4) being processed is cooled to 5 DEG C, carries out sterile filling.
From storage test, liquor egg product can reach 75 days under 4 DEG C of refrigerated conditions.
Embodiment 2
A kind of method extending the liquid egg shelf-life, it is characterized in that, nisin and potassium sorbate are added in egg liquid according to a certain percentage, combine 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:
(1) egg pretreatment: use 10-30 DEG C of clean water clean in fresh, intact egg, is then immersed in 30 DEG C, 3-5min in 100-200ppm liquor natrii hypochloritis, finally rinses the residual chlorine of eggshell surface with clear water; Beat eggs and get content, stir, obtaining liquid egg for subsequent use;
(2) add compound preservative: by mass percentage, the addition of compound preservative is 0.07% of the liquid egg that step (1) obtains; Compound preservative is mixed to get by nisin and potassium sorbate, and the quality proportioning of nisin and potassium sorbate is 1:8;
Wherein, nisin used during mixing can be mass percent concentration is the acid solution of the nisin of 2%, the aqueous solution of potassium sorbate used to be mass percent concentration the be potassium sorbate of 5%;
(3) high-density CO 2 process: high-density CO 2 process is carried out to the liquid egg that with the addition of compound preservative that step (2) obtains, be specially: liquid egg is filled in high-density CO 2 process still, pressure be 6MPa, temperature under 29 DEG C of conditions, process 7min
(4) superhigh temperature pasteurize process: the liquid egg obtained after step (3) being processed flows through superhigh temperature pasteurization system, 72 DEG C of process 120s;
(5) sterile filling: the liquor egg product after step (4) being processed is cooled to 5 DEG C, carries out sterile filling.
From storage test, liquor egg product can reach 78 days under 4 DEG C of refrigerated conditions.
Embodiment 3
A kind of method extending the liquid egg shelf-life, it is characterized in that, nisin and potassium sorbate are added in egg liquid according to a certain percentage, combine 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:
(1) egg pretreatment: use 10-30 DEG C of clean water clean in fresh, intact egg, is then immersed in 30 DEG C, 3-5min in 100-200ppm liquor natrii hypochloritis, finally rinses the residual chlorine of eggshell surface with clear water; Beat eggs and get content, stir, obtaining liquid egg for subsequent use;
(2) add compound preservative: by mass percentage, the addition of compound preservative is 0.07% of the liquid egg that step (1) obtains; Compound preservative is mixed to get by nisin and potassium sorbate, and the quality proportioning of nisin and potassium sorbate is 1:12;
Wherein, nisin used during mixing can be mass percent concentration is the acid solution of the nisin of 2%, the aqueous solution of potassium sorbate used to be mass percent concentration the be potassium sorbate of 5%;
(3) high-density CO 2 process: high-density CO 2 process is carried out to the liquid egg that with the addition of compound preservative that step (2) obtains, be specially: liquid egg is filled in high-density CO 2 process still, pressure be 8MPa, temperature under 33 DEG C of conditions, process 10min
(4) superhigh temperature pasteurize process: the liquid egg obtained after step (3) being processed flows through superhigh temperature pasteurization system, 74 DEG C of process 120s;
(5) sterile filling: the liquor egg product after step (4) being processed is cooled to 5 DEG C, carries out sterile filling.
From storage test, liquor egg product can reach 80 days under 4 DEG C of refrigerated conditions.
Claims (6)
1. one kind extends the method for liquid egg shelf-life, it is characterized in that, first nisin and potassium sorbate are added in egg liquid according to a certain percentage, then combine through high-density CO 2 and pasteurize and carry out sterilization processing, last sterile filling obtains liquor egg product, and concrete steps are as follows successively:
(1) egg pretreatment: use 10-30 DEG C of clean water clean in fresh, intact egg, is then immersed in 30 DEG C, 3-5min in 100-200ppm liquor natrii hypochloritis, finally rinses the residual chlorine of eggshell surface with clear water; Beat eggs and get content, stir, obtaining liquid egg for subsequent use;
(2) compound preservative is added: by mass percentage, the addition of compound preservative is 0.07% of the liquid egg that step (1) obtains; 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, nisin used during mixing is mass percent concentration is the acid solution of the nisin of 2%, the aqueous solution of potassium sorbate used to be mass percent concentration the be potassium sorbate of 5%;
(3) high-density CO 2 process: high-density CO 2 process is carried out to the liquid egg that with the addition of compound preservative that step (2) obtains, be specially: liquid egg is filled in high-density CO 2 process still, be that 4-8MPa, temperature are under 25-33 DEG C of condition at pressure, process 5-10min
(4) pasteurize process: the liquid egg obtained after step (3) being processed flows through pasteurization system, at this, the condition of pasteurize is 70-74 DEG C of process 120s;
(5) sterile filling: the liquor egg product after step (4) being processed is cooled to 5 DEG C, carries out sterile filling.
2., according to the method described in claim 1, it is characterized in that liquor egg product is egg pulp, egg yolk liquid or protein liquid.
3. according to the method described in claim 2, it is characterized in that, described nisin is nisin solution, prepare by the following method: nisin pressed powder is dissolved in the citric acid solution of 0.02mol/L and is mixed with the solution that mass percent is 2%, or be mixed with the nisin solution that mass percent is 2% in hydrochloric acid solution nisin pressed powder being dissolved in 0.02mol/L; Potassium sorbate is food-grade, and described potassium sorbate is potassium sorbate solution, prepares by the following method: potassium sorbate powder dissolution being mixed with in water mass percent is 5% potassium sorbate solution.
4. one kind high shelf-life liquid egg, it is characterized in that, prepare in accordance with the following methods: first nisin and potassium sorbate are added in egg liquid according to a certain percentage, combine through high-density CO 2 and pasteurize again and carry out sterilization processing, last sterile filling obtains liquor egg product, and concrete steps are as follows successively:
(1) egg pretreatment: use 10-30 DEG C of clean water clean in fresh, intact egg, be then immersed in
30 DEG C, 3-5min in 100-200ppm liquor natrii hypochloritis, finally rinse the residual chlorine of eggshell surface with clear water; Beat eggs and get content, stir, obtaining liquid egg for subsequent use;
(2) compound preservative is added: by mass percentage, the addition of compound preservative is 0.07% of the liquid egg that step (1) obtains; 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, nisin used during mixing is mass percent concentration is the acid solution of the nisin of 2%, the aqueous solution of potassium sorbate used to be mass percent concentration the be potassium sorbate of 5%;
(3) high-density CO 2 process: high-density CO 2 process is carried out to the liquid egg that with the addition of compound preservative that step (2) obtains, be specially: liquid egg is filled in high-density CO 2 process still, be that 4-8MPa, temperature are under 25-33 DEG C of condition at pressure, process 5-10min
(4) pasteurize process: the liquid egg obtained after step (3) being processed flows through pasteurization system, at this, the condition of pasteurize is 70-74 DEG C of process 120s;
(5) sterile filling: the liquor egg product after step (4) being processed is cooled to 5 DEG C, carries out sterile filling.
5., according to the liquid egg of the high shelf-life described in claim 4, it is characterized in that liquid egg is egg pulp, egg yolk liquid or protein liquid.
6. according to the liquid egg of the high shelf-life described in claim 5, it is characterized in that, described nisin is nisin solution, prepare by the following method: nisin pressed powder is dissolved in the citric acid solution of 0.02mol/L and is mixed with the solution that mass percent is 2%, or be mixed with the nisin solution that mass percent is 2% in hydrochloric acid solution nisin pressed powder being dissolved in 0.02mol/L; Potassium sorbate is food-grade, and described potassium sorbate is potassium sorbate solution, prepares by the following method: potassium sorbate powder dissolution being mixed with in water mass percent is 5% potassium sorbate solution.
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103564533B (en) * | 2013-11-20 | 2014-12-10 | 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 |
| 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 |
| 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 |
| CN110101030B (en) * | 2019-06-19 | 2022-08-09 | 武汉轻工大学 | Preparation method of liquid egg product |
| CN110367328B (en) * | 2019-08-12 | 2022-04-15 | 东北农业大学 | Preparation method of egg white liquid with long shelf life |
| CN110393159B (en) * | 2019-08-19 | 2021-10-26 | 东北农业大学 | Egg cleaning and disinfecting method based on ultrasonic-micro nano bubble technology |
| 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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