CN104322652A - Chinese medicinal herb composite egg preservative and making method - Google Patents
Chinese medicinal herb composite egg preservative and making method Download PDFInfo
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- CN104322652A CN104322652A CN201410586512.0A CN201410586512A CN104322652A CN 104322652 A CN104322652 A CN 104322652A CN 201410586512 A CN201410586512 A CN 201410586512A CN 104322652 A CN104322652 A CN 104322652A
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Abstract
The invention discloses a Chinese medicinal herb composite egg preservative, consisting of the following raw materials in parts by mass: 10-20 parts of dandelion, 10-20 parts of Chinese violet, 20-25 parts of bletilla and 1,000 parts of water. The preservative is low in cost, simple in preparation, convenient to use and operate and easy to popularize and apply. Chinese medicinal herbs are used as raw materials, so the preservative does not have toxic or side effect and meets the requirements of food safety. A film formed by the preservative is not compact as paraffin, so eggshells treated by using the preservative become dry easily and have a very good sensory effect. Experimental results show that eggs can be preserved for 14 days more under the high-temperature summer natural condition by adopting the preservative.
Description
Technical field
The present invention relates to and extend egg fresh-keeping phase technical field, be specifically related to one and utilize Chinese herbal medicine to form egg antistaling agent, and the preparation method of this antistaling agent.
Background technology
Egg is rich in the nutriments such as high protein, multivitamin, mineral matter, is one of main protein nutritious food of people.A series of change can be there is in egg quality within storage period, comprise the physicochemical change of matter in egg, embryo physiology change and microorganism cause putrid and deteriorated, the corruption that wherein microorganism causes can cause the rapid reduction of egg quality and security, and thus extremely people pay close attention to.Fresh Egg is about one week of output, the biological shape film of the one deck on himself surface just can self falling, fresh egg is just equivalent in atmosphere exposed, bacterium and air are just easily invaded in egg, in the oxidation that protein film is overrun and egg, moisture accelerates evaporation, impel dense albumen water sample, do not have the effect of fixing yolk, form yolk secundly, directly contact with interior egg shell membrane, causing bacterium very easily to enter yolk makes yolk go bad, thus causes the weightlessness of egg and the reduction of commodity value and edibility.The bacterium found in current egg mainly contains pseudomonas, acinetobacter, proteus, staphylococcus, streptococcus, Escherichia coli, bacillus, Salmonella etc., and wherein main pathogenic bacteria are salmonellas.According to investigations, clean eggshell surface bacterial population has 4,000,000-500 ten thousand, and dirty eggshell surface can up to 100,000,000-9 hundred million.China is egg production and consumption big country.But, for many years China produce at egg, storage, degree is different in sales process existence three subject matters: one is that owing to not focusing on that " clean egg " is produced, in storage, putrid and deteriorated many, drying loss is greatly, the shelf life phase is short aborning for egg.Two is seasonal lacks of uniformity of producing and consuming throughout the year, causes numerous raisers' economic benefit to be affected.Especially at annual high temperature season, because the fresh-keeping improper loss caused is very large, have research report to show, egg accounts for about 15% of total output because of the fresh-keeping improper loss caused.Three is existing antistaling agents is not blindly follow preserving fruit and vegetable utilizing material, is exactly the chemical preservative of Prof. Du Yucang, not only poor effect, and easily causes toxic residue, be detrimental to health.How to extend the freshness date of birds, beasts and eggs, improve the commercial quality of birds, beasts and eggs, become the key technical problem that egg production consumption development need solves.For this problem, in recent years, domestic around birds, beasts and eggs clear production, birds, beasts and eggs spoilage organisms suppresses and the screening of the weightless controlling technical method of birds, beasts and eggs and egg antistaling agent is tried to explore.
The fresh-keeping screening with overlay film material of natural, safety, environment friendly bacteriostatic and application technology thereof are the key factor in " clean egg " production process, prevent the minimizing of egg egg size and stop the intrusion of microorganism to egg to be very important object in egg fresh-keeping.Therefore, certain material is adopted at fresh egg eggshell coating-film fresh-keeping always by Chinese scholars is paid close attention to.The research that a large amount of material example adopts the single or composite components of the compositions such as polysaccharide, protein-based, grease class to be used for egg fresh-keeping all has report.
The Chinese herbal medicine resource of China enriches, and is wherein no lack of the resource with Antimicrobial preservative, safety, environmental protection, is that development of resources egg antistaling agent has broad prospects with Chinese herbal medicine.
Summary of the invention
The object of the invention is the deficiency existed for prior art, a kind of Chinese herbal medicine compound egg antistaling agent and preparation method are provided, adopt this antistaling agent safety, environmental protection, cost low, effective, compared with prior art, there is outstanding advantage.
For achieving the above object, the present invention by the following technical solutions.
Chinese herbal medicine compound egg antistaling agent of the present invention is made up of the raw material of following mass parts, dandelion 10 ~ 20, Chinese violet 10 ~ 20, the bletilla striata 20 ~ 25, water 1000.
The raw material composition of the preferred following mass parts of Chinese herbal medicine compound egg antistaling agent of the present invention, dandelion 15 ~ 18, Chinese violet 12 ~ 14, the bletilla striata 23 ~ 25, drinking water 1000.
The preparation method of Chinese herbal medicine compound egg antistaling agent of the present invention comprises the following steps:
(1) preparation of dandelion leachate takes dandelion 10 ~ 20 parts, is cut into the segment of below 10mm, is dipped in 300 portions of drinking water, soaks after 10-12 hour, thermal reflow 0.5-1 hour, crosses leaching leachate, cooling, for subsequent use;
(2) preparation of Chinese violet leachate takes Chinese violet 10 ~ 20 parts, is cut into the segment of below 10mm, is dipped in 300 portions of drinking water, soaks after 10-12 hour, thermal reflow 0.5-1 hour, crosses leaching leachate, cooling, for subsequent use;
(3) preparation of bletilla striata leachate takes the bletilla striata 20 ~ 25 parts, is cut into the segment of below 10mm, is dipped in 400 portions of drinking water, soaks after 10-12 hour, thermal reflow 0.5-1 hour, crosses leaching leachate, cooling, for subsequent use;
(4) by (1), (2), (3) three kinds of leachate mixing, be faint yellow after stirring 5-10min, obtained Chinese herbal medicine compound egg antistaling agent.
The using method of Chinese herbal medicine compound egg antistaling agent of the present invention
The Fresh Egg of some is placed in basket, immerses completely in Chinese herbal medicine compound egg antistaling agent, keep 10-15 second, pull egg out afterwards, drain, be placed in ventilation and dry.For large-scale chicken farm, can deposit under the relative humidities of egg storehouse 60%-80%, better effects if.Lay up period will note egg storehouse health, clean, ventilation, makes regular check on, and to prevent the temperature of local egg from raising, affects fresh-keeping effect.
In egg fresh-keeping agent prescription of the present invention, dandelion has the several functions such as clearing heat and detoxicating, the carbuncle that disappears dissipating bind, anti-inflammatory, cool blood, diuresis, cholagogic, hypocatharsis, stomach invigorating, anti-cancer.Modern scientific research shows, dandelion contains the chemical substance such as taraxasterol, taraxacin and caffeic acid, synanthrin, pectin, resin, choline, and this this composition all has certain bactericidal action to staphylococcus aureus, hemolytic streptococcus and pseudomonas aeruginosa, proteus, typhoid bacillus, shigella dysenteriae etc.
The clearing heat and detoxicating cool blood detumescence of its mildly bitter flavor cold in nature of Chinese violet.Cure mainly jaundice, traumatic injury controlled in dysentery, mastitis, red eye, swell pain, pharyngitis external application, carbuncle is swollen, venomous snake bite etc.Containing organic acid, flavones and glycoside thereof, phenolic constituent, ten plurality of active ingredients such as carbohydrate, amino acid, polypeptide and protein, saponin(e, phytosterol, tannin.Chinese violet has stronger bacteriostasis to gold-coloured staphylococci, Pasteurella, Escherichia coli, streptococcus and salmonella.After dandelion and Chinese violet two kinds are had the drug matching of sterilization and bacteriostasis efficacy, there is better fungistatic effect.
The bletilla striata is rich in starch, glucose, volatile oil, mucilaginous substance etc., has good astringing to arrest bleeding, detumescence and promoting granulation effect.Along with the research of modern pharmacology deepens continuously, find that it is to tubercle bacillus, tumour cell etc. have obvious inhibitory action.Applicant's research shows that the bletilla striata also has stronger film forming characteristics.
The test of the fresh-keeping effect of Chinese herbal medicine compound egg antistaling agent of the present invention
1, test method
Test site is in applicant chicken farm.Select the Fresh Egg 200 pieces produced on the same day on June 20th, 2012, be divided into two groups at random, often organize 100 pieces, one group is by antistaling agent processed group of the present invention, and another group is blank group.Room temperature 20 DEG C-31 DEG C is all placed on after process, preserve under the natural conditions of relative humidity 65%-80%, every 7 days in two groups random sampling 10 pieces detect, Testing index comprises weight-loss ratio, air room height, yolk index, dense protein content, density, the egg white pH value of egg.
The detection method of indices is:
Weight-loss ratio: the percent weight loss of egg before and after storage is 0.001g scales/electronic balance weighing by precision.
Air room height (in mm): the major part of egg is upwards placed on photograph on candler and looks, draw a mark with pen on air chamber both sides, be then put into and specify in the semi-circular cut-out of scale with the homemade air room height of plastic plate, read the number of division on the scale of two ends.H/mm=（H1+H2）/2
Yolk index: laterally knock against tested egg hard eggshell, all poured on glass planar by egg content, with vernier caliper measurement yolk height and the diameter of precision 0.02mm, yolk is high is yolk index with diameter ratio.
Dense protein content: laterally knock against tested egg hard eggshell, removing after yolk by precision is that 0.001g electronic balance claims quality, is holoprotein quality.Then poured into by holoprotein in 40 object standard inspection sieves, leave standstill and filter 5min, the thin albumen of elimination, remaining albumen is dense albumen.The quality of the quality/holoprotein of the dense albumen of dense protein content/%=.
Density: by salt by gradient 0.5g, be mixed with the saline solution that proportion is 1.020-1.090, differentiates by egg sink-float situation.Density is larger, and egg is fresher.
Egg white pH value: accurately isolate egg white, yolk, pour small beaker into, measure with PH-25 acidometer, accuracy is 0.01.
2, result of the test
The change of 2.1 egg weight-loss ratios, density
Egg is along with the prolongation of storage time, and in egg, moisture and other small-molecule substances constantly can be evaporated by eggshell pore, and egg quality reduces gradually, and weight-loss ratio rises.As seen from Table 1, after 35d storage test terminates, blank group (CK) weight-loss ratio is 4.19%, and the weight-loss ratio of antistaling agent processed group (A) is 2.60%.Variance analysis shows, A group compares in significant difference (P < 0.05) with CK group on the weight-loss ratio of egg.
The process of table 1 Chinese herbal medicine preservative affects unit % to egg weight-loss ratio
The density of egg, then along with the prolongation of storage time, reduces gradually.CK group density drops to 1.025 by initial 1.090, and A group density only drops to 1.045 by initial 1.090.As can be seen from the change of egg weight-loss ratio, density, A group is obviously better than CK group.
The change of 2.2 egg air chambers
The air chamber change of egg has direct relation with mass loss, can estimate the freshness of egg from the size of air chamber, and egg is obvious in the change of storage initial stage air chamber, and the later stage weakens gradually.From table 2, after off-test, antistaling agent processed group (A) is compared with blank group (CK), air chamber increases, speedup is all slower, the air chamber of test A group becomes 3.60 mm from 0.55 initial mm, the air room height of control group then becomes 6.10mm from 0.55 initial mm, and the increase of test A group to egg air chamber has obvious inhibition.
The process of table 2 Chinese herbal medicine preservative affects unit mm to egg air room height
2.3 egg yolk index variations
The yolk index of fresh-laid egg is 0.38 ~ 0.44, and the yolk index of qualified egg is greater than 0.30, and the yolk index of outmoded egg is less than 0.25.When yolk index is less than 0.25, egg is opened when pouring out and is addled egg.From table 3, with the prolongation of storage time, blank group and antistaling agent processed group yolk index all on a declining curve.Storage 35d, blank group (CK) yolk index is down to 0.219 by initial 0.469, and has just had addled egg after the 3rd week, 5th week when measuring, addled egg accounts for and measures 50% of number, and the change of antistaling agent processed group (A) yolk index slowly, is down to 0.256 from 0.469 originally.During A group storage 14 days, yolk index is 0.382, also larger than 0.380 during CK group storage 7 days, during to storage 28 days, the yolk index of A group is all more than 0.30, and qualified egg rate reaches 100%, and CK group after 14 days yolk index just dropped to less than 0.30, with regard to yolk index declines, test group has delayed 10-14 days than control group.A group compares in significant difference (P < 0.05) with CK group in the change of egg yolk index.
The process of table 3 Chinese herbal medicine preservative affects unit % to yolk index
The change of the dense protein content of 2.4 egg
Chicken Albumin is divided into thin albumen and 2 kinds, dense albumen by its form, and the two roughly accounts for 41% and 59% of Chicken Albumin, and along with the prolongation of egg storage time, thin albumen increases, and dense albumen reduces.This tests egg used is limit egg, and the dense albumen of test initial stage practical measurement is 63.39%.From table 4, with the prolongation of storage time, the dense protein content of each processed group is all on a declining curve, and CK group fall reaches 52.68%, and A group is 40.16%.During A group storage 21 days, the dense protein content of egg still up to 50.09%, when being equal to CK group storage 7 days 50.15%; Can illustrate from the change of the dense protein content of egg, antistaling agent processed group (A) can improve the storage effect of 10-14 days than CK group.Variance analysis shows, A group compares in significant difference (P < 0.05) with CK group in the change of the dense protein content of egg.
The process of table 4 Chinese herbal medicine preservative affects unit % to the dense protein content of egg
The change of 2.5 egg pH value
The pH value of Fresh Egg is 7.8 ~ 8.2, and pH value is the important indicator of breaks down proteins change in egg, very large on egg quality impact.CO in egg
2by the outside loss of pore, cause egg white pH value to rise, the change of Chicken Albumin pH value is a complicated repetitive process.From table 5, in the storage time of 35d, the pH value of blank group rises fast, reaches the highest by 9.52 at 21d, starts subsequently to decline; Antistaling agent processed group (A) is organized pH value and is up to 9.07, compares in significant difference (P < 0.05) with CK group, and during A group storage 21 days, egg pH value is 9.07, is equivalent to 9.08 during CK group storage 7 days.Antistaling agent processed group (A) change to egg pH value serves the effect delaying and limit 10-14 days.
The process of table 5 Chinese herbal medicine preservative is on the impact of egg PH
Above result of the test display, adopt the egg after antistaling agent process of the present invention compared with the control, no matter from aspects such as weight-loss ratio, yolk index, dense protein content, egg white pH value, all show remarkable result, reach 100% in qualified egg rate 28d, improve the commodity freshness date of 14d than control group.
Beneficial effect of the present invention
adopt antistaling agent of the present invention to the advantage compared with the control after egg process with following several respects: (1) antistaling agent of the present invention can define thin film at egg epidermis, this film can put on the fresh-keeping oil " coat " of one deck similar egg film to egg, good closing and bacteriostasis can be played to egg, the invasion of microorganism can be stoped well and reduce weightless, play the effect of preservation egg, result of the test shows, can extend the egg fresh-keeping effect of 14 days in the summer of high temperature under natural conditions; (2) raw material of antistaling agent of the present invention is Chinese herbal medicine, has no side effect, meets food safety requirements; (3) film that antistaling agent of the present invention is formed does not have paraffin fine and close just like that, and be therefore very easy to dry with the eggshell after antistaling agent process, sensory effects is very good; (4) antistaling agent of the present invention is with low cost, and manufacture craft is simple, easy to operate when using, and is easy to apply.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1
Take dandelion 1 kilogram, be cut into the segment of below 10mm, be dipped in the drinking water of 30 kilograms, soak after 10 hours, thermal reflow 1 hour, cross leaching leachate, cooling, for subsequent use.
Take Chinese violet 2 kilograms, be cut into the segment of below 10mm, be dipped in 30 kilograms of drinking water, soak after 12 hours, thermal reflow 0.5 hour, cross leaching leachate, cooling, for subsequent use.
Take the bletilla striata 2 kilograms, be cut into the segment of below 10mm, be dipped in 40 kilograms of drinking water, soak after 10 hours, thermal reflow 1 hour, cross leaching leachate, cooling, for subsequent use.
To be faint yellow after above-mentioned three kinds of leachate mix and blend 5min, obtained Chinese herbal medicine compound egg antistaling agent.
The Fresh Egg of some is placed in basket, immerses completely in Chinese herbal medicine compound egg antistaling agent, pull out after keeping for 10 seconds, drain, after ventilation is dried, store under being placed in normal temperature.
Embodiment 2
Take dandelion 2 kilograms, be cut into the segment of below 10mm, be dipped in the drinking water of 30 kilograms, soak after 12 hours, thermal reflow 0.5 hour, cross leaching leachate, cooling, for subsequent use.
Take Chinese violet 1 kilogram, be cut into the segment of below 10mm, be dipped in 30 kilograms of drinking water, soak after 10 hours, thermal reflow 1 hour, cross leaching leachate, cooling, for subsequent use.
Take the bletilla striata 2.5 kilograms, be cut into the segment of below 10mm, be dipped in 40 kilograms of drinking water, soak after 12 hours, thermal reflow 0.5 hour, cross leaching leachate, cooling, for subsequent use.
To be faint yellow after above-mentioned three kinds of leachate mix and blend 5min, obtained Chinese herbal medicine compound egg antistaling agent.
The using method of Chinese herbal medicine compound egg antistaling agent is with embodiment 1.
Embodiment 3
Take dandelion 1.5 kilograms, be cut into the segment of below 10mm, be dipped in the drinking water of 30 kilograms, soak after 12 hours, thermal reflow 0.5 hour, cross leaching leachate, cooling, for subsequent use.
Take Chinese violet 1.4 kilograms, be cut into the segment of below 10mm, be dipped in 30 kilograms of drinking water, soak after 10 hours, thermal reflow 1 hour, cross leaching leachate, cooling, for subsequent use.
Take the bletilla striata 2.3 kilograms, be cut into the segment of below 10mm, be dipped in 40 kilograms of drinking water, soak after 12 hours, thermal reflow 0.5 hour, cross leaching leachate, cooling, for subsequent use.
To be faint yellow after above-mentioned three kinds of leachate mix and blend 5min, obtained Chinese herbal medicine compound egg antistaling agent.
The using method of Chinese herbal medicine compound egg antistaling agent is with embodiment 1.
Embodiment 4
Take dandelion 1.8 kilograms, be cut into the segment of below 10mm, be dipped in the drinking water of 30 kilograms, soak after 10 hours, thermal reflow 1 hour, cross leaching leachate, cooling, for subsequent use.
Take Chinese violet 1.2 kilograms, be cut into the segment of below 10mm, be dipped in 30 kilograms of drinking water, soak after 12 hours, thermal reflow 0.5 hour, cross leaching leachate, cooling, for subsequent use.
Take the bletilla striata 2.4 kilograms, be cut into the segment of below 10mm, be dipped in 40 kilograms of drinking water, soak after 10 hours, thermal reflow 1 hour, cross leaching leachate, cooling, for subsequent use.
To be faint yellow after above-mentioned three kinds of leachate mix and blend 5min, obtained Chinese herbal medicine compound egg antistaling agent.
The using method of Chinese herbal medicine compound egg antistaling agent is with embodiment 1.
Claims (4)
1. Chinese herbal medicine compound egg antistaling agent, is characterized in that antistaling agent is made up of the raw material of following mass parts, dandelion 10 ~ 20, Chinese violet 10 ~ 20, the bletilla striata 20 ~ 25, water 1000.
2. Chinese herbal medicine compound egg antistaling agent according to claim 1, it is characterized in that, antistaling agent is made up of the raw material of following mass parts, dandelion 15 ~ 18, Chinese violet 12 ~ 14, the bletilla striata 23 ~ 25, drinking water 1000.
3. the preparation method of Chinese herbal medicine compound egg antistaling agent according to claim 1 and 2 comprises the following steps:
(1) preparation of dandelion leachate takes dandelion 10 ~ 20 parts, is cut into the segment of below 10mm, is dipped in 300 portions of drinking water, soaks after 10-12 hour, thermal reflow 0.5-1 hour, crosses leaching leachate, cooling, for subsequent use;
(2) preparation of Chinese violet leachate takes Chinese violet 10 ~ 20 parts, is cut into the segment of below 10mm, is dipped in 300 portions of drinking water, soaks after 10-12 hour, thermal reflow 0.5-1 hour, crosses leaching leachate, cooling, for subsequent use;
(3) preparation of bletilla striata leachate takes the bletilla striata 20 ~ 25 parts, is cut into the segment of below 10mm, is dipped in 400 portions of drinking water, soaks after 10-12 hour, thermal reflow 0.5-1 hour, crosses leaching leachate, cooling, for subsequent use;
(4) by (1), (2), (3) three kinds of leachate mixing, be faint yellow after stirring 5-10min, obtained Chinese herbal medicine compound egg antistaling agent.
4. the using method of Chinese herbal medicine compound egg antistaling agent according to claim 1 and 2 is: the Fresh Egg of some is placed in basket, immerse completely in Chinese herbal medicine compound egg antistaling agent, keep 10-15 second, pull egg out afterwards, drain, be placed in ventilation and dry.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105901111A (en) * | 2016-04-20 | 2016-08-31 | 潜山县天胜农业生态科技发展有限公司 | Egg preservative being safe and being free of toxic and side effects and preparation method for same |
| CN109090424A (en) * | 2018-09-19 | 2018-12-28 | 贵州省贵福菌业发展有限公司 | A kind of biological fresh-keeping method of fresh fried flour mushroom |
| CN109315488A (en) * | 2018-11-25 | 2019-02-12 | 曲靖师范学院 | A kind of production method of bletilla Pu'er tea composite preservative |
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| CN1126545A (en) * | 1995-01-13 | 1996-07-17 | 孔凡志 | Egg preservative of Chinese herbal medicines |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105901111A (en) * | 2016-04-20 | 2016-08-31 | 潜山县天胜农业生态科技发展有限公司 | Egg preservative being safe and being free of toxic and side effects and preparation method for same |
| CN109090424A (en) * | 2018-09-19 | 2018-12-28 | 贵州省贵福菌业发展有限公司 | A kind of biological fresh-keeping method of fresh fried flour mushroom |
| CN109315488A (en) * | 2018-11-25 | 2019-02-12 | 曲靖师范学院 | A kind of production method of bletilla Pu'er tea composite preservative |
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Application publication date: 20150204 |