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Method for prolonging quality guarantee period of egg liquid

A shelf life and egg liquid technology, which is applied in egg preservation, food preservation, egg preservation through freezing/cooling, etc., can solve the problems of poor quality, liquid egg functional property damage, and odor, so as to improve thermal conductivity and electrical conductivity , The effect of improving the sterilization efficiency

Inactive Publication Date: 2019-03-22
NANCHANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sterilization process of liquid eggs mainly includes ordinary pasteurization and ultra-pasteurization. The sterilization effect of the former is not satisfactory, and the high temperature of the latter will seriously damage the functional properties of liquid eggs.
[0003] In addition, there are a lot of studies on additives that extend the shelf life of liquid eggs and stabilize the quality of liquid eggs, especially food additives such as salts represented by NaCl, sugars represented by sucrose, and preservatives. However, adding a large amount of NaCl / Sucrose introduces a large amount of sodium and carbohydrates, which is contrary to the low-sodium and low-sugar diet advocated today, which limits its application range and damages economic benefits
In recent years, the research on natural preservatives has focused on natural extracts. Plant-derived, microbial-derived, and animal-derived extracts include tea polyphenols, Nisin, and lysozyme, respectively. The disadvantages of high extraction costs, color, and odor limit the actual production application
[0004] The shelf life of existing liquid egg products is short, 15-21 days under refrigerated conditions at 0-4°C, and 5-7 days at room temperature, and the quality is much worse than that of fresh eggs. Many factors limit the expansion of the liquid egg market and affect economic benefits.

Method used

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  • Method for prolonging quality guarantee period of egg liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A production method for extending the shelf life of egg liquid, the specific steps are as follows.

[0026] (1) Pre-treatment: Select fresh and complete poultry eggs, wash them with clean water, immerse them in 40°C disinfectant water containing 220ppm sodium hypochlorite for 120 seconds, dry them with hot air at 40°C, beat the eggs, and then separate the protein liquid and egg yolk liquid Or the whole egg liquid is obtained without separation, and the egg liquid is filtered and stirred evenly to obtain the spare egg liquid.

[0027] (2) Adding the compound: by mass percentage, 0.15% of propylene glycol and 0.01% of potassium cinnamate were added to the egg liquid obtained in step (1).

[0028] (3) High-pressure homogenization: the egg liquid obtained in step (2) is subjected to high-pressure homogenization at a pressure of 25 MPa.

[0029] (4) Pasteurization: The egg liquid obtained in step (3) was subjected to pulsed electric field-assisted pasteurization at a field ...

Embodiment 2

[0033] A liquid egg production method with stable quality, the specific steps are as follows.

[0034] (1) Pre-treatment: select fresh and complete poultry eggs, wash them with clean water, immerse them in 45°C disinfectant water containing 280ppm sodium hypochlorite for 160s, dry them with hot air at 50°C, beat the eggs, and separate the protein liquid and egg yolk liquid after beating Or the whole egg liquid is obtained without separation, and the egg liquid is filtered and stirred evenly to obtain the spare egg liquid.

[0035] (2) Add compound stabilizer: by mass percentage, add 0.3% propylene glycol and 0.1% potassium cinnamate to the egg liquid obtained in step (1).

[0036] (3) High-pressure homogenization: the egg liquid obtained in step (2) is subjected to high-pressure homogenization at a pressure of 35 MPa.

[0037] (4) Pasteurization: The egg liquid obtained in step (3) was subjected to a pulsed electric field-assisted pasteurization treatment with a field strengt...

Embodiment 3

[0041] A production method for extending the shelf life of egg liquid, the specific steps are as follows.

[0042] (1) Pre-treatment: select fresh and complete poultry eggs, wash them with clean water, immerse them in 42°C disinfectant water containing 250ppm sodium hypochlorite for 140 seconds, dry them with hot air at 45°C, beat the eggs, and separate the protein liquid and egg yolk liquid after beating Or the whole egg liquid is obtained without separation, and the egg liquid is filtered and stirred evenly to obtain the spare egg liquid.

[0043] (2) Adding the compound: by mass percentage, 0.23% propylene glycol and 0.06% potassium cinnamate were added to the egg liquid obtained in step (1).

[0044] (3) High-pressure homogenization: The obtained product in step (2) is homogenized under a high pressure of 30 MPa.

[0045] (4) Pasteurization: The egg liquid obtained in step (3) was subjected to a pulsed electric field-assisted pasteurization treatment with a field strength...

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Abstract

The invention provides a method for prolonging the quality guarantee period of egg liquid and belongs to the technical field of processing of egg products. The method comprises the following steps: taking eggs as a main raw material; carrying out pre-treatment (washing, disinfection, drying, breaking the eggs, separating and filtering), adding a compound, carrying out high-pressure homogenization,carrying out pulse electric field assisted pasteurization and carrying out sterile filling to obtain an egg liquid product with stable quality. The added compound can be used for remarkably improvingthe sterilization efficiency of the pulse electric field assisted pasteurization, and functions and properties of the egg liquid can be kept to the greatest extent; the egg liquid product with stablequality and the quality guarantee period of 56 to 63 days is provided.

Description

technical field [0001] The invention provides a method for extending the shelf life of egg liquid, which belongs to the technical field of egg product processing. Background technique [0002] The liquid obtained after the poultry eggs are cleaned, disinfected, shell-broken, separated and sterilized is a liquid egg product, which is specifically divided into three types: whole egg liquid, egg white liquid and egg yolk liquid. The sterilization process of liquid eggs mainly includes ordinary pasteurization and ultra-pasteurization. The sterilization effect of the former is not satisfactory, and the high temperature of the latter will seriously damage the functional properties of liquid eggs. [0003] In addition, there are a lot of studies on additives that extend the shelf life of liquid eggs and stabilize the quality of liquid eggs, especially food additives such as salts represented by NaCl, sugars represented by sucrose, and preservatives. However, adding a large amount o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/00A23B5/015A23B5/04A23B5/14A23B5/18
CPCA23B5/00A23B5/015A23B5/04A23B5/14A23B5/18
Inventor 佟平操强陈红兵高金燕武涌杨安树吴志华李欣
Owner NANCHANG UNIV
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