CN107279261B - Liquid cooling sterilizing and fresh keeping method for fresh egg - Google Patents
Liquid cooling sterilizing and fresh keeping method for fresh egg Download PDFInfo
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- 239000007788 liquid Substances 0.000 title claims abstract description 114
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 90
- 238000000034 method Methods 0.000 title claims abstract description 37
- 238000001816 cooling Methods 0.000 title claims abstract description 9
- 235000013601 eggs Nutrition 0.000 claims abstract description 166
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 85
- 239000000047 product Substances 0.000 claims abstract description 26
- 238000003756 stirring Methods 0.000 claims description 42
- 238000011282 treatment Methods 0.000 claims description 34
- 238000009210 therapy by ultrasound Methods 0.000 claims description 19
- 210000003278 egg shell Anatomy 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
- 239000012467 final product Substances 0.000 claims description 9
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- 238000012371 Aseptic Filling Methods 0.000 claims description 7
- 238000007605 air drying Methods 0.000 claims description 7
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- 238000004140 cleaning Methods 0.000 claims description 7
- 241000607142 Salmonella Species 0.000 abstract description 14
- 239000012263 liquid product Substances 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 13
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- 238000004321 preservation Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 48
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- 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
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- 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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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
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Abstract
The invention discloses a liquid cooling sterilization and preservation method for fresh eggs, and belongs to the field of egg product processing. The invention creatively converts high-density CO2The sterilization technology is nested with a stirrer, and the egg liquid is treated by combining the ultrasonic and ultrahigh pressure sterilization technologies, so that the problem of CO generated is solved2Poor diffusion and dissolution effects in egg liquid products; the killing capacity of the three technologies to salmonella is improved by 3-4 orders of magnitude (1000-10000 times) under the synergistic effect, and the egg liquid product is thoroughly sterilized. According to storage tests, the shelf life of the egg liquid product obtained by sterilization is remarkably prolonged, and can reach 95 days under refrigeration and 45 days at room temperature.
Description
Technical Field
The invention relates to the technical field of egg product processing, in particular to a liquid-cooling sterilization and fresh-keeping method for fresh eggs.
Background
Because the heat denaturation and heat coagulation temperatures of the protein in the egg liquid are very low, particularly the heat denaturation temperature of most of the protein in the egg white is 62-68 ℃, even if heat sterilization is adopted at a higher temperature or a low temperature for a long time, the properties of the egg liquid are easily changed, a thermal gel is formed, and the state of fresh egg liquid is difficult to maintain. Therefore, the sterilization and shelf life extension of fresh egg liquid are worldwide difficult problems.
At present, the egg liquid sterilization at home and abroad mainly comprises two traditional methods of pasteurization (low-temperature sterilization) and ultrahigh-temperature instant heat sterilization, and the two traditional methods have the following problems:
1) pasteurization: the sterilization time is long, and protein is easy to coagulate and denature, so that the egg liquid forms adhesion and coagulation in a sterilization pipeline in the production process, the pipeline is blocked, the foaming property, the emulsification property and other functional properties of the egg liquid are influenced, and the egg liquid cannot be used as fresh egg liquid.
2) Ultra-high temperature instant heat sterilization: the sterilization time is short, and the heat-resistant pathogenic bacteria are difficult to be completely sterilized and killed; increasing the heat sterilization time and temperature can cause protein to generate coagulation denaturation, which leads to complete change of the properties of the egg liquid and can not maintain the state of fresh egg liquid.
The non-thermal sterilization technology is mainly applied to egg liquid sterilization at present and comprises a high-density carbon dioxide sterilization technology, an ultrahigh-pressure sterilization technology and the like. However, the application of these non-thermal sterilization techniques to egg liquids has some problems:
1) the high-density carbon dioxide technology has long sterilization time and poor sterilization effect; due to the high viscosity of the egg liquid, the carbon dioxide molecules are prevented from uniformly diffusing in the egg liquid and contacting with microorganisms.
2) The ultrahigh pressure sterilization technology is difficult to completely kill microorganisms in the egg liquid at 100-300 pa, and the egg liquid is easy to denature at more than 300 mpa.
In the prior art, high density CO is also used2The method combines the sterilization technology (DPCD) and the ultra-high temperature pasteurization, and adds a compound preservative to keep the egg liquid fresh at a low temperature and a cold chain.
However, in this solution, the egg liquid is a viscous liquid, and the higher viscosity hinders CO2The molecules are uniformly diffused in the egg liquid and contacted with microorganisms, so that the sterilization effect of the egg liquid is weakened, the components and the composition of the egg liquid are changed due to the addition of the compound preservative, the foamability, the gel property and the emulsibility of the egg liquid during application are also changed, and the storage and transportation under a low-temperature cold chain are also high in cost due to the use of the chemical preservative. The ultra-high temperature pasteurization treatment (treatment at 70-74 ℃ for 120s) is a heat treatment process, and has serious influence on the quality of the egg liquid.
At present, the high-density carbon dioxide sterilization technology, ultrasonic waves and ultrahigh pressure are not applied to the sterilization and preservation of the egg liquid at home and abroad.
Disclosure of Invention
Aiming at the defects of a single sterilization method and two synergistic sterilization methods in the prior art, the invention provides a method for liquid-cooling sterilization and fresh-keeping of fresh eggs, which uses improved high-density CO2Sterilization technology, ultrasonic wave and ultrahigh pressure sterilizationThe technology treats egg liquid, which solves the problem of CO generated by the method2Poor diffusion and dissolution effects in egg liquid products; the synergistic effect enhances the sterilization effect and achieves the purpose of prolonging the shelf life of the egg liquid product.
In order to realize the aim, the invention provides a method for liquid cooling sterilization and fresh keeping of fresh eggs, which comprises the following steps:
1) egg pretreatment:
selecting fresh eggs meeting sanitary standards, cleaning the surfaces of the eggshells with clear water, then air-drying, then beating the eggs in a clean environment, taking egg liquid and uniformly stirring;
2) high density CO2And (3) sterilization treatment:
placing the uniform egg liquid in high density CO2Sterilizing at the stirring speed of 50-150 rp and the temperature of 20-30 ℃ for 5-25 min under the pressure of 4-10 Mpa, and then performing aseptic packaging/aseptic filling on the processed egg liquid; obtaining a primary product; the method increases CO2Diffusion and dissolution rates in egg liquid;
3) ultra-high pressure and ultrasonic wave cooperative treatment:
placing the primary product in an ultrasonic treatment container, wherein the ultrasonic power is 50-220W/cm2Treating for 5-25 min; and after the ultrasonic treatment is finished, putting the mixture into an ultra-high pressure sterilization container, pressurizing to 50-500 MPa, keeping for 3-20 min, and taking out after pressure relief to obtain a final product. The process enhances CO2The egg liquid product can permeate into microorganisms, destroy cell structures, kill microorganisms in the egg liquid product, and remarkably prolong the quality guarantee period of the egg liquid product while maintaining the quality of the egg liquid.
Further, in the step 2), the sterilization treatment time is 5-15 min.
Still further, in step 2), aseptically packaging/aseptically filling: opening ultraviolet rays and ozone, and carrying out aseptic packaging and aseptic filling.
Further, in the step 3), the power of ultrasonic treatment is 120-180W/cm2The time is 12-20 minutes;
further, in the step 3), the ultrahigh pressure treatment pressure is 100-300 MPa, and the time is 8-15 min.
The invention has the beneficial effects that:
(1) the invention aims at high viscosity and CO of egg liquid2Difficulty in diffusion and dissolution, in high density CO2Stirring treatment is added in the sterilization process, and ultrasonic wave or ultrahigh pressure treatment is further utilized to further enhance CO2The sterilization agent permeates into microbial cells, and simultaneously, the shear pressure generated by ultrasonic waves and the high static pressure generated by oscillation or ultrahigh pressure are utilized to destroy the structure of the microbial cells, so that the sterilization effect is remarkably improved, the salmonella killing capacity is improved by 3-4 orders of magnitude (1000-10000 times), and the egg liquid product is thoroughly sterilized.
(2) The shelf life of the egg liquid product obtained by sterilization is obviously prolonged, and can reach 95 days under refrigeration and 45 days at room temperature.
Drawings
FIG. 1 is a graph showing the effect of stirring speed on the sterilization effect in the high-density carbon dioxide sterilization treatment;
FIG. 2 is a comparison of the killing effect of different egg liquid sterilization modes on salmonella;
in the figure, 1-initial contamination of egg liquid; 2-ordinary high-density carbon dioxide sterilization; 3 ultra-high temperature pasteurization; 4-high density carbon dioxide process; 5-high density carbon dioxide in combination with ultrasonic method; 6-high density carbon dioxide in combination with ultra high pressure; 7-high density carbon dioxide in cooperation with ultrasonic and ultra-high pressure methods;
FIG. 3 is a graph comparing the sterilization conditions of the four examples.
Detailed Description
In order to better explain the invention, the following further illustrate the main content of the invention in connection with specific examples, but the content of the invention is not limited to the following examples.
A method for liquid cooling sterilization and fresh keeping of fresh eggs comprises the following steps:
1) egg pretreatment:
selecting fresh eggs meeting sanitary standards, cleaning the surfaces of the eggshells with clear water, then air-drying, then beating the eggs in a clean environment, taking egg liquid and uniformly stirring;
2) high density CO2And (3) sterilization treatment:
placing the uniform egg liquid in high density CO2Sterilizing at the stirring speed of 50-150 rp and the temperature of 20-30 ℃ for 5-25 min under the pressure of 4-10 Mpa, and then performing aseptic packaging/aseptic filling on the processed egg liquid; obtaining a primary product; the method increases CO2Diffusion and dissolution rates in egg liquid;
3) ultra-high pressure and ultrasonic wave cooperative treatment:
placing the primary product in an ultrasonic treatment container, wherein the ultrasonic power is 50-220W/cm2Treating for 5-25 min; and after the ultrasonic treatment is finished, putting the mixture into an ultra-high pressure sterilization container, pressurizing to 50-500 MPa, keeping for 3-20 min, and taking out after pressure relief to obtain a final product.
1. Influence of different stirring speeds on the sterilization effect
(1) Egg pretreatment: fresh eggs meeting the sanitary standard are taken as raw materials, the surfaces of the eggshells are cleaned by clear water and then dried in the air, then the eggs are beaten in a clean environment, and egg liquid is taken and stirred uniformly.
(2) In order to investigate the influence of different stirring speeds on the sterilization effect, the egg liquid is artificially inoculated, and the extreme condition that the egg liquid is polluted by microorganisms is simulated; adding the activated salmonella suspension into the egg liquid according to a certain proportion, and uniformly stirring to ensure that the final salmonella concentration in the egg liquid reaches about 107cfu/mL。
(3) Sterilization treatment at different stirring speeds: starting the system, putting the egg liquid into a sterilization kettle, setting the sterilization temperature at 28 ℃ and the sterilization pressure at 7Mpa, processing for 10min, and respectively applying different stirring speeds of 0, 50, 100, 150 and 200 revolutions per minute in the sterilization process to obtain the egg liquid processed at different stirring speeds.
(4) Determination of salmonella lethal logarithm: taking the egg liquid treated at different stirring speeds, determining the total number of bacterial colonies by using a plate counting method and the total number of bacterial colonies in the initial unsterilized egg liquid, and calculating high-density CO at different stirring speeds according to the following formula2Treatment of lethal log to salmonella: log (n-n1)
In the formula, n: the number of microorganisms before sterilization treatment is CFU/mL;
n1: number of microorganisms after Sterilization, CFU/mL
The measurement and calculation results are shown in table 1.
TABLE 1 high Density CO at different stirring speeds2Treatment of lethal Log on Salmonella
| Stirring speed | Lethal logarithm to |
| 0 | 0.36 |
| 50 | 1.36 |
| 100 | 2.04 |
| 150 | 3.26 |
| 200 | 3.03 |
As can be seen from Table 1 and FIG. 1, when the stirring speed is 0, the sterilization effect is very low, mainly because the CO2 molecule slowly permeates into the egg liquid under the action of the pressure field and the temperature field, and the CO permeates into the egg liquid2The molecules mainly act on the surface of the egg liquid; when the stirring speed is gradually increased, the carbon dioxide molecules are uniformly diffused in the egg liquid, and then the carbon dioxide is increased under the action of a pressure field and a temperature fieldThe interaction with the microorganism enhances the bactericidal effect. Meanwhile, the microbial cells can be destroyed by adding stirring, and the high-density CO can be greatly enhanced2The sterilization effect of (2) is that according to the experimental result, the optimal stirring speed is 50-150 rpm in combination with the influence of the stirring treatment on the functional characteristics of the egg liquid.
2. Comparison graph of killing effect of different egg liquid sterilization modes on salmonella
2.1 high Density carbon dioxide Process
(1) Egg pretreatment: fresh eggs meeting the sanitary standard are taken as raw materials, the surfaces of the eggshells are cleaned by clear water and then dried in the air, then the eggs are beaten in a clean environment, and egg liquid is taken and stirred uniformly.
(2) High-density carbon dioxide-nested stirring sterilization: placing the egg liquid into a sterilization kettle, sterilizing at 30 deg.C under 6Mpa for 10min, and stirring at 150 rpm.
2.2 high-Density carbon dioxide in combination with ultrasonic method
(1) Egg liquid: the raw material eggs are inspected according to the requirements of 'fresh eggs' in the national standard GB2749-2015, and are beaten to obtain the egg liquid.
(2) High-density carbon dioxide-nested stirring sterilization: placing the egg liquid into a sterilization kettle, sterilizing at 30 deg.C under 6Mpa for 10min, and stirring at 100 rpm.
(3) And (3) sterile filling: opening ultraviolet rays and ozone, irradiating and treating a material discharge port for 15-30 min, and then filling the egg liquid into a sterile container.
(4) Ultrasonic treatment: placing the packaged product in an ultrasonic treatment container, wherein the ultrasonic power is 150-220W/cm2And treating for 15-25 min.
(5) Determination of shelf life: the sterilized egg liquid product is stored at a refrigerated temperature (2-10 ℃) and a room temperature (20-25 ℃), samples are taken regularly, and the shelf life of the product is determined according to the indexes of 'liquid egg products' in the national standard GB 2749-2015.
(6) As a result: under the condition of refrigeration, the shelf life of the egg liquid is 30 days; the shelf life of the egg white liquid is 15 days at room temperature.
2.3 high density carbon dioxide in combination with ultra high pressure process
(1) Egg liquid: the raw material eggs are inspected according to the requirements of 'fresh eggs' in the national standard GB2749-2015, and are beaten to obtain the egg liquid.
(2) High-density carbon dioxide-nested stirring sterilization: placing the egg liquid into a sterilization kettle, sterilizing at 28 deg.C under 8Mpa for 15min, and stirring at 50 rpm.
(3) And (3) sterile filling: opening ultraviolet rays and ozone, irradiating and treating a material discharge port for 15-30 min, and then filling the egg liquid into a sterile container.
(4) Ultrahigh pressure treatment: and (3) placing the packaged product in an ultrahigh pressure treatment container, pressurizing to 200-500 MPa for 8-20 min, and taking out after pressure relief to obtain the final product.
(5) Determination of shelf life: the sterilized egg liquid product is stored at a refrigerated temperature (2-10 ℃) and a room temperature (20-25 ℃), samples are taken regularly, and the shelf life of the product is determined according to the indexes of 'liquid egg products' in the national standard GB 2749-2015.
(6) As a result: under the condition of refrigeration, the shelf life of the egg liquid is 45 days, and the shelf life of the egg liquid at room temperature is 27 days.
2.4 high density carbon dioxide in conjunction with ultrasonic and ultra high pressure methods
(1) Egg liquid: the raw material eggs are inspected according to the requirements of 'fresh eggs' in the national standard GB2749-2015, and are beaten to obtain the egg liquid.
(2) High-density carbon dioxide-nested stirring sterilization: placing the egg liquid into a sterilization kettle, sterilizing at 24 deg.C under 4Mpa for 5min, and stirring at 150 rpm.
(3) And (3) sterile filling: opening ultraviolet rays and ozone, irradiating and treating a material discharge port for 15-30 min, and then filling the egg liquid into a sterile container.
(4) Ultrasonic treatment: placing the packaged product in an ultrasonic treatment container, wherein the ultrasonic power is 100-180W/cm2And treating for 10-18 min.
(4) Ultrahigh pressure treatment: and (3) placing the packaged product in an ultrahigh pressure treatment container, pressurizing to 100-300 MPa for 5-15 min, and taking out after pressure relief to obtain the final product.
(5) Determination of shelf life: the sterilized egg liquid product is stored at a refrigerated temperature (2-10 ℃) and a room temperature (20-25 ℃), samples are taken regularly, and the shelf life of the product is determined according to the indexes of 'liquid egg products' in the national standard GB 2749-2015.
(6) As a result: under the condition of refrigeration, the shelf life of the egg liquid is 95 days, and the shelf life of the egg liquid at room temperature is 45 days.
The fresh egg liquid was inoculated with salmonella to compare the killing effect of different treatments on salmonella.
(1) Egg pretreatment: fresh eggs meeting the sanitary standard are taken as raw materials, the surfaces of the eggshells are cleaned by clear water and then dried in the air, then the eggs are beaten in a clean environment, and egg liquid is taken and stirred uniformly.
(2) Carrying out artificial inoculation on the egg liquid to simulate the extreme condition that the egg liquid is polluted by microorganisms; adding the activated salmonella suspension into the egg liquid according to a certain proportion, and uniformly stirring to ensure that the final salmonella concentration in the egg liquid reaches about 107cfu/mL。
The egg liquid is respectively sterilized by adopting the technical scheme (in the method 1, the stirring speed is selected to be 150 r/min), and the sterilized egg liquid is taken as a reference, wherein the egg liquid is subjected to ordinary high-density carbon dioxide sterilization treatment (without a stirring device and under the same other conditions) and ultrahigh-temperature bus sterilization (at 70-74 ℃ for 120s), and the total number of colonies of the sterilized egg liquid is measured.
The results are shown in FIG. 2: the total number of bacteria in the initially contaminated egg liquid is 7.35X 107cfu/mL, the total number of bacteria in the egg liquid is 1.43 multiplied by 10 respectively after the common high-density carbon dioxide treatment and the ultra-high temperature pasteurization treatment7cfu/mL、2.39×104cfu/mL, reduced by 3 orders of magnitude; the total number of bacteria in the egg liquid treated by the four methods is shown as the abscissa 4-7 of figure 2: the total number of bacteria is reduced to 1.74 multiplied by 103cfu/mL (high density carbon dioxide method), 8.82X 102cfu/mL (high density carbon dioxide in combination with ultrasonic method), 2.38X 102cfu/mL (high-density carbon dioxide in combination with ultra-high pressure method) and < 10 (high-density carbon dioxide in combination with ultrasonic wave and ultra-high pressure method), the total number of bacteria is reduced by 4-6 orders of magnitude compared with the initial egg liquid. Due to the fact thatAccording to the technical scheme, the high-density carbon dioxide is cooperated with the ultrasonic waves and the ultrahigh pressure, the egg liquid sterilization efficiency can be improved by 10-1000 times, and therefore the quality guarantee period of the egg liquid product is remarkably prolonged.
Example 1
1) Egg pretreatment:
selecting fresh eggs meeting sanitary standards, cleaning the surfaces of the eggshells with clear water, then air-drying, then beating the eggs in a clean environment, taking egg liquid and uniformly stirring;
2) high density CO2And (3) sterilization treatment:
placing the uniform egg liquid in high density CO2Sterilizing at 4Mpa under stirring speed of 50rpm at 24 deg.C for 10min, turning on ultraviolet and ozone, and aseptic packaging/filling the processed egg liquid; obtaining a primary product;
3) ultra-high pressure and ultrasonic wave cooperative treatment:
placing the primary product in an ultrasonic treatment container, wherein the ultrasonic power is 100W, and treating for 10 min; after the ultrasonic treatment is finished, putting the mixture into an ultra-high pressure sterilization container, pressurizing to 50MPa, keeping for 5min, and taking out after pressure relief to obtain the final product 1.
Example 2
1) Egg pretreatment:
selecting fresh eggs meeting sanitary standards, cleaning the surfaces of the eggshells with clear water, then air-drying, then beating the eggs in a clean environment, taking egg liquid and uniformly stirring;
2) high density CO2And (3) sterilization treatment:
placing the uniform egg liquid in high density CO2Sterilizing under 6Mpa at stirring speed of 75rpm at 26 deg.C for 15min, turning on ultraviolet and ozone, and aseptically packaging/bottling the processed egg liquid; obtaining a primary product;
3) ultra-high pressure and ultrasonic wave cooperative treatment:
placing the primary product in an ultrasonic treatment container with ultrasonic power of 120W/cm2Treating for 12 min; after the ultrasonic treatment is finished, putting the mixture into an ultra-high pressure sterilization container, pressurizing to 100MPa, keeping for 10min, taking out after pressure relief,the final product 2 is obtained.
Example 3
1) Egg pretreatment:
selecting fresh eggs meeting sanitary standards, cleaning the surfaces of the eggshells with clear water, then air-drying, then beating the eggs in a clean environment, taking egg liquid and uniformly stirring;
2) high density CO2And (3) sterilization treatment:
placing the uniform egg liquid in high density CO2Sterilizing under 8Mpa at stirring speed of 100rpm at 28 deg.C for 20min, turning on ultraviolet and ozone, and aseptically packaging/bottling the processed egg liquid; obtaining a primary product;
3) ultra-high pressure and ultrasonic wave cooperative treatment:
placing the primary product in an ultrasonic treatment container, wherein the ultrasonic power is 180W, and treating for 12 min; after the ultrasonic treatment is finished, putting the mixture into an ultra-high pressure sterilization container, pressurizing to 150MPa, keeping for 8min, and taking out after pressure relief to obtain a final product 3.
Example 4
1) Egg pretreatment:
selecting fresh eggs meeting sanitary standards, cleaning the surfaces of the eggshells with clear water, then air-drying, then beating the eggs in a clean environment, taking egg liquid and uniformly stirring;
2) high density CO2And (3) sterilization treatment:
placing the uniform egg liquid in high density CO2Sterilizing at 10Mpa under stirring speed of 150rpm at 30 deg.C for 25min, turning on ultraviolet and ozone, and aseptically packaging/bottling the processed egg liquid; obtaining a primary product;
3) ultra-high pressure and ultrasonic wave cooperative treatment:
placing the primary product in an ultrasonic treatment container with ultrasonic power of 180W/cm2Treating for 18 min; after the ultrasonic treatment is finished, putting the mixture into an ultra-high pressure sterilization container, pressurizing to 200MPa, keeping for 15min, and taking out after pressure relief to obtain a final product 4.
Comparison of the 4 sterilization conditions revealed that example 4 exhibited the best sterilization effect compared to the other groups, and the results are shown in fig. 3.
Other parts not described in detail are prior art. Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (2)
1. A method for liquid cooling sterilization and fresh keeping of fresh eggs is characterized in that: the method comprises the following steps:
1) egg pretreatment:
selecting fresh eggs meeting sanitary standards, cleaning the surfaces of the eggshells with clear water, then air-drying, then beating the eggs in a clean environment, taking egg liquid and uniformly stirring;
2) high density CO2And (3) sterilization treatment:
placing the uniform egg liquid in high density CO2Sterilizing at the stirring speed of 50-150 rpm and the temperature of 20-30 ℃ for 5-15 min under the pressure of 4-10 Mpa, and then performing aseptic packaging/aseptic filling on the processed egg liquid; obtaining a primary product;
3) ultra-high pressure and ultrasonic wave cooperative treatment:
placing the primary product in an ultrasonic treatment container, wherein the ultrasonic power is 120-180W/cm2Treating for 12-20 min; and after the ultrasonic treatment is finished, putting the mixture into an ultra-high pressure sterilization container, pressurizing to 100-300 MPa, keeping for 8-15 min, and taking out after pressure relief to obtain a final product.
2. The method for liquid-cooling sterilization and fresh-keeping of fresh eggs according to claim 1, which is characterized in that: in the step 2), aseptic packaging/aseptic filling: opening ultraviolet rays and ozone, and carrying out aseptic packaging and aseptic filling.
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| CN110367328B (en) * | 2019-08-12 | 2022-04-15 | 东北农业大学 | Preparation method of egg white liquid with long shelf life |
| CN111480803B (en) * | 2020-04-20 | 2022-06-28 | 华中农业大学 | Preparation method of high-emulsibility sterilized egg yolk liquid |
| CN111480804B (en) * | 2020-04-20 | 2022-06-28 | 华中农业大学 | Preparation method of sterilized egg yolk liquid with high gelling property |
| 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 |
| 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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