CN105124640A - Lustering and coloring egg liquid for food and application thereof - Google Patents
Lustering and coloring egg liquid for food and application thereof Download PDFInfo
- Publication number
- CN105124640A CN105124640A CN201510575181.5A CN201510575181A CN105124640A CN 105124640 A CN105124640 A CN 105124640A CN 201510575181 A CN201510575181 A CN 201510575181A CN 105124640 A CN105124640 A CN 105124640A
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- China
- Prior art keywords
- liquid
- egg
- egg yolk
- yolk liquid
- homogeneous
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000007788 liquid Substances 0.000 title claims abstract description 106
- 238000004040 coloring Methods 0.000 title claims abstract description 21
- 235000013305 food Nutrition 0.000 title claims abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 77
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 48
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 46
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 46
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 230000000249 desinfective effect Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract 1
- 244000144977 poultry Species 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 7
- 241000271566 Aves Species 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 239000012263 liquid product Substances 0.000 description 2
- 239000003973 paint Substances 0.000 description 2
- 238000005201 scrubbing Methods 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a lustering and coloring egg liquid for food. The preparation method comprises the following steps: (1) fresh poultry eggs are used as raw materials and isolated to obtain egg yolk liquid; (2) the egg yolk liquid is homogenized to obtain a homogenized egg yolk liquid; (3) the homogenized egg yolk liquid is pasteurized and the pasteurized egg yolk liquid is cooled rapidly by lowering temperature, and the sterilized egg yolk liquid is obtained; and (4) the sterilized egg yolk liquid is filled, and refrigerated to obtain the lustering and coloring egg liquid for food. The present invention further provides bakery products prepared by the egg liquid. The provided egg liquid production method is simple, avoids the addition of other additives, effectively improves egg liquid pulp hanging, lustering and coloring effects by improving the traditional egg liquid production process, and has a wide range of applications.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of egg liquid for the colouring of food glazing.
Background technology
Birds, beasts and eggs contain abundant nutrition and become, and are widely used in food baking industry.Be separated yolk with shell egg for raw material is manual, its colouring is effective.But compared to liquid eggs, shell egg has the shortcoming of microbiological hazards and troublesome poeration, and carry out swabbing safety and convenience by liquid-type yolk.At present, the industrial production of liquid eggs causes the viscosity of gained egg liquid low because processing conditions is improper, poor fluidity, not easily hanging, thus the baking goods photochromism that employing described egg liquid is processed is poor, and color is more shallow, cannot meet the demand of glazing colouring.
At present, a kind of egg liquid product that can realize chromatic effect on excellent glazing of exploitation is needed badly.
Summary of the invention
The present invention is directed to the defect existed in prior art, the egg liquid product that to provide that a kind of hanging is effective, glazing is painted effective.
The invention provides a kind of egg liquid for the colouring of food glazing, described egg liquid is prepared from by the method comprised the following steps:
(1) with fresh birds, beasts and eggs for raw material, be separated obtain egg yolk liquid;
(2) described egg yolk liquid is carried out homogeneous process, obtain homogeneous egg yolk liquid;
(3) described homogeneous egg yolk liquid is carried out pasteurize, rapid cooling down, obtain sterilizing egg yolk liquid;
(4) by filling for described sterilizing egg yolk liquid, refrigeration.
Birds, beasts and eggs source of the present invention is egg, duck's egg, goose egg, quail egg etc.
Described step (1) can also comprise cleaning to described birds, beasts and eggs, sterilization, air-dry process.
The described homogeneous process of step (2) is specially: use pressure is the homogenizer process egg yolk liquid of 3 ~ 7MPa, and egg yolk liquid is 1190 ~ 1210 ls/h by the flow velocity of homogenizer; Be preferably the homogenizer process egg yolk liquid that use pressure is 4.5 ~ 5.5MPa, egg yolk liquid is 1200 ls/h by the flow velocity of homogenizer.
Pasteurizing temperature described in step (3) is 65 ~ 70 DEG C, is preferably 67 ~ 68 DEG C.The described pasteurize time is 5 ~ 25min, is preferably 8 ~ 10min.The machine that described pasteurize uses can be board-like sterilization machine or tubular sterilization machine.
The type of cooling described in step (3) can be ice bath or 4 ~ 10 DEG C of cold baths.
Refrigerated condition described in step (4) is 2 ~ 10 DEG C, is preferably 4 DEG C.
As preferred version of the present invention, described egg liquid is prepared from by the method comprised the following steps:
(1) get fresh birds, beasts and eggs, by clean water, use 75% alcohol disinfecting, after natural air drying, be separated and obtain egg yolk liquid;
(2) use pressure is the homogenizer process egg yolk liquid of 4.5 ~ 5.5MPa, and egg yolk liquid is 1200 ls/h by the flow velocity of homogenizer, obtains homogeneous egg yolk liquid;
(3) described homogeneous egg yolk liquid is carried out 67 ~ 68 DEG C, 8 ~ 10min pasteurize process, by 4 ~ 10 DEG C of rapid cooling downs of cold bath, obtain sterilizing egg yolk liquid;
(4) by filling for described sterilizing egg yolk liquid, refrigerate under 4 DEG C of conditions, to obtain final product.
The viscosity of gained egg liquid of the present invention is suitable for, and is easy to hanging, the food glazing colouring excellent effect adopting this egg liquid to be prepared from.
The bakery that described in the further protection application of the present invention, egg liquid is prepared from.Described bakery is preferably crisp skin refreshment.
Described bakery can be prepared from by the method comprised the following steps: by described egg liquid uniform application on the surface of bakery, baking.Described bakery is conventionally processed, and the present invention is not specifically limited.
Described egg liquid should complete at bakery and smear before not yet carrying out baking, the bakery after smearing egg liquid is put into baking box and carries out baking.
The surface of described bakery is preferably upper surface, does not directly contact, can present a side surface of its gloss and color and luster when specifically referring to baking with baking box.
In order to ensure smearing evenly, hairbrush can be adopted to dip egg liquid, and the even scrubbing brush of dynamics is at the upper surface of bakery, and the area smeared and thickness can adjust according to actual needs.
In order to make described egg liquid obtain chromatic effect on best glazing, baking condition of the present invention is preferably: temperature of getting angry is 190 ~ 210 DEG C, and lower fiery temperature is 170 ~ 190 DEG C, and cooking time is 13 ~ 17min; More preferably: temperature of getting angry is 200 DEG C, lower fiery temperature is 180 DEG C, and cooking time is 15min.
The present invention, by carrying out across-the-board regulation to the process parameter of egg liquid, obtains that hanging is effective, chromatic effect is good on glazing industrial egg liquid goods.The egg liquid for the colouring of food glazing that the present invention obtains is that the deep processing of birds, beasts and eggs provides new direction.
Accompanying drawing explanation
Fig. 1 is chromatic effect schematic diagram on the glazing of egg liquid on crisp skin refreshment; Wherein, the crisp skin refreshment that the egg liquid that left side provides for the employing embodiment of the present invention 1 is prepared from, right side is the crisp skin refreshment that comparative example 1 gained egg liquid is prepared from.
Detailed description of the invention
Following examples for illustration of the present invention, but can not be used for limiting the scope of the invention.
Embodiment 1
The egg liquid that the present embodiment provides is prepared from by following steps:
(1) get Fresh Egg, by clean water, use 75% alcohol disinfecting, natural air drying; Separation obtains egg yolk liquid;
(2) use the homogenizer process egg yolk liquid that pressure is 5MPa, egg yolk liquid is 1200 ls/h by the flow velocity of homogenizer, obtains homogeneous egg yolk liquid;
(3) described homogeneous egg yolk liquid is carried out 67 DEG C, 9min pasteurize process, by 4 DEG C of rapid cooling downs of cold bath, obtain sterilizing egg yolk liquid;
(4) by filling for described sterilizing egg yolk liquid, refrigerate under 4 DEG C of conditions.
The egg liquid adopting the present embodiment to provide prepares crisp skin refreshment according to following steps: before baking, dip egg liquid with hairbrush, the even scrubbing brush of dynamics is at the upper surface of crisp skin refreshment, put into baking box and carry out baking, temperature of getting angry during baking is 200 DEG C, lower fiery temperature is 180 DEG C, cooking time is 15min.
Embodiment 2
The egg liquid that the present embodiment provides is compared with embodiment 1, and difference is only, the pressure of homogeneous is 4.5MPa; Pasteurize treatment conditions are: 67 DEG C, 10min.
The egg liquid adopting the present embodiment to provide prepares crisp skin refreshment, and concrete steps are with embodiment 1.
Embodiment 3
The egg liquid that the present embodiment provides is compared with embodiment 1, and difference is only, the pressure of homogeneous is 5.5MPa; Pasteurize treatment conditions are: 68 DEG C, 8min.
The egg liquid adopting the present embodiment to provide prepares crisp skin refreshment, and concrete steps are compared with embodiment 1, and difference is only that cooking time is 17min.
Embodiment 4
The egg liquid that the present embodiment provides is compared with embodiment 1, and difference is only, pasteurize treatment conditions are: 68 DEG C, 9min.
The egg liquid adopting the present embodiment to provide prepares crisp skin refreshment, and concrete steps are compared with embodiment 1, and difference is only that cooking time is 13min.
Embodiment 5
The egg liquid that the present embodiment provides is compared with embodiment 1, and difference is only, pasteurize treatment conditions are: 65 DEG C, 25min.
The egg liquid adopting the present embodiment to provide prepares crisp skin refreshment, and concrete steps are with embodiment 1.
Embodiment 6
The egg liquid that the present embodiment provides is compared with embodiment 1, and difference is only, pasteurize treatment conditions are: 70 DEG C, 5min.
The egg liquid adopting the present embodiment to provide prepares crisp skin refreshment, and concrete steps are with embodiment 1.
Embodiment 7
The egg liquid that the present embodiment provides is compared with embodiment 1, and difference is only, the pressure of homogeneous is 3MPa.
The egg liquid adopting the present embodiment to provide prepares crisp skin refreshment, and concrete steps are with embodiment 1.
Embodiment 8
The egg liquid that the present embodiment provides is compared with embodiment 1, and difference is only, the pressure of homogeneous is 7MPa.
The egg liquid adopting the present embodiment to provide prepares crisp skin refreshment, and concrete steps are with embodiment 1.
Comparative example 1
The egg liquid that this comparative example provides is compared with embodiment 1, and difference is only, pasteurize treatment conditions are: 65 DEG C, 3min.
The egg liquid adopting this comparative example to provide prepares crisp skin refreshment, and concrete steps are with embodiment 1.
The crisp skin refreshment schematic diagram that embodiment 1 and comparative example 1 provide as shown in Figure 1.
Evaluate chromatic effect in the hanging of each embodiment and comparative example gained crisp skin refreshment and glazing, evaluation result is as shown in table 1.
Table 1: effect assessment
| Hanging degree | Gloss | Color and luster | |
| Embodiment 1 | Easy hanging | Glossiness is high | Obviously, color and luster is darker in colouring |
| Embodiment 2 | Easy hanging | Glossiness is high | Obviously, color and luster is darker in colouring |
| Embodiment 3 | Easy hanging | Glossiness is high | Obviously, color and luster is darker in colouring |
| Embodiment 4 | Easy hanging | Glossiness is high | Obviously, color and luster is darker in colouring |
| Embodiment 5 | Hanging is uneven | Glossiness is better | Obviously, color and luster is darker in colouring |
| Embodiment 6 | Egg liquid mobility is not good | Glossiness is better | Obviously, color and luster is darker in colouring |
| Embodiment 7 | Hanging is uneven | Glossiness is better | Obviously, color and luster is darker in colouring |
| Embodiment 8 | Easier hanging | Glossiness is high | Paint more shallow |
| Comparative example 1 | Not easily hanging | Glossiness is better | Paint more shallow |
From result described in table 1, egg liquid glazing colouring provided by the invention is respond well; Wherein, the easy hanging of egg liquid that embodiment 1 ~ 4 provides, the glossiness of gained crisp skin refreshment is high, and obviously, color and luster is comparatively dark, and resultant effect is best in colouring.
Above embodiment is only for illustration of the present invention, but not limitation of the present invention.Although with reference to embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, various combination, amendment or equivalent replacement are carried out to technical scheme of the present invention, do not depart from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of right of the present invention.
Claims (10)
1., for an egg liquid for food glazing colouring, it is characterized in that, be prepared from by the method comprised the steps:
(1) with fresh birds, beasts and eggs for raw material, be separated obtain egg yolk liquid;
(2) described egg yolk liquid is carried out homogeneous process, obtain homogeneous egg yolk liquid;
(3) described homogeneous egg yolk liquid is carried out 65 ~ 70 DEG C, 5 ~ 25min pasteurize process, rapid cooling down, obtains sterilizing egg yolk liquid;
(4) by filling for described sterilizing egg yolk liquid, refrigeration, to obtain final product.
2. egg liquid according to claim 1, is characterized in that, described homogeneous process is specially: use pressure is the homogenizer process egg yolk liquid of 3 ~ 7MPa, and egg yolk liquid is 1190 ~ 1210 ls/h by the flow velocity of homogenizer.
3. egg liquid according to claim 1 and 2, is characterized in that, the temperature of described pasteurize is 67 ~ 68 DEG C.
4. egg liquid according to claim 3, is characterized in that, the time of described pasteurize is 8 ~ 10min.
5. the egg liquid according to Claims 1 to 4 any one, is characterized in that, the mode of described cooling down is ice bath or 4 ~ 10 DEG C of cold baths.
6. egg liquid according to claim 1, is characterized in that, is prepared from by the method comprised the steps:
(1) get fresh birds, beasts and eggs, by clean water, use 75% alcohol disinfecting, after natural air drying, be separated and obtain egg yolk liquid;
(2) use pressure is the homogenizer process egg yolk liquid of 4.5 ~ 5.5MPa, and egg yolk liquid is 1200 ls/h by the flow velocity of homogenizer, obtains homogeneous egg yolk liquid;
(3) described homogeneous egg yolk liquid is carried out 67 ~ 68 DEG C, 8 ~ 10min pasteurize process, by 4 ~ 10 DEG C of rapid cooling downs of cold bath, obtain sterilizing egg yolk liquid;
(4) by filling for described sterilizing egg yolk liquid, refrigerate under 4 DEG C of conditions, to obtain final product.
7. adopt the bakery that described in claim 1 ~ 6 any one, egg liquid is prepared from.
8. bakery according to claim 7, is characterized in that, is prepared from by the method comprised the following steps: by described egg liquid uniform application at food surface, baking, to obtain final product.
9. bakery according to claim 8, is characterized in that, described baking condition is: temperature of getting angry is 190 ~ 210 DEG C, and lower fiery temperature is 170 ~ 190 DEG C, and cooking time is 13 ~ 17min.
10. bakery according to claim 8 or claim 9, it is characterized in that, described bakery is crisp skin refreshment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510575181.5A CN105124640A (en) | 2015-09-10 | 2015-09-10 | Lustering and coloring egg liquid for food and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510575181.5A CN105124640A (en) | 2015-09-10 | 2015-09-10 | Lustering and coloring egg liquid for food and application thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105124640A true CN105124640A (en) | 2015-12-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510575181.5A Pending CN105124640A (en) | 2015-09-10 | 2015-09-10 | Lustering and coloring egg liquid for food and application thereof |
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| Country | Link |
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| CN (1) | CN105124640A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142513A (en) * | 2021-03-12 | 2021-07-23 | 中山民园食品有限公司 | Method for improving viscosity of egg yolk liquid |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2100618A1 (en) * | 1992-07-29 | 1994-01-30 | Janice L. Bryson | Egg pasteurization |
| US6024999A (en) * | 1995-01-27 | 2000-02-15 | Hamid-Samimi; Mohammad Hossein | Process for producing pasteurized liquid egg products |
| CN1493206A (en) * | 2002-10-28 | 2004-05-05 | 深圳市海川实业股份有限公司 | Pasturization method of liguid egg |
| CN101317683A (en) * | 2008-07-16 | 2008-12-10 | 刘双喜 | Process for preparing instant liquid egg |
| CN102669721A (en) * | 2012-04-24 | 2012-09-19 | 苏州欧福蛋业有限公司 | Making method and application of special glazing beaten egg |
| CN102987443A (en) * | 2012-12-07 | 2013-03-27 | 北京二商健力食品科技有限公司 | Instant yolk powder and preparation method thereof |
-
2015
- 2015-09-10 CN CN201510575181.5A patent/CN105124640A/en active Pending
Patent Citations (6)
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|---|---|---|---|---|
| CA2100618A1 (en) * | 1992-07-29 | 1994-01-30 | Janice L. Bryson | Egg pasteurization |
| US6024999A (en) * | 1995-01-27 | 2000-02-15 | Hamid-Samimi; Mohammad Hossein | Process for producing pasteurized liquid egg products |
| CN1493206A (en) * | 2002-10-28 | 2004-05-05 | 深圳市海川实业股份有限公司 | Pasturization method of liguid egg |
| CN101317683A (en) * | 2008-07-16 | 2008-12-10 | 刘双喜 | Process for preparing instant liquid egg |
| CN102669721A (en) * | 2012-04-24 | 2012-09-19 | 苏州欧福蛋业有限公司 | Making method and application of special glazing beaten egg |
| CN102987443A (en) * | 2012-12-07 | 2013-03-27 | 北京二商健力食品科技有限公司 | Instant yolk powder and preparation method thereof |
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| Title |
|---|
| 丁武主编: "《食品工艺学综合实验》", 31 August 2012, 中国林业出版社 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142513A (en) * | 2021-03-12 | 2021-07-23 | 中山民园食品有限公司 | Method for improving viscosity of egg yolk liquid |
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Application publication date: 20151209 |