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Egg fresh-keeping agent

A preservative, egg technology, applied in the direction of coating a protective layer to preserve eggs, etc., to achieve the effects of convenient operation, prolonged preservation time and low cost

Inactive Publication Date: 2012-11-07
占协琼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Preservatives should have antiseptic, fresh-keeping, sterilizing, and dehydration-preventing effects, so as to avoid the loss of food nutrients or deterioration, but currently on the market The fresh-keeping agent has poor fresh-keeping effect, short fresh-keeping time and high production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preservative for eggs, which comprises the following components by weight:

[0020] Paraffin 100 parts

[0021] Surfactant 0.05 parts

[0022] Aqueous polymer compound 0.01 parts

[0023] 500 parts of water.

[0024]

Embodiment 2

[0026] A preservative for eggs, which comprises the following components by weight:

[0027] Paraffin 120 parts

[0028] Surfactant 5 parts

[0029] Aqueous polymer compound 2 parts

[0030] 50 parts of water.

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PUM

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Abstract

The invention discloses an egg fresh-keeping agent. The egg fresh-keeping agent comprises the following components in part by weight: 100-120 parts of paraffin, 0.05-5 parts of surfactant, 0.01-2 parts of water-based high-molecular compound and 50-500 parts of water. The egg fresh-keeping agent is simple in manufacturing, low in cost and convenient to operate when in use, and can form a film on the surface of an egg, and the film can play isolating and sterilizing roles on the egg, so that the fresh-keeping time of the egg is prolonged. The egg fresh-keeping agent has the advantages of corrosion protection, fresh preservation, sterilization and outstanding fresh-keeping effect.

Description

technical field [0001] The invention relates to an egg fresh-keeping agent, which belongs to the technical field of food fresh-keeping. Background technique [0002] Antistaling agents should have the functions of antisepsis, freshness preservation, sterilization, and dehydration prevention, so as to avoid the loss of food nutrients or deterioration and spoilage. However, the antistaling agents currently on the market have poor preservation effects, short preservation time, and high production costs. . Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a fresh-keeping agent for eggs with long fresh-keeping time and good fresh-keeping effect. [0004] In order to solve the problems of the technologies described above, the technical scheme adopted in the present invention is as follows: [0005] A preservative for eggs, which comprises the following components by weight: [0006] Paraffin 100 ~120 parts [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/06
Inventor 占协琼
Owner 占协琼
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