CN107279261A - The method of the fresh cold sterilization fresh-keeping of egg liquid - Google Patents
The method of the fresh cold sterilization fresh-keeping of egg liquid Download PDFInfo
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- CN107279261A CN107279261A CN201710448308.6A CN201710448308A CN107279261A CN 107279261 A CN107279261 A CN 107279261A CN 201710448308 A CN201710448308 A CN 201710448308A CN 107279261 A CN107279261 A CN 107279261A
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- 239000007788 liquid Substances 0.000 title claims abstract description 117
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 83
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims abstract description 36
- 235000013601 eggs Nutrition 0.000 claims description 160
- 238000002156 mixing Methods 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 19
- 238000012859 sterile filling Methods 0.000 claims description 14
- 230000002195 synergetic effect Effects 0.000 claims description 14
- 102000002322 Egg Proteins Human genes 0.000 claims description 12
- 108010000912 Egg Proteins Proteins 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 210000003278 egg shell Anatomy 0.000 claims description 10
- 238000000527 sonication Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 9
- 238000009455 aseptic packaging Methods 0.000 claims description 9
- 239000000047 product Substances 0.000 abstract description 31
- 241000607142 Salmonella Species 0.000 abstract description 14
- 238000005516 engineering process Methods 0.000 abstract description 14
- 239000012263 liquid product Substances 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000002147 killing effect Effects 0.000 abstract description 5
- 238000005057 refrigeration Methods 0.000 abstract description 5
- 238000009792 diffusion process Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 28
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 16
- 230000000844 anti-bacterial effect Effects 0.000 description 12
- 244000005700 microbiome Species 0.000 description 8
- 230000008569 process Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 229960004424 carbon dioxide Drugs 0.000 description 5
- 238000004925 denaturation Methods 0.000 description 4
- 230000036425 denaturation Effects 0.000 description 4
- 231100000518 lethal Toxicity 0.000 description 4
- 230000001665 lethal effect Effects 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000004913 activation Effects 0.000 description 3
- 238000010009 beating Methods 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- 238000002525 ultrasonication Methods 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- VSTOHTVURMFCGL-UHFFFAOYSA-N [C].O=[Si]=O Chemical compound [C].O=[Si]=O VSTOHTVURMFCGL-UHFFFAOYSA-N 0.000 description 2
- 229910002090 carbon oxide Inorganic materials 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 101000805129 Homo sapiens Protein DPCD Proteins 0.000 description 1
- 102100037836 Protein DPCD Human genes 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 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
- A23B5/08—Preserving with chemicals
- A23B5/10—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- 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
- A23B5/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
Abstract
The invention discloses a kind of fresh cold sterilization fresh-keeping method of egg liquid, belong to egg products manufacture field.The present invention is creatively by high density CO2Sterilization technology nesting agitator, and egg liquid is handled with reference to ultrasonic wave, Technology of Ultra-high Pressure Sterilization, solve the CO produced2In egg liquid product diffusion, the problem of solute effect is poor；Three kinds of technology synergy effects improve 3~4 orders of magnitude (1000~10000 times) to the killing ability of salmonella, realize the thorough sterilizing of egg liquid product.It was found from storage test, the shelf-life for the egg liquid product that invention sterilizing is obtained significantly extends, and refrigeration is lower up to 95 days, at room temperature up to 45 days.
Description
Technical field
The present invention relates to egg processing technical field, in particular to a kind of method of the fresh cold sterilization fresh-keeping of egg liquid.
Background technology
Because the thermal denaturation of protein in egg liquid and heat freezing temperature are very low, protein major part albumen especially in egg white
Matter thermal denaturation temperature is at 62 DEG C~68 DEG C, even if using higher temperature or the prolonged thermal sterilization of low temperature, easily changing egg liquid
Property, formed thermal gels, it is difficult to keep the state of fresh egg liquid.Therefore, sterilization and the extension goods of fresh state egg liquid are kept
The frame phase is a global problem.
At present, domestic and international egg liquid sterilization mainly has two kinds of biographies of pasteurize (low temperature disinfection) and ultrahigh-temperature instant thermal sterilization
There is problems with system method, both conventional methods：
1) pasteurize：Cohesion denaturation easily occurs for long sterilizing time, protein, causes the sterilization of egg liquid in process of production
Adhesion is formed in pipeline to condense, and blocks pipeline, but also can influence the functional characters such as the foaming characteristic of egg liquid, emulsification, it is impossible to as
The egg liquid of fresh state is used.
2) ultrahigh-temperature instant thermal sterilization：Sterilizing time is short, and the pathogenic bacteria heat-resisting to one are difficult to sterilization completely and killed；Increase heat
Sterilizing time and temperature can make protein occur cohesion denaturation again, both cause the complete change of egg liquid property, it is impossible to keep fresh
Egg liquid state.
Current non-thermal sterilization technology is applied mainly has high-density CO 2 bactericidal technology, super-pressure to kill in egg liquid sterilization
Bacterium technology etc..But these non-thermal sterilization technologies are applied there is also some problems in egg liquid：
1) high-density CO 2 technology long sterilizing time, bactericidal effect are poor；Due to the high viscosity of egg liquid, dioxy is hindered
Change carbon molecules uniformly diffusion, contact with microorganism in egg liquid.
2) Technology of Ultra-high Pressure Sterilization microorganism in 100~300pa is difficult to kill egg liquid completely, in more than 300mpa easily
Egg liquid is caused to be denatured.
In prior art, also have high density CO2Sterilization technology (DPCD) is combined with superhigh temperature pasteurize, and
Compound preservative is added, egg liquid is carried out under low temperature cold chain fresh-keeping.
But in the program, egg liquid is thick liquid, and higher viscosity hinders CO2Uniform expansion of the molecule in egg liquid
Dissipate and the contact with microorganism, and then reduce its sterilization effect, due to the addition of compound preservative, change egg liquid composition with
Composition, also changes foaming characteristic, gelation and the emulsibility when egg liquid is applied, and used under chemical preservative, low temperature cold chain
Accumulating can also produce higher cost.It is heat treatment process that superhigh temperature bar, which kills processing (70~74 DEG C of processing 120s), to egg liquid
Quality produce serious influence.
High-density CO 2 bactericidal technology synergy ultrasonic wave, super-pressure going out in egg liquid is not applied into also both at home and abroad at present
Bacterium is fresh-keeping.
The content of the invention
The defect that the present invention is present for single sterilizing methods in the prior art and two kinds of collaboration sterilizing methods there is provided
A kind of method of the cold sterilization fresh-keeping of fresh egg liquid, this method passes through improved high density CO2Sterilization technology, and combination ultrasonic wave,
Technology of Ultra-high Pressure Sterilization is handled egg liquid, which solves the CO of above method generation2Spread in egg liquid product, dissolve effect
Really poor the problem of；Synergy enhancing sterilization effect, reaches the purpose of extension egg liquid shelf life of products.
To achieve the above object, a kind of method for cold sterilization fresh-keeping of fresh egg liquid that the present invention is provided, comprises the following steps：
1) pretreatment of egg：
Selection is air-dried after meeting the fresh egg of sanitary standard, clear water cleaning eggshell surface, is then beaten eggs, is taken in clean environment
Egg liquid simultaneously stirs；
2) high density CO2Sterilization processing：
Uniform egg liquid is placed in high density CO2, pressure be 4~10Mpa, 50~150rp of mixing speed temperature 20~30
5~25min of sterilization processing under the conditions of DEG C, then the egg liquid after processing is subjected to aseptic packaging/sterile filling；Obtain primary product；
This method increases CO2Diffusion and rate of dissolution in egg liquid；
3) super-pressure and ultrasonic synergistic processing：
Primary product are positioned in sonication vessel, ultrasonic power is 50~220W/cm2, processing 5~
25min；After the completion of ultrasonically treated, place into ultra-high pressure sterilization container, be forced into 50~500MPa, keep 3~20min, let out
Taken out after pressure, as final products.This method strengthens CO2Infiltration into microorganism simultaneously destroys eucaryotic cell structure, kills egg liquid production
Microorganism in product, while egg liquid quality is kept, significantly extends its shelf-life.
Yet further, the step 2) in, the sterilization processing time is 5~15min.
Yet further, the step 2) in, aseptic packaging/sterile filling：Ultraviolet and ozone are opened, is carried out without bacterium bag
Dress and sterile filling.
Yet further, the step 3) in, the power of ultrasonication is 120~180W/cm2, the time is 12~20
Minute；
Yet further, the step 3) in, ultra high pressure treatment pressure is 100~300MPa, and the time is 8~15min.
The beneficial effects of the present invention are：
(1) present invention is directed to egg liquid high viscosity, CO2The problem of difficulty or ease spread and dissolved, in high density CO2In sterilization process
Increase stir process, and further utilize ultrasonic wave or ultra high pressure treatment, further enhance CO2Oozing into microbial cell
Thoroughly, while the high static pressure that the shear pressure produced using ultrasonic wave and upheaval or super-pressure are produced destroys microbial cell structure,
So as to which pole significantly increases sterilization effect, the killing ability to salmonella improves 3~4 orders of magnitude (1000~10000
Times), realize the thorough sterilizing of egg liquid product.
(2) shelf-life for the egg liquid product that present invention sterilizing is obtained significantly extends, and refrigeration is lower up to 95 days, at room temperature may be used
Up to 45 days.
Brief description of the drawings
Fig. 1 is influence figure of the mixing speed to bactericidal effect in high-density CO 2 bactericidal processing；
Fig. 2 is killing effect comparison diagram of the different egg liquid sterilization modes to salmonella；
In figure, 1- initial contamination egg liquids；The common high-density CO 2 bactericidal methods of 2-；3 superhigh temperature pasteurizations；4- is high
Density silicon dioxide carbon method；5- high-density CO 2 synergistic supersonic wave methods；6- high-density CO 2s cooperate with superelevation platen press；7- is high
Density silicon dioxide carbon synergistic supersonic wave and superelevation platen press；
Fig. 3 is the comparison figure of four embodiment sterilization conditions.
Embodiment
In order to preferably explain the present invention, below in conjunction with the specific embodiment main contents that the present invention is furture elucidated, but
Present disclosure is not limited solely to following examples.
A kind of method of the cold sterilization fresh-keeping of fresh egg liquid, comprises the following steps：
1) pretreatment of egg：
Selection is air-dried after meeting the fresh egg of sanitary standard, clear water cleaning eggshell surface, is then beaten eggs, is taken in clean environment
Egg liquid simultaneously stirs；
2) high density CO2Sterilization processing：
Uniform egg liquid is placed in high density CO2, pressure be 4~10Mpa, 50~150rp of mixing speed temperature 20~30
5~25min of sterilization processing under the conditions of DEG C, then the egg liquid after processing is subjected to aseptic packaging/sterile filling；Obtain primary product；
This method increases CO2Diffusion and rate of dissolution in egg liquid；
3) super-pressure and ultrasonic synergistic processing：
Primary product are positioned in sonication vessel, ultrasonic power is 50~220W/cm2, processing 5~
25min；After the completion of ultrasonically treated, place into ultra-high pressure sterilization container, be forced into 50~500MPa, keep 3~20min, let out
Taken out after pressure, as final products.
1st, influence of the different mixing speeds to bactericidal effect
(1) pretreatment of egg：Fresh egg to meet sanitary standard is air-dried, so as raw material after clear water cleaning eggshell surface
Beaten eggs afterwards in clean environment, take egg liquid and stir.
(2) to investigate influence of the different mixing speeds to bactericidal effect, artificial inoculation is carried out to egg liquid, simulation egg liquid is micro-
The extreme case of biological pollution；The salmonella bacteria suspension of activation is taken, is added in egg liquid, stirs according to a certain percentage,
The final salmonella concentration in egg liquid is set to reach about 107cfu/mL。
(3) sterilization processing under different mixing speeds：Activation system, egg liquid is put into sterilization kettle, sets sterilization temperature
It is 7Mpa for 28 DEG C, sterilization pressure, handles in 10min, sterilisation process, applies different mixing speeds respectively, be respectively
0th, 50,100,150,200 revs/min, the egg liquid handled under different mixing speeds is obtained.
(4) measure of the lethal logarithm of salmonella：The egg liquid after being handled under different mixing speeds is taken, using colony counting method
The total plate count in total plate count, and unpasteurized initial egg liquid is determined, according to equation below, is calculated under different mixing speeds
High density CO2Handle the lethal logarithm to salmonella：log(n/n1)
N in formula：Micro organism quantity before sterilization processing, CFU/mL；
n1：Micro organism quantity after sterilization processing, CFU/mL
Determine and result of calculation is as shown in table 1.
High density CO under the different mixing speeds of table 12Handle the lethal logarithm to salmonella
| Mixing speed | To the lethal logarithm of salmonella |
| 0 | 0.36 |
| 50 | 1.36 |
| 100 | 2.04 |
| 150 | 3.26 |
| 200 | 3.03 |
As knowable to table 1 and Fig. 1, when mixing speed is 0, bactericidal effect is very low, is primarily due to CO2 molecules in pressure
Penetrated slowly under the field of force and temperature field action in egg liquid, CO2Molecule acts predominantly on the surface of egg liquid；When gradually increase is stirred
Speed is mixed, carbon dioxide molecule is added and is uniformly spread in egg liquid, and then two are added in the presence of pressure field, temperature field
Carbonoxide and the interaction of microorganism, enhance bactericidal action.Microbial cell can be destroyed by increasing stirring simultaneously, can be significantly
Degree enhancing high density CO2Bactericidal effect, according to experimental result, and combine influence of the stir process to egg liquid functional characteristic, it is excellent
The mixing speed of choosing is 50~150rpm.
2nd, killing effect comparison diagram of the different egg liquid sterilization modes to salmonella
2.1 high-density CO 2 methods
(1) pretreatment of egg：Fresh egg to meet sanitary standard is air-dried, so as raw material after clear water cleaning eggshell surface
Beaten eggs afterwards in clean environment, take egg liquid and stir.
(2) high-density CO 2-nesting stirring sterilization：Egg liquid is put into sterilization kettle, sterilization temperature is 30 DEG C, sterilization
Pressure is 6Mpa, handles 10min, mixing speed 150rpm.
2.2 high-density CO 2 synergistic supersonic wave methods
(1) egg liquid：Raw material egg is tested according to the requirement of " fresh egg " in standard GB/T 2749-2015, acquisition of beating eggs
Egg liquid.
(2) high-density CO 2-nesting stirring sterilization：Egg liquid is put into sterilization kettle, sterilization temperature is 30 DEG C, sterilization
Pressure is 6Mpa, handles 10min, mixing speed 100rpm.
(3) sterile filling：Ultraviolet and ozone, irradiation and processing 15~30min of material outlet are opened, then with sterile
Container filling egg liquid.
(4) ultrasonication：Packaged product is positioned in sonication vessel, ultrasonic power be 150~
220W/cm2, handle 15~25min.
(5) determination of shelf life：Egg liquid product after sterilizing is carried out under refrigeration (2~10 DEG C) and room temperature (20~25 DEG C)
Storage, periodically sampling, the index of " liquid eggs product " determines shelf life of products in standard GB/T 2749-2015.
(6) result：Under refrigerated condition, the shelf-life of egg liquid is 30 days；Under room temperature condition, the egg white solution shelf-life is 15 days.
2.3 high-density CO 2s cooperate with superelevation platen press
(1) egg liquid：Raw material egg is tested according to the requirement of " fresh egg " in standard GB/T 2749-2015, acquisition of beating eggs
Egg liquid.
(2) high-density CO 2-nesting stirring sterilization：Egg liquid is put into sterilization kettle, sterilization temperature is 28 DEG C, sterilization
Pressure is 8Mpa, handles 15min, mixing speed 50rpm.
(3) sterile filling：Ultraviolet and ozone, irradiation and processing 15~30min of material outlet are opened, then with sterile
Container filling egg liquid.
(4) ultra high pressure treatment：Packaged product is positioned in ultra high pressure treatment container, 200~500MPa is forced into,
Time is 8~20min, is taken out after pressure release, as final products.
(5) determination of shelf life：Egg liquid product after sterilizing is carried out under refrigeration (2~10 DEG C) and room temperature (20~25 DEG C)
Storage, periodically sampling, the index of " liquid eggs product " determines shelf life of products in standard GB/T 2749-2015.
(6) result：Under refrigerated condition, the shelf-life of egg liquid is 45 days, and the shelf-life of egg liquid is 27 days at room temperature.
2.4 high-density CO 2 synergistic supersonic waves and superelevation platen press
(1) egg liquid：Raw material egg is tested according to the requirement of " fresh egg " in standard GB/T 2749-2015, acquisition of beating eggs
Egg liquid.
(2) high-density CO 2-nesting stirring sterilization：Egg liquid is put into sterilization kettle, sterilization temperature is 24 DEG C, sterilization
Pressure is 4Mpa, handles 5min, mixing speed 150rpm.
(3) sterile filling：Ultraviolet and ozone, irradiation and processing 15~30min of material outlet are opened, then with sterile
Container filling egg liquid.
(4) ultrasonication：Packaged product is positioned in sonication vessel, ultrasonic power be 100~
180W/cm2, handle 10~18min.
(4) ultra high pressure treatment：Packaged product is positioned in ultra high pressure treatment container, 100~300MPa is forced into,
Time is 5~15min, is taken out after pressure release, as final products.
(5) determination of shelf life：Egg liquid product after sterilizing is carried out under refrigeration (2~10 DEG C) and room temperature (20~25 DEG C)
Storage, periodically sampling, the index of " liquid eggs product " determines shelf life of products in standard GB/T 2749-2015.
(6) result：Under refrigerated condition, the shelf-life of egg liquid is 95 days, and the shelf-life of egg liquid is 45 days at room temperature.
Salmonella is inoculated with into fresh egg liquid, to contrast killing effect of the different disposal to salmonella.
(1) pretreatment of egg：Fresh egg to meet sanitary standard is air-dried, so as raw material after clear water cleaning eggshell surface
Beaten eggs afterwards in clean environment, take egg liquid and stir.
(2) artificial inoculation is carried out to egg liquid, simulates the extreme case of egg liquid microbial contamination；Take the salmonella of activation
Bacteria suspension, is added in egg liquid according to a certain percentage, stirs, and the final salmonella concentration in egg liquid is reached about
107cfu/mL。
Above-mentioned technical proposal is respectively adopted, and to egg liquid progress sterilization treatment, (in method 1, mixing speed selects 150 revs/min
Clock), and with common high-density CO 2 bactericidal processing (no agitating device, other conditions are identical), superhigh temperature bus sterilization (70
~74 DEG C processing 120s) processing egg liquid for control, take sterilization after egg liquid carry out total plate count measure.
As a result it is as shown in Figure 2：Total number of bacteria is 7.35 × 10 in initial contamination egg liquid7Cfu/mL, through common high density two
After carbonoxide processing and superhigh temperature pasteurize processing, the total number of bacteria in egg liquid is respectively 1.43 × 107cfu/mL、2.39×
104Cfu/mL, reduces 3 orders of magnitude；Total number of bacteria such as Fig. 2 abscissas 4 in egg liquid after being handled by above-mentioned four kinds of methods
Shown in~7：Total number of bacteria is reduced to 1.74 × 103Cfu/mL (high-density CO 2 method), 8.82 × 102Cfu/mL (high density
Carbon dioxide synergistic supersonic wave method), 2.38 × 102Cfu/mL (high-density CO 2 collaboration superelevation platen press) and ＜ 10 are (highly dense
Spend carbon dioxide synergistic supersonic wave and superelevation platen press), compared with initial egg liquid, total number of bacteria reduces 4~6 orders of magnitude.Cause
This, the technical scheme of high-density CO 2 synergistic supersonic wave and super-pressure can improve 10~1000 times of egg liquid germicidal efficiency, from
And significantly extend the shelf-life of egg liquid product.
Embodiment 1
1) pretreatment of egg：
Selection is air-dried after meeting the fresh egg of sanitary standard, clear water cleaning eggshell surface, is then beaten eggs, is taken in clean environment
Egg liquid simultaneously stirs；
2) high density CO2Sterilization processing：
Uniform egg liquid is placed in high density CO2, pressure be 4Mpa, mixing speed 50rpm, 24 DEG C of temperature under the conditions of sterilize
10min is handled, ultraviolet and ozone is opened, then the egg liquid after processing is subjected to aseptic packaging/sterile filling；Obtain primary production
Product；
3) super-pressure and ultrasonic synergistic processing：
Primary product are positioned in sonication vessel, ultrasonic power is 100W, handle 10min；It is ultrasonically treated
After the completion of, place into ultra-high pressure sterilization container, be forced into 50MPa, keep 5min, taken out after pressure release, as final products 1.
Embodiment 2
1) pretreatment of egg：
Selection is air-dried after meeting the fresh egg of sanitary standard, clear water cleaning eggshell surface, is then beaten eggs, is taken in clean environment
Egg liquid simultaneously stirs；
2) high density CO2Sterilization processing：
Uniform egg liquid is placed in high density CO2, pressure be 6Mpa, mixing speed 75rpm, 26 DEG C of temperature under the conditions of sterilize
15min is handled, ultraviolet and ozone is opened, then the egg liquid after processing is subjected to aseptic packaging/sterile filling；Obtain primary production
Product；
3) super-pressure and ultrasonic synergistic processing：
Primary product are positioned in sonication vessel, ultrasonic power is 120W/cm2, handle 12min；Ultrasound
After the completion of processing, place into ultra-high pressure sterilization container, be forced into 100MPa, keep 10min, taken out after pressure release, be final
Product 2.
Embodiment 3
1) pretreatment of egg：
Selection is air-dried after meeting the fresh egg of sanitary standard, clear water cleaning eggshell surface, is then beaten eggs, is taken in clean environment
Egg liquid simultaneously stirs；
2) high density CO2Sterilization processing：
Uniform egg liquid is placed in high density CO2, pressure be 8Mpa, 28 DEG C of mixing speed 100rpm temperature under the conditions of sterilize
20min is handled, ultraviolet and ozone is opened, then the egg liquid after processing is subjected to aseptic packaging/sterile filling；Obtain primary production
Product；
3) super-pressure and ultrasonic synergistic processing：
Primary product are positioned in sonication vessel, ultrasonic power is 180W, handle 12min；It is ultrasonically treated
After the completion of, place into ultra-high pressure sterilization container, be forced into 150MPa, keep 8min, taken out after pressure release, as final products 3.
Embodiment 4
1) pretreatment of egg：
Selection is air-dried after meeting the fresh egg of sanitary standard, clear water cleaning eggshell surface, is then beaten eggs, is taken in clean environment
Egg liquid simultaneously stirs；
2) high density CO2Sterilization processing：
Uniform egg liquid is placed in high density CO2, pressure be 10Mpa, 30 DEG C of mixing speed 150rpm temperature under the conditions of kill
Bacterium handles 25min, opens ultraviolet and ozone, then the egg liquid after processing is carried out into aseptic packaging/sterile filling；Obtain primary production
Product；
3) super-pressure and ultrasonic synergistic processing：
Primary product are positioned in sonication vessel, ultrasonic power is 180W/cm2, handle 18min；Ultrasound
After the completion of processing, place into ultra-high pressure sterilization container, be forced into 200MPa, keep 15min, taken out after pressure release, be final
Product 4.
Above-mentioned 4 kinds of sterilization conditions are compared, embodiment 4 are drawn relative to other groups, bactericidal effect is best, as a result such as
Fig. 3.
Other unspecified parts are prior art.Although above-described embodiment is made that to the present invention and retouched in detail
State, but it is only a part of embodiment of the invention, rather than whole embodiments, people can also according to the present embodiment without
Other embodiment is obtained under the premise of creativeness, these embodiments belong to the scope of the present invention.
Claims (5)
1. a kind of method of the cold sterilization fresh-keeping of fresh egg liquid, it is characterised in that：Comprise the following steps：
1) pretreatment of egg：
Selection is air-dried after meeting the fresh egg of sanitary standard, clear water cleaning eggshell surface, is then beaten eggs in clean environment, is taken egg liquid
And stir；
2) high density CO2Sterilization processing：
Uniform egg liquid is placed in high density CO2, pressure be 4~10Mpa, 50~150rpm of mixing speed, 20~30 DEG C of bars of temperature
Sterilization processing under part, then the egg liquid after processing is subjected to aseptic packaging/sterile filling；Obtain primary product；
3) super-pressure and ultrasonic synergistic processing：
Primary product are positioned in sonication vessel, ultrasonic power is 50~220W/cm2, handle 5~25min；It is super
After the completion of sonication, place into ultra-high pressure sterilization container, be forced into 50~500MPa, keep 3~20min, taken out after pressure release,
As final products.
2. the method for the cold sterilization fresh-keeping of fresh egg liquid according to claim 1, it is characterised in that：The step 2) in, at sterilization
The reason time is 5~15min.
3. the method for the cold sterilization fresh-keeping of fresh egg liquid according to claim 1, it is characterised in that：The step 2) in, no bacterium bag
Dress/sterile filling：Ultraviolet and ozone are opened, aseptic packaging and sterile filling is carried out.
4. the method for the cold sterilization fresh-keeping of fresh egg liquid according to claim 1, it is characterised in that：The step 3) in, ultrasonic wave
The power of processing is 120~180W/cm2, the time is 12~20 minutes.
5. the method for the cold sterilization fresh-keeping of fresh egg liquid according to claim 1, it is characterised in that：The step 3) in, super-pressure
Processing pressure is 100~300MPa, and the time is 8~15min.
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| CN110367328A (en) * | 2019-08-12 | 2019-10-25 | 东北农业大学 | A kind of long shelf-life egg white liquid and preparation method thereof |
| CN111480804A (en) * | 2020-04-20 | 2020-08-04 | 华中农业大学 | Preparation method of high-gelling sterilized egg yolk liquid |
| CN111480803A (en) * | 2020-04-20 | 2020-08-04 | 华中农业大学 | Preparation method of high-emulsibility sterilized egg yolk liquid |
| CN111700259A (en) * | 2020-06-24 | 2020-09-25 | 四川天味食品集团股份有限公司 | Preparation method of instant dry dish condiment sauce |
| CN111838297A (en) * | 2020-07-30 | 2020-10-30 | 东北农业大学 | Ultrasonic-microwave synergistic egg white sterilization process |
| CN112655753A (en) * | 2021-01-29 | 2021-04-16 | 河南豪峰食品有限公司 | Egg liquid sterilization process for baked food |
| CN115568560A (en) * | 2022-09-09 | 2023-01-06 | 华中农业大学 | Soft-yolk fried egg suitable for cold chain transportation and preparation method thereof |
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| CN110367328A (en) * | 2019-08-12 | 2019-10-25 | 东北农业大学 | A kind of long shelf-life egg white liquid and preparation method thereof |
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| CN111480804A (en) * | 2020-04-20 | 2020-08-04 | 华中农业大学 | Preparation method of high-gelling sterilized egg yolk liquid |
| CN111480803A (en) * | 2020-04-20 | 2020-08-04 | 华中农业大学 | Preparation method of high-emulsibility sterilized egg yolk liquid |
| CN111480803B (en) * | 2020-04-20 | 2022-06-28 | 华中农业大学 | Preparation method of high-emulsibility sterilized egg yolk liquid |
| CN111700259A (en) * | 2020-06-24 | 2020-09-25 | 四川天味食品集团股份有限公司 | Preparation method of instant dry dish condiment sauce |
| CN111838297A (en) * | 2020-07-30 | 2020-10-30 | 东北农业大学 | Ultrasonic-microwave synergistic egg white sterilization process |
| CN112655753A (en) * | 2021-01-29 | 2021-04-16 | 河南豪峰食品有限公司 | Egg liquid sterilization process for baked food |
| CN112655753B (en) * | 2021-01-29 | 2023-09-08 | 河南豪峰食品有限公司 | Egg liquid sterilization process for baked food |
| CN115568560A (en) * | 2022-09-09 | 2023-01-06 | 华中农业大学 | Soft-yolk fried egg suitable for cold chain transportation and preparation method thereof |
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