CN112674155A - Fresh-keeping agent for soft-shelled eggs and application of fresh-keeping agent in preparation of soft-shelled eggs - Google Patents
Fresh-keeping agent for soft-shelled eggs and application of fresh-keeping agent in preparation of soft-shelled eggs Download PDFInfo
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- CN112674155A CN112674155A CN202011610112.0A CN202011610112A CN112674155A CN 112674155 A CN112674155 A CN 112674155A CN 202011610112 A CN202011610112 A CN 202011610112A CN 112674155 A CN112674155 A CN 112674155A
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Abstract
The invention discloses a fresh-keeping agent for soft boiled eggs and application thereof in preparation of soft boiled eggs, belonging to the technical field of food fresh keeping. The fresh-keeping agent for the soft-shelled eggs comprises, by mass, 5-15% of glucose oxidase, 17-28% of protein glutaminase, 6-18% of phospholipase, 15-30% of citric acid and 20-40% of sodium citrate. The glucose oxidase, the protein glutaminase, the citric acid and the phospholipase in the fresh-keeping agent for the soft boiled eggs have a synergistic interaction effect, so that the natural bacteriostatic ability can be improved, the addition amount of an additive can be reduced, and the edible safety of the soft boiled egg food can be improved. The fresh-keeping agent for the soft boiled eggs can be applied to the soft boiled eggs, can effectively play a role in keeping the soft boiled eggs fresh, can obviously reduce the phenomena of turbid soup of the soft boiled eggs and cracking of protein, can obviously reduce the total number of initial colonies and the number of coliform groups of the soft boiled eggs, and can ensure that the product has a longer shelf life at normal temperature without adding a chemical preservative.
Description
Technical Field
The invention relates to a fresh-keeping agent for soft boiled eggs and application thereof in preparation of soft boiled eggs, belonging to the technical field of food fresh keeping.
Background
The loose-yolk eggs belong to reproduced egg products, and common chemical preservatives such as potassium sorbate, sodium benzoate, sodium dehydroacetate, sodium diacetate and the like cannot be used in GB 2760-2016. The hot processing time of the soft boiled eggs is short, and the soft boiled eggs can only be sterilized at low temperature after being packaged, so that the initial microorganism can not reach the aseptic level, and the soft boiled eggs have the risk of being polluted by coliform bacteria due to the surface of the eggshells and the introduction of the egg during the operation, so that the shelf life of the soft boiled eggs is reduced.
Disclosure of Invention
[ problem ] to
The commonly used preservative for soft boiled eggs in the market at present is mainly a chemical synthetic preservative, but some chemical substances can cause harm to human bodies. And most of the commercial loose-core egg products are stored under the condition of refrigeration, and the shelf life is short, so that the sale has great limitation, and the sale range and normal-temperature logistics distribution are not convenient to expand.
[ solution ]
In order to solve at least one problem, the invention provides a fresh-keeping agent for soft boiled eggs, which comprises the following components in percentage by mass: 5-15% of glucose oxidase, 17-28% of protein glutaminase, 6-18% of phospholipase, 15-30% of citric acid and 20-40% of sodium citrate.
In one embodiment of the present invention, the fresh-keeping agent for soft boiled eggs comprises the following components by mass: 8-12% of glucose oxidase, 20-25% of protein glutaminase, 9-15% of phospholipase, 18-22% of citric acid and 30-40% of sodium citrate; more preferably: 10% of glucose oxidase, 23% of protein glutaminase, 12% of phospholipase, 20% of citric acid and 35% of sodium citrate.
In one embodiment of the invention, the glucose oxidase used in the fresh-keeping agent for fresh eggs is purchased from tradename, etc., and has an enzyme activity of 1 ten thousand U/g; protein glutaminase is purchased from trademarks of rice-leaved Mass, Japan, and has the enzyme activity of 500U/g; phospholipase is purchased from trades of rice-leaved-cultures, Japan, and the enzyme activity is 1 ten thousand U/g.
The second purpose of the invention is a method for preparing the fresh-keeping agent for soft boiled eggs, which comprises the following steps:
uniformly mixing glucose oxidase, protein glutaminase, phospholipase, citric acid and sodium citrate according to the mass percentage of each component to obtain the fresh-keeping agent for the loose eggs.
The third purpose of the invention is to provide a processing technology of soft boiled eggs, which comprises the following steps:
(1) boiling fresh eggs in boiling water bath (97-98 ℃) for 6-7 minutes;
(2) cooling and shelling the boiled eggs obtained in the step (1) to obtain shelled eggs, and refrigerating;
(3) preparing marinade: heating the raw materials of the marinade and the preservative according to the proportion to obtain the marinade, and cooling the marinade for later use; wherein the amount of the preservative is 0.1-0.3% of the mass of the marinade;
(4) filling the shelled eggs obtained in the step (2) into a packaging bag, adding the marinade prepared in the step (3), vacuumizing and sealing to obtain packaged eggs with soft boiled juice; wherein the mass ratio of the marinade to the shelled eggs is 1-2: 1;
(5) and (4) sterilizing the eggs with the juice packaged in the step (4) to obtain finished products of the eggs with the juice.
In one embodiment of the present invention, the fresh eggs in step (1) are washed fresh eggs.
In one embodiment of the present invention, the cooling in step (2) is cooling in water at 10 ℃.
In an embodiment of the present invention, the refrigerating in step (2) is specifically: refrigerating for 2-4 h at 4-8 ℃.
In one embodiment of the invention, the raw materials of the marinade in the step (3) are 80-100 parts of water, 1-3 parts of salt, 3-5 parts of white granulated sugar, 0.6-0.8 part of cooking wine, 2-4 parts of dark soy sauce, 0.6-0.8 part of anise, 1.5-1.8 parts of cinnamon, 1.0-1.2 parts of ginger, 1.5-1.8 parts of fennel and 1.2-1.6 parts of liquorice.
In one embodiment of the invention, the sterilization in the step (4) is performed in a constant temperature water bath kettle at 65-72 ℃ for 25-35 min, and then is rapidly cooled in water at 10-20 ℃ for 5-8 min.
The fourth purpose of the invention is to obtain the eggs with the juice.
[ advantageous effects ]
(1) The fresh-keeping agent for the soft-shelled eggs is a natural fresh-keeping agent which takes an enzyme preparation as a main effect and takes an acidity regulator as an auxiliary agent and is suitable for the soft-shelled eggs, wherein the glucose oxidase, the protein glutaminase, the citric acid and the phospholipase have a synergistic interaction effect, so that the natural bacteriostatic ability is improved, the addition amount of an additive is reduced, and the edible safety of the soft-shelled egg food is improved.
(2) The natural preservative for the soft boiled eggs can be applied to the soft boiled eggs, can effectively play a role in preserving the soft boiled eggs, obviously reduces the turbid soup of the soft boiled eggs, and can obviously reduce the initial colony count of the soft boiled eggs (the colony count of the soft boiled eggs is less than 10 in 30 days)3CFU/g, the number of the coliform flora is lower than 10CFU/g), and the total number of the colonies of the soft-shelled eggs can be kept at a lower level in a longer storage period, so that the product has a longer shelf life (60 days) without adding a chemical preservative.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto. The glucose oxidase used in the examples was purchased from trademarks of rice-engraving industries, Ltd., enzyme activity was 1 ten thousand U/g; protein glutaminase is purchased from trademarks of rice-leaved Mass, Japan, and has the enzyme activity of 500U/g; phospholipase is purchased from trades of rice-leaved-cultures, Japan, and the enzyme activity is 1 ten thousand U/g.
The test method comprises the following steps:
the total number of colonies was determined by reference to GB 4789.2-2016.
The method for measuring coliform bacteria is referred to GB 4789.3-2016.
And (3) testing color protection effect: good color (clear and transparent clear water soup), common color (clear water soup is clear but slightly discolored), poor color (clear water soup is turbid and discolored), and poor color (clear water soup is seriously turbid and seriously browned).
Sensory testing: sensory evaluation was carried out 30 days after room temperature.
Testing of shelf life: according to comprehensive evaluation of microorganism conditions and apparent morphology, the microorganism limit is referred to GB 2749-.
Example 1
A preparation method of a fresh-keeping agent for soft boiled eggs comprises the following steps:
according to the mass percentage of each component, 10 percent of glucose oxidase, 23 percent of protein glutaminase, 12 percent of phospholipase, 20 percent of citric acid and 35 percent of sodium citrate are evenly mixed to obtain the fresh-keeping agent for soft boiled eggs.
Example 2 optimization of the amount of fresh-keeping agent for soft boiled eggs
The fresh-keeping agent for soft boiled eggs was obtained by adjusting the mass ratios of glucose oxidase, protein glutaminase, phospholipase, citric acid, and sodium citrate in example 1 as shown in table 1, and keeping the same as example 1.
Example 3
A processing technology of soft boiled eggs comprises the following steps:
(1) cleaning the surfaces of fresh eggs, and boiling for 6 minutes in boiling water bath (98 ℃);
(2) cooling the boiled eggs obtained in the step (1) in water at 10 ℃, peeling, selecting eggs without cracks and protein loss on the surface, placing the peeled eggs in water, and refrigerating for 2h at 4 ℃;
(3) preparing marinade: heating purified water 100 parts, salt 3 parts, white granulated sugar 5 parts, cooking wine 0.8 part, dark soy sauce 4 parts, anise 0.8 part, cassia 1.8 parts, ginger 1.2 parts, fennel 1.8 parts, licorice 1.6 parts, and soft boiled egg preservative, boiling for 30min, and cooling to obtain marinade; wherein the using amount of the fresh-keeping agent for the soft boiled eggs is 0.2 percent of the mass of the marinade;
(4) filling the peeled eggs obtained in the step (2) into a packaging bag, and carrying out the following steps: 1, adding the marinade prepared in the step (3), vacuumizing and sealing to obtain packaged eggs with the marinade;
(5) and (3) putting the packaged eggs with the juice into a 72-DEG C constant-temperature water bath kettle for sterilization for 30min, and then quickly cooling in 10-DEG C water for 8 min to obtain the eggs with the juice.
Example 4
The fresh-keeping agent for soft boiled eggs prepared in example 2 was processed according to the processing method of example 3 to obtain soft boiled eggs with juice.
The eggs with a soft juice obtained in example 3 and example 4 were subjected to a performance test, the test results are shown in table 1 below:
TABLE 1 test results of the total number of colonies (CFU/g) of soft boiled eggs obtained in examples 3 and 4
TABLE 2 test results of the coliform group (CFU/g) of soft boiled eggs obtained in examples 3 and 4
Table 3 test results of shelf life and color protection effect obtained in examples 3 and 4
Table 4 results of sensory testing of examples 3 and 4
Comparative example 1
The fresh-keeping agent in example 3 was omitted, and the juice-containing soft-shelled eggs were obtained in the same manner as in example 3.
Comparative example 2
The preservative in example 3 was adjusted to be glucose oxidase, other preservative components were omitted, and the balance was the same as in example 3, to obtain a juicy soft boiled egg.
Comparative example 3
The fresh-keeping agent in example 3 was adjusted to be protein glutaminase, other fresh-keeping agent components were omitted, and the rest was the same as in example 3, to obtain soft boiled eggs with juice.
Comparative example 4
The preservative in example 3 was adjusted to be phospholipase, other preservative components were omitted, and the balance was the same as in example 3, to obtain eggs with a juice.
Comparative example 5
The preservative in example 3 was adjusted to be citric acid and sodium citrate (mass ratio of 20: 35), other preservative components were omitted, and the balance was the same as in example 3, to obtain eggs with a juice.
The eggs with the juice obtained in comparative examples 1 to 5 were subjected to performance tests, and the test results were as follows:
TABLE 5 test results of the total number of colonies (CFU/g) of the soft boiled eggs obtained in comparative examples 1 to 5
| Comparative example | Day 3 | Day 10 | Day 30 |
| 1 | >106 | >108 | - |
| 2 | 3.2×104 | 2.7×104 | >106 |
| 3 | 2.5×103 | 4.6×104 | >106 |
| 4 | 6.8×104 | 2.4×105 | >106 |
| 5 | 2.3×104 | 7.1×105 | >106 |
Note: "-" indicates too much amount, exceeding food standards, no longer tested.
TABLE 6 test results of Escherichia coli group (CFU/g) of soft-shelled eggs obtained in comparative examples 1 to 5
| Comparative example | Day 3 | Day 10 | Day 30 |
| 1 | >103 | >105 | -- |
| 2 | 120 | 750 | >103 |
| 3 | 100 | 490 | >103 |
| 4 | 250 | 970 | >103 |
| 5 | 870 | 1.2×103 | >103 |
Note: "-" indicates too much amount, exceeding food standards, no longer tested.
Table 7 test results of shelf life and color protection effects obtained in comparative examples 1 to 5
| Comparative example | Shelf life (d) | Color protection effect |
| 1 | 2 | Color difference |
| 2 | 4 | Color difference |
| 3 | 4 | Color difference |
| 4 | 3 | Color difference |
| 5 | 3 | Color difference |
TABLE 8 results of sensory test for the comparative examples 1 to 5
| Comparative example | Degree of egg integrity | Smell(s) | Clarity of the soup |
| 1 | Severe fragmentation | Foul smell | Severe cloudiness |
| 2 | Severe fragmentation | Foul smell | Severe cloudiness |
| 3 | Severe fragmentation | Foul smell | Severe cloudiness |
| 4 | Severe fragmentation | Foul smell | Severe cloudiness |
| 5 | Severe fragmentation | Foul smell | Severe cloudiness |
Comparative example 6
The protein glutaminase in the fresh-keeping agent in example 3 was adjusted to glutaminase (enzymatic activity of 1 ten thousand U/g, available from trademarks of trademarks, Japan) and kept the same as that in example 3, thereby obtaining a boiled egg with juice.
Comparative example 7
Glucose oxidase in the fresh-keeping agent of example 3 was adjusted to be transglucosidase (available from tradename, etc., 1 ten thousand U/g), and other ingredients were adjusted to be the same as those in example 3, to obtain a boiled egg with juice.
Comparative example 8
The phospholipase in the fresh-keeping agent of example 3 was adjusted to lipase (available from tradename, Japan, Ltd., enzyme activity: 1 ten thousand U/g), and other conditions were the same as those of example 3, thereby obtaining soft boiled eggs with juice.
The eggs with soft boiled juice obtained in comparative examples 6, 7 and 8 were subjected to the performance test, and the test results were as follows:
TABLE 9 test results of the total number of colonies (CFU/g) of the soft boiled eggs obtained in comparative examples 6 to 8
| Comparative example | Day 3 | Day 10 | Day 30 |
| 6 | ＜103 | 1.5×105 | >106 |
| 7 | ＜103 | 8.6×104 | >106 |
| 8 | ＜103 | 5.4×105 | >106 |
TABLE 10 test results of Escherichia coli group (CFU/g) of soft boiled eggs obtained in comparative examples 6 to 8
| Comparative example | Day 3 | Day 10 | Day 30 |
| 6 | ＜100 | 170 | >103 |
| 7 | ＜100 | 230 | >103 |
| 8 | ＜100 | 310 | >103 |
TABLE 11 test results of shelf life and color protection effects obtained in comparative examples 6 to 8
| Comparative example | Shelf life (d) | Color protection index |
| 6 | 10 | Is poor |
| 7 | 8 | Difference (D) |
| 8 | 10 | Is poor |
Table 12 results of sensory test for comparative examples 6 to 8
| Comparative example | Degree of egg integrity | Smell(s) | Clarity of the soup |
| 6 | Protein breakage | Has slight odor | Turbidity (haze) |
| 7 | Protein breakage | Has slight odor | Turbidity (haze) |
| 8 | Protein breakage | Has slight odor | Turbidity (haze) |
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The fresh-keeping agent for soft boiled eggs is characterized by comprising the following components in percentage by mass: 5-15% of glucose oxidase, 17-28% of protein glutaminase, 6-18% of phospholipase, 15-30% of citric acid and 20-40% of sodium citrate.
2. The fresh-keeping agent for soft boiled eggs according to claim 1, wherein the fresh-keeping agent comprises the following components in percentage by mass: 8-12% of glucose oxidase, 20-25% of protein glutaminase, 9-15% of phospholipase, 18-22% of citric acid and 30-40% of sodium citrate.
3. A method for producing the fresh-keeping agent for soft boiled eggs as claimed in claim 1 or 2, comprising the steps of:
uniformly mixing glucose oxidase, protein glutaminase, phospholipase, citric acid and sodium citrate according to the mass percentage of each component to obtain the fresh-keeping agent for the loose eggs.
4. The processing technology of the soft boiled eggs is characterized by comprising the following steps:
(1) boiling fresh eggs in a boiling water bath for 6-7 minutes; wherein the temperature of the boiling water bath is 97-98 ℃;
(2) cooling and shelling the boiled eggs obtained in the step (1) to obtain shelled eggs, and refrigerating;
(3) preparing marinade: heating the raw materials of the marinade and the preservative according to the proportion to obtain the marinade, and cooling the marinade for later use; wherein the amount of the preservative is 0.1-0.3% of the mass of the marinade;
(4) filling the shelled eggs obtained in the step (2) into a packaging bag, adding the marinade prepared in the step (3), vacuumizing and sealing to obtain packaged eggs with soft boiled juice; wherein the mass ratio of the marinade to the shelled eggs is 1-2: 1;
(5) and (4) sterilizing the eggs with the juice packaged in the step (4) to obtain finished products of the eggs with the juice.
5. The process according to claim 4, wherein the refrigeration in step (2) is specifically: refrigerating for 2-4 h at 4-8 ℃.
6. The process according to claim 4 or 5, wherein the fresh eggs of step (1) are washed fresh eggs.
7. The process according to claim 4 to 6, wherein the cooling in step (2) is carried out in water at 10 ℃.
8. The processing technology according to claim 4 to 7, wherein the sterilization in the step (4) is performed in a constant temperature water bath kettle at 65-72 ℃ for 25-35 min, and then is rapidly cooled in water at 10-20 ℃ for 5-8 min.
9. The processing technology according to claims 4 to 8, characterized in that the raw materials of the marinade are 80 to 100 parts of water, 1 to 3 parts of salt, 3 to 5 parts of white granulated sugar, 0.6 to 0.8 part of cooking wine, 2 to 4 parts of dark soy sauce, 0.6 to 0.8 part of aniseed, 1.5 to 1.8 parts of cinnamon, 1.0 to 1.2 parts of ginger, 1.5 to 1.8 parts of fennel and 1.2 to 1.6 parts of liquorice.
10. A salted egg produced by the process of any one of claims 4 to 9.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113785952A (en) * | 2021-08-19 | 2021-12-14 | 江苏雨润肉食品有限公司 | Egg sausage color fixative and egg sausage making method |
| CN114081141A (en) * | 2021-11-26 | 2022-02-25 | 北京正大蛋业有限公司 | Normal-temperature soft-boiled eggs and preparation method thereof |
-
2020
- 2020-12-29 CN CN202011610112.0A patent/CN112674155A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113785952A (en) * | 2021-08-19 | 2021-12-14 | 江苏雨润肉食品有限公司 | Egg sausage color fixative and egg sausage making method |
| CN113785952B (en) * | 2021-08-19 | 2023-07-25 | 江苏雨润肉食品有限公司 | Egg sausage color fixative and preparation method of egg sausage |
| CN114081141A (en) * | 2021-11-26 | 2022-02-25 | 北京正大蛋业有限公司 | Normal-temperature soft-boiled eggs and preparation method thereof |
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