CN106577993A - Film antistaling agent of unshelled boiled eggs - Google Patents
Film antistaling agent of unshelled boiled eggs Download PDFInfo
- Publication number
- CN106577993A CN106577993A CN201610934969.5A CN201610934969A CN106577993A CN 106577993 A CN106577993 A CN 106577993A CN 201610934969 A CN201610934969 A CN 201610934969A CN 106577993 A CN106577993 A CN 106577993A
- Authority
- CN
- China
- Prior art keywords
- boiled egg
- boiled
- solution
- egg
- lysozyme
- 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.)
- Pending
Links
- 235000013605 boiled eggs Nutrition 0.000 title claims abstract description 76
- 102000016943 Muramidase Human genes 0.000 claims abstract description 32
- 108010014251 Muramidase Proteins 0.000 claims abstract description 32
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 32
- 229960000274 lysozyme Drugs 0.000 claims abstract description 32
- 239000004325 lysozyme Substances 0.000 claims abstract description 32
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 32
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 27
- 235000013601 eggs Nutrition 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000007787 solid Substances 0.000 claims abstract description 10
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 31
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 31
- 235000010081 allicin Nutrition 0.000 claims description 31
- 239000011248 coating agent Substances 0.000 claims description 23
- 238000000576 coating method Methods 0.000 claims description 23
- 241000894006 Bacteria Species 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 claims 1
- 229940088598 enzyme Drugs 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 230000000845 anti-microbial effect Effects 0.000 abstract 1
- 239000004599 antimicrobial Substances 0.000 abstract 1
- 230000007797 corrosion Effects 0.000 abstract 1
- 238000005260 corrosion Methods 0.000 abstract 1
- 230000003111 delayed effect Effects 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000009423 ventilation Methods 0.000 abstract 1
- 208000016261 weight loss Diseases 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- MSFSPUZXLOGKHJ-UHFFFAOYSA-N Muraminsaeure Natural products OC(=O)C(C)OC1C(N)C(O)OC(CO)C1O MSFSPUZXLOGKHJ-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 108010013639 Peptidoglycan Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000003618 dip coating Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- -1 sulfone compound Chemical class 0.000 description 1
- 150000003462 sulfoxides Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a film antistaling agent of unshelled boiled eggs. The agent comprises garlicin and lysozyme, and the mass ratio between garlicin and lysozyme is 8-15:1. The invention also discloses a film fresh-keeping method for unshelled boiled eggs: the film antistaling agent of unshelled boiled eggs is dissolved in water, solid content of the solution is 0.2-1%, the unshelled boiled eggs are immersed in the solution for 1-10 minutes, the eggs are taken out, after draining, and the eggs are immersed again for 10-60 seconds. The surface of the boiled eggs is provided with a layer of film with good compactness and without ventilation, so that moisture loss of the boiled eggs is reduced, freshness of boiled eggs is improved, and boiled eggs and external microorganisms are separated; the agent has good anti-microbial and corrosion preventing capability, so that corruption and deterioration of boiled eggs are delayed, and expriation data is prolonged.
Description
Technical field
The invention belongs to food processing field, and in particular to one kind is peeled off boiled egg coating antistaling agent, the invention further relates to
One kind is peeled off boiled egg coating-film fresh-keeping method.
Background technology
Boiled egg of peeling off is a kind of leisure fast food being popular, and different from stew in soy sauce, pickles egg, boiled egg of peeling off tool
Have taste light, it is nutritious, the advantages of instant, but while and with easily putrid and deteriorated, the shortcomings of storage period is short, in order to
Extend storage period, using methods such as vacuum packaging, coating-film fresh-keeping or addition preservatives more than birds, beasts and eggs processing enterprise, these methods are present
The shortcomings of production cost is high, fresh-keeping effect is poor, and using in a large number for preservative, are unfavorable for health again, increased food
Security risk.
Allicin is the general name of garlic primary bioactive components sulfoxide and sulfone compound, and lysozyme is that a kind of hydrolysis is thin
Cell wall peptide glycan, more stable alkali protease, it can pass through the -acetylmuramic acid in destruction cell membrane and N- acetyl Portugal
β between osamine-Isosorbide-5-Nitrae hydrolysis of glycoside bond its peptidoglycan layer, causes cell wall rupture content to escape and make bacterolysis.At present
Still by allicin and lysozyme be not used to peeling off the report of boiled egg coating-film fresh-keeping.
The content of the invention
It is an object of the invention to provide one kind is peeled off, boiled egg edible natural coating antistaling agent and one kind water of peeling off is boiled
Egg coating-film fresh-keeping method.
Boiled egg coating antistaling agent of peeling off provided by the present invention is made up of edible natural allicin and lysozyme, described
Allicin is 8～15: 1 with the mass ratio of lysozyme, and preferred mass ratio is 12: 1.
Boiled egg coating-film fresh-keeping method of peeling off provided by the present invention is comprised the following steps：
1) it is described boiled egg coating antistaling agent of peeling off is soluble in water, make solution solid content be 0.2～1%.
2) boiled egg that will peel off soaks in the solution 1-10 minutes, drains after taking-up, after treating that egg surface is dried, again
The boiled egg that will peel off soaks in the solution the 10-60 seconds, drains after taking-up.
Preferably, the solid content of the solution is 0.65%.
Preferably, boiled egg of peeling off soaks in the solution 3 minutes, drains after taking-up, after treating that egg surface is dried, then
The secondary boiled egg that will peel off soaks in the solution 30 seconds, drains after taking-up.
The invention has the beneficial effects as follows：
1) there are one layer of protein films on boiled egg surface of peeling off, in being immersed in allicin and lysozyme soln, by two
There is fine and close combination in secondary dip-coating processing, protein films, form one layer of good, frivolous trapping of compactness thin with allicin and lysozyme
Film, so as to reduce boiled egg water loss, improves the freshness of boiled egg.
2) present invention can completely cut off boiled egg and external microbial, while allicin and lysozyme are natural foods
Source, with edibility.Due to strong antibacterial, the antiseptic power of two kinds of compositions, can significantly delay boiled egg corrupt, rotten, extend
The term of validity.
3) what is processed peeled off boiled egg after two hours, and garlic flavour disappears substantially, with natural color and luster and remaining fragrance,
Sensory effects are better than common boiled egg.
Description of the drawings
Fig. 1 is the stability test photo of boiled egg of peeling off.
Specific embodiment
The present invention is described in detail by the following examples.
Embodiment 1
One kind is peeled off boiled egg coating antistaling agent, is made up of allicin and lysozyme, the matter of the allicin and lysozyme
Amount is than being 12: 1.
Peel off boiled egg coating-film fresh-keeping method：By above-mentioned boiled egg coating antistaling agent water dissolves of peeling off, lysozyme is made
Mass concentration is 0.05%, the mass concentration of allicin is 0.6% (total solid content is 0.65%), then will peel off, boils
Egg is put in solution and soaks 3min, subsequently takes out and drains, and after egg surface is dried, again boiled egg is immersed into solution 30s,
Drain after taking-up.
Embodiment 2
One kind is peeled off boiled egg coating antistaling agent, is made up of allicin and lysozyme, the matter of the allicin and lysozyme
Amount is than being 8: 1.
Peel off boiled egg coating-film fresh-keeping method：By above-mentioned boiled egg coating antistaling agent water dissolves of peeling off, lysozyme is made
Mass concentration is 0.05%, the mass concentration of allicin is 0.4% (total solid content is 0.45%), then will peel off, boils
Egg is put in solution and soaks 3min, subsequently takes out and drains, and after egg surface is dried, again boiled egg is immersed into solution 30s,
Drain after taking-up.
Embodiment 3
One kind is peeled off boiled egg coating antistaling agent, is made up of allicin and lysozyme, the matter of the allicin and lysozyme
Amount is than being 15: 1.
Peel off boiled egg coating-film fresh-keeping method：By above-mentioned boiled egg coating antistaling agent water dissolves of peeling off, lysozyme is made
Mass concentration is 0.05%, the mass concentration of allicin is 0.75% (total solid content is 0.8%), then will peel off, boils
Egg is put in solution and soaks 3min, subsequently takes out and drains, and after egg surface is dried, again boiled egg is immersed into solution 30s,
Drain after taking-up.
Embodiment 4
One kind is peeled off boiled egg coating antistaling agent, is made up of allicin and lysozyme, the matter of the allicin and lysozyme
Amount is than being 12: 1.
Peel off boiled egg coating-film fresh-keeping method：By above-mentioned boiled egg coating antistaling agent water dissolves of peeling off, lysozyme is made
Mass concentration is 0.02%, the mass concentration of allicin is 0.24% (total solid content is 0.26%), then will peel off, boils
Egg is put in solution and soaks 3min, subsequently takes out and drains, and after egg surface is dried, again boiled egg is immersed into solution 30s,
Drain after taking-up.
Embodiment 5
One kind is peeled off boiled egg coating antistaling agent, is made up of allicin and lysozyme, the matter of the allicin and lysozyme
Amount is than being 12: 1.
Peel off boiled egg coating-film fresh-keeping method：By above-mentioned boiled egg coating antistaling agent water dissolves of peeling off, lysozyme is made
Mass concentration is 0.08%, the mass concentration of allicin is 0.96% (total solid content is 1.04%), then will peel off, boils
Egg is put in solution and soaks 3min, subsequently takes out and drains, and after egg surface is dried, again boiled egg is immersed into solution 30s,
Drain after taking-up.
Embodiment 6
One kind is peeled off boiled egg coating antistaling agent, is made up of allicin and lysozyme, the matter of the allicin and lysozyme
Amount is than being 12: 1.
Peel off boiled egg coating-film fresh-keeping method：By above-mentioned boiled egg coating antistaling agent water dissolves of peeling off, lysozyme is made
Mass concentration is 0.05%, and the mass concentration of allicin is 0.6%, then the egg peeled off, boil is put in solution and is soaked
1min, subsequently takes out and drains, and after egg surface is dried, again boiled egg is immersed into solution 60s.
Embodiment 7
One kind is peeled off boiled egg coating antistaling agent, is made up of allicin and lysozyme, the matter of the allicin and lysozyme
Amount is than being 12: 1.
Peel off boiled egg coating-film fresh-keeping method：By above-mentioned boiled egg coating antistaling agent water dissolves of peeling off, lysozyme is made
Mass concentration is 0.05%, and the mass concentration of allicin is 0.6%, then the egg peeled off, boil is put in solution and is soaked
10min, subsequently takes out and drains, and after egg surface is dried, again boiled egg is immersed into solution 10s.
Test example
1. the impact of pair weight-loss ratio
The boiled egg of peeling off handled well is placed under room temperature condition, is every other day weighed, calculate weight-loss ratio, as a result be see the table below
1。
Impact of the coating antistaling agent of table 1 to boiled egg weight-loss ratio of peeling off
| 1st day | 3rd day | 5th day | |
| Embodiment 1 | 0.6 | 1.1 | 3.3 |
| Embodiment 2 | 0.7 | 1.5 | 4.2 |
| Embodiment 3 | 0.6 | 1.1 | 3.2 |
| Embodiment 4 | 0.8 | 2.2 | 4.7 |
| Embodiment 5 | 0.5 | 0.9 | 3.0 |
| Embodiment 6 | 0.7 | 1.9 | 3.9 |
| Embodiment 7 | 0.5 | 1.1 | 3.2 |
| Blank | 1.6 | 3.3 | 6.1 |
The present invention can control water loss, it is ensured that the freshness of boiled egg.
2. to the impact of sense organ
The boiled egg of peeling off that the present invention was processed is observed 11 days as under the conditions of 4 DEG C, while with without any process
Boiled egg of peeling off is control, as a result finds：The 4th day surface of blank egg starts obfuscation, the 5th day surface start it is tacky, the 6th
Its surface starts long bacterium, and the 9th day egg starts deformation, and the 11st day completely corrupt.And the present invention except color slightly has it is dimmed in addition to,
Egg surface does not have bacterial plaque, not tacky, indeformable, not spoiled, and its quality stability is far above control treatment (see Fig. 1), wherein
Preferably, Storage period is most long for the stability of embodiment 1.
Claims (5)
1. one kind is peeled off boiled egg coating antistaling agent, it is characterised in that be made up of allicin and lysozyme, the allicin with it is molten
The mass ratio of bacterium enzyme is 8～15: 1.
2. peel off as claimed in claim 1 boiled egg coating antistaling agent, it is characterised in that：The matter of the allicin and lysozyme
Amount is than being 12: 1.
3. one kind is peeled off boiled egg coating-film fresh-keeping method, it is characterised in that comprised the following steps：
1) it is the boiled egg coating antistaling agent of peeling off described in claim 1 or 2 is soluble in water, make solution solid content for 0.2～
1%.
2) boiled egg that will peel off soaks in the solution 1-10 minutes, drains after taking-up, after treating that egg surface is dried, again will stripping
Shell boiled egg soaks in the solution the 10-60 seconds, drains after taking-up.
4. peel off as claimed in claim 3 boiled egg coating-film fresh-keeping method, it is characterised in that：The solid content of the solution is
0.65%.
5. peel off as claimed in claim 3 boiled egg coating-film fresh-keeping method, it is characterised in that：Boiled egg will be peeled off in the solution
Immersion 3 minutes, drains after taking-up, and after treating that egg surface is dried, the boiled egg that will peel off again soaks in the solution 30 seconds, takes out
After drain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610934969.5A CN106577993A (en) | 2016-11-01 | 2016-11-01 | Film antistaling agent of unshelled boiled eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610934969.5A CN106577993A (en) | 2016-11-01 | 2016-11-01 | Film antistaling agent of unshelled boiled eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106577993A true CN106577993A (en) | 2017-04-26 |
Family
ID=58556328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610934969.5A Pending CN106577993A (en) | 2016-11-01 | 2016-11-01 | Film antistaling agent of unshelled boiled eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106577993A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115868528A (en) * | 2022-11-21 | 2023-03-31 | 武汉职业技术学院 | Composite preservative for shelled preserved eggs and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065578A (en) * | 1991-04-08 | 1992-10-28 | 首都钢铁公司 | Fresh preserving agent for fruit and vegetable |
| CN105077511A (en) * | 2015-09-18 | 2015-11-25 | 四川省汇泉罐头食品有限公司 | Safe food preservative |
| CN105767128A (en) * | 2014-12-19 | 2016-07-20 | 宋国祥 | High-efficient and safe aquatic product preservative |
-
2016
- 2016-11-01 CN CN201610934969.5A patent/CN106577993A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065578A (en) * | 1991-04-08 | 1992-10-28 | 首都钢铁公司 | Fresh preserving agent for fruit and vegetable |
| CN105767128A (en) * | 2014-12-19 | 2016-07-20 | 宋国祥 | High-efficient and safe aquatic product preservative |
| CN105077511A (en) * | 2015-09-18 | 2015-11-25 | 四川省汇泉罐头食品有限公司 | Safe food preservative |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115868528A (en) * | 2022-11-21 | 2023-03-31 | 武汉职业技术学院 | Composite preservative for shelled preserved eggs and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101112208B (en) | Antistaling agent for preventing the browning of the fresh fruit having been cut and the using method thereof | |
| US20160324173A1 (en) | Edible coating for preserving fruit pieces, manufacturing and application method thereof | |
| US20170013850A1 (en) | A solution for extending shelf life of ready-to-eat fresh fruits and/or vegetables and an application method thereof | |
| CN104365833A (en) | Method for manufacturing canned bamboo shoot | |
| CN101999441A (en) | Preparation method of fruit and vegetable coating preservative | |
| JP2017501734A (en) | Edible coating for the preservation of fruit pieces and its production and application method | |
| CN103284280A (en) | Technology for keeping freshness of fresh wet noodles through coating with chitosan/corn starch film | |
| CN104323184A (en) | Cabbage curing food and curing method thereof | |
| CN106615038A (en) | Aquatic product freshness retaining agent and preparation method thereof | |
| CN102726515A (en) | Fresh-keeping method of Sanhua plums | |
| CN106465744A (en) | A kind of fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet and preparation method thereof | |
| CN106172732A (en) | A kind of Truffe preservation method | |
| CN110916112A (en) | Method for quickly and efficiently pickling salted egg yolk | |
| CN105767128A (en) | High-efficient and safe aquatic product preservative | |
| CN106577993A (en) | Film antistaling agent of unshelled boiled eggs | |
| CN105685896A (en) | Preparation method of pickled chilli | |
| CN103583679A (en) | Pickled chilli preservation method | |
| CN104473112A (en) | Preparation method of color-protecting and brittleness-keeping semen euryales product | |
| CN110301578B (en) | Arhat ginseng color fixative, instant soft package can of arhat ginseng and processing method | |
| CN106819082A (en) | A kind of fresh-keeping method for storage and transportation of lichee | |
| KR100805825B1 (en) | Agricultural preservation liquid made of chitosan and organic acid | |
| CN101990977A (en) | Making method of preserved pear | |
| CN106819077A (en) | A kind of rattan mother-in-law tea extraction Compound Water product antistaling agent | |
| JP6800624B2 (en) | How to make Sakiika Dharma | |
| JP2016042819A (en) | Method for producing salt-free pickled plum |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170426 |
|
| RJ01 | Rejection of invention patent application after publication |