Method for producing liquor egg product using non-thermal sterilization technology

A technology for liquid eggs and products, which is applied in applications, food preservation, egg preservation, etc. It can solve problems affecting product quality and achieve the effects of maintaining color, short processing time, and low energy consumption

Inactive Publication Date: 2007-07-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a method for producing liquid egg products using non-thermal sterilization technology, to develop a method for the production of high-quality liquid egg products that consumes less...

Method used

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  • Method for producing liquor egg product using non-thermal sterilization technology
  • Method for producing liquor egg product using non-thermal sterilization technology

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Dip the eggs whose shells are intact after inspection into warm water at 30°C and wash them, then wash the eggshells with 50 mg / L chlorine water at 30°C, dry them at room temperature, beat the eggs and collect the liquid eggs aseptically, stir them evenly to obtain To process liquid eggs, the liquid eggs are vacuum degassed for 10 minutes, and ultrafiltration desalination is performed with an ultrafiltration membrane with a relative molecular mass cut-off of 3000, and the conductivity is reduced by 0.15sm -1 After the field strength is 40kV / cm -1 , frequency is 100Hz high-voltage pulsed electric field treatment 1600s, add 50IU / mL trace lysozyme after 1600s, aseptic canning obtains liquid egg product.

[0031] Figure 1 shows the bactericidal effect of high-voltage pulsed electric field treatment on liquid eggs inoculated with different microorganisms. As shown in the figure, as the action time increases, the number of microorganisms continues to decrease, and the total ...

Embodiment 2

[0039] Dip the eggs with intact eggshells in 10°C warm water and wash them, then wash the eggshells with 200 mg / L chlorine water at 10°C, dry them at room temperature, beat the eggs and collect the liquid eggs aseptically, stir them evenly to obtain To process liquid eggs, liquid eggs are degassed by ultrasonic waves with a power of 400W for 20 minutes, and ultrafiltration desalination is performed with an ultrafiltration membrane with a relative molecular mass cut-off of 5000, and the conductivity is reduced by 0.3sm -1 After the field strength is 60kV / cm -1 1. Add 20IU / mL trace amount of lysozyme after 200s of high-voltage pulsed electric field treatment with a frequency of 10 Hz, and aseptically bottled to obtain a liquid egg product.

Embodiment 3

[0041]Dip the eggs whose shells are intact after inspection into warm water at 20°C and wash them, then wash the eggshells with 100 mg / L chlorine water at 20°C, dry them at room temperature, beat the eggs and collect the liquid eggs aseptically, stir them evenly to obtain To process liquid eggs, liquid eggs are degassed in vacuum for 5 minutes, and ultrafiltration desalination is performed with an ultrafiltration membrane with a relative molecular mass cut-off of 1000, and the conductivity is reduced by 0.1sm -1 After the field strength is 20kV / cm -1 1. Add 200IU / mL trace lysozyme after 1000s of high-voltage pulsed electric field treatment with a frequency of 500Hz, and aseptically bottled to obtain a liquid egg product.

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Abstract

A method for preparing liquid-state egg food by non-heat sterilizing technique to elongate its cold storage period to 3 weeks includes such steps as degassing, ultrafiltering for desalting, sterilizing by high-voltage pulse electric field and adding lysozyme, and aseptic bottling.

Description

technical field [0001] The present invention relates to the production of liquid egg products, in particular to liquid egg products after degassing and ultrafiltration desalination pretreatment process, using high-voltage pulse electric field cold sterilization technology and adding a small amount of lysozyme to sterilize the liquid eggs, and aseptically filling them into liquid eggs An egg product belongs to the technical field of food engineering. Background technique [0002] Liquid egg products refer to liquid eggs made from fresh eggs after shelling, sterilization, packaging, etc. The main direction of development. At present, based on food hygiene and safety considerations, many countries have not allowed food factories to use shell eggs and replaced them with sterilized liquid egg products. However, the sterilization of liquid egg products has always been a difficult problem, because the thermal coagulation temperature of egg white is 62-64 ° C, and the thermal coag...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23B5/015A23B5/16A23L15/00
Inventor 杨瑞金赵伟高大明
Owner JIANGNAN UNIV
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