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Ultrasonic-microwave synergistic egg white liquid sterilization process

A technology of egg white liquid and microwave, which is applied in the field of egg white liquid sterilization technology, can solve the problems of limited application, affecting the functional properties of egg white liquid, protein denaturation and aggregation, etc., and achieves good freeze-thaw stability, excellent freeze-thaw stability, and foaming and the effect of improving the gel strength

Pending Publication Date: 2020-10-30
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing of liquid eggs in my country mainly adopts heat treatment to sterilize. This method affects the functional properties of egg white liquid, and even protein denaturation and aggregation occur.
Microwave sterilization is a new type of high-efficiency sterilization technology, but there is inevitably thermal inhomogeneity, which limits the application of this technology in egg product processing

Method used

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  • Ultrasonic-microwave synergistic egg white liquid sterilization process
  • Ultrasonic-microwave synergistic egg white liquid sterilization process
  • Ultrasonic-microwave synergistic egg white liquid sterilization process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The present embodiment carries out ultrasonic-microwave synergistic egg white liquid sterilization according to the following steps:

[0023] Step 1. Fresh eggs are washed, sterilized on the surface of the eggshell, beaten, separated from the yolk, and removed from the frenulum to obtain a spare egg white;

[0024] Step 2. Ultrasonic treatment is performed on the egg white liquid obtained in Step 1, and the ultrasonic power is controlled to be 700W for 30s;

[0025] Step 3. The egg white liquid obtained in step 2 is subjected to microwave and ultrasonic treatment, the temperature is controlled at 55°C, the time is 4min, and the ultrasonic power is 700W;

[0026] Step 4. Microwave the egg white solution obtained in Step 3. The temperature is controlled at 55° C. and the time is 3 minutes;

[0027] Step 5, rapidly cooling the sterilized egg white liquid obtained in step 4 to 4°C;

[0028] Step 6. Aseptically pack the sterilized egg white liquid obtained in Step 5, and r...

Embodiment 2

[0037] The present embodiment carries out ultrasonic-microwave synergistic egg white liquid sterilization according to the following steps:

[0038] Step 1. Fresh eggs are washed, sterilized on the surface of the eggshell, beaten, separated from the yolk, and removed from the frenulum to obtain a spare egg white;

[0039] Step 2. Ultrasonic treatment is performed on the egg white liquid obtained in Step 1, and the ultrasonic power is controlled to be 600W, and the time is 30s;

[0040] Step 3. The egg white liquid obtained in Step 2 is subjected to microwave and ultrasonic treatment, the temperature is controlled at 57°C, the time is 3 minutes, and the ultrasonic power is 600W;

[0041] Step 4. Microwave the egg white solution obtained in Step 3. The temperature is controlled at 57° C. and the time is 3 minutes;

[0042] Step 5, rapidly cooling the sterilized egg white liquid obtained in step 4 to 4°C;

[0043] Step 6. Aseptically package the sterilized egg white solution ob...

Embodiment 3

[0045] The present embodiment carries out ultrasonic-microwave synergistic egg white liquid sterilization according to the following steps:

[0046] Step 1. Fresh eggs are washed, sterilized on the surface of the eggshell, beaten, separated from the yolk, and removed from the frenulum to obtain a spare egg white;

[0047] Step 2. Ultrasonic treatment is performed on the egg white liquid obtained in Step 1, and the ultrasonic power is controlled to be 600W, and the time is 30s;

[0048] Step 3. The egg white liquid obtained in Step 2 is subjected to microwave and ultrasonic treatment, the temperature is controlled at 59°C, the time is 2.5min, and the ultrasonic power is 600W;

[0049] Step 4. Microwave the egg white solution obtained in Step 3. Control the temperature at 59°C for 2 minutes;

[0050] Step 5, rapidly cooling the sterilized egg white liquid obtained in step 4 to 4°C;

[0051] Step 6. Aseptically package the sterilized egg white solution obtained in Step 5, and s...

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Abstract

The invention discloses an ultrasonic-microwave synergistic egg white liquid sterilization process. The process comprises the following steps: 1, egg pretreatment, 2, ultrasonic pretreatment on the egg white liquid, 3, microwave and ultrasonic co-processing, 4, independent microwave treatment, 5, cooling of the sterilized egg white liquid, and 6, aseptic packaging and refrigeration or cryopreservation on the sterilized egg white liquid. The ultrasonic-microwave synergistic treatment can avoid aggregation of ovalbumin due to non-uniform temperature distribution, so that the particle size distribution is uniform, the system stability is good, the functional properties of the egg white liquid are remarkably improved, and the problem of quality loss caused by sterilization of the egg white liquid is solved. The protein structure of the egg white liquid has no obvious difference before and after ultrasonic synergistic microwave treatment, but the functional property, foaming property and gel strength of the egg white liquid can be improved, and the egg white liquid has better freeze-thaw stability, more centralized particle size distribution, smaller polydispersity index, higher absolute value of surface potential and becomes uniform and stable.

Description

technical field [0001] The invention belongs to the technical field of egg product processing, and relates to a sterilization process of egg white liquid. Background technique [0002] Eggs are one of the foods that are often eaten in human daily life and have high nutritional value. Egg liquid is easily contaminated by various microorganisms during processing, so sterilization technology is a very important step in production. At present, my country's liquid egg processing mainly adopts heat treatment to sterilize, which affects the functional properties of egg white liquid, and even protein denaturation and aggregation. Microwave sterilization is a new type of high-efficiency sterilization technology, but there is inevitably thermal inhomogeneity, which limits the application of this technology in egg product processing. Contents of the invention [0003] In order to solve the problems existing in pasteurization, the invention provides an ultrasonic-microwave collabora...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/005A23B5/015A23B5/04
CPCA23B5/0055A23B5/015A23B5/043A23V2002/00A23V2300/48A23V2300/24A23V2300/20
Inventor 冯志彪刘卜玮田波王慧婷
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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