A kind of preparation method of egg white liquid with long shelf life

Abstract

The invention provides a method for preparing egg white liquid with a long shelf life. The method comprises: (a) after fresh eggs are washed with flowing water, soaked in a cleaning agent for 2-10 minutes, rinsed again, and dried in the air. The cleaning agent contains acetic acid and sodium hypochlorite, and the volume ratio of the two is 1: (12-20) , what used when mixing wherein was 0.005~0.010% (v / v) acetic acid aqueous solution, the sodium hypochlorite aqueous solution of 0.008~0.010% (v / v); The fresh egg white liquid is obtained by filtering and removing impurities, and the compound additive is added to the prepared fresh egg white liquid. According to the mass percentage, the addition amount is 0.05-0.07%. The compound additive contains Nisin, potassium sorbate and octanoic acid, three The dosage mass ratio is 1: (5-10): (1-5); (c) the egg white liquid containing compound additives is sterilized by pulsed ultrasonic heat treatment and cooled; (d) the cooled egg white liquid is subjected to high-pressure treatment ; The shelf life of the egg white liquid prepared by the present invention can reach 90 days under 4°C refrigeration condition.

Description

technical field [0001] The invention provides a method for preparing egg white liquid with a long shelf life, relates to an egg food processing technology, and belongs to the technical field of agricultural product processing. Background technique [0002] Liquid egg products are products that are packaged after fresh eggs are beaten and shelled, and the egg liquid is processed to a certain extent. Liquid egg products can not only effectively solve the problems of fresh egg transportation and environmental pollution, but also have the advantages of safer and higher quality, and have a promising market prospect. As an important class of liquid egg products, egg white liquid is widely used in food processing because of its good quality. [0003] Egg white liquid is rich in nutrition, and the product is easily contaminated by harmful microorganisms such as Salmonella and Escherichia coli during the preparation process, which will not only shorten the shelf life of the product,...

AI Technical Summary

Problems solved by technology

[0003] Egg white liquid is rich in nutrition, and the product is easily contaminated by harmful microorganisms such as Salmonella and Escherichia coli during the preparation process, which will not only shorten the shelf life of the product, but even lead to the occurrence of foodborne diseases

Currently commercially available egg white products are mostly pasteurized egg white liquid, but because egg white liquid contains heat-sensitive proteins, in order to maintain the quality of egg white liquid, the thermal sterilization temperature is low, which cannot effectively kill microorganisms in egg white liquid, and the shelf life of egg white liquid products is relatively short. short

The short shelf life of egg white liquid products leads to product quality defects, economic damage to enterprises, and waste of natural resources. Therefore, it is necessary to develop egg white liquid products with long shelf life

[0004] At present, there are some reports on the shelf life of liquid egg products. For example, CN201310007860 combines high-density carbon dioxide and ultra-basteurized two sterilization methods, and adds a compound preservative to prolong the shelf life of liquid egg products. Although this method can achieve the purpose of extending the shelf life , but the cost of its sterilization treatment technology is relatively high, and the amount of compound preservative added is relatively high; CN201810223896 discloses a preparation method of a long shelf-life high-foaming egg white liquid. Ultrasound is used again to deenzyme and sterilize the egg white liquid, and finally pasteurized. Although this method improves the foamability of the egg white liquid and prolongs the shelf life, the process is superimposed and the preparation method is complicated and cumbersome, and it is difficult for enterprises to implement