CN105248610A - Egg fresh-keeping agent - Google Patents
Egg fresh-keeping agent Download PDFInfo
- Publication number
- CN105248610A CN105248610A CN201510648392.7A CN201510648392A CN105248610A CN 105248610 A CN105248610 A CN 105248610A CN 201510648392 A CN201510648392 A CN 201510648392A CN 105248610 A CN105248610 A CN 105248610A
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- China
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- egg
- trehalose
- antistaling agent
- white sugar
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- 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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- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses an egg fresh-keeping agent. The egg fresh-keeping agent is prepared from, by weight, 23%-25% of trehalose, 25%-29% of ethylic acid, 30%-35% of salt, 2%-5% of vitamin C powder and 6%-20% of white sugar. By means of the mode, according to the egg fresh-keeping agent, white sugar is doped with non-quantitative trehalose, stability of the fresh-keeping agent is improved, the drying and moisture absorption effects are enhanced, activity of biomolecules is enhanced in high-temperature, dehydrated and frozen environments, the refreshing time of eggs is prolonged, sealing films are formed on the surfaces of egg shells, and breeding of bacterial viruses is well avoided.
Description
Technical field
The present invention relates to biological antiseptic technical field, particularly relate to a kind of egg antistaling agent.
Background technology
Fresh Egg is apt to deteriorate in humidity, high temperature, freezing environment, and conventional art cannot maintain the biologically active of molecule in egg preferably, limited to the protective effect of microbial virus, cannot make egg Keep the quality and freshness to greatest extent.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of egg antistaling agent, a kind of egg antistaling agent is provided, the trehalose of non-quantitative is mixed in white sugar, improve antistaling agent stability, strengthen dry hygroscopic effect, and strengthen the activity of biomolecule in high temperature, dehydration and freezing environment, extend the freshness date of egg, form diaphragm seal at eggshell surface, avoid bacterial virus to grow preferably.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: provide a kind of egg antistaling agent, comprise trehalose, acetic acid, salt, vitamin C powder and white sugar, scope is that trehalose accounts for 23% ~ 25% to each composition of described egg antistaling agent by weight percentage, acetic acid accounts for 25% ~ 29%, salt accounts for 30% ~ 35%, vitamin C powder accounts for 2% ~ 5%, white sugar accounts for 6% ~ 20%.
In a preferred embodiment of the present invention, scope is that trehalose accounts for 23% to each composition of described egg antistaling agent by weight percentage, acetic acid accounts for 25%, salt accounts for 30%, vitamin C powder accounts for 5%, white sugar accounts for 17%.
In a preferred embodiment of the present invention, scope is that trehalose accounts for 26% to each composition of described egg antistaling agent by weight percentage, acetic acid accounts for 17%, salt accounts for 32%, vitamin C powder accounts for 12%, white sugar accounts for 13%.
The invention has the beneficial effects as follows: the invention provides a kind of egg antistaling agent, the trehalose of non-quantitative is mixed in white sugar, improve antistaling agent stability, strengthen dry hygroscopic effect, and in high temperature, dehydration and freezing environment, strengthen the activity of biomolecule, extend the freshness date of egg, form diaphragm seal at eggshell surface, avoid bacterial virus to grow preferably.
Detailed description of the invention
Be clearly and completely described to the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making other embodiments all obtained under creative work prerequisite, belong to the scope of protection of the invention.
The embodiment of the present invention comprises:
A kind of egg antistaling agent, comprise trehalose, acetic acid, salt, vitamin C powder and white sugar, scope is that trehalose accounts for 23% ~ 25% to each composition of described egg antistaling agent by weight percentage, acetic acid accounts for 25% ~ 29%, salt accounts for 30% ~ 35%, vitamin C powder accounts for 2% ~ 5%, white sugar accounts for 6% ~ 20%.
Wherein, scope is that trehalose accounts for 23% to each composition of described egg antistaling agent by weight percentage, acetic acid accounts for 25%, salt accounts for 30%, vitamin C powder accounts for 5%, white sugar accounts for 17%.By the way, antistaling agent stability is improved.
Further, scope is that trehalose accounts for 26% to each composition of described egg antistaling agent by weight percentage, acetic acid accounts for 17%, salt accounts for 32%, vitamin C powder accounts for 12%, white sugar accounts for 13%.By the way, can greatly prolong storage period.
In sum, the invention provides a kind of egg antistaling agent, the trehalose of non-quantitative is mixed in white sugar, improve antistaling agent stability, strengthen dry hygroscopic effect, and strengthen the activity of biomolecule in high temperature, dehydration and freezing environment, extend the freshness date of egg, form diaphragm seal at eggshell surface, avoid bacterial virus to grow preferably.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. an egg antistaling agent, it is characterized in that, comprise trehalose, acetic acid, salt, vitamin C powder and white sugar, scope is that trehalose accounts for 23% ~ 25% to each composition of described egg antistaling agent by weight percentage, acetic acid accounts for 25% ~ 29%, salt accounts for 30% ~ 35%, vitamin C powder accounts for 2% ~ 5%, white sugar accounts for 6% ~ 20%.
2. egg antistaling agent according to claim 1, is characterized in that, scope is that trehalose accounts for 23% to each composition of described egg antistaling agent by weight percentage, acetic acid accounts for 25%, salt accounts for 30%, vitamin C powder accounts for 5%, white sugar accounts for 17%.
3. egg antistaling agent according to claim 1, is characterized in that, scope is that trehalose accounts for 26% to each composition of described egg antistaling agent by weight percentage, acetic acid accounts for 17%, salt accounts for 32%, vitamin C powder accounts for 12%, white sugar accounts for 13%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510648392.7A CN105248610A (en) | 2015-10-10 | 2015-10-10 | Egg fresh-keeping agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510648392.7A CN105248610A (en) | 2015-10-10 | 2015-10-10 | Egg fresh-keeping agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105248610A true CN105248610A (en) | 2016-01-20 |
Family
ID=55088812
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510648392.7A Pending CN105248610A (en) | 2015-10-10 | 2015-10-10 | Egg fresh-keeping agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105248610A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156776A (en) * | 2017-06-30 | 2017-09-15 | 益盐堂（应城）健康盐制盐有限公司 | A kind of Salted duck egg, which is pickled, uses seasoning salt |
| CN107712027A (en) * | 2017-11-23 | 2018-02-23 | 韩伟东 | The store method of fresh egg |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347145A (en) * | 2008-08-27 | 2009-01-21 | 中国农业大学 | Egg antistaling agent and method of preparing the same |
| CN102369983A (en) * | 2010-08-09 | 2012-03-14 | 王海东 | Water glass anti-staling agent for eggs |
| CN102369982A (en) * | 2010-08-09 | 2012-03-14 | 王海东 | Egg film anti-staling agent |
| CN102396594A (en) * | 2011-11-09 | 2012-04-04 | 陆菊芳 | Fresh-keeping technology of egg |
| CN103271137A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Preparation method for egg preservative |
| CN104273210A (en) * | 2014-09-26 | 2015-01-14 | 合肥皖高特种家禽养殖科技有限公司 | Goose egg fresh-keeping processing method |
| CN104642528A (en) * | 2013-11-21 | 2015-05-27 | 中国科学院大连化学物理研究所 | Chitosan oligosaccharide compounded preparation and application in prolonging shelf life of fruits |
-
2015
- 2015-10-10 CN CN201510648392.7A patent/CN105248610A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347145A (en) * | 2008-08-27 | 2009-01-21 | 中国农业大学 | Egg antistaling agent and method of preparing the same |
| CN102369983A (en) * | 2010-08-09 | 2012-03-14 | 王海东 | Water glass anti-staling agent for eggs |
| CN102369982A (en) * | 2010-08-09 | 2012-03-14 | 王海东 | Egg film anti-staling agent |
| CN102396594A (en) * | 2011-11-09 | 2012-04-04 | 陆菊芳 | Fresh-keeping technology of egg |
| CN103271137A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Preparation method for egg preservative |
| CN104642528A (en) * | 2013-11-21 | 2015-05-27 | 中国科学院大连化学物理研究所 | Chitosan oligosaccharide compounded preparation and application in prolonging shelf life of fruits |
| CN104273210A (en) * | 2014-09-26 | 2015-01-14 | 合肥皖高特种家禽养殖科技有限公司 | Goose egg fresh-keeping processing method |
Non-Patent Citations (2)
| Title |
|---|
| 杨福馨等: "《实用保鲜包装技术150例》", 31 January 2006, 北京：国防工业出版社 * |
| 陈丽丽: "天然保藏剂", 《食品研究与开发》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156776A (en) * | 2017-06-30 | 2017-09-15 | 益盐堂（应城）健康盐制盐有限公司 | A kind of Salted duck egg, which is pickled, uses seasoning salt |
| CN107712027A (en) * | 2017-11-23 | 2018-02-23 | 韩伟东 | The store method of fresh egg |
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Legal Events
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160120 |
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| RJ01 | Rejection of invention patent application after publication |