CN105076351A - Preservation method of egg liquid - Google Patents
Preservation method of egg liquid Download PDFInfo
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- CN105076351A CN105076351A CN201410206453.XA CN201410206453A CN105076351A CN 105076351 A CN105076351 A CN 105076351A CN 201410206453 A CN201410206453 A CN 201410206453A CN 105076351 A CN105076351 A CN 105076351A
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- egg
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- egg liquid
- preservation method
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Abstract
The invention relates to a preservation method of an egg liquid and belongs to the field of food processing. The method comprises the following steps: (1) eggs are cleaned and air-dried; (2) eggshells are removed through an eggbeater to obtain an egg liquid; (3) the egg liquid is cooled to 0-4 DEG C; (4) pH value is adjusted to 5-8.5; (5) preservative(s) Nisin and/or potassium sorbate are/is added into the egg liquid, and the materials are stirred uniformly; (6) the egg liquid is sterilized; and (7) the egg liquid undergoes sterile filling to obtain a finished product. The egg liquid product prepared by the above method has excellent properties. By the above method, nutrients, flavor, freshness and the like of the egg liquid are maintained to the greatest extent, and food safety will not be affected. The product is suitable for storage, transportation and processing.
Description
Technical field
The invention belongs to the processing method field of egg products, be specifically related to a kind of method that egg products are fresh-keeping.
Background technology
Birds, beasts and eggs are separable after beating eggs and shelling is egg pulp, protein liquid, egg yolk liquid three class, the as an alternative product of fresh egg.Egg liquid not only has the nutritional labeling that fresh egg has, and quality is higher, more Portable safety.Egg pulp is applicable to bake, food and drink, can be used for sending, the making food such as noodles, biscuit, cake; Protein liquid is applicable to the making of the food such as cake, Egg Tarts, burger, sausage; Egg yolk liquid is applicable to the making of the food such as ice cream, salad-dressing, burger, sausage.But the fresh-keeping existence of egg liquid difficult problem: egg liquid Middle nutrition material local flavor, and the easy sex change of protein wherein, can not high temperature sterilization.Therefore need to develop the preservation method that can keep egg liquid nutritional labeling.Microorganism in liquid eggs mainly contains following several: streptococcus fecalis, streptocoocus faecium, bacteria escherichia coli, Pseudomonas fluorescence, Thompson detection of Salmonella, Lactobacillus brevis, Hansenula anomala, bacillus subtilis etc.Nisin can suppress gram-positive bacteria as Lactobacillus brevis, bacillus.The activity of potassium sorbate energy mould fungus inhibition, saccharomycete and aerobic bacteria, can also prevent the harmful microbe such as staphylococcus, salmonella Growth and reproduction.But the pH value of egg liquid is higher, Nisin or potassium sorbate are in the basic conditions, its antisepsis effect degradation, this method adopts composite mode, Nisin, potassium sorbate is combined with acid regulator, under the prerequisite not changing egg fluidity shape, obtain better antiseptic effect, method of operating is simple, is easy to industrialization, and substantially prolongs the shelf-life of egg liquid.
Summary of the invention
For the deficiencies in the prior art part, the object of this invention is to provide a kind of preservation method of birds, beasts and eggs egg liquid.
The technical scheme realizing above-mentioned purpose is:
A preservation method for egg liquid, comprises the steps:
(1) birds, beasts and eggs are air-dry through cleaning;
(2) remove eggshell by egg-whisk and obtain egg liquid, described egg liquid is egg pulp, or for being separated the egg yolk liquid or protein liquid that yolk and albumen obtains;
(3) step (2) gained egg liquid is cooled to 0-4 DEG C;
(4) pH value of regulating step (3) gained egg liquid is to 5-8.5;
(5) Liquid BPF isin and/or potassium sorbate are joined in egg liquid, stir;
(6) by the sterilization of step (5) gained egg liquid;
(7) sterile filling, obtains finished product.
Wherein, described egg liquid source is egg, duck's egg, goose egg or quail egg.
Preferably, one or more adjustments pH to 5-8.5 in citric acid, tartaric acid, sodium lactate or NaOH is adopted in described step (3).
During adjust pH, if adjust too low with citric acid and/or tartaric acid, then the sodium hydroxide solution of available 5-25wt% and/or sodium lactate solution fine setting.
Preferably, when described egg liquid is protein liquid, pH adjustable range is 6-8.5.
When described egg liquid is egg yolk liquid, pH adjustable range is 5-7.
When described egg liquid is egg pulp, pH adjustable range is 6-8.
Preferably, in described step (5), Nisin addition is 0-200mg/kg (addition/egg liquid quality, lower same), and potassium sorbate addition is 0-1.5g/kg, and is 0 when the addition of two kinds of anticorrisive agents is different.Further preferably, Nisin addition is 100-200mg/kg, and potassium sorbate addition is 0.3-1.0g/kg, and two kinds of anticorrisive agents add simultaneously.
Wherein, in described step (6), when egg liquid is protein liquid, be at ambient pressure, 52-60 DEG C of sterilization 120-360s.
In described step (6), when egg liquid is egg yolk liquid, first under homogenization pressure 0.4-0.8MPa, homogeneous is once; Then at ambient pressure, 62-70 DEG C of sterilization 120-360s.
In described step (6), when egg liquid is egg pulp, first under homogenization pressure 0.5-0.9MPa, homogeneous is once; Then at ambient pressure, 62-70 DEG C of sterilization 120-360s.
Beneficial effect of the present invention is:
The present invention adopts anticorrisive agent process egg liquid, and carries out sterilization under cryogenic, maintains the qualities such as the nutrition of egg liquid, local flavor and freshness to greatest extent, can not affect foodsafety, be suitable for accumulating and processing.
Detailed description of the invention
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.
The equipment of sterilization: Denmark Sanovo pasteurization machine.
Survey the equipment of pH value: U.S. HI2221pH counts.
The equipment of homogeneous: Shanghai Samro Homogenizer Co., Ltd. SRH high pressure homogenizer.
Embodiment 1
The preservation method of protein liquid, step is:
Get egg in 30 days, through cleaning, to detect, select, air-dry through ultraviolet disinfection, beat eggs and isolate 5kg protein liquid; Be 7.0 with citric acid adjust pH, add 500mgNisin, be stirred to and dissolve completely.Then use Sanovo pasteurization machine by gained protein liquid at ambient pressure, 56 DEG C of sterilization 200s, sterile filling obtains finished product.
The egg liquid of preparation is through GB-T4789.2-2010 food microbiological examination total plate count mensuration, GB-T4789.4-2008 microbiological test of food hygiene Salmeterol fluticasone propionate and GB-T4789.38-2010 microbiological test of food hygiene E. coli counts.
Embodiment 2
The preservation method of protein liquid, step is:
Get egg in 30 days, through cleaning, to detect, select, air-dry through ultraviolet disinfection, beat eggs and isolate 5kg protein liquid; Being cooled to 4 DEG C, is 7.0 with citric acid adjust pH, adds 500mgNisin and 1.5g potassium sorbate, is stirred to and dissolves completely.Then use Sanovo pasteurization machine by gained protein liquid at ambient pressure, 56 DEG C of sterilization 200s, sterile filling obtains finished product.
The egg liquid of preparation is through GB-T4789.2-2010 food microbiological examination total plate count mensuration, GB-T4789.4-2008 microbiological test of food hygiene Salmeterol fluticasone propionate and GB-T4789.38-2010 microbiological test of food hygiene E. coli counts.Table 1 is the comparison of embodiment 1 and embodiment 2 antiseptic effect.Found out by experimental result, two kinds of anticorrisive agents combine, better effects if.
Table 1 embodiment 1,2 microorganism detection results contrast
Embodiment 3
The preservation method of egg pulp, step is:
Get egg in 30 days, through cleaning, to detect, select, air-dry through ultraviolet disinfection, beat eggs and isolate 5kg egg pulp; Be cooled to 4 DEG C, be 7.0 with sodium lactate adjust pH, add 500mgNisin, be stirred to and dissolve completely.Under 0.6Mpa, homogeneous once.With Sanovo pasteurization machine by gained egg pulp at ambient pressure, 68 DEG C of sterilization 180s, sterile filling obtains finished product.
The egg pulp of preparation is through GB-T4789.2-2010 food microbiological examination total plate count mensuration, GB-T4789.4-2008 microbiological test of food hygiene Salmeterol fluticasone propionate and GB-T4789.38-2010 microbiological test of food hygiene E. coli counts.
Embodiment 4
The preservation method of egg yolk liquid, step is:
Get egg in 30 days, through cleaning, to detect, select, air-dry through ultraviolet disinfection, beat eggs and isolate 5kg egg yolk liquid; Being cooled to 4 DEG C, is 6.0 with citric acid adjust pH, adds 500mgNisin and 1.5g potassium sorbate, is stirred to and dissolves completely.Under 0.6Mpa, homogeneous once.With Sanovo pasteurization machine by the sterilization of gained egg yolk liquid at ambient pressure, 68 DEG C of sterilization 180s, sterile filling obtains finished product.
The egg yolk liquid of preparation is through GB-T4789.2-2010 food microbiological examination total plate count mensuration, GB-T4789.4-2008 microbiological test of food hygiene Salmeterol fluticasone propionate and GB-T4789.38-2010 microbiological test of food hygiene E. coli counts.
Table 1 is microorganism detection result, and adding preservative agent sterilization egg pulp regulates without pH and adds the pasteurize sample of anticorrisive agent.
Table 1 microorganism detection result
Comparative example 1
Get egg in 30 days, through cleaning, to detect, select, air-dry through ultraviolet disinfection, beat eggs and isolate 5kg egg pulp; Being cooled to 4 DEG C, is 7.5 with citric acid adjust pH, adds 500mgNisin and 1.5g potassium sorbate, is stirred to and dissolves completely.Under 0.6Mpa, homogeneous once.With Sanovo pasteurization machine by the sterilization of gained egg yolk liquid at ambient pressure, 68 DEG C of sterilization 180s, sterile filling obtains finished product.
The egg yolk liquid of preparation is through GB-T4789.2-2010 food microbiological examination total plate count mensuration, GB-T4789.4-2008 microbiological test of food hygiene Salmeterol fluticasone propionate and GB-T4789.38-2010 microbiological test of food hygiene E. coli counts.20th day total plate count reaches 2200cfu/mL after sterilization, and 30 days total plate counts reach 20100cfu/mL after sterilization.
Comparative example 2
Get egg in 30 days, through cleaning, to detect, select, air-dry through ultraviolet disinfection, beat eggs and isolate 5kg egg pulp; Being cooled to 4 DEG C, is 8.5 with citric acid adjust pH, adds 500mgNisin and 1.5g potassium sorbate, is stirred to and dissolves completely.Under 0.6Mpa, homogeneous once.With Sanovo pasteurization machine by the sterilization of gained egg yolk liquid at ambient pressure, 68 DEG C of sterilization 180s, sterile filling obtains finished product.
The egg yolk liquid of preparation is through GB-T4789.2-2010 food microbiological examination total plate count mensuration, GB-T4789.4-2008 microbiological test of food hygiene Salmeterol fluticasone propionate and GB-T4789.38-2010 microbiological test of food hygiene E. coli counts.20th day total plate count reaches 29100cfu/mL after sterilization, does not reach corrosion-resistant object.
Concrete case study on implementation described herein only illustrates as to the present invention's spirit and part Experiment.The technical staff in field of the present invention can make various amendment or supplements or adopt similar mode to substitute to described concrete case study on implementation, but can't depart from spirit of the present invention or surmount the scope that appended claims defines.
Claims (10)
1. a preservation method for egg liquid, is characterized in that, comprises the steps:
(1) birds, beasts and eggs are air-dry through cleaning;
(2) remove eggshell by egg-whisk and obtain egg liquid, described egg liquid is egg pulp, or for being separated the egg yolk liquid or protein liquid that yolk and albumen obtains;
(3) step (2) gained egg liquid is cooled to 0-4 DEG C;
(4) pH value of regulating step (3) gained egg liquid is to 5-8.5;
(5) Liquid BPF isin and/or potassium sorbate are joined in egg liquid, stir;
(6) step (5) gained egg liquid sterilization;
(7) sterile filling, obtains finished product.
2. preservation method according to claim 1, is characterized in that, described egg liquid source is egg, duck's egg, goose egg or quail egg.
3. preservation method according to claim 1, is characterized in that, adopts one or more adjustments pH to 5-8.5 in citric acid, tartaric acid, sodium lactate or NaOH in described step (3).
4. preservation method according to claim 3, is characterized in that, when described egg liquid is protein liquid, pH adjustable range is 6-8.5.
5. preservation method according to claim 3, is characterized in that, when described egg liquid is egg yolk liquid, pH adjustable range is 5-7.
6. preservation method according to claim 3, is characterized in that, when described egg liquid is egg pulp, pH adjustable range is 6-8.
7. according to the arbitrary described preservation method of claim 1-6, it is characterized in that, in described step (5), Nisin addition is 0-200mg/kg, and potassium sorbate addition is 0-1.5g/kg, and is 0 when the addition of two kinds of anticorrisive agents is different.
8., according to the arbitrary described preservation method of claim 1-6, it is characterized in that, in described step (6), when egg liquid is protein liquid, be at ambient pressure, 52-60 DEG C of sterilization 120-360s.
9. preservation method according to claim 1, is characterized in that, in described step (6), when egg liquid is egg yolk liquid, first under homogenization pressure 0.4-0.8MPa, homogeneous is once; Then at ambient pressure, 62-70 DEG C of sterilization 120-360s.
10. preservation method according to claim 1, is characterized in that, in described step (6), when egg liquid is egg pulp, first under homogenization pressure 0.5-0.9MPa, homogeneous is once; Then at ambient pressure, 62-70 DEG C of sterilization 120-360s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410206453.XA CN105076351A (en) | 2014-05-15 | 2014-05-15 | Preservation method of egg liquid |
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| CN201410206453.XA CN105076351A (en) | 2014-05-15 | 2014-05-15 | Preservation method of egg liquid |
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| CN105076351A true CN105076351A (en) | 2015-11-25 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101030A (en) * | 2019-06-19 | 2019-08-09 | 武汉轻工大学 | A kind of preparation method of liquid eggs product |
| CN114246302A (en) * | 2021-12-23 | 2022-03-29 | 武汉市天翼鲜食食品有限公司 | Traditional marinated eggs and preparation method thereof |
| CN115669878A (en) * | 2021-07-28 | 2023-02-03 | 勤亿蛋品科技股份有限公司 | Method for preparing liquid egg product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2283900A (en) * | 1993-11-18 | 1995-05-24 | Aloysius Knipper | Preserving liquid egg |
| CN101258867A (en) * | 2008-04-18 | 2008-09-10 | 东北农业大学 | Method for preparing long storage life liquid state egg |
| CN102986828A (en) * | 2013-01-10 | 2013-03-27 | 迟玉杰 | Method for prolonging quality guarantee period of liquid eggs |
-
2014
- 2014-05-15 CN CN201410206453.XA patent/CN105076351A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2283900A (en) * | 1993-11-18 | 1995-05-24 | Aloysius Knipper | Preserving liquid egg |
| CN101258867A (en) * | 2008-04-18 | 2008-09-10 | 东北农业大学 | Method for preparing long storage life liquid state egg |
| CN102986828A (en) * | 2013-01-10 | 2013-03-27 | 迟玉杰 | Method for prolonging quality guarantee period of liquid eggs |
Non-Patent Citations (2)
| Title |
|---|
| 耿桂萍: "Nisin在延长液蛋制品保存期中的应用", 《食品科技》 * |
| 赵月兰等: "《动物性食品卫生学》", 31 August 2012, 中国农业科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101030A (en) * | 2019-06-19 | 2019-08-09 | 武汉轻工大学 | A kind of preparation method of liquid eggs product |
| CN115669878A (en) * | 2021-07-28 | 2023-02-03 | 勤亿蛋品科技股份有限公司 | Method for preparing liquid egg product |
| CN114246302A (en) * | 2021-12-23 | 2022-03-29 | 武汉市天翼鲜食食品有限公司 | Traditional marinated eggs and preparation method thereof |
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