Processing method of multi-strain composite fermented egg product

A technology of compound fermentation and processing method, which is applied in the processing of fermented egg products and the field of egg product processing, can solve the problems of inability to obtain compound fermented egg products with multiple bacteria, and undisclosed processing methods for compound fermented egg products with multiple bacteria.

Active Publication Date: 2020-05-08
BEIJING UNIV OF AGRI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] None of the above-mentioned documents discloses the processing method of the multi-bacteria compound fermented egg product in the present application, and the multi-bacteria compound fermented egg product cannot be obtained through the above technical scheme, so if you want to obtain a multi-bacteria compound fermented egg product, you need Technical Improvement

Method used

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  • Processing method of multi-strain composite fermented egg product
  • Processing method of multi-strain composite fermented egg product
  • Processing method of multi-strain composite fermented egg product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment is the best embodiment, and the specific operation is to obtain 100 kg of whole egg liquid through cleaning, disinfection, and beating of fresh eggs, add 0.5 kg of salt, 0.001 kg of sodium bisulfite, and 3 kg of fructose syrup, stir evenly, and heat to Keep at 63°C for 20 minutes to sterilize, cool the egg liquid to 35°C, add 0.1 kg of Streptococcus thermophilus preparation and 0.2 kg of Saccharomyces ruxie preparation, and ferment at 32°C for 3 hours. The fermented egg liquid is poured into the mould, heated by steam at 90°C for 120 minutes to denature and mature the egg liquid, take the egg base out of the mold, cut the egg base into small pieces of 6.5cm×5.5cm×3.2cm, cut the small pieces into The egg blanks are erected and placed on a wooden perforated sieve with an interval of 5.0 cm between the egg blanks. Mix the spores of Wutongqiao Mucor and Aspergillus niger at a ratio of 10:3 to prepare a mixed preparation, weigh 0.15 kg of the mixed preparatio...

Embodiment 2

[0025] Fresh eggs are washed, sterilized, and beaten to obtain 100kg of whole egg liquid. Add 0.8kg of salt, 0.003kg of sodium bisulfite, and 2.2kg of fructose syrup and stir evenly. Heat to 62°C while stirring, keep for 27 minutes to sterilize, and cool the egg liquid. To 35°C, add 0.2kg of Lactobacillus bulgaricus preparation and 0.3kg of Hansenula yeast preparation, and ferment at 34°C for 4 hours. The fermented egg liquid is poured into the mould, heated by steam at 92°C for 50 minutes to denature and mature the egg liquid, take the egg base out of the mold, cut the egg base into small pieces of 10cm×7cm×5cm, and vertically Put them together on a wooden perforated sieve, with an interval of 4.0cm between egg blanks. Mix the spores of Wutongqiao Mucor and Aspergillus niger at a ratio of 5:2 to prepare a mixed preparation, weigh 0.2kg of the mixed preparation and add it to sterilized saline that is 10 times the weight of the mixed preparation, and stir at room temperature wi...

Embodiment 3

[0027] Fresh eggs are washed, sterilized, and beaten to obtain 100kg of whole egg liquid. Add 1.0kg of salt, 0.005kg of sodium bisulfite, and 2kg of fructose syrup and stir evenly. Heat to 60°C while stirring, keep for 15 minutes to sterilize, and cool the egg liquid to 35° C., add 0.05 kg of Lactobacillus helveticus preparation and 0.1 kg of Luxie yeast preparation, and ferment at 30° C. for 2 hours. The fermented egg liquid is poured into the mould, heated by steam at 95°C for 30 minutes to denature and mature the egg liquid, take the egg base out of the mold, cut the egg base into small pieces of 3cm×2cm×0.8cm, and put the small pieces of egg The billets are erected and placed on a wooden perforated sieve with an interval of 5.0 cm between the billets. Mix the spores of Wutongqiao Mucor and Aspergillus niger at a ratio of 5:1 to prepare a mixed preparation, weigh 0.1 kg of the mixed preparation and add it to 20 times the weight of the mixed preparation in sterilized saline,...

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Abstract

The invention discloses a processing method of a multi-strain composite fermented egg product. The processing method comprises the following specific steps: adding lactic acid bacteria and saccharomycetes into whole egg liquid, and carrying out fermentation for 2-4 hours at the temperature of 30-34 DEG C to obtain fermented egg liquid; injecting the fermented egg liquid into a mold, heating the egg liquid to prepare an egg blank, and then cutting the egg blank into small egg blanks; inoculating mucor and aspergillus onto the small egg blanks, and carrying out fermentation for 60-80 hours at the temperature of 20-22 DEG C to obtain an egg blank full of mycelia; flattening the mycelia on the surface of the egg blank to form a raw egg blank, placing the raw egg blank into a container, addinga pickling liquid to submerge the raw egg blank, and carrying out pickling for 1-5 days to obtain a pickled egg blank; and placing the pickled egg blank into an oven for baking, taking out the egg blank after baking is completed, wrapping the egg blank with aluminum foil paper, and storing the egg blank for 2-8 months at the temperature of 13-15 DEG C to obtain a finished product. The fermented egg product is fine, smooth, loose and soft in texture and light yellow and transparent in color, so that old people and children can easily digest and absorb the fermented egg product, and the fermented egg product has sauce fragrance, fragrance of salted egg yolk and the like, is delicious in taste and can promote appetite.

Description

technical field [0001] The invention belongs to the field of egg product processing, in particular to the field of fermented egg product processing. Background technique [0002] my country is the largest producer of poultry eggs, with an output of 31.28 million tons in 2018. The existing fermented egg products include fermented egg milk beverage, fermented whole egg beverage, and egg milk fermented yogurt. Fermented egg products can decompose protein macromolecules in egg products into small molecule nutrients such as amino acids and peptides, which are easier to absorb. At present, domestic research mostly uses a single bacterium or a mixture of mold and mold to ferment egg products, and few studies use lactic acid bacteria, yeast, mold, aspergillus and other bacteria to make egg products. [0003] The publication number is: CN1545929A invention patent discloses a kind of rotten egg product with high nutritional value and unique flavor by processing egg products to make t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/25A23V2002/00A23V2400/147A23V2400/123A23V2400/249A23V2250/76
Inventor 仝其根李瑞英吉艳莉王泽琳
Owner BEIJING UNIV OF AGRI
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