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Preparation method of fermented whole eggs

A production method and starter technology, which are applied in the field of poultry and egg products and their production, can solve problems such as non-existence, and achieve the effects of convenient eating, soft taste, and rich raw material resources

Active Publication Date: 2012-06-27
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, there are only studies on protein liquid, egg yolk liquid or whole egg liquid as the main raw materials, which are processed into fermented egg drinks, egg milk fermented yoghurt, etc. by using lactic acid bacteria fermentation technology. Egg products have not yet appeared

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Cooking: Boil the eggs in boiling water for 6 minutes.

[0019] (2) Fermented yogurt: use Lactobacillus bulgaricus as the starter, inoculate 4% inoculum in the sterilized milk culture solution under aseptic conditions, and ferment at 37°C for 10 hours. Among them, the ratio of the components of the milk culture solution is as follows: 60 parts of water, 8 parts of skim milk powder, 1.1 parts of salt, 0.9 parts of glucose and 1.5 parts of sucrose.

[0020] (3) Fermented poultry eggs: the boiled eggs are shelled, blanched and sterilized, put into yogurt under aseptic conditions, and fermented at 37°C for 35 hours. pH4.7 is the end point of fermentation.

[0021] (4) Post-fermentation: Put the fermented whole eggs at 4°C and ferment for 8 hours to obtain the finished fermented whole eggs.

[0022] (5) Remove the yogurt on the surface and vacuum pack.

Embodiment 2

[0024] (1) Cooking: Boil the eggs in boiling water for 6 minutes.

[0025] (2) Fermented yogurt: use compound lactic acid bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus) as the starter, inoculate 3% inoculum in the sterilized milk culture solution under aseptic conditions, and ferment at 37°C for 8 hours. Among them, the ratio of the components of the milk culture solution is as follows: 60 parts of water, 8.5 parts of skimmed milk powder, 1.1 parts of salt, 0.9 parts of glucose and 1.2 parts of sucrose.

[0026] (3) Fermented poultry eggs: the boiled eggs are shelled, blanched and sterilized, put into yogurt under aseptic conditions, and fermented at 37°C for 32 hours. pH4.8 is the end point of fermentation.

[0027] (4) Post-fermentation: Put the fermented whole eggs at 4°C and ferment for 5 hours to obtain the finished fermented whole eggs.

[0028] (5) Yogurt with the surface removed, vacuum packed.

Embodiment 3

[0030] (1) Cooking: Boil the eggs in boiling water for 6 minutes.

[0031] (2) Fermented yogurt: use compound lactic acid bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus casei, Streptococcus lactis) as the starter, inoculate the sterilized milk culture solution under aseptic conditions at a 3% inoculation amount Medium, 39 ℃ fermentation 6h. Among them, the ratio of the components of the milk culture solution is as follows: 60 parts of water, 8 parts of skimmed milk powder, 1.1 parts of salt, 0.9 parts of glucose and 1.2 parts of sucrose.

[0032] (3) Fermented poultry eggs: the boiled eggs are shelled, blanched and sterilized, put into yogurt under aseptic conditions, and fermented at 39°C for 25 hours. pH4.6 is the end point of fermentation.

[0033] (4) Post-fermentation: Put the fermented whole eggs at 4°C and ferment for 6 hours to obtain the finished fermented whole eggs.

[0034] (5) Remove the yogurt on the surface and vacuum pack.

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Abstract

The invention relates to a preparation method of fermented whole eggs. The method is characterized in that fully boiled eggs are shelled, and are subject to lactobacillus fermentation, such that the fermented whole eggs are obtained. The preparation method comprises steps that: poultry eggs are boiled in boiling water; the eggs are shelled, and are sterilized by scalding; under a sterile condition, the eggs are added to fermented yogurt to be fermented for 20-40h; when a pH value reaches 4.0-5.0, a fermentation end point is reached; the eggs are subject to post-fermentation for 5-15h under a temperature of 4 DEG C; and the fully fermented poultry eggs are subject to vacuum packaging. The fermented whole eggs provided by the invention are advantaged in tender mouthfeel, abundant nutrients,and long storage life. The fermented whole eggs have a unique flavor of lactobacillus-fermented foods. The fermented whole eggs are refreshing, appetite-promoting, and are convenient to eat. The fermented whole eggs can be eaten as a dish, and can also be eaten a snack for people on trips.

Description

technical field [0001] The invention belongs to the technical field of poultry and egg product processing, and relates to a poultry and egg product and a production method thereof. Background technique [0002] Poultry eggs are a bulk food that is rich in nutrition, easily digested and absorbed by the human body, and low in price. my country is the country with the largest production and consumption of poultry eggs in the world, but the proportion of deep processing of poultry eggs in my country is extremely low (less than 4% of fresh eggs, and more than 60% in developed countries); and the product forms are salted eggs, preserved eggs, bad eggs, etc. Mainly traditional varieties, supplemented by a small amount of new egg products such as egg powder, dried eggs, and iced eggs. That is to say, the current poultry and egg consumption in my country is still mainly fresh eggs, which is far from meeting the long-term development of the poultry and egg processing industry, nor can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/29A23L15/00A23L33/00
Inventor 赵燕涂勇刚邵兰兰李建科
Owner NANCHANG UNIV
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