Ultrasonic-microwave synergistic egg white liquid sterilization process
A technology of egg white liquid and microwave, which is applied in the field of egg white liquid sterilization technology, can solve the problems of limited application, affecting the functional properties of egg white liquid, protein denaturation and aggregation, etc., and achieves good freeze-thaw stability, excellent freeze-thaw stability, and foaming and the effect of improving the gel strength
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Embodiment 1
[0022] The present embodiment carries out ultrasonic-microwave synergistic egg white liquid sterilization according to the following steps:
[0023] Step 1. Fresh eggs are washed, sterilized on the surface of the eggshell, beaten, separated from the yolk, and removed from the frenulum to obtain a spare egg white;
[0024] Step 2. Ultrasonic treatment is performed on the egg white liquid obtained in Step 1, and the ultrasonic power is controlled to be 700W for 30s;
[0025] Step 3. The egg white liquid obtained in step 2 is subjected to microwave and ultrasonic treatment, the temperature is controlled at 55°C, the time is 4min, and the ultrasonic power is 700W;
[0026] Step 4. Microwave the egg white solution obtained in Step 3. The temperature is controlled at 55° C. and the time is 3 minutes;
[0027] Step 5, rapidly cooling the sterilized egg white liquid obtained in step 4 to 4°C;
[0028] Step 6. Aseptically pack the sterilized egg white liquid obtained in Step 5, and r...
Embodiment 2
[0037] The present embodiment carries out ultrasonic-microwave synergistic egg white liquid sterilization according to the following steps:
[0038] Step 1. Fresh eggs are washed, sterilized on the surface of the eggshell, beaten, separated from the yolk, and removed from the frenulum to obtain a spare egg white;
[0039] Step 2. Ultrasonic treatment is performed on the egg white liquid obtained in Step 1, and the ultrasonic power is controlled to be 600W, and the time is 30s;
[0040] Step 3. The egg white liquid obtained in Step 2 is subjected to microwave and ultrasonic treatment, the temperature is controlled at 57°C, the time is 3 minutes, and the ultrasonic power is 600W;
[0041] Step 4. Microwave the egg white solution obtained in Step 3. The temperature is controlled at 57° C. and the time is 3 minutes;
[0042] Step 5, rapidly cooling the sterilized egg white liquid obtained in step 4 to 4°C;
[0043] Step 6. Aseptically package the sterilized egg white solution ob...
Embodiment 3
[0045] The present embodiment carries out ultrasonic-microwave synergistic egg white liquid sterilization according to the following steps:
[0046] Step 1. Fresh eggs are washed, sterilized on the surface of the eggshell, beaten, separated from the yolk, and removed from the frenulum to obtain a spare egg white;
[0047] Step 2. Ultrasonic treatment is performed on the egg white liquid obtained in Step 1, and the ultrasonic power is controlled to be 600W, and the time is 30s;
[0048] Step 3. The egg white liquid obtained in Step 2 is subjected to microwave and ultrasonic treatment, the temperature is controlled at 59°C, the time is 2.5min, and the ultrasonic power is 600W;
[0049] Step 4. Microwave the egg white solution obtained in Step 3. Control the temperature at 59°C for 2 minutes;
[0050] Step 5, rapidly cooling the sterilized egg white liquid obtained in step 4 to 4°C;
[0051] Step 6. Aseptically package the sterilized egg white solution obtained in Step 5, and s...
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