Sterilizing and fresh keeping method for eggs and egg products, through combination of blue light illumination and applying of fresh keeping fluid

A technology of egg products and fresh-keeping solution, which is applied in the directions of preserving eggs through radiation/electrical treatment, coating with protective layer, and preserving eggs through freezing/cooling, etc. It can solve the problems of microbial contamination of eggs and egg products, and achieve thorough sterilization, Simple sterilization control and the effect of preventing damage

Inactive Publication Date: 2018-06-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the existing problem of microbial contamination of eggs and egg products, the present invention uses a combination of blue light irradiation and smearing to preserve freshness, which only has an effect on microorganisms with free porphyrins, but not on the cells of eggs themselves (without free porphyrins). ) has no effect

Method used

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  • Sterilizing and fresh keeping method for eggs and egg products, through combination of blue light illumination and applying of fresh keeping fluid
  • Sterilizing and fresh keeping method for eggs and egg products, through combination of blue light illumination and applying of fresh keeping fluid
  • Sterilizing and fresh keeping method for eggs and egg products, through combination of blue light illumination and applying of fresh keeping fluid

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Proceed as follows:

[0031] (1) Purchase 48 fresh eggs produced on the same day from a large chicken farm in Wuxi City (24 of which are the experimental group and 24 are the control group), without damage or stains, uniform in size, and pre-cooled in a 4°C freezer for 30 minutes , and then tiled;

[0032] (2) Place the 405±5nm blue light above the eggs, at a distance of about 4cm, and the light intensity is 0.6mW / cm 2 , Turn the eggs over 4 times to make the irradiation even, each time for 10 minutes, totaling 50 minutes (irradiation dose is about 0.1125mJ / cfu), the irradiation is carried out in a refrigerator to keep the shell temperature of fresh eggs below 15°C, on the first day, Repeat the above operation on the 6th day and the 11th day;

[0033] (3) Under aseptic conditions, preservative solution (preservation solution 1: 4% soybean protein isolate; preservation solution 2: 0.02% tea polyphenols; preservation solution 3: 1% chitosan; preservation solution 4: 1% ...

Embodiment 2

[0053] Proceed as follows:

[0054] (1) 24 low-salt salted duck eggs were purchased from a large supermarket in Wuxi (12 of which were the experimental group and 12 were the control group), without damage and stains, and the shell salt particles were wiped off with a sterile cotton swab under aseptic conditions, Pre-cool in a 4°C freezer for 30 minutes, and arrange them flat in the freezer;

[0055] (2) Place a 420±5nm blue light above the salted duck eggs, with a distance of about 5cm, and an energy density of 0.5mW / cm 2 , salted duck eggs are turned over 4 times (operation is the same as embodiment 1) during the irradiation process, each irradiation 5min, totally 25min;

[0056] (3) After the irradiation is completed, apply the preservative solution evenly on the shell of the salted duck eggs, with an amount of about 1ml / egg, and evaporate to dryness. Adopt 4 kinds of preservation solutions respectively: preservation solution 1 (0.5% chitosan), preservation solution 2 (eth...

Embodiment 3

[0067] Proceed as follows:

[0068] (1) Purchase fresh quail eggs from a large supermarket in Wuxi City, boil them in boiling water for 20 minutes, select 48 cooked quail eggs with uniform size and no damage (24 of which are the experimental group and 24 are the control group), place them at room temperature for 3 hours, and then place Pre-cool in a freezer at 4°C for 60 minutes, and spread it flat in the freezer;

[0069] (2) Place the 460nm blue light above the cooked quail eggs, with a distance of about 5cm, and the light intensity is 0.4mW / cm 2 , turn over the boiled quail eggs 4 times to make the irradiation even, 4 minutes each time, 20 minutes in total;

[0070] (3) Under aseptic conditions, apply the sterile preservative solution evenly on the shell of cooked quail eggs, the dosage is about 0.2ml / egg, and evaporate to dryness; respectively adopt 4 kinds of preservative solutions, which are respectively: preservative solution 1 (extracted from 1% propolis food), prese...

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PUM

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Abstract

The invention discloses a sterilizing and fresh keeping method for eggs and egg products, through combination of blue light illumination and applying of fresh keeping fluid, and belongs to the technical field of fresh keeping and sterilizing of foods. Through united usage of blue light and the fresh keeping fluid and particularly through the synergistic effects of the blue light and the fresh keeping fluid, a new high-efficient simple convenient method for treating eggs and egg products is established. Through adoption of the method disclosed by the invention, shell pollution bacteria of the eggs and the egg products can be effectively killed, the quality guarantee period of the eggs and the egg products can be prolonged, a harmful chemical reaction is not generated in the eggs and the eggproducts, and moisture loss is reduced.

Description

technical field [0001] The invention relates to a sterilizing and fresh-keeping method for eggs and egg products combined with blue light irradiation and smearing of fresh-keeping liquid, and belongs to the technical field of food fresh-keeping and sterilization. Background technique [0002] Eggs and egg products are a large category of nutritious foods. Eggs include eggs, duck eggs, goose eggs, pigeon eggs, etc., and egg products include products made of eggs that have not changed their appearance, such as salted eggs, including ice cream. Eggs, preserved eggs, bad eggs, etc. are also called reprocessed eggs. [0003] The egg is a living organism, the outermost layer has a shell densely covered with pores, and its shell is covered with a layer of eggshell membrane, which is a gelatinous substance, which plays a protective role for the egg. Generally speaking, when fresh eggs are produced from the poultry cloaca, the surface carries a large number of microorganisms, especi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/015A23B5/06A23B5/04
CPCA23B5/015A23B5/04A23B5/06
Inventor 胡晓清吴佳欣王小元褚召娟张秀娟
Owner JIANGNAN UNIV
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