CN112089029B - 一种提高皮蛋产品的成品率加工方法 - Google Patents
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Abstract
本发明公开了一种提高皮蛋产品的成品率加工方法,尤其是公开了一种提高皮蛋产品的成品率加工方法,提高鸭蛋加工成品率的方法,属于蛋品加工技术领域。在加工过程中,在鲜蛋收储过程中进行熏蒸消毒、低温保存;蛋品分拣后前清洗消毒;加工料液调整适宜碱度;加工过程控温腌制四道工序结合,实现皮蛋“爆蛋”率降低,提高皮蛋成品率和成品品质的目的。
Description
技术领域
本发明涉及蛋品加工技术领域,具体为一种提高皮蛋产品的成品率加工方法。
背景技术
皮蛋(松花蛋)是我国传统的蛋制品,皮蛋引起风味独特,具有消暑、抗炎等作用,被我国人民喜食,是一种常见的佐餐食品,湖北是我国蛋鸭养殖大省,2018年,湖北省蛋鸭存栏3000万羽,其蛋品主要进行再制蛋加工,再制蛋品品类以皮蛋、咸蛋为主,湖北省生产的皮蛋不单在国内销量巨大,还大量出口,蛋鸭养殖和蛋品加工产业在乡村振兴过程中发挥了重要作用;
目前,皮蛋加工工艺主要采用清料法腌制,通常由氢氧化钠、氯化钠、硫酸铜和红茶末加工配成腌制液进行腌制,但是,在夏季腌制过程中,许多皮蛋加工厂会批量出现皮蛋“爆蛋”现象,整缸蛋品或整批次的皮蛋出现爆蛋,对皮蛋生产厂家造成无法挽回的损失,还影响料液的回用,使污染增加,阻碍了皮蛋加工产业的持续稳定发展。“爆蛋”的直接原因是蛋内微生物增殖。但是,目前尚无有效系统应对皮蛋“爆蛋”的方法;
申请人分离“爆蛋”中的菌株时,获得了大量单一菌种,经16SrDNA测序,鉴定为一种嗜碱性弧菌,该菌是导致“爆蛋”的主要微生物,溯源试验发现,该嗜碱性弧菌可从污染的腌制液、蛋壳表面污物中检出,但并未在新鲜蛋蛋清、蛋黄内检出,因此,申请人推测该嗜碱性弧菌通过附着于脏蛋表面,腌制前或腌制过程中随离子和水分的侵入蛋品内部,进而导致蛋品出现“爆蛋”现象。
目前鸭蛋制作皮蛋的原料端、前处理过程、腌制过程中,尚无有效方法提高蛋品成品率,基于发明人相关研究结果,根据鸭蛋生物学特点,致“爆蛋”微生物特性、鸭蛋养殖及皮蛋加工工艺理情况,建立了一种提高皮蛋腌制成品率的原料鸭蛋处理方法,以期从源头和腌制过程中降低蛋内嗜碱性弧菌增长,杜绝“爆蛋”发生,提高皮蛋腌制成品率。
发明内容
本发明通过鸭蛋蛋品的收储控制、前处理、腌制条件控制,有效的降低由蛋壳外部侵入的嗜碱性弧菌量,降低嗜碱性弧菌在蛋黄内增殖,进而控制皮蛋腌制过程中“爆蛋”现象的发生。
为实现上述目的,本发明提供如下技术方案:
一种提高皮蛋产品的成品率加工方法,在从蛋品收储到加工完成整个生产过程进行工艺控制,工艺控制包括以下步骤:
(1)原料蛋收储控制:养殖场鲜蛋收储后熏蒸消毒、适温保存,避免致爆微生物增殖;
(2)加工前蛋品前处理:加工原料车间进行蛋品分拣、消毒清洗;
(3)腌制料液控制:加工料液碱度控制;
(4)控温腌制(:加工车间控温腌制(20℃±2℃)。
优选的,所述步骤(1)中,养殖场收集的新鲜鸭蛋用15%-18%的过氧乙酸熏蒸消毒,室温储存,存储温度不高于30℃(不低于0℃)。
优选的,所述步骤(2)中,运输至加工厂的原料蛋品,先进行分拣,分拣后20-80μg/ml的臭氧水或进行清洗。
优选的,所述步骤(3)中,腌制料液NaOH浓度在5%-6%,其他腌制辅料可根据各加工厂腌制情况予以调整。
优选的,所述步骤(4)中,加工车间控温腌制,腌制环境温度介于15-25℃,腌制料液中温度不得高于25℃。
与现有技术相比,本发明的有益效果是:
(1)步骤1、步骤2能够有效降低蛋壳表面的嗜碱性弧菌量,减少菌体入侵至蛋品内部;
(2)步骤3、步骤4,降低嗜碱性弧菌在污染蛋品中增殖,降低的“爆蛋”率;
(3)所用的熏蒸消毒剂均符合食品安全标准,处理过程安全,无有害物质残留,符合食品安全标准。
附图说明
图1为本发明工艺流程图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
请参照图1,本发明提供一种技术方案:
实施例一:
一种提高皮蛋产品的成品率加工方法,在从蛋品收储到加工完成整个生产过程进行工艺控制,工艺控制包括以下步骤:
(1)原料蛋收储控制:养殖场鲜蛋收储后熏蒸消毒、适温保存,避免致爆微生物增殖;养殖场收集的新鲜鸭蛋用15%-18%的过氧乙酸熏蒸消毒,室温储存,存储温度不高于30℃(不低于0℃)。
(2)加工前蛋品前处理:加工原料车间进行蛋品分拣、消毒清洗;运输至加工厂的原料蛋品,先进行分拣,分拣后20-80μg/ml的臭氧水或进行清洗。
(3)腌制料液控制:加工料液碱度控制;腌制料液NaOH浓度在5%-6%,其他腌制辅料可根据各加工厂腌制情况予以调整。
(4)控温腌制:加工车间控温腌制;加工车间控温腌制,腌制环境温度介于15-25℃,腌制料液中温度不得高于25℃。
实施例二:1、鲜蛋收集:在鸭厂收集新鲜鸭蛋后,15%的过氧乙酸熏蒸120min,蛋库存放3天送至加工厂进行后续加工(蛋库恒温25℃);
2、消毒清洗保存:加工厂使用20μg/ml的臭氧水对鸭蛋清洗后,晾干,不经存放直接腌制;
3、腌制:取50L纯净水,加入2.9kg氢氧化钠,1.8kg食盐,125g五水硫酸铜,0.5kg茶末,搅拌均匀配制成腌制液,腌制缸中加入1000枚消毒洗净后的新鲜鸭蛋,适当重量的重物压在腌制液面上方,使鸭蛋全部浸没在腌制液中,控温条件下(环境温度25℃)腌制30天;
4、腌制期结束后:取出皮蛋清洗,臭氧杀菌.
5、成品室温放置3天后观察爆蛋情况,蛋内无细菌增殖情况及爆蛋情况。
实施例三(1):1、鲜蛋收集:在鸭厂收集新鲜鸭蛋后,选择脏蛋,不进行熏蒸消毒,室温存放3天送至加工厂进行后续加工;
2、腌制:取2.5L纯净水,加入62.5g氢氧化钠,90g食盐,6.25g五水硫酸铜,25g茶末,搅拌均匀配制成腌制液,腌制缸中加入50枚消毒洗净后的新鲜鸭蛋,适当重量的重物压在腌制液面上方,使鸭蛋全部浸没在腌制液中,夏季室温条件下(环境温度28℃-35℃)腌制30天;
4、腌制期结束后:取出皮蛋清洗,臭氧杀菌;
5、观察爆蛋情况,爆蛋率为18%。
实施例三(2):
1、鲜蛋收集:在鸭厂收集新鲜鸭蛋后,不进行熏蒸消毒,室温存放7天送至加工厂进行后续加工;
2、腌制:取2.5L纯净水,加入75g氢氧化钠,90g食盐,6.25g五水硫酸铜,25g茶末,搅拌均匀配制成腌制液,腌制缸中加入50枚未消毒清洗的新鲜鸭蛋,适当重量的重物压在腌制液面上方,使鸭蛋全部浸没在腌制液中,夏季室温条件下(环境温度28℃-35℃)腌制30天;
4、腌制期结束后:取出皮蛋清洗,臭氧杀菌;
5、观察爆蛋情况,腌制中后期爆蛋率为50%,未爆蛋蛋品内弧菌分离检出率为22%。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (1)
1.一种提高皮蛋产品的成品率加工方法,其特征在于:在从蛋品收储到加工完成整个生产过程进行工艺控制,工艺控制包括以下步骤:
(1)原料蛋收储控制:养殖场鲜蛋收储后熏蒸消毒、适温保存,避免致爆微生物增殖;
(2)加工前蛋品前处理:加工原料车间进行蛋品分拣、消毒清洗;
(3)腌制料液控制:加工料液碱度控制;
(4)控温腌制:加工车间控温腌制,温度控制在:20℃±2℃;
所述步骤(1)中,养殖场收集的新鲜鸭蛋用15%-18%的过氧乙酸熏蒸消毒,室温储存,存储温度不高于30℃,不低于0℃;
所述步骤(2)中,运输至加工厂的原料蛋品,先进行破损蛋分拣,分拣后采用20-80μg/ml的臭氧水清洗或进行链式清洗或喷淋清洗;所述步骤(3)中,腌制料液NaOH浓度在5%-6%。
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CN106561494A (zh) * | 2015-10-13 | 2017-04-19 | 瑞普(天津)生物药业有限公司 | 一种种蛋清洗消毒方法 |
CN106722367A (zh) * | 2016-12-09 | 2017-05-31 | 姚旭 | 一种皮蛋的制作方法 |
CN107568634A (zh) * | 2017-10-20 | 2018-01-12 | 浙江科技学院 | 一种低盐海味咸鸭蛋及其腌制方法 |
CN110140894A (zh) * | 2019-05-14 | 2019-08-20 | 仪陇德轩农业开发有限责任公司 | 一种低碱无铅松花蛋的制作方法 |
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CN106561494A (zh) * | 2015-10-13 | 2017-04-19 | 瑞普(天津)生物药业有限公司 | 一种种蛋清洗消毒方法 |
CN106722367A (zh) * | 2016-12-09 | 2017-05-31 | 姚旭 | 一种皮蛋的制作方法 |
CN107568634A (zh) * | 2017-10-20 | 2018-01-12 | 浙江科技学院 | 一种低盐海味咸鸭蛋及其腌制方法 |
CN110140894A (zh) * | 2019-05-14 | 2019-08-20 | 仪陇德轩农业开发有限责任公司 | 一种低碱无铅松花蛋的制作方法 |
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