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Preparation method of whole egg liquid with long shelf life

A technology of whole egg liquid and shelf life, which is applied in the field of preparation of whole egg liquid with long shelf life, can solve the problems of limited quality preservation effect and high energy consumption, and achieve the effect of retaining antibacterial activity, high nutritional value and high quality

Inactive Publication Date: 2018-12-07
WUHAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Among them, methods such as high-voltage pulsed electric field, microwave treatment, γ-ray irradiation, and high-pressure treatment consume a lot of energy and have not been widely used in industrial production. Pasteurization has become the preferred method for sterilization of whole egg liquid , but limited quality

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  • Preparation method of whole egg liquid with long shelf life
  • Preparation method of whole egg liquid with long shelf life
  • Preparation method of whole egg liquid with long shelf life

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preparation example Construction

[0027] The present invention proposes a method for preparing whole egg liquid with a long shelf life, figure 1 For the schematic flow diagram of an embodiment of the preparation method of whole egg liquid with long shelf life provided by the present invention, please refer to figure 1 , the preparation method of the whole egg liquid with long shelf life comprises the following steps:

[0028] Step S10, beat the washed poultry eggs, take the egg liquid and stir evenly, then filter, homogenize and desugar the egg liquid to obtain the pretreated whole egg liquid.

[0029] Wherein, the steps of filtering, homogenizing and desugaring treatment specifically include: filtering the whole egg liquid with 2 layers of gauze at room temperature for 2 times, then using a homogenizer to homogenize at a speed of 1500r / min for 5min, and then using 60% The citric acid solution adjusted the pH value of the egg white liquid to 6.0, then inoculated with 2.0% instant dry yeast, and fermented at 3...

Embodiment 1

[0042] Take fresh poultry eggs that meet hygienic standards, wash the surface of the eggshell with clean water and air-dry, then beat the eggs in a clean environment, take the egg liquid and stir it evenly, filter the egg liquid twice at room temperature with 2 layers of gauze, and then use The homogenizer is homogenized at a speed of 1500r / min for 5min, then the pH value of the egg white liquid is adjusted to 6.0 with a citric acid solution with a concentration of 60%, and then inoculated with 2.0% instant dry yeast, and fermented at 30°C for 1.5h to obtain Whole egg liquid; then add vitamin C and a mixture of ovotransferrin and lysozyme to the whole egg liquid while stirring, wherein the mixture is formed by mixing ovotransferrin and lysozyme at a mass ratio of 1:4.5, vitamin The amount of C added is 5.0g of vitamin C per 1L of whole egg liquid, and the amount of mixture added is 5.0mg of the mixture per 1L of whole egg liquid. Then, the filled whole egg liquid was sterilize...

Embodiment 2

[0044] Take fresh poultry eggs that meet hygienic standards, wash the surface of the eggshell with clean water and air-dry, then beat the eggs in a clean environment, take the egg liquid and stir it evenly, filter the egg liquid twice at room temperature with 2 layers of gauze, and then use The homogenizer is homogenized at a speed of 1500r / min for 5min, then the pH value of the egg white liquid is adjusted to 6.0 with a citric acid solution with a concentration of 60%, and then inoculated with 2.0% instant dry yeast, and fermented at 30°C for 1.5h to produce Obtain whole egg liquid; then add vitamin C and the mixture of ovotransferrin and lysozyme to the whole egg liquid while stirring, wherein, the mixture is formed by mixing ovotransferrin and lysozyme in a mass ratio of 1:6.5, The amount of vitamin C added is 7.5g of vitamin C per 1L of whole egg liquid, and the amount of mixture added is 7.5mg of the mixture per 1L of whole egg liquid. After stirring until evenly mixed, th...

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Abstract

The present invention discloses a preparation method of a whole egg liquid with long shelf life, and belongs to the technical field of egg product processing. The method comprises the following steps:adding vitamin C and a mixture of ovotransferrin and lysozyme into a whole egg liquid with stirring so as to obtain a whole egg liquid to be sterilized; and subjecting the whole egg liquid to be sterilized to filling, and then conducting ultra high-temperature short-time sterilization treatment at 125-135 DEG C for 3-5 seconds so as to obtain the sterilized whole egg liquid. The method is intended to enable the produced whole egg liquid to be rich in nutrition value, long in shelf life and high in quality by adding the ovotransferrin and the lysozyme and by maintaining the antibacterial activity of the ovotransferrin and the lysozyme.

Description

technical field [0001] The invention belongs to the technical field of egg processing, and in particular relates to a method for preparing whole egg liquid with a long shelf life. Background technique [0002] Whole egg liquid is a liquid egg product made from fresh eggs, which are washed, beaten and sterilized. It has the advantages of high nutritional value, safety, and convenient storage and transportation. It is mostly used as an auxiliary material in baked food, surimi products and meat products. [0003] Ordinary whole egg liquid has a short shelf life. In order to facilitate storage and transportation and expand the sales radius of whole egg liquid, it is necessary to extend the shelf life of whole egg liquid. [0004] Existing methods for extending shelf life include pasteurization, high-voltage pulsed electric field, microwave treatment, gamma-ray irradiation, high-pressure treatment, and the like. Among them, methods such as high-voltage pulsed electric field, mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/14A23B5/16
CPCA23B5/14A23B5/16A23V2002/00A23V2200/10A23V2250/54A23V2250/708
Inventor 胥伟王宏勋王海滨张燕鹏蒋盼盼
Owner WUHAN POLYTECHNIC UNIVERSITY
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