CN114287470A - Preservative for preserving soft-shelled eggs at normal temperature and preparation process - Google Patents
Preservative for preserving soft-shelled eggs at normal temperature and preparation process Download PDFInfo
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- CN114287470A CN114287470A CN202111523792.7A CN202111523792A CN114287470A CN 114287470 A CN114287470 A CN 114287470A CN 202111523792 A CN202111523792 A CN 202111523792A CN 114287470 A CN114287470 A CN 114287470A
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Abstract
The invention discloses a formula and a preparation process of a preservative for preserving soft boiled eggs at normal temperature, and belongs to the technical field of food preservation. The preservative comprises 1.5% of compound extract (containing 9-12% of corn extract, 13-16% of mushroom extract, 5-9% of lemon extract, 12-20% of chrysanthemum extract, 10-15% of rice extract and 40-55% of crab shell extract), 1% of nisin and 1% of polylysine hydrochloride, and after the preservative is used, the moisture on the surface of an eggshell is dried at 50 ℃. The preservative has a synergistic effect in the aspect of bacteriostasis, and can improve the natural bacteriostasis capability. The preservative is applied to the soft-shelled eggs, the water yielding condition and the yolk black heart rate of the packaged soft-shelled eggs can be obviously reduced, the total number of bacterial colonies and the number of coliform groups in the storage process of egg contents can be obviously inhibited, the product has a longer quality guarantee period at normal temperature, and meanwhile, the egg white is more elastic and is not turbid.
Description
Technical Field
The invention relates to the technical field of food preservation, in particular to a preservative for preserving soft boiled eggs at normal temperature and a preparation process thereof.
Background
Although the eggs are very small, the nutritional value of the eggs is very rich, such as rich in protein, vitamins, minerals, lecithin and the like. For our body, the protein in eggs is a high quality protein.
The soft boiled eggs belong to reproduced egg products, have better nutritional value and are deeply favored by consumers because of convenient eating. However, the hot processing time in the processing process of the soft boiled eggs is short, and the high-temperature sterilization time after packaging cannot be too long, so that most of the soft boiled eggs in the market are transported and stored under the condition of cold chain, and the production cost is high. The shelf life of the soft boiled eggs is further limited after common chemical preservatives such as potassium sorbate, sodium benzoate, sodium dehydroacetate, sodium diacetate and the like are not used in GB 2760-2016. Due to the surface of the eggshell and the introduction of the egg during the operation process, the soft boiled eggs are at risk of bacterial contamination, thereby reducing the shelf life of the soft boiled eggs.
Disclosure of Invention
The invention aims to provide a preservative for preserving soft-shelled eggs at normal temperature, aiming at the problems of high cost of the soft-shelled eggs in the cold chain transportation and storage process and risk of microbial pollution in the environment. The preservative can improve natural bacteriostatic ability, ensure edibility of soft-shelled eggs stored at normal temperature, and improve quality and safety of soft-shelled eggs.
The invention also aims to provide a preparation process of the fresh-keeping agent for soft boiled eggs. The preparation process is simple, and the composite extract of the preservative, nisin and polylysine hydrochloride have a synergistic effect in the aspect of bacteriostasis, so that the natural bacteriostasis capacity can be improved.
In order to achieve the purpose, the specific technical scheme of the invention is as follows:
an antistaling agent capable of preserving soft boiled eggs at normal temperature comprises the following raw materials in parts by weight:
1.5-3 parts of composite extract, 1-3 parts of nisin, 1-5 parts of polylysine hydrochloride and 89-96.5 parts of drinking water; the antistaling agent is used for preserving soft-shelled eggs at normal temperature.
As a better embodiment in the application, the preservative comprises the following raw materials in parts by weight: 1.5 parts of composite extract, 1 part of nisin, 1 part of polylysine hydrochloride and 96.5 parts of drinking water.
As a preferred embodiment of the present application, the complex extract is prepared from a mixture containing corn extract, mushroom extract, lemon extract, chrysanthemum extract, rice extract and crab shell extract; the mass ratio of each substance is 9-12: 13-16: 5-9: 12-20: 10-15: 40-55.
As a preferred embodiment of the present application, the complex extract is prepared from a mixture containing corn extract, mushroom extract, lemon extract, chrysanthemum extract, rice extract and crab shell extract; the mass ratio of each substance is 9: 13: 6: 17: 10: 45.
as a better implementation mode in the application, the preparation method of the preservative capable of preserving the soft boiled eggs at normal temperature comprises the following steps:
1) weighing the raw materials in proportion;
2) and (3) uniformly mixing the weighed raw materials to obtain the compound.
As a better implementation mode in the application, the application method of the preservative capable of preserving the soft boiled eggs at the normal temperature comprises the following steps:
1) cleaning fresh egg, and steaming in boiling water for 6-7 min;
2) soaking the eggs in the step 1) in refrigerated saturated saline water at the temperature of below 0-10 ℃ overnight for 4-6h, wherein the soaking time is more preferably 5 h;
3) washing the egg in the step 2), placing the washed egg in a preservative, soaking for 3-5min, and taking out, wherein the soaking time is more preferably 3 min;
4) placing the slightly drained eggs in the step 3) in a forced air drier at 45-50 ℃ for drying until the surfaces of the eggs are dried; the blowing temperature is more preferably 50 ℃.
5) Packaging the eggs in the step 4), vacuumizing, and then carrying out steam sterilization for 4-6min, more preferably for 5 min.
As a better implementation mode in the application, the preservative is used for preserving the soft-shelled eggs at normal temperature, has good preservation effect, and can keep the complete structure of egg white and the black core phenomenon of egg yolk.
As a better embodiment in the application, the preservative is used for preserving the soft-shelled eggs at normal temperature, under the normal-temperature preservation condition, the total number of colonies of the soft-shelled eggs in 21 days is less than 100CFU/g, and the number of floras of escherichia coli is less than 10 CFU/g.
The fresh-keeping agent for soft boiled eggs is a compound formula of plant source extract. The active ingredients in the plant extract comprise polyphenol, polysaccharide, flavone, volatile oil, alkaloid, terpenoids and the like, and can inhibit colony proliferation through multiple ways, on one hand, the active ingredients can directly destroy thalli and increase the permeability of thalli cell membranes to cause cell content loss, on the other hand, the active ingredients can destroy bacterial genome DNA, on the other hand, the active ingredients can destroy bacterial intracellular enzyme systems to cause denaturation and inactivation of multiple enzymes, and on the other hand, the active ingredients can influence the oxidative respiratory metabolic ways of the thalli to inhibit the growth and the propagation of microorganisms. Nisin is a hydrophobic, positively charged small peptide, which can be adsorbed on the cell membrane of gram-positive sensitive bacteria, can react with substances with negative charges in the cell wall (such as teichoic acid, uronic acid, acidic polysaccharide or phospholipid), can invade the cell membrane to form permeable pores through the action of the C terminal, inhibits the synthesis of the cell wall of gram-positive bacteria, changes the permeability of the cell membrane, causes the outflow of small molecular substances in cells, and simultaneously, the inflow of extracellular water molecules finally causes the cell autolysis death. Polylysine hydrochloride is a preservative allowed in egg products in GB2760, it inhibits the respiration of microorganisms, leading to depletion of the energetic ATP substance and the reducing NADH substance, all anabolism is hindered, the active dynamic membrane structure cannot be maintained, the metabolic direction tends to hydrolyze, finally resulting in cell autolysis, while also acting on the biofilm system and the protein synthesis system, which in combination with ribosomes inhibits the synthesis of protein and enzymatic biomacromolecules. When the three substances are used in combination, nisin firstly destroys cell wall cell membranes, after cell membranes of thalli are damaged, the semi-permeability is lost, the fluidity is weakened, and contents of cells leak out, and then polylysine hydrochloride and effective components of plant extracts enter the cell cells, so that ATP enzyme activity on the cell membranes is inhibited, the synthesis and expression of proteins are influenced, various metabolic pathways in the cells are hindered, the stability of the cell membranes and the reaction activity of various enzymes are influenced, the synergistic bacteriostasis effect is achieved, the three substances can improve the natural bacteriostasis capability, reduce the dosage when being used independently, and improve the eating safety of the soft boiled eggs.
The surface of the eggshell is dried at 50 ℃ in the preparation process, so that the moisture remained on the surface of the eggshell can be obviously reduced, the growth of bacteria can be effectively inhibited, and the sensory quality of the product is improved.
Compared with the prior art, the positive effects of the invention are as follows:
the composite extract of the preservative, nisin and polylysine hydrochloride have synergistic effect in bacteriostasis, so that the natural bacteriostasis capability can be improved, the edibility of the soft boiled eggs under the condition of normal-temperature storage is guaranteed, and the quality and safety of the soft boiled eggs are improved.
And (II) the preservative is applied to the soft-shelled eggs, so that the water yielding condition and the yolk-black heart rate of the packaged soft-shelled eggs can be obviously reduced.
And (III) the use of chemical preservatives is reduced, the fresh-keeping effect of the fresh-keeping agent can be effectively exerted, the phenomenon of water yielding in a packaging bag of the soft-boiled eggs is obviously reduced, the complete structure of the egg white is maintained, the yolk is free from the phenomenon of black heart, the egg white is bright and not turbid, and the colony count of the soft-boiled eggs under the normal-temperature storage condition can be obviously reduced (the colony count of the soft-boiled eggs in 21 days is lower than 100CFU/g, and the colony count of escherichia coli is lower than 10 CFU/g).
Detailed Description
An antistaling agent for preserving soft boiled eggs at normal temperature comprises the following raw materials by weight:
1.5-3 parts of composite extract, 1-3 parts of nisin, 1-5 parts of polylysine hydrochloride and 89-96.5 parts of drinking water; the antistaling agent is used for preserving soft-shelled eggs at normal temperature.
The compound extract is prepared from corn extract, mushroom extract, lemon extract, chrysanthemum extract, rice extract and crab shell extract; the mass ratio of each substance is 9-12: 13-16: 5-9: 12-20: 10-15: 40-55.
The preparation method of the preservative capable of preserving the soft boiled eggs at normal temperature comprises the following steps:
1) weighing the raw materials in proportion;
2) and (3) uniformly mixing the weighed raw materials to obtain the compound.
As a better implementation mode in the application, the application method of the preservative capable of preserving the soft boiled eggs at the normal temperature comprises the following steps:
1) cleaning fresh egg, and steaming in boiling water for 6-7 min;
2) soaking the eggs in the step 1) in overnight refrigerated saturated saline at the temperature of below 10 ℃ for 4-6 h;
3) washing the egg in the step 2), placing the washed egg in a preservative, soaking for 3-5min, and taking out;
4) placing the slightly drained eggs in the step 3) in a forced air drier at 45-50 ℃ for drying until the surfaces of the eggs are dried;
5) packaging the eggs obtained in the step 4), vacuumizing, and sterilizing for 4-6min by steam.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to specific embodiments, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the scope of the invention is covered.
All% referred to in the present application mean wt% unless otherwise specified.
All starting materials in this application are commercially available products.
Example 1:
an antistaling agent for preserving soft boiled eggs at normal temperature comprises the following raw materials in parts by weight (each part can be regarded as 1 kg):
1.5 parts of composite extract, 1 part of nisin, 1 part of polylysine hydrochloride and 96.5 parts of drinking water, and the preservative is used for preserving soft boiled eggs at normal temperature.
The compound extract is prepared from corn extract, mushroom extract, lemon extract, chrysanthemum extract, rice extract and crab shell extract; the mass ratio of each substance is 9: 13: 6: 17: 10: 45.
the preparation method of the preservative capable of preserving the soft boiled eggs at normal temperature comprises the following steps:
1) weighing the raw materials in proportion;
2) and (3) uniformly mixing the weighed raw materials to obtain the compound.
As a better implementation mode in the application, the application method of the preservative capable of preserving the soft boiled eggs at the normal temperature comprises the following steps:
1) cleaning fresh egg, and steaming in boiling water for 6 min;
2) soaking the eggs in the step 1) in overnight refrigerated saturated saline water at the temperature of below 10 ℃ for 5 hours;
3) washing the egg in the step 2), placing the washed egg in a preservative, soaking for 3min, and taking out;
4) placing the slightly drained eggs in the step 3) in a 50 ℃ blast drier for drying until the surfaces of the eggs are dried;
5) packaging the eggs obtained in the step 4), vacuumizing, and then sterilizing for 5min by steam.
Example 2:
an antistaling agent for preserving soft boiled eggs at normal temperature comprises the following raw materials by weight:
1.5 parts of composite extract, 1 part of nisin, 2 parts of polylysine hydrochloride and 94.5 parts of drinking water; the antistaling agent is used for preserving soft-shelled eggs at normal temperature.
The compound extract is prepared from corn extract, mushroom extract, lemon extract, chrysanthemum extract, rice extract and crab shell extract; the mass ratio of each substance is 12: 15: 6: 17: 10: 40.
the preparation method and the application method of the preservative for preserving the soft boiled eggs at the normal temperature are the same as the example 1.
Example 3:
an antistaling agent for preserving soft boiled eggs at normal temperature comprises the following raw materials by weight:
1.5 parts of composite extract, 1 part of nisin, 2 parts of polylysine hydrochloride and 94.5 parts of drinking water; the antistaling agent is used for preserving soft-shelled eggs at normal temperature.
The compound extract is prepared from corn extract, mushroom extract, lemon extract, chrysanthemum extract, rice extract and crab shell extract; the mass ratio of each substance is 12: 13: 9: 12: 14: 40.
the preparation method and the application method of the preservative for preserving the soft boiled eggs at the normal temperature are the same as the example 1.
Experiment:
1. experimental Material
The complex extract was obtained from natural sojourn biotechnology, Inc. of Zhuhai city, and nisin and polylysine hydrochloride were obtained from Biotechnology, Inc. of Bannafer Biotechnology.
2. Inspection method
The sensory requirements are executed according to the method of GB 2749-; the total number of the bacterial colonies is executed according to the method of GB 4789.2-2016 (Total number of bacterial colonies determined by food safety national standard food microbiological inspection);
coliform bacteria are performed according to the method of GB 4789.3-2016 (national food safety Standard food microbiology test for coliform bacteria count).
3. Experimental protocol
Experimental protocol 1:
1) purpose of the experiment: the effect of a single chemical preservative with different concentrations was compared.
2) The experimental steps are as follows: cleaning fresh eggs, cooking for 6min in boiling water, soaking the eggs in overnight refrigerated saturated salt water below 10 ℃ for 5h, cleaning the eggs, dividing the cleaned eggs into 3 groups, wherein 1 group is not soaked in the preservative, the other 2 groups are respectively placed in 2 concentrations of nisin and polylysine hydrochloride composite preservative, soaking for about 3min, taking out the eggs, draining the eggs in a shade, packaging the eggs, vacuumizing, sterilizing by steam for 5min, storing for 0, 10 and 21 days at normal temperature, and measuring the total colony count and the coliform colony count of the contents in the eggs and the sense.
3) Results of the experiment
Table 1: sensory egg results from protocol 1
Table 2: total number of colonies (cfu/g) according to scheme 1
Table 3: number of coliform groups (cfu/g) according to scheme 1
Experimental protocol 2:
1) purpose of the experiment: the effect of the composite preservative is compared with that of a single preservative.
2) The experimental steps are as follows: cleaning fresh eggs, steaming in boiling water for 6-7min, soaking in overnight refrigerated saturated saline water below 10 deg.C for 5 hr, washing egg white, and dividing into 3 groups, 1 group soaking 3.3% of compound extract A (57% crab shell extract, 20% mushroom extract, 23% corn extract), 2 group soaking 2.3% of compound extract B (57% crab shell extract, 20% mushroom extract, 23% coniferous extract), 3 groups soaking 1.5% of compound extract (containing 9% corn extract, 13% mushroom extract, 6% lemon extract, 17% chrysanthemum extract, 10% rice extract, 40% crab shell extract), 1% nisin, 1% polylysine hydrochloride), taking out after 3min, drying in the shade, and preparing, draining, and drying in the shade, 4, 5, 6 groups according to the methods of examples 1, 2, and 3, Oven drying, packaging 1-6 groups of eggs, vacuumizing, steam sterilizing for 5min, storing at room temperature for 0, 10, 21 days, and measuring colony count and coliform count of the contents in the eggs.
3) Results of the experiment
Table 4: sensory results of protocol 2
Table 5: total number of colonies (cfu/g) according to scheme 2
| Treatment of | Day 0 | Day 10 | Day 21 |
| Group 1 | <10 | 4.5×103 | 1.8×104 |
| 2 groups of | <10 | 3.9×103 | 3×103 |
| Group 3 | <10 | <10 | 50 |
| 4 groups of | <10 | <10 | <10 |
| 5 groups of | <10 | <10 | <10 |
| 6 groups of | <10 | <10 | <10 |
Table 6: number of coliform groups (cfu/g) according to scheme 2
| Treatment of | Day 0 | Day 10 | Day 21 |
| Group 1 | <10 | <10 | <10 |
| 2 groups of | <10 | <10 | <10 |
| Group 3 | <10 | <10 | <10 |
| 4 groups of | <10 | <10 | <10 |
| 5 groups of | <10 | <10 | <10 |
| 6 groups of | <10 | <10 | <10 |
The above examples are only preferred embodiments of the patent, but the scope of protection of the patent is not limited thereto. It should be noted that, for those skilled in the art, without departing from the principle of this patent, several improvements and modifications can be made according to the patent solution and its patent idea, and these improvements and modifications should also be considered as within the protection scope of this patent.
Claims (10)
1. The preservative capable of preserving the soft boiled eggs at normal temperature is characterized by comprising the following raw materials in parts by weight:
1.5-3 parts of composite extract, 1-3 parts of nisin, 1-5 parts of polylysine hydrochloride and 89-96.5 parts of drinking water; the antistaling agent is used for preserving soft-shelled eggs at normal temperature.
2. The preservative for preserving soft boiled eggs at normal temperature according to claim 1, which is characterized by comprising the following raw materials in parts by weight:
1.5 parts of composite extract, 1 part of nisin, 1 part of polylysine hydrochloride and 96.5 parts of drinking water.
3. The fresh-keeping agent for preserving soft boiled eggs at ordinary temperature as claimed in claim 1 or claim 2, wherein: the compound extract is prepared from corn extract, mushroom extract, lemon extract, chrysanthemum extract, rice extract and crab shell extract; the mass ratio of each substance is 9-12: 13-16: 5-9: 12-20: 10-15: 40-55.
4. The fresh-keeping agent for preserving soft boiled eggs at normal temperature according to claim 3, wherein: the compound extract is prepared from corn extract, mushroom extract, lemon extract, chrysanthemum extract, rice extract and crab shell extract; the mass ratio of each substance is 9: 13: 6: 17: 10: 45.
5. the method for preparing an antistaling agent for preserved eggs at normal temperature according to any one of claims 1 to 4, which is characterized by comprising the following steps:
1) weighing the raw materials in proportion;
2) and (3) uniformly mixing the weighed raw materials to obtain the compound.
6. The method for using the preservative for preserving soft boiled eggs at normal temperature as claimed in any one of claims 1 to 4, which comprises the steps of:
1) cleaning fresh egg, and steaming in boiling water for 6-7 min;
2) soaking the eggs in the step 1) in refrigerated saturated saline water at the temperature of below 0-10 ℃ overnight for 4-6 h;
3) washing the egg in the step 2), placing the washed egg in a preservative, soaking for 3-5min, and taking out;
4) placing the slightly drained eggs in the step 3) in a forced air drier at 45-50 ℃ for drying until the surfaces of the eggs are dried;
5) packaging the eggs obtained in the step 4), vacuumizing, and sterilizing for 4-6min by steam.
7. The method for using the preservative for preserving soft boiled eggs at normal temperature according to claim 6, wherein the preservative comprises the following steps: the soaking time in saturated saline in the step 2) is 5 hours.
8. The method for using the preservative for preserving soft boiled eggs at normal temperature according to claim 6, wherein the preservative comprises the following steps: the forced air drying temperature in step 2) was 50 ℃.
9. The method for using the preservative for preserving soft boiled eggs at normal temperature according to claim 6, wherein the preservative comprises the following steps: the preservative is used for preserving the soft-shelled eggs at normal temperature, has good preservation effect, and can keep the complete structure of egg white and the black core phenomenon of egg yolk.
10. The method for using the preservative for preserving soft boiled eggs at normal temperature according to claim 6, wherein the preservative comprises the following steps: the preservative is used for preserving the soft boiled eggs at normal temperature, under the condition of normal temperature preservation, the total number of colonies of the soft boiled eggs in 21 days is lower than 100CFU/g, and the number of colonies of escherichia coli is lower than 10 CFU/g.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115104708A (en) * | 2022-05-25 | 2022-09-27 | 铁骑力士食品有限责任公司 | Production and processing method of pink cherry flavor soft-yolk eggs |
| CN115119927A (en) * | 2022-06-30 | 2022-09-30 | 郑州宝泥食品有限公司 | Production method of soft boiled eggs with juice and capable of being stored at normal temperature |
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| CN104938610A (en) * | 2015-05-26 | 2015-09-30 | 荆楚理工学院 | Plant glycogen nano film coating preservative and film coating preservation method of poultry eggs |
| CN109170499A (en) * | 2018-09-28 | 2019-01-11 | 南京农业大学 | A kind of preparation method of soft yolk breakfast egg |
| CN112586553A (en) * | 2020-12-29 | 2021-04-02 | 广东广益科技实业有限公司 | Fresh-keeping liquid for soft-shelled spiced eggs and fresh-keeping method for soft-shelled spiced eggs |
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2021
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| CN115104708A (en) * | 2022-05-25 | 2022-09-27 | 铁骑力士食品有限责任公司 | Production and processing method of pink cherry flavor soft-yolk eggs |
| CN115119927A (en) * | 2022-06-30 | 2022-09-30 | 郑州宝泥食品有限公司 | Production method of soft boiled eggs with juice and capable of being stored at normal temperature |
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