Preservation method of fresh egg liquid

Abstract

The invention discloses a preservation method of fresh egg liquid. The method comprises the following steps: (1) carrying out pretreatment on raw material eggs: selecting the fresh raw material eggs,washing the surface of the eggshell with clean water and then carrying out air drying, carrying out ultraviolet sterilization on the raw material eggs in a working table, opening the eggshell, takingout the egg liquid and stirring evenly; (2) placing the egg liquid in a sterilization container, adding a compound preparation, stirring until the composite preparation is completely dissolved, and uniformly mixed; (3) sealing a egg liquid sample obtained in the step (2) in another sterilization container, carrying out pasteurization, and then immediately cooling the egg liquid sample to 0-4 DEG C; (4) aseptically filling to obtain the finished product, and storing at 0-4 DEG C. The preservation method provided by the invention enhances the protein solubility, emulsification activity and emulsion stability of the egg liquid as well as the foaming power and the foam stability and prolongs the shelf life of the egg liquid product while guaranteeing the sterilization effect by adding the compound preparation into the fresh egg liquid. The method is simple to operate and suitable for industrial production.

Description

technical field [0001] The invention relates to a preservation method of fresh egg liquid, belonging to the technical field of egg product processing. Background technique [0002] Liquid eggs refer to the liquid egg products made from poultry eggs after being beaten and shelled, and the egg liquid is sterilized and packaged. It can be divided into egg white liquid, egg yolk liquid and whole egg liquid, because of its convenience, sanitation, Ease of transportation and other advantages have become the main development direction of egg products. However, liquid eggs are easily affected by microorganisms in the production process, which greatly shortens the shelf life of liquid egg products. Therefore, based on the consideration of food hygiene and safety, to ensure the quality of liquid egg products, liquid eggs must be sterilized during the production process. The sterilization of egg liquid requires maximum maintenance of its nutritional content and complete elimination of...

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Problems solved by technology

However, there are still some problems in these non-thermal sterilization technologies: (1) The high-density carbon dioxide technology has a long sterilization time and poor sterilization effect; due to the high viscosity of the egg liquid, it hinders the uniform diffusion of carbon dioxide molecules in the egg liquid and fully contacts with microorganisms; (2) The method of adding preservatives to liquid eggs often needs to be further combined with low-temperature sterilization, which is not convenient and fast enough to operate, and the impact of long-term intake of preservatives on human health needs to be considered; (3) the high-density carbon dioxide sterilization technology is coordinated The application of ultrasonic and ultra-high pressure to the sterilization and fresh-keeping technology of egg liquid requires large-scale instruments and complicated steps, and the operation is complicated; (4) ultra-high pressure sterilization technology is difficult to completely kill microorganisms in egg liquid at 100-300 MPa, and it is easy to cause egg denaturation

[0006] In the prior art scheme, there is also a method of adding an appropriate amount of sucrose and sodium chloride to increase the gel formation temperature of the egg liquid, improve the functional properties of the whole egg liquid, and store the egg liquid under a low-temperature cold chain. However, the egg liquid Emulsion stability and protein solubility in egg liquid still need to be improved

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