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Cold sterilization and preservation method of fresh egg liquid

A technology for cold sterilization and fresh egg liquid is applied in the field of cold sterilization and preservation of fresh egg liquid, which can solve the problems of prolonging the shelf life of egg liquid products and poor dissolving effect, and achieves the effects of improving sterilization effect, prolonging shelf life and enhancing penetration.

Active Publication Date: 2017-10-24
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Aiming at the defects of the single sterilization method and the two synergistic sterilization methods in the prior art, the present invention provides a method for cold sterilization and preservation of fresh egg liquid. The method uses improved high-density CO 2 Sterilization technology, combined with ultrasonic and ultra-high pressure sterilization technology to treat egg liquid, which solves the CO produced by the above method 2 Poor diffusion and dissolution effects in egg liquid products; synergistic effect enhances the sterilization effect and prolongs the shelf life of egg liquid products

Method used

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  • Cold sterilization and preservation method of fresh egg liquid
  • Cold sterilization and preservation method of fresh egg liquid
  • Cold sterilization and preservation method of fresh egg liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] 1) Pretreatment of eggs:

[0083] Choose fresh eggs that meet hygienic standards, wash the surface of the eggshell with clean water and air-dry, then beat the eggs in a clean environment, take the egg liquid and stir evenly;

[0084] 2) High density CO 2 Sterilization treatment:

[0085] Place the homogeneous egg liquid in high-density CO 2 , the pressure is 4Mpa, the stirring speed is 50rpm, and the temperature is 24°C, the sterilization treatment is 10min, the ultraviolet light and ozone are turned on, and then the treated egg liquid is aseptically packaged / aseptically filled; the primary product is obtained;

[0086] 3) Ultra-high pressure and ultrasonic co-processing:

[0087] Put the primary product in the ultrasonic treatment container, the ultrasonic power is 100W, and process for 10 minutes; after the ultrasonic treatment is completed, put it into the ultra-high pressure sterilization container, pressurize to 50MPa, keep it for 5 minutes, and take it out afte...

Embodiment 2

[0089] 1) Pretreatment of eggs:

[0090] Choose fresh eggs that meet hygienic standards, wash the surface of the eggshell with clean water and air-dry, then beat the eggs in a clean environment, take the egg liquid and stir evenly;

[0091] 2) High density CO 2 Sterilization treatment:

[0092] Place the homogeneous egg liquid in high-density CO 2 , Sterilize for 15 minutes under the conditions of pressure 6Mpa, stirring speed 75rpm, and temperature 26°C, turn on the ultraviolet light and ozone, and then carry out aseptic packaging / aseptic filling of the treated egg liquid; obtain the primary product;

[0093] 3) Ultra-high pressure and ultrasonic co-processing:

[0094] Place the primary product in an ultrasonic treatment container with an ultrasonic power of 120W / cm 2 , treated for 12 minutes; after the ultrasonic treatment is completed, put it into an ultra-high pressure sterilization container, pressurize it to 100MPa, keep it for 10 minutes, and take it out after the ...

Embodiment 3

[0096] 1) Pretreatment of eggs:

[0097] Choose fresh eggs that meet hygienic standards, wash the surface of the eggshell with clean water and air-dry, then beat the eggs in a clean environment, take the egg liquid and stir evenly;

[0098] 2) High density CO 2 Sterilization treatment:

[0099] Place the homogeneous egg liquid in high-density CO 2 , the pressure is 8Mpa, the stirring speed is 100rpm and the temperature is 28°C, the sterilization treatment is 20min, the ultraviolet light and ozone are turned on, and then the treated egg liquid is aseptically packaged / aseptically filled; the primary product is obtained;

[0100] 3) Ultra-high pressure and ultrasonic co-processing:

[0101]Put the primary product in the ultrasonic treatment container, the ultrasonic power is 180W, and treat for 12 minutes; after the ultrasonic treatment is completed, put it into the ultra-high pressure sterilization container, pressurize to 150MPa, keep it for 8 minutes, and take it out after ...

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Abstract

The present invention discloses a cold sterilization and preservation method of fresh egg liquid and belongs to the field of egg product processing. The method creatively uses a high-density CO<2> sterilization technology nesting stirrer and combines ultrasonic and an ultra-high-pressure sterilization technology to conduct a treatment of the egg liquid, and solves problems that produced CO<2> is relatively poor in diffusion and dissolution effects in the egg liquid products. The three technological synergistic effects improve a sterilization ability of salmonella by 3-4 orders of magnitudes (1,000-10,000 times), and realize the complete sterilization of the egg liquid products. A storage test shows that the sterilized egg liquid products are significantly prolonged in shelf life, and the shelf life is 95 days under refrigeration and 45 days at room temperature.

Description

technical field [0001] The invention relates to the technical field of egg processing, in particular to a method for cold sterilization and preservation of fresh egg liquid. Background technique [0002] Since the thermal denaturation and thermal coagulation temperature of protein in egg liquid is very low, especially the thermal denaturation temperature of most proteins in egg white is between 62°C and 68°C, even if high temperature or low temperature is used for long time heat sterilization, it is easy to change the egg Due to the nature of hot gel, it is difficult to maintain the state of fresh egg liquid. Therefore, it is a worldwide difficult problem to keep the sterilization of egg liquid in a fresh state and prolong the shelf life. [0003] At present, there are two traditional methods of egg liquid sterilization at home and abroad: pasteurization (low temperature disinfection method) and ultra-high temperature instant thermal sterilization. These two traditional met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/10A23B5/015A23B5/00
CPCA23B5/00A23B5/015A23B5/10A23V2002/00A23V2300/48A23V2300/46A23V2250/11
Inventor 马美湖祖林林耿放李述刚黄群
Owner HUAZHONG AGRI UNIV
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