CN106937727A - 关于超高压禽蛋类食品的加工制作方法 - Google Patents
关于超高压禽蛋类食品的加工制作方法 Download PDFInfo
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- CN106937727A CN106937727A CN201610001652.6A CN201610001652A CN106937727A CN 106937727 A CN106937727 A CN 106937727A CN 201610001652 A CN201610001652 A CN 201610001652A CN 106937727 A CN106937727 A CN 106937727A
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- food
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- 238000003672 processing method Methods 0.000 title claims abstract description 5
- 235000013305 food Nutrition 0.000 title abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 4
- 235000013601 eggs Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 4
- 244000144977 poultry Species 0.000 claims 3
- 230000036541 health Effects 0.000 abstract description 5
- STNJBCKSHOAVAJ-UHFFFAOYSA-N Methacrolein Chemical compound CC(=C)C=O STNJBCKSHOAVAJ-UHFFFAOYSA-N 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 238000005502 peroxidation Methods 0.000 abstract description 2
- 239000003513 alkali Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 235000013605 boiled eggs Nutrition 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
-
- 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)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
在禽蛋类食品加工制作过程中，传统上一般采用高温加热或盐、碱腌制等方法，这些方法会破坏食物中的维生素等营养物质，同时，还会产生热聚合物、过氧化产物、丙烯醛等一些有害物质。本专利将现代超高压技术引入到禽蛋类食品的加工制作过程中，利用超高压技术所具有的低温、低能耗、只作用于非共价键等特点，对食品原有的色、香、味及营养成分影响较小，可以充分保护食品中的维生素等营养物质不被破坏，是一种健康、卫生又环保的加工制作方法。
Description
技术领域
近年来，随着超高压技术的发展，从全球范围内来说，其在食品领域的应用越来越广泛，目前主要应用在食品冷杀菌及果酱生产等食品加工生产相关领域。本发明希望将该技术应用到蛋类加工等相关领域。
背景技术
千百年来，为了让食品更容易消化以及为了食品消毒等目的，人类总是采用高温加热等烹调技术。在食品加工制作过程中，高温会破坏食物中的维生素等营养物质，同时，相伴随的总是还会产生热聚合物、过氧化产物、丙烯醛等一些致癌物质。超高压技术进行食品加工具有的独特之处在于它不会使食品的温度升高，而只是作用于非共价键，共价键基本不被破坏，所以对食品原有的色、香、味及营养成分影响较小，可以充分保护食品中的维生素等营养物质不被破坏，同时，由于它的能源利用率高，能耗低，所以是环保、健康的烹调加工方式。本发明采用超高压技术对禽蛋进行加工，从而创造出安全、卫生、营养、健康的新型产品-超高压蛋（外型似皮带）。
发明内容
本发明是希望超高压技术引入禽蛋生产加工领域中，利用新技术所带来的便利性，提高人们的生活品质。
采用液体作为压力传递的媒介，首先将禽蛋放入充满液体的超高压容器内(如图1所示。图1简要的描述了超高压设备及其基本工作原理)，然后启动超高压设备，持续加高压（比如：100MPa以上）达一定时间（比如：1个小时或2个小时），即可完成加工过程。
加工完成后的禽蛋晶莹剔透，形似皮带，但与皮蛋及水煮蛋相比，具有如下优点。
1. 超高压处理不会使食品色、香、味等物理特性发生变化，不会产生异味，加压后食品仍保持原有的生鲜风味和营养成分。
2. 超高压处理后，蛋白质的变性及淀粉的糊化状态与加热处理有所不同，从而获得新型物性的食品。
3. 超高压处理可以充分保持食品的原有风味，具有更为出色的杀菌性能。例如，日本三得利公司采用容器杀菌，啤酒液经高压处理可将99.99%大肠杆菌杀死。
4.超高压处理是液体介质短时间内等同压缩过程，从而使食品灭菌达到均匀、瞬时、高效，且比加热法耗能低。
Claims (2)
1.一种禽蛋类产品的加工生产方法，其特征为：采用超高压技术替代传统的禽蛋类加工方法。
2.根据权利要求1所述，超高压蛋加工方法的特征为：采用超高压设备进行禽蛋类产品加工，采用液体作为压力媒介，保持高压状态并持续加工一定的时间。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610001652.6A CN106937727A (zh) | 2016-01-05 | 2016-01-05 | 关于超高压禽蛋类食品的加工制作方法 |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610001652.6A CN106937727A (zh) | 2016-01-05 | 2016-01-05 | 关于超高压禽蛋类食品的加工制作方法 |
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| Publication Number | Publication Date |
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| CN106937727A true CN106937727A (zh) | 2017-07-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610001652.6A Pending CN106937727A (zh) | 2016-01-05 | 2016-01-05 | 关于超高压禽蛋类食品的加工制作方法 |
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| CN (1) | CN106937727A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109511857A (zh) * | 2018-10-17 | 2019-03-26 | 天津科技大学 | 一种超高压法快速制作再制蛋的系统及方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2865306Y (zh) * | 2006-01-17 | 2007-02-07 | 钱保仁 | 无密封超高压机 |
| CN101380069A (zh) * | 2008-10-10 | 2009-03-11 | 天津科技大学 | 一种超高压改性提高鸡蛋蛋白起泡性的方法 |
-
2016
- 2016-01-05 CN CN201610001652.6A patent/CN106937727A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2865306Y (zh) * | 2006-01-17 | 2007-02-07 | 钱保仁 | 无密封超高压机 |
| CN101380069A (zh) * | 2008-10-10 | 2009-03-11 | 天津科技大学 | 一种超高压改性提高鸡蛋蛋白起泡性的方法 |
Non-Patent Citations (2)
| Title |
|---|
| 生吉萍: "《五花八门的食品》", 31 January 2000, 湖北少年儿童出版社 * |
| 马先红: "液态鸡蛋超高压杀菌工艺的研究", 《吉林化工学院学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109511857A (zh) * | 2018-10-17 | 2019-03-26 | 天津科技大学 | 一种超高压法快速制作再制蛋的系统及方法 |
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Application publication date: 20170711 |