Method for prolonging quality guarantee period of liquid eggs

A technology for liquid eggs and shelf life, which is applied in egg preservation, food preservation, heating and preservation of eggs, etc. It can solve the problems of prolonging the shelf life of liquid eggs, fragile fresh eggs, and difficult storage, etc., to achieve short cycle, prolong shelf life, retain nutrition and quality effect

Active Publication Date: 2013-03-27
迟玉杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Technical problems solved by the invention: effectively solve the problems of fragil...

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0025] A method for prolonging the shelf life of liquid eggs is characterized in that nisin and potassium sorbate are added to egg liquid in a certain proportion, sterilized by high-density carbon dioxide and ultra-high temperature pasteurization, and finally aseptically filled. For liquid egg products, the specific steps are as follows:

[0026] ⑴ Egg pretreatment: Clean fresh and intact eggs with clean water at 10-30°C, then soak in 30°C, 100-200ppm sodium hypochlorite solution for 3-5min, and finally rinse the residual chlorine on the surface of the eggshell with clean water; beat eggs And take the contents, stir evenly, and obtain the liquid egg for later use;

[0027] (2) Adding compound preservatives: in terms of mass percentage, the amount of compound preservatives added is 0.07% of the liquid egg obtained in step (1); the compound preservatives are obtained by mixing nisin and potassium sorbate, and the mass ratio of nisin and potassium sorbate is The ratio is 1:5;

...

Embodiment 2

[0034] A method for prolonging the shelf life of liquid eggs is characterized in that nisin and potassium sorbate are added to egg liquid in a certain proportion, sterilized by high-density carbon dioxide and ultra-high temperature pasteurization, and finally aseptically filled. For liquid egg products, the specific steps are as follows:

[0035] ⑴ Egg pretreatment: Clean fresh and intact eggs with clean water at 10-30°C, then soak in 30°C, 100-200ppm sodium hypochlorite solution for 3-5min, and finally rinse the residual chlorine on the surface of the eggshell with clean water; beat eggs And take the contents, stir evenly, and obtain the liquid egg for later use;

[0036] (2) Adding compound preservatives: in terms of mass percentage, the amount of compound preservatives added is 0.07% of the liquid egg obtained in step (1); the compound preservatives are obtained by mixing nisin and potassium sorbate, and the mass ratio of nisin and potassium sorbate is The ratio is 1:8;

...

Embodiment 3

[0043] A method for prolonging the shelf life of liquid eggs is characterized in that nisin and potassium sorbate are added to egg liquid in a certain proportion, sterilized by high-density carbon dioxide and ultra-high temperature pasteurization, and finally aseptically filled. For liquid egg products, the specific steps are as follows:

[0044] ⑴ Egg pretreatment: Clean fresh and intact eggs with clean water at 10-30°C, then soak in 30°C, 100-200ppm sodium hypochlorite solution for 3-5min, and finally rinse the residual chlorine on the surface of the eggshell with clean water; beat eggs And take the contents, stir evenly, and obtain the liquid egg for later use;

[0045] (2) Adding compound preservatives: in terms of mass percentage, the amount of compound preservatives added is 0.07% of the liquid egg obtained in step (1); the compound preservatives are obtained by mixing nisin and potassium sorbate, and the mass ratio of nisin and potassium sorbate is The ratio is 1:12;

...

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Abstract

The invention provides a method for prolonging a quality guarantee period of liquid eggs, provides a liquid egg product with a long quality guarantee period and belongs to the technical field of egg manufacture. The invention creatively combines a high density carbon dioxide sterilization method and a super killing sterilization method, a composite antiseptic agent is added to restrain growth and breeding of remaining microorganism, quality guarantee period of liquid eggs can be obviously prolonged, function property cab be kept to the maximum limit, energy consumption and production cost can be reduced, corporate economic loss can be reduced, corporate economic benefits are increased. A storage test proves that the quality guarantee period of the liquid egg product under 4 DEG C refrigeration condition can achieve 75-80 days, and a compound antiseptic special for the liquid eggs for prolonging the quality guarantee period of the liquid eggs is provided simultaneously.

Description

technical field [0001] The invention provides a method for extending the shelf life of liquid eggs, provides a liquid egg product with high shelf life, and belongs to the technical field of egg processing. Background technique [0002] Liquid eggs refer to poultry eggs that are beaten and shelled, and the egg liquid is processed and packaged to replace fresh eggs for consumption. It can be divided into three categories: egg yolk liquid, egg white liquid and whole egg liquid. Liquid eggs maintain the original nutritional characteristics of eggs; and effectively solve the problems of fragile, difficult to transport, and difficult to store fresh eggs, avoid eggshell pollution and other problems, and are conducive to centralized treatment of eggshells, gradually becoming a substitute for fresh eggs products consumed. However, the shelf life of liquid eggs is short, generally 2 to 3 weeks under refrigeration, and about 1 week shorter when stored at room temperature. Prolonging ...

Claims

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Application Information

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IPC IPC(8): A23B5/10A23B5/14A23B5/18A23B5/005
Inventor 迟玉杰迟媛赵英胥伟李玉娜
Owner 迟玉杰
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