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Naturally-emulsified egg film fresh-keeping agent and its preparation method

A film-coating preservative and emulsifying technology, applied in the field of food processing, to prevent spoilage, good taste and appearance, and maintain internal quality

Inactive Publication Date: 2012-10-17
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there are no reports on using vegetable essential oils for antibacterial and antiseptic preservation of poultry eggs and making vegetable oils into emulsified poultry egg coating preservatives

Method used

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  • Naturally-emulsified egg film fresh-keeping agent and its preparation method
  • Naturally-emulsified egg film fresh-keeping agent and its preparation method
  • Naturally-emulsified egg film fresh-keeping agent and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: the preferred test of preservative

[0032] 1.1 Materials and Instruments

[0033] 1.1.1 Source of bacteria and preparation of bacteria solution

[0034] Escherichia coli and Salmonella were provided by the Microbiology Laboratory of the School of Food Science and Technology, Huazhong Agricultural University.

[0035] Firstly, the strains to be tested need to be activated for 1-2 times, then pick 1-2 rings of activated bacteria to be tested in 10.00mL sterile normal saline, and mix well to make a bacterial suspension. In a sterile environment, use a sterile pipette to take 1.00mL of bacterial suspension into the next 9.00mL of sterile normal saline, and make a series of bacterial suspensions in sequence according to this method. Finally, the concentration of the bacterial suspension was adjusted to contain bacterium 10 6 ~10 7 pc / mL for later use.

[0036] 1.1.2 Preparation of reagents, drugs and media

[0037] Eucalyptus leaf essential oil, perilla ...

Embodiment 2

[0069] Embodiment 2: the preferred test of film-forming agent

[0070] 2.1 Materials and Instruments

[0071] 2.1.1 Materials and reagents

[0072] Fresh eggs: Fresh eggs laid within 2 days were purchased from the market of Huazhong Agricultural University.

[0073] Sodium alginate, pullulan, xanthan gum, Tween-80, Span-80, sucrose fatty acid ester, chemically pure, Sinopharm Chemical Reagent Co., Ltd.; corn oil, food grade, Xinyuan Grain and Oil (Wuhan) Ltd.

[0074] 2.1.2 Main instruments

[0075] Constant temperature and humidity chamber, Ningbo Haishu Saifu Experimental Instrument Factory; electric heating constant temperature water bath, Tianjin Test Instrument Co., Ltd.; egg washing machine, Shenzhen Zhenye Membrane Steel Industry Co., Ltd.; magnetic stirrer, Shanghai Sile Instrument Co., Ltd. Electronic balance, Yutao City Jinnuo Balance Instrument Co., Ltd.; Huff unit measuring instrument, Jiangsu Poultry Science Research Institute; acidity meter, Shanghai Precisio...

Embodiment 3

[0113] A natural emulsified poultry egg coating preservative, consisting of the following ingredients in mass percentage:

[0114]

[0115] The film-forming agent is xanthan gum;

[0116] Described emulsifier is sucrose fatty acid ester, Tween-80, Span-80, and its mass ratio is successively 10.5: 6.2: 18.3;

[0117] The preservatives are perilla leaf essential oil, cinnamon essential oil and wintergreen essential oil, the mass ratio of which is 3:6:4 in turn, and the perilla leaf essential oil, cinnamon essential oil and wintergreen essential oil are extracted by distillation.

[0118] The preparation method is as follows: weighing xanthan gum, sucrose fatty acid ester, Tween-80, and Span-80 respectively in proportion, adding them into water, stirring continuously at 60-80°C to fully dissolve them, and then cooling to room temperature; Then take corn oil, perilla leaf essential oil, cinnamon essential oil, and wintergreen essential oil, add them to the prepared solution, emu...

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Abstract

The invention discloses an antiseptic which is composed of perilla leaf essential oil, cinnamon essential oil and Chinese ilex essential oil and also discloses an egg film fresh-keeping agent especially a naturally-emulsified egg film fresh-keeping agent, and its preparation method, wherein the egg film fresh-keeping agent is composed of plant oil, a film forming agent, an emulsifier, a preservative and water. The antiseptic of the invention treats the plant essential oils as raw materials and has a good inhibition effect on Escherichia coli, salmonellas and the like. The egg film fresh-keeping agent of the invention, which adopts natural raw materials and has the advantages of good fresh keeping effect and high safety when it is applied to egg films, can effectively prevent the loss of water in eggs, and yolk dispersion, inhibit microbial invasion, prevent the rancidness of eggs, and effectively prolong shelf lives of the eggs.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a poultry egg coating preservative, in particular to a natural emulsified poultry egg coating preservative containing plant essential oil preservative and a preparation method thereof. Background technique [0002] Poultry eggs often have problems such as quality decline and spoilage during storage, which not only lose their nutritional value, but may also cause food poisoning. In order to extend the storage period of poultry eggs, methods such as refrigeration, soaking, and film coating are often used. The film coating method is to apply non-toxic substances on the eggshell to keep the pores in a sealed state, so as to prevent the invasion of microorganisms and reduce the evaporation of water in the egg. At present, the substrates of commonly used coating preservatives include water glass, liquid paraffin, chitosan, soybean protein isolate, propolis, pullulan, wax, etc. The fresh-k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/06A23B5/14
Inventor 马美湖蔡朝霞张帅左娟曹旭
Owner HUAZHONG AGRI UNIV
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