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Preservation method of egg liquid

A fresh-keeping method and egg liquid technology, applied in the field of egg product processing, can solve the problems of high temperature sterilization, protein variability, etc., and achieve the effect suitable for storage, transportation and processing

Inactive Publication Date: 2015-11-25
BEIJING HELEE BIO ENERGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a problem in the preservation of egg liquid: the flavor of nutrients in the egg liquid, and the protein in it is easy to denature and cannot be sterilized at high temperature

Method used

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  • Preservation method of egg liquid
  • Preservation method of egg liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The fresh-keeping method of albumen liquid, the steps are:

[0031] Take the eggs within 30 days, wash, test, select, sterilize and air-dry with ultraviolet light, beat the eggs to separate 5kg of protein liquid; adjust the pH value to 7.0 with citric acid, add 500mg of Nisin, and stir until completely dissolved. Then use a Sanovo pasteurizer to sterilize the obtained protein solution at 56° C. for 200 seconds under normal pressure, and aseptically fill it to obtain a finished product.

[0032] The prepared egg liquid was tested by GB-T4789.2-2010 food microbiology test for the determination of the total number of colonies, GB-T4789.4-2008 food hygiene microbiology test Salmonella detection and GB-T4789.38-2010 food hygiene microbiology test Escherichia coli count .

Embodiment 2

[0034] The fresh-keeping method of albumen liquid, the steps are:

[0035] Take the eggs within 30 days, wash, test, select, sterilize and air-dry with ultraviolet rays, beat the eggs to separate 5kg of protein liquid; cool to 4°C, adjust the pH value to 7.0 with citric acid, add 500mg of Nisin and 1.5g of potassium sorbate, and stir until completely dissolve. Then use a Sanovo pasteurizer to sterilize the obtained protein solution at 56° C. for 200 seconds under normal pressure, and aseptically fill it to obtain a finished product.

[0036] The prepared egg liquid was tested by GB-T4789.2-2010 food microbiology test for the determination of the total number of colonies, GB-T4789.4-2008 food hygiene microbiology test Salmonella detection and GB-T4789.38-2010 food hygiene microbiology test Escherichia coli count . Table 1 is the comparison of embodiment 1 and embodiment 2 anticorrosion effect. It can be seen from the experimental results that the combination of the two prese...

Embodiment 3

[0040] The fresh-keeping method of whole egg liquid, the steps are:

[0041] Take the eggs within 30 days, wash, test, select, sterilize and air-dry with ultraviolet rays, beat the eggs to separate 5kg of whole egg liquid; cool to 4°C, adjust the pH value to 7.0 with sodium lactate, add 500mg of Nisin, and stir until completely dissolved. Homogenize once under 0.6Mpa. The obtained whole egg liquid was sterilized at 68°C for 180s under normal pressure with a Sanovo pasteurizer, and aseptically filled to obtain a finished product.

[0042] The prepared whole egg liquid was tested by GB-T4789.2-2010 food microbiology test for the determination of the total number of colonies, GB-T4789.4-2008 food hygiene microbiology test Salmonella detection and GB-T4789.38-2010 food hygiene microbiology test Escherichia coli count.

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Abstract

The invention relates to a preservation method of an egg liquid and belongs to the field of food processing. The method comprises the following steps: (1) eggs are cleaned and air-dried; (2) eggshells are removed through an eggbeater to obtain an egg liquid; (3) the egg liquid is cooled to 0-4 DEG C; (4) pH value is adjusted to 5-8.5; (5) preservative(s) Nisin and / or potassium sorbate are / is added into the egg liquid, and the materials are stirred uniformly; (6) the egg liquid is sterilized; and (7) the egg liquid undergoes sterile filling to obtain a finished product. The egg liquid product prepared by the above method has excellent properties. By the above method, nutrients, flavor, freshness and the like of the egg liquid are maintained to the greatest extent, and food safety will not be affected. The product is suitable for storage, transportation and processing.

Description

technical field [0001] The invention belongs to the field of egg product processing methods, and in particular relates to a fresh-keeping method for egg products. Background technique [0002] After poultry eggs are beaten and shelled, they can be separated into three types: whole egg liquid, egg white liquid and egg yolk liquid, which can be used as a substitute for fresh eggs. Egg liquid not only has the nutrients of fresh eggs, but also has higher quality, more convenient and safer. Whole egg liquid is suitable for baking and catering, and can be used for making pies, noodles, biscuits, cakes and other foods; protein liquid is suitable for making cakes, egg tarts, meatballs, sausages and other foods; egg yolk liquid is suitable for ice cream, salad dressing, Preparation of meatballs, sausages and other foods. However, there is a problem in the preservation of egg liquid: the flavor of nutrients in the egg liquid, and the protein in it is easily denatured and cannot be s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/04A23B5/14
Inventor 孙嘉文卢晓明韩兆鹏刘旭明
Owner BEIJING HELEE BIO ENERGY TECH
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