CN104770464B - A kind of Cryopreservation of egg liquid - Google Patents
A kind of Cryopreservation of egg liquid Download PDFInfo
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- CN104770464B CN104770464B CN201510199314.3A CN201510199314A CN104770464B CN 104770464 B CN104770464 B CN 104770464B CN 201510199314 A CN201510199314 A CN 201510199314A CN 104770464 B CN104770464 B CN 104770464B
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Abstract
The invention discloses a kind of method of Cord blood egg liquid.By adding preservative nisin 0.005% 0.03%, ε polylysines 0.005% 0.02%, sodium dehydroacetate 0.05% 0.2% in egg liquid and suppressing psychrophile in egg liquid in the method for -0.5 ~ 2 DEG C of Cord bloods, the shelf-life of egg liquid is set to reach 5 ~ 10 days.1 3% dry ice is added in egg liquid, play regulation egg liquid acidity, increase antiseptic effect effect, because nisin, ε polylysines, sodium dehydroacetate are all the more preferable preservatives of effect under acid condition, and dry ice enter egg liquid in form carbonic acid, reduce egg liquid pH value, the qualities such as nutrition, flavor and the freshness of egg liquid will be maintained to greatest extent by making to preserve egg liquid in this way, not interfere with foodsafety.
Description
Technical field
The present invention relates to egg products manufacture field, more particularly to a kind of Cryopreservation of egg liquid.
Background technology
Alimentation of eggs is comprehensive, cheap rich in a large amount of protein.Particularly egg, even more important nutraceutical.I
State is the country that egg yield is most in the world, and liquid eggs also has suitable market.After liquid eggs refers to that birds, beasts and eggs are beaten eggs and shelled, by egg
Liquid is packed after sterilization processing, the product consumed instead of fresh egg.It not only possesses all trophic functions of fresh egg, and compares fresh egg
It is higher quality, more convenient, safer.But liquid eggs is killed the problem of corrupt, conventionally employed Pasteur during preservation being always present
Bacterium or sugaring add the method for salt to preserve egg liquid, and these methods are all more or less to produce shadow to properties such as the physics and chemistry of egg liquid
Ring, and traditional sterilization mode is difficult to eliminate some thermophilic cold spoilage organisms, and these thermophilic cold spoilage organisms still can give birth at low temperature
It is long, cause the corruption of egg liquid.
The Cryopreservation of the egg liquid of the present invention is realized by suppressing the growth of psychrophile under cryogenic,
Can be cost-effective to greatest extent, extend the shelf life, add the carbon dioxide of solid-state, i.e. dry ice, the pH of egg liquid can be reduced
Value make used in preservative antiseptic effect is more preferably in acid condition.
The content of the invention
It is an object of the invention to provide a kind of Cryopreservation of egg liquid, to solve the defects of above-mentioned prior art.
Why the preservation of low temperature egg liquid is carried out, and the spoilage organisms being primarily due in egg liquid is psychrophile, 5 kinds after separation is identified
Main psychrophile is bacillus pumilus, liquefied Serratia, microbacterium, stenotrophomonas maltophilia, halibut Huang respectively
Bacillus, the optimum growth temperature of above-mentioned 5 kinds of psychrophiles is at 10 ~ 20 DEG C, and egg liquid temperature of the fresh egg by technique productions of beating eggs is big
Part is between 15 ~ 25 DEG C, so the fast cooling in the process of egg liquid, make egg liquid temperature quickly drop to 10 DEG C with
Preserve down and when being preserved closest to freezing point, be the ideal method that egg liquid anti-corrosion extends the holding phase.
In order to achieve the above object, technical scheme provided by the present invention is：A kind of Cryopreservation of egg liquid, it is wrapped
Include following steps：
Step 1：Select the egg laid eggs within 7 days, cleaning and sterilizing；
Step 2：Beaten eggs to sterilizing the egg after air-drying with eggbeater, collect egg liquid；
Step 3：Egg liquid temperature is reduced rapidly to less than 10 DEG C by heat exchange, less than the growth temperature of psychrophile；
Step 4：The preservative of following mass percent is added into egg liquid：Nisin 0.005%-0.03%, ε-
Polylysine 0.005%-0.02%, sodium dehydroacetate 0.05%-0.2%, stir；
Step 5：Egg liquid after addition preservative is filled in pressure vessel, adds mass percent 1-3% dry ice,
The pH value of egg liquid is adjusted to 5-6, increases the antiseptic effect of preservative；
Step 6：At a temperature of the egg liquid added after dry ice is placed on -0.5 DEG C -2 DEG C, cryopreservation is carried out；
Further, the mass percent of addition preservative is in the egg liquid：Nisin 0.03%, ε-poly- bad
Propylhomoserin 0.02%, sodium dehydroacetate 0.2%.
Further, the mass percent of addition preservative is in the egg liquid：Nisin 0.01%, ε-poly- bad
Propylhomoserin 0.02%, sodium dehydroacetate 0.1%.
Further, the mass percent of addition preservative is in the egg liquid：Nisin 0.005%, ε-poly- bad
Propylhomoserin 0.01%, sodium dehydroacetate 0.2%.
Further, the mass percent of addition preservative is in the egg liquid：Nisin 0.01%, ε-poly- bad
Propylhomoserin 0.005%, sodium dehydroacetate 0.2%.
Further, the mass percent of addition preservative is in the egg liquid：Nisin 0.005%, ε-poly- bad
Propylhomoserin 0.005%, sodium dehydroacetate 0.1%.
Using above-mentioned technical proposal, technique effect of the invention has：The present invention is using the side that additive is added in egg liquid
Method suppresses to continue to the psychrophile of growth in egg liquid under the conditions of Cord blood, adds dry ice and plays regulation egg liquid acidity, increase
Antiseptic effect, because nisin, epsilon-polylysine, sodium dehydroacetate are all the more preferable anti-corrosions of effect under acid condition
Agent, and dry ice enters in egg liquid and forms carbonic acid, reduces egg liquid pH value, making to preserve egg liquid in this way will be to greatest extent
The qualities such as nutrition, flavor and the freshness of egg liquid are maintained, do not interfere with foodsafety.
Embodiment
A kind of Cryopreservation of egg liquid, it comprises the following steps：
Step 1：Select the egg laid eggs within 7 days, cleaning and sterilizing；
Step 2：Egg after sterilization is beaten eggs with eggbeater, collects egg liquid；
Step 3：Egg liquid temperature is reduced rapidly to less than 10 DEG C by heat exchange, less than the growth temperature of psychrophile；
Step 4：The preservative of following mass percent is added into egg liquid：Nisin 0.005%-0.03%, ε-
Polylysine 0.005%-0.02%, sodium dehydroacetate 0.05%-0.2%, stir；
Step 5：Egg liquid after addition preservative is filled in pressure vessel, adds mass percent 1-3% dry ice,
The pH value of egg liquid is adjusted to 5-6, increases the antiseptic effect of preservative；
Step 6：At a temperature of the egg liquid added after dry ice is placed on -0.5 DEG C -2 DEG C, cryopreservation is carried out；
Preferably, when the preservative and dry ice of the following ratio of quality hundred are added into egg liquid, egg liquid preservation effect is preferable：Lactic acid
Streptostacin 0.03%, epsilon-polylysine 0.02%, sodium dehydroacetate 0.2%, dry ice 2%.
Preferably, when the preservative and dry ice of the following ratio of quality hundred are added into egg liquid, egg liquid preservation effect is preferable：Lactic acid
Streptostacin 0.01%, epsilon-polylysine 0.02%, sodium dehydroacetate 0.1%, dry ice 1%.
Preferably, when the preservative and dry ice of the following ratio of quality hundred are added into egg liquid, egg liquid preservation effect is preferable：Lactic acid
Streptostacin 0.005%, epsilon-polylysine 0.01%, sodium dehydroacetate 0.2%, dry ice 3%.
Preferably, when the preservative and dry ice of the following ratio of quality hundred are added into egg liquid, egg liquid preservation effect is preferable：Lactic acid
Streptostacin 0.01%, epsilon-polylysine 0.005%, sodium dehydroacetate 0.2%, dry ice 3%.
Preferably, when the preservative and dry ice of the following ratio of quality hundred are added into egg liquid, egg liquid preservation effect is preferable：Lactic acid
Streptostacin 0.005%, epsilon-polylysine 0.005%, sodium dehydroacetate 0.1%, dry ice 2%.
The psychrophile referred in the present invention is bacillus pumilus, liquefied Serratia, microbacterium, the narrow food unit cell of thermophilic malt
Bacterium, flavobacterium balustinum.
Embodiment 1
Take fresh egg cleaned, detect, select, hot-air seasoning, then beat eggs and isolate egg liquid, matter is added after agitated filtering
Nisin, 0.02% epsilon-polylysine, 0.2% sodium dehydroacetate that percentage is 0.03% are measured, stirring and dissolving, is put
Enter in stainless steel cask, add dry ice by egg liquid mass percent 2%, the pH value of egg liquid is adjusted to 5.6, sample is placed in -0.5
Stored under the conditions of DEG C -2 DEG C.
After being preserved 10 days using this store method egg liquid, total plate count, coliform count and the Testing index of pathogenic bacteria
Comply fully with the requirement of Ministry of Agriculture's NY/T 754-2011 pollution-free foods eggs and egg products.
Example 2
Take fresh egg cleaned, detect, select, ultraviolet disinfection air-dries, and then beats eggs, and stirs, and filtering, adds quality hundred
Divide than the nisin for 0.01%, 0.02% epsilon-polylysine, 0.1% sodium dehydroacetate, stirring and dissolving.Pour into not
Become rusty in steel drum, add dry ice by the 1% of egg liquid mass percent, the pH value of egg liquid is adjusted to 6.0, by sample be placed in -0.5 DEG C -
Stored under the conditions of 2 DEG C.
After being preserved 8 days using this store method egg liquid, total plate count, coliform count and the index of pathogenic bacteria accord with completely
Close the requirement of Ministry of Agriculture's NY/T 754-2011 pollution-free foods eggs and egg products.
Example 3
Take fresh egg cleaned, detect, select, ultraviolet disinfection air-dries, and then beats eggs, and stirs, filtering.Add quality hundred
Divide than the nisin, 0.01% epsilon-polylysine, 0.2% sodium dehydroacetate for 0.005%, stirring and dissolving.Pour into not
Become rusty in steel drum, add dry ice by the 3% of egg liquid mass percent, the pH value of egg liquid is adjusted to 5.1, by sample be placed in -0.5 DEG C -
Stored under the conditions of 2 DEG C.
After being preserved 7 days using this store method egg liquid, total plate count, coliform count and the index of pathogenic bacteria accord with completely
Close the requirement of Ministry of Agriculture's NY/T 754-2011 pollution-free foods eggs and egg products.
Example 4
Take fresh egg cleaned, detect, select, ultraviolet disinfection air-dries, and then beats eggs, and stirs, filtering.Add quality hundred
Divide the nisin than 0.01%, 0.005% epsilon-polylysine, 0.1% sodium dehydroacetate, stirring and dissolving, pour into stainless
In steel drum, dry ice is added by the 3% of egg liquid mass percent, the pH value of egg liquid is adjusted to 5.1, sample is placed in -0.5 DEG C -2
Stored under the conditions of DEG C.
After being preserved 6 days using this store method egg liquid, total plate count, coliform count and the index of pathogenic bacteria accord with completely
Close the requirement of Ministry of Agriculture's NY/T 754-2011 pollution-free foods eggs and egg products.
Example 5
Take fresh egg cleaned, detect, select, ultraviolet disinfection air-dries, and then beats eggs, and stirs, and filtering, adds quality hundred
Divide the nisin than 0.005%, 0.005% epsilon-polylysine, 0.1% sodium dehydroacetate, stirring and dissolving.Pour into not
Become rusty steel drum in, by egg liquid mass percent 2% add dry ice, the pH value of egg liquid is adjusted to 5-6, by sample be placed in -0.5 DEG C -
Stored under the conditions of 2 DEG C.
After being preserved 5 days using this store method, total plate count, coliform count and pathogenic bacteria index comply fully with agricultural
The requirement of portion's NY/T 754-2011 pollution-free foods eggs and egg products.
The present invention suppresses to continue to give birth under the conditions of Cord blood in egg liquid using the method for adding additive in egg liquid
Long psychrophile, add dry ice and play regulation egg liquid acidity, increase antiseptic effect because nisin, epsilon-polylysine,
Sodium dehydroacetate is all the more preferable preservative of effect under acid condition, and dry ice enter egg liquid in form carbonic acid, reduce egg liquid
PH value, the qualities such as nutrition, flavor and the freshness of egg liquid will be maintained to greatest extent by making to preserve egg liquid in this way, no
Foodsafety can be influenceed.
Finally it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although reference
The present invention is described in detail for preferred embodiment, it will be understood by those within the art that, can be to the present invention's
Technical scheme is modified or equivalent substitution, and without departing from the spirit and scope of technical solution of the present invention, it all should cover
Among scope of the presently claimed invention.
Claims (7)
- A kind of 1. Cryopreservation of egg liquid, it is characterised in that：It comprises the following steps：Step 1：Select the egg laid eggs within 7 days, cleaning and sterilizing；Step 2：Beaten eggs to sterilizing the egg after air-drying with eggbeater, collect egg liquid；Step 3：Egg liquid temperature is reduced rapidly to less than 10 DEG C by heat exchange, less than the growth temperature of psychrophile；Step 4：The preservative of following mass percent is added into egg liquid：Nisin 0.005%-0.03%, ε-poly- bad Propylhomoserin 0.005%-0.02%, sodium dehydroacetate 0.05%-0.2%, stir；Step 5：Egg liquid after addition preservative is filled in pressure vessel, mass percent 1-3% dry ice is added, by egg The pH value of liquid is adjusted to 5-6, increases the antiseptic effect of preservative；Step 6：At a temperature of the egg liquid added after dry ice is placed on -0.5 DEG C -2 DEG C, cryopreservation is carried out.
- A kind of 2. Cryopreservation of egg liquid according to claim 1, it is characterised in that：Anti-corrosion is added in the egg liquid The mass percent of agent is：Nisin 0.03%, epsilon-polylysine 0.02%, sodium dehydroacetate 0.2%.
- A kind of 3. Cryopreservation of egg liquid according to claim 1, it is characterised in that：Anti-corrosion is added in the egg liquid The mass percent of agent is：Nisin 0.01%, epsilon-polylysine 0.02%, sodium dehydroacetate 0.1%.
- A kind of 4. Cryopreservation of egg liquid according to claim 1, it is characterised in that：Anti-corrosion is added in the egg liquid The mass percent of agent is：Nisin 0.005%, epsilon-polylysine 0.01%, sodium dehydroacetate 0.2%.
- A kind of 5. Cryopreservation of egg liquid according to claim 1, it is characterised in that：Anti-corrosion is added in the egg liquid The mass percent of agent is：Nisin 0.01%, epsilon-polylysine 0.005%, sodium dehydroacetate 0.2%.
- A kind of 6. Cryopreservation of egg liquid according to claim 1, it is characterised in that：Anti-corrosion is added in the egg liquid The mass percent of agent is：Nisin 0.005%, epsilon-polylysine 0.005%, sodium dehydroacetate 0.1%.
- A kind of 7. Cryopreservation of egg liquid according to claim 1, it is characterised in that：The psychrophile is short and small bud Spore bacillus, liquefied Serratia, microbacterium, stenotrophomonas maltophilia, flavobacterium balustinum.
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105361013A (en) * | 2015-11-27 | 2016-03-02 | 傅贵轩 | Fruit and vegetable flavored fish sauce and preparation method thereof |
| CN105361012A (en) * | 2015-11-27 | 2016-03-02 | 傅贵轩 | Aging preventing fish paste and preparation method thereof |
| CN108048379B (en) * | 2018-02-10 | 2020-05-05 | 王思扬 | Symbiotic bacillus pumilus RFKF6 strain of red-heart kiwi fruit and application thereof |
| CN112938191A (en) * | 2019-12-10 | 2021-06-11 | 李宬润 | Product design for classified filling of eggs |
| 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 |
| CN115152956A (en) * | 2022-07-15 | 2022-10-11 | 爱康食品(青岛)有限公司 | Roasted egg and preparation method thereof |
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