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Traditional Chinese medicine-type poultry egg preservative, as well as preparation method and application thereof

A technology for preservatives and poultry eggs, which is applied in application, egg preservation, food preservation, etc. It can solve problems such as toxic residues and poor effects, and achieve the effects of reducing water loss, maintaining freshness, and maintaining egg quality

Active Publication Date: 2018-03-23
HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the preservatives currently used at home and abroad are artificially synthesized chemical preservatives, which are not effective and can easily cause toxic residues, which have potential risks

Method used

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  • Traditional Chinese medicine-type poultry egg preservative, as well as preparation method and application thereof
  • Traditional Chinese medicine-type poultry egg preservative, as well as preparation method and application thereof
  • Traditional Chinese medicine-type poultry egg preservative, as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A traditional Chinese medicine type egg preservative, the preparation process of which comprises the following steps:

[0031] (1) Select fresh, crack-free eggs, clean the feces or dirt on the eggshells with clean water, soak them in 0.1% bromogeramine for 5 minutes, and then dry them;

[0032] (2) Preparation of traditional Chinese medicine extract: take honeysuckle, Humulus oleracea, purslane and dandelion, respectively add 8 times of 70% ethanol to the said traditional Chinese medicine for reflux extraction, extract continuously for 3 times, each time for 2 hours, filter, combine the filtrate, The filtrate was concentrated under reduced pressure to 1 g crude drug / mL, and set aside;

[0033] (3) Take 12 parts of honeysuckle extract, 9 parts of humulus extract, 6 parts of purslane extract, 6 parts of dandelion extract, 3 parts of soybean oil, 20 parts of Tween 80, etc. Add water while stirring in the water bath for 20 minutes to obtain an emulsion with a total volume ...

Embodiment 2

[0037] A traditional Chinese medicine type duck egg preservative, the preparation process of which includes the following steps: the difference from Example 1 is that in step (3), 16 parts of honeysuckle extract, 9 parts of humulus extract, and purslane extract 9 parts, 9 parts of dandelion extract, 4 parts of soybean oil, 25 parts of sorbitan monolaurate and other raw materials were evenly mixed, and processed to obtain an emulsion with a total volume of 1000 parts.

Embodiment 3

[0039] A traditional Chinese medicine type goose egg preservative, the preparation process of which includes the following steps: the difference from Example 1 is that in step (3), 9 parts of honeysuckle extract, 6 parts of humulus extract, and purslane extract 6 parts of liquid, 6 parts of dandelion extract, 2 parts of soybean oil, 15 parts of sucrose monolaurate and other raw materials were evenly mixed, and processed to obtain an emulsion with a total volume of 1000 parts.

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Abstract

The invention provides a traditional Chinese medicine-type poultry egg preservative, as well as a preparation method and application thereof. The preparation method comprises the following steps of washing fresh egg shells with clear water, soaking the eggs in bromogeramine having concentration of 0.1 percent for 5 minutes, and airing the eggs; preparing extracts of lonicera japonica, humulus japonicus, herba portulacae and dandelions; uniformly mixing the extracts, soybean oil, emulsifier and other raw materials, stirring the mixture in a water-bath kettle at 60 DEG C for 20 minutes under a water-adding state to obtain emulsion; mixing the emulsion with distilled water which has the same amount as that of the emulsion, performing uniform stirring to obtain a coating solution, coating thesurface of eggs with the coating solution, and airing the eggs; and preserving the aired big-end-up eggs at room temperature or in a refrigerating state. The preservative is safe and efficient in formula and low in cost, is environment friendly, can be used for inhibiting breeding of microbes on the surface of eggs to reduce moisture loss and enzymatic activity in eggs, and can achieve the effectsof keeping freshness and quality of eggs and prolonging the preservation period and shelf life of eggs, so that social cost can be saved, and body health of consumers can be protected.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping eggs, in particular to a traditional Chinese medicine-type poultry egg fresh-keeping agent and its preparation method and application. Background technique [0002] Eggs, duck eggs, goose eggs and other poultry eggs are rich in nutrition, rich in high-quality protein, fat, minerals and more than 20 kinds of vitamins needed by the human body, especially rich in calcium, zinc, iron, riboflavin, folic acid, behenic acid Hexaenoic acid, lecithin, cephalin and neurophospholipids, which are essential nutrients for human and fetal development, are deeply loved by consumers and are known as "ideal nutrition pools". [0003] The unique outer shell membrane, inner shell membrane structure of poultry eggs and lysozyme in egg white serve as a protective barrier, effectively preventing the invasion of surface polluting microorganisms, and playing the role of antiseptic and fresh preservation. However, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/14A23B5/06
CPCA23B5/06A23B5/14A23V2002/00A23V2200/02A23V2200/10A23V2200/222A23V2250/21
Inventor 张桂枝靳双星李君李新正肖曙光邢启银
Owner HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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