Soft boiled egg preservative and application thereof in preparation of soft boiled eggs
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A technology of soft-boiled eggs and preservatives, which is applied in the fields of application, egg preservation, food preservation, etc. It can solve the problems of coliform contamination of soft-boiled eggs, the inability to guarantee the initial microbial sterility level, and reduce the shelf life of soft-boiled eggs.
Inactive Publication Date: 2021-04-20
无锡怡竹生物科技有限公司
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However, due to the short thermal processing time in the processing of soft-boiled eggs, and the packaging can only be sterilized at low temperature, it cannot guarantee that the initial microorganisms reach a sterile level. The risk of flora contamination, thereby reducing the shelf life of soft-boiled eggs
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Embodiment 1
[0034] A preparation method of soft-boiled egg preservative, comprising the steps of:
[0035] According to the mass percentage of each component, 10% of glucose oxidase, 23% of protein glutaminase, 12% of phospholipase, 20% of citric acid and 35% of sodium citrate are uniformly mixed to obtain the soft-boiled egg preservative.
Embodiment 2
[0036] Example 2 Optimization of the dosage of preservative for soft-boiled eggs
[0037] Adjust the quality ratio of glucose oxidase, protein glutaminase, phospholipase, citric acid, and sodium citrate in Example 1 as shown in Table 1, and keep the others consistent with Example 1 to obtain the preservative for soft-boiled eggs.
Embodiment 3
[0039] A processing technology for soft-boiled eggs, comprising the steps of:
[0040] (1) After cleaning the surface of fresh eggs, boil them in a boiling water bath (98°C) for 6 minutes;
[0041] (2) Cool the boiled eggs obtained in step (1) in water at 10°C, peel off the shells and select eggs with no cracks on the surface and no protein loss, place the peeled eggs in water, and refrigerate at 4°C for 2 hours;
[0042] (3) Preparation of marinade: 100 parts of purified water, 3 parts of salt, 5 parts of white sugar, 0.8 parts of cooking wine, 4 parts of dark soy sauce, 0.8 parts of star anise, 1.8 parts of cinnamon, 1.2 parts of ginger, 1.8 parts of fennel, 1.6 parts of licorice part, soft-boiled egg preservative, heated for 30 minutes, and cooled to obtain marinade; wherein the amount of soft-boiled egg preservative is 0.2% of the marinade mass;
[0043] (4) Put the peeled egg obtained in step (2) into a packaging bag, and add the marinade prepared in step (3) at a ratio ...
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Abstract
The invention discloses a soft boiled egg preservative and application thereof in preparation of the soft boiled eggs, and belongs to the technical field of food preservation. The soft boiled egg preservative disclosed by the invention is prepared from the following components in percentages by mass: 5-15% of glucose oxidase, 17-28% of protein-glutaminase, 6-18% of phospholipase, 15-30% of citric acid and 20-40% of trisodium citrate dihydrate. According to the the soft boiled egg preservative of the invention, the glucose oxidase and the protein-glutaminase have synergistic effects with the citric acid and the phospholipase by cooperating with each other, so that the natural antibacterial ability can be improved, the adding amount of additives is reduced, and the edible safety of soft boiled egg foods is improved. When the soft boiled egg preservative is applied to the soft boiled eggs, the preservation effect of the soft boiled egg preservative can be effectively exerted, the phenomena that soft boiled egg soup becomes turbid and egg white is cracked are remarkably reduced, the total number of initial bacterial colonies and the number of coliform groups of the soft boiled eggs can be remarkably reduced, and the product has a long shelf life at normal temperature without adding chemical preservatives.
Description
technical field [0001] The invention relates to a fresh-keeping agent for soft-boiled eggs and its application in the preparation of soft-boiled eggs, belonging to the technical field of food preservation. Background technique [0002] Soft-boiled eggs are reprocessed egg products, and GB2760-2016 stipulates that common chemical preservatives such as potassium sorbate, sodium benzoate, sodium dehydroacetate, and sodium diacetate must not be used. However, due to the short thermal processing time in the processing of soft-boiled eggs, and the packaging can only be sterilized at low temperature, it cannot guarantee that the initial microorganisms reach a sterile level. The risk of bacterial contamination, thereby reducing the shelf life of soft-boiled eggs. Contents of the invention [0003] [technical problem] [0004] At present, the preservatives commonly used in the market for soft-boiled eggs are mainly chemical synthetic preservatives, but some chemical substances ca...
Claims
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