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Preparation method for egg preservative

A preservative, egg technology, applied in the direction of coating protective layer to preserve eggs, etc.

Inactive Publication Date: 2013-09-04
NANJING NIANJI REFRIGERATION FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the current fresh-keeping methods of eggs: the refrigeration method is not only costly, but also deteriorates quickly after leaving the warehouse, which is not conducive to expanding production; Some coating materials such as paraffin, edible oil, etc. not only affect the food quality, but also have poor appearance and inconvenient use, which have a great impact on sales
According to reports, chitosan is a natural cationic polysaccharide coating preservative, rich in sources, non-toxic, tasteless, strong antibacterial, non-polluting and degradable, but its use is limited due to its poor water solubility and easy caking

Method used

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Examples

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Embodiment Construction

[0013] Weigh 6g of sucrose, 3g of sodium lactate, and 15g of chitosan, and dissolve them in sequence in 1kg of 3% acetic acid solution by mass at 40-50°C to prepare egg preservatives.

[0014] When using this preservative for film coating, completely cover newborn eggs with the preservative, filter out the water, dry and place. Experiments show that the use of this preservative can greatly prolong the storage period of eggs. Stored naturally at a temperature of 25°C, the eggs will not scatter yellow after being stored for 2 months, and the weight loss rate of the eggs is about 2%.

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Abstract

The invention discloses a preparation method for an egg preservative. In the preparation method, the technical formula comprising 6 to 8 parts of sucrose, 2 to 3 parts of sodium lactate, 12 to 18 parts of chitosan, 970 to 1,000 parts of 3 to 5 percent acetic acid is adopted. The preparation method comprises the following steps of: respectively weighing the sucrose, the sodium lactate and the chitosan; and dissolving the sucrose, the sodium lactate and the chitosan in the acetic acid with the mass percentage of 3 to 5 percent in turn at the temperature of 40 to 50 DEG C to prepare the egg preservative. The preparation method disclosed by the invention has water-soluble stability, and is green, environment-friendly, safe and non-toxic; and the thin film formed on the surface of an egg has high anti-corrosion bactericidal performance, long refreshing time and a good moisturizing effect.

Description

technical field [0001] The invention belongs to the field of food antistaling agents, in particular to an egg antistaling agent and a preparation method thereof. Background technique [0002] Eggs are not only one of the important sources of protein for people, but also rich in various nutrients. With the development of society, people's demand for pollution-free green eggs is gradually increasing. However, in the current fresh-keeping methods of eggs: the refrigeration method is not only costly, but also deteriorates quickly after leaving the warehouse, which is not conducive to expanding production; Some coating materials such as paraffin wax and edible oil not only affect the food quality, but also have poor appearance and inconvenient use, which have a great impact on sales. According to reports, chitosan is a natural cationic polysaccharide coating preservative, rich in sources, non-toxic, tasteless, strong antibacterial, non-polluting and degradable, but its use is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/06
Inventor 谭美兰
Owner NANJING NIANJI REFRIGERATION FOOD
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