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Method for preparing long storage life liquid state egg

A technology of liquid egg and shelf life, applied in an application field of lysozyme, which can solve the problems of product quality decline, short shelf life of liquid eggs, etc.

Inactive Publication Date: 2008-09-10
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although such sterilization conditions can maintain the functional characteristics of liquid eggs to the greatest extent, there are still some microorganisms in the egg liquid after sterilization, and the remaining microorganisms will continue to multiply during the preservation process, resulting in a short storage period of liquid eggs, generally 3 weeks, so that the quality of the product declines

Method used

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  • Method for preparing long storage life liquid state egg
  • Method for preparing long storage life liquid state egg
  • Method for preparing long storage life liquid state egg

Examples

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Effect test

specific Embodiment approach 1

[0006] Specific Embodiment 1: The preparation method of liquid eggs with a long storage period in this embodiment is as follows: adding lysozyme and synergistic substances to egg liquid, and then pasteurizing to obtain liquid egg products, wherein the added amount of lysozyme It is 0.03%-0.25% of the total mass of the liquid egg, the added amount of the synergist is 0.1%-1.0% of the total mass of the liquid egg, and the activity of lysozyme is 8000U / mg-20000U / mg.

[0007] In this embodiment, 2.5 kg of lysozyme with an activity of 20,000 U / mg and 5 kg of glycine are added to 5 tons of whole egg liquid produced according to a conventional process, then pasteurized, and finally the whole egg liquid is divided into packages. The prepared whole egg liquid was stored under refrigerated conditions at 0-4°C, and the changes of the total number of bacteria in the whole egg liquid during storage are shown in Table 1.

[0008] Table 1

[0009]

[0010] It can be seen from Table 1 tha...

specific Embodiment approach 2

[0020] Specific embodiment two: the difference between this embodiment and specific embodiment one is that the liquid egg used is albumen liquid, egg yolk liquid or whole egg liquid. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0021] Embodiment 3: This embodiment is different from Embodiment 1 in that the synergist used is glycine. Others are the same as in the first embodiment.

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Abstract

The invention relates to a preparation method for liquid egg with long preservation period, relating to the application of lysozyme, in particular to a producing method of the liquid egg. The invention solves the problem that the preservation period of the liquid egg after processing is short. The method of the invention is characterized in that: the lysozyme and synergistic substances are added into egg liquid, then pasteurized to obtain the liquid egg product; wherein, the additive amount of the lysozyme is 0.03 to 0.25 percent of the total weight of the liquid egg and the additive amount of the synergistic substances is 0.1 to 1.0 percent of the total weight of the liquid egg; the vigor of the lysozyme is 8000U / mg to 20000U / mg. Under the cold storage condition at the temperature of 0 to 4 DEG C, the preservation period of the liquid egg prepared by the invention reaches 6 weeks which is 3 weeks longer than the original preservation period.

Description

technical field [0001] The invention relates to an application of lysozyme, in particular to a method for making liquid eggs. Background technique [0002] Liquid eggs refer to poultry eggs that are beaten and shelled, and the egg liquid is sterilized and packaged to replace fresh eggs. It is a new type of egg product in my country. It can effectively solve the problems that fresh eggs are fragile, difficult to transport and difficult to store, and can be used directly by consumers or added as food ingredients. Since the protein in egg liquid is easily denatured by heat and coagulated, liquid eggs are usually sterilized by pasteurization. The sterilization temperature used in my country is 64.5°C and kept for 3 minutes. Although such sterilization conditions can maintain the functional characteristics of liquid eggs to the greatest extent, there are still some microorganisms in the egg liquid after sterilization, and the remaining microorganisms will continue to multiply du...

Claims

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Application Information

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IPC IPC(8): A23B5/00A23B5/16A23B5/14
Inventor 孙波迟玉杰徐宁王喜波
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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