CN107495176A - It is a kind of to produce high organic calcium, high-elastic, high transparency egg products method - Google Patents
It is a kind of to produce high organic calcium, high-elastic, high transparency egg products method Download PDFInfo
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- CN107495176A CN107495176A CN201710932927.2A CN201710932927A CN107495176A CN 107495176 A CN107495176 A CN 107495176A CN 201710932927 A CN201710932927 A CN 201710932927A CN 107495176 A CN107495176 A CN 107495176A
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- egg
- egg white
- white
- elastic
- organic calcium
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
It is specially a kind of to produce high organic calcium, high-elastic, high transparency egg products method the invention belongs to egg processing field.The method comprising the steps of 1）Qualified birds, beasts and eggs are selected in the preparation of egg white, are cleaned, sterilized successively, dried, taken egg white, filter off except frenulum and eggshell, egg white stir standby；Birds, beasts and eggs shell is cleaned up, dried, appropriateness is broken, standby；2）The allotment and sterilization of egg white；3）Egg white lactobacillus-fermented, after the completion of fermentation, remaining eggshell is filtered to remove, obtains transparent egg white etc..Prepared in the application without shell it is with short production cycle, as long as a few houres；Crack egg, box hat egg can be utilized, can also avoid band shell from pickling and cause breakage；Working condition can preferably be controlled；Heavy metallic salt need not be added, it is safe；High organic calcium, high-elastic, high transparency egg products pass through high-temperature process, and security is higher；Egg white and eggshell can produce a large amount of peptides, amino acid and water-soluble organic calcium through lactobacillus-fermented, be easy to digest and assimilate.
Description
Technical field
It is specially a kind of to produce high organic calcium, high-elastic, high transparency egg products side the invention belongs to egg processing field
Method.
Background technology
Lime-preserved egg and salt egg are the traditional egg pickling food in China, are one of famous home cookings.And lime-preserved egg is brilliant with it
Jade-like stone is exquisitely carved, and salinity is moderate more favourable, and high-elastic, the low transparent egg products that existing market has are crystal lime-preserved eggs, and crystal lime-preserved egg band
Shell is pickled to be needed to add heavy metallic salt in production cycle length, production（Lead salt, mantoquita, zinc salt）, and its production is all at normal temperatures
Carry out, not by high-temperature process, larger food safety hazards be present.
Following defect be present in the production of presently commercially available crystal lime-preserved egg：
1st, band shell pickles production cycle length（30-40 days）；
2nd, need to add heavy metallic salt in producing（Lead salt, mantoquita, zinc salt）, potential safety hazard be present；
3rd, band shell is pickled, and curing process has breakage；
4th, the requirement to egg is higher, and crack egg, box hat egg, prostitute's egg can not all utilize；
5th, crystal lime-preserved egg band shell, not easy to maintain, transport are broken；
6th, eggshell is not made full use of.
The content of the invention
The present invention is based on above technical problem, there is provided a kind of to produce high organic calcium, high-elastic, high transparency egg products method.
This method is with short production cycle, can be prepared using crack egg, box hat egg, can also avoid band shell from pickling and cause breakage, safety
Property it is high.
In order to realize above goal of the invention, concrete technical scheme of the invention is as follows：
It is a kind of to produce high organic calcium, high-elastic, high transparency egg products method, comprise the following steps：
1）Qualified birds, beasts and eggs are selected in the preparation of fowls albumen, are cleaned, sterilized successively, dried, taken egg white, filter off except frenulum
And eggshell, egg white stir standby；Described birds, beasts and eggs are in the oviparity eggs such as egg, duck's egg, goose egg, quail egg, pigeon egg
A kind of or egg-white powder.
2）The preparation birds, beasts and eggs shell of birds, beasts and eggs shell washes egg liquid and egg shell membrane with clean tap water, then in 100~110 DEG C
Air dry oven 1~2h of freeze-day with constant temperature, it is 0.5~3mm to be then crushed to particle diameter, standby；
3）The allotment of egg white and addition condiment A is sterilized into egg white, be sufficiently stirred dissolving, then killed in 60 DEG C of stirred in water bath
Bacterium 30min；The condiment A includes：1%~4% white granulated sugar, 0.5%~1.5% salt, 0.1%~0.5% monosodium glutamate, above-mentioned shared percentage
Than being all to account for egg white mass percent；
4）The egg white that egg white lactobacillus-fermented has been sterilized is cooled to rapidly 45 DEG C, and access accounts for the lactic acid of egg white quality 0.1%~0.5%
Bacterium active microbial inoculum, ferment 1~2h in 40~45 DEG C, adds the birds, beasts and eggs shell of egg white quality 2%~5%, continues 2~4h of fermentation, ferments
After the completion of, remaining eggshell is filtered to remove, obtains transparent egg white；Viable count is 10 in above-mentioned lactic bacteria activity microbial inoculum9~1010CFU/g。
5）The regulation of pH value stirs fermentation egg white while food-grade alkali lye is added dropwise, and stir speed (S.S.) is 500~1200r/
Min, the rate of addition of food-grade alkali lye is 1~5mL/min, and the final ph for making egg white is 10.0~13.0, and now egg white is in
Homogeneous solution state, no floccule occur；Described food-grade alkali lye is 0.5~3mol/L food sodium hydroxide or hydrogen-oxygen
Change potassium.
6）It is that -0.05~-0.09MPa deaerates 5~20min that vacuum outgas, which regulates pH egg white in vacuum,；
7）Injection molding degassing egg white is injected in mould or high temperature resistant food-grade packaging material of different shapes；
8）Heat treatment shaping egg white is heat-treated 5~40min in 70~115 DEG C can obtain high organic calcium, high-elastic, high transparency egg
Product.
The positive effect of the present invention is embodied in：
（One）Prepared without shell it is with short production cycle, as long as a few houres；
（Two）Prepared without shell, crack egg, box hat egg can be utilized, can also avoided band shell from pickling and cause breakage；
（Three）Working condition can preferably be controlled by being prepared without shell；
（Four）Heavy metallic salt need not be added, it is safe；
（Five）High organic calcium, high-elastic, high transparency egg products pass through high-temperature process, and security is higher；
（Six）Egg white and eggshell can produce a large amount of peptides, amino acid and water-soluble organic calcium through lactobacillus-fermented（Calcium lactate and amino
Sour calcium）, it is easy to digest and assimilate；
（Seven）Using eggshell, turn waste into wealth.
Embodiment
The present invention is expanded on further with reference to specific embodiment and comparative example.It will be appreciated that these embodiments are only used for
Illustrate the present invention rather than limitation the scope of the present invention.It should also be understood that be, after the content of the invention lectured has been read,
Those skilled in the art can make various changes or modifications to the present invention, and these equivalent form of values equally fall within right appended by the application
Claim limited range.
The egg-shell meal used in following examples is prepared using following methods：Birds, beasts and eggs shell is washed with clean tap water
Egg liquid and egg shell membrane, then 1~2h of freeze-day with constant temperature in 100~110 DEG C of air dry ovens, be then crushed to particle diameter for 0.5~
3mm, it is standby.
Embodiment 1：
The qualified kg of Ovum Anas domestica album 1 is taken, adds condiment A（40g white granulated sugars, 10g salt and 2g monosodium glutamates mix）, it is sufficiently stirred
Dissolving, 60 DEG C of stirring in water bath sterilization 30min are put into, stirring in cool bath is then placed in and is cooled to 45 DEG C, access 1.5g lactic acid bacterias
Active microbial inoculum, viable count is 10 in lactic bacteria activity microbial inoculum9~1010CFU/g, stir, be put into 43 DEG C of thermostatic chambers and ferment
1.5h, the sterile duck egg powders of 50g are added, continue ferment at constant temperature 2h, be filtered to remove remaining duck egg powder, while stirring enzymolysis egg white
While dropwise addition 1.5mol/L food-grades sodium hydroxide solution is 11.0 until egg white pH, and it is to be taken off under -0.06MPa after vacuum
Gas 10min, egg white are injected in circular retort pouch, and high organic calcium, high-elastic, high transparency can be obtained by being boiled in 100 DEG C of water-baths to 15min
Egg intestines.
Embodiment 2：
The qualified kg of egg white 1 is taken, adds condiment A（30g white granulated sugars, 12g salt, 3g monosodium glutamates）, dissolving is sufficiently stirred, is put into
60 DEG C of stirring in water bath sterilize 30min, are put into stirring in cool bath and are cooled to 45 DEG C, access 2g lactic bacteria activity microbial inoculums, stirring is equal
It is even, the 1.5h that ferments is put into 45 DEG C of thermostatic chambers, adds the sterile egg shell powders of 40g, continues ferment at constant temperature 2.5h, is filtered to remove residue
Egg shell powder, stir enzymolysis egg white on one side be added dropwise 1.5mol/L food-grades potassium hydroxide solution until egg white pH be 11.5,
And be to be deaerated 15min under -0.05MPa after vacuum, in egg white injection square dies, steamed in 110 DEG C of steam to 8min and be
High organic calcium can be obtained, high-elastic, high transparency egg is done.
Embodiment 3：
The qualified kg of quail egg albumin 1 is taken, adds condiment A（35g white granulated sugars, 10g salt, 2g monosodium glutamates）, dissolving is sufficiently stirred, is put
Enter 60 DEG C of stirring in water bath sterilization 30min, be put into stirring in cool bath and be cooled to 45 DEG C, access 3g lactic bacteria activity microbial inoculums, stirring
Uniformly, the 1h that ferments is put into 42 DEG C of thermostatic chambers, adds the sterile egg shell powders of 40g, continues ferment at constant temperature 3h, is filtered to remove remaining chicken
Egg-shell meal, stir enzymolysis egg white on one side be added dropwise 1.0mol/L food-grades sodium hydroxide solution until egg white pH be 10.5, and
It is the 10min that deaerated under -0.06MPa after vacuum, egg white injects in circular retort pouch, boiled in 100 DEG C of water-baths to 15min
Obtain high organic calcium, high-elastic, high transparency egg intestines.
Embodiment 4：
The qualified kg of pigeon egg egg white 1 is taken, adds condiment A（25g white granulated sugars, 8g salt, 2g monosodium glutamates）, dissolving is sufficiently stirred, is put into
60 DEG C of stirring in water bath sterilize 30min, are put into stirring in cool bath and are cooled to 45 DEG C, access 2g lactic bacteria activity microbial inoculums, stirring is equal
It is even, the 1.5h that ferments is put into 43 DEG C of thermostatic chambers, adds the sterile pigeon egg-shell meals of 40g, continues ferment at constant temperature 3h, is filtered to remove residue
Pigeon egg-shell meal, enzymolysis egg white is stirred while 1.2mol/L food-grades sodium hydroxide solution is added dropwise until egg white pH is
11.6, and be to be deaerated 12min under -0.05MPa after vacuum, egg white is injected in circular retort pouch, in 90 DEG C of water-baths boil to
20min can obtain high organic calcium, high-elastic, high transparency egg intestines.
Embodiment 5：
Qualified egg white powder 150g is taken, adds 800g drinking water, fully dissolving is stirred, adds condiment A（30g white granulated sugars, 12g
Salt, 3g monosodium glutamates）, dissolving is sufficiently stirred, 60 DEG C of stirring in water bath sterilization 30min is put into, is put into stirring in cool bath and is cooled to 45
DEG C, 3g lactic bacteria activity microbial inoculums are accessed, are stirred, are put into 45 DEG C of thermostatic chambers the 1.5h that ferments, add the sterile egg shells of 40g
Powder, continue ferment at constant temperature 3h, be filtered to remove remaining egg shell powder, stir enzymolysis egg white while 1.2mol/L food-grades are added dropwise
Sodium hydroxide solution is 11.8 until egg white pH, and is the 10min that deaerated under -0.06MPa after vacuum, and egg white injection is circular to steam
Boil in bag, high organic calcium, high-elastic, high transparency egg intestines can be obtained by being boiled in 100 DEG C of water-baths to 15min.
The egg products being prepared in embodiment 1 to 5 are carried out into any multiple batches of sampling observation to determine, take its average value, its
In, calcium catalyst foundation《The measure of GB/T5009.92-2003 Calcium In Foods》, former egg white calcium content is 30-39mg/100g, high
Organic calcium content in organic calcium, high-elastic, high transparency egg products is 120-280mg/100g.
Egg products elasticity measurement：Full texture testing is carried out using TA.XT. plus physical testings instrument.By testing sample egg white
The fritter that lyogel is cut into the mm of the mm of 15 mm × 15 × 15 is placed on platform and fixed, and parameter is as follows：Model of popping one's head in selection P/
0.5, speed is 2 mm/s, 1 mm/s, 2 mm/s after speed, test speed and survey before survey, and depression distance is 5 mm, trigger force
For 5 g.Represent the elasticity of egg products with recovery, former egg white gel elastomer is 35%-40%, high organic calcium, high-elastic, high transparency egg
The elasticity of product is 70%-80%.
The measure of egg products transparency：Take and configured egg white solution in 10mm*10mm quartz colorimetric utensils, cuvette is placed on
20min solidifications are heated in 95 DEG C of water-baths, taking-up is cooled to room temperature.Using air as blank control, then under 600 nm wavelength
Determine the light transmittance of the egg white lyogel, egg products transparency light transmittance（%）Represent.Former egg white transparency is 0.8, high organic
Calcium, high-elastic, high transparency egg products transparency are 25-40, wherein, transparency is less than 10 naked eyes and feels do not have the transparency, thoroughly
Lightness is more than 18 naked eyes and feels there is high transparency.
Example described above is only the preferred embodiment of this patent, but the protection domain of this patent is not limited thereto.
It should be pointed out that for those skilled in the art, on the premise of this patent principle is not departed from, according to this specially
The technical scheme and its inventional idea of profit, can also make some improvements and modifications, and these improvements and modifications also should be regarded as this specially
The protection domain of profit.
Claims (5)
1. a kind of produce high organic calcium, high-elastic, high transparency egg products method, it is characterised in that comprises the following steps：
1）Qualified birds, beasts and eggs are selected in the preparation of egg white, cleaned, sterilized successively, being dried, taking egg white, being filtered off except frenulum and
Eggshell, egg white stir standby；
2）The preparation birds, beasts and eggs shell of birds, beasts and eggs shell washes egg liquid and egg shell membrane with clean tap water, then in 100~110 DEG C of air blast
Drying box 1~2h of freeze-day with constant temperature, it is 0.5~3mm to be then crushed to particle diameter, standby；
3）The allotment of egg white and addition condiment A is sterilized into egg white, be sufficiently stirred dissolving, then killed in 60 DEG C of stirred in water bath
Bacterium 30min；
4）The egg white that egg white lactobacillus-fermented has been sterilized is cooled to rapidly 45 DEG C, and access accounts for the lactic acid of egg white quality 0.1%~0.5%
Bacterium active microbial inoculum, ferment 1~2h in 40~45 DEG C, adds the fowl egg-shell meal of egg white quality 2%~5%, continues 2~4h of fermentation, sends out
After the completion of ferment, remaining eggshell is filtered to remove, obtains transparent egg white；
5）The regulation of pH value stirs fermentation egg white while food-grade alkali lye is added dropwise, and stir speed (S.S.) is 500~1200r/min,
The rate of addition of food-grade alkali lye is 1~5mL/min, and the final ph for making egg white is 10.0~13.0, and now egg white is in uniform
Solution state, no floccule occur；
6）It is that -0.05~-0.09MPa deaerates 5~20min that vacuum outgas, which regulates pH egg white in vacuum,；
7）Injection molding degassing egg white is injected in mould or high temperature resistant food-grade packaging material of different shapes；
8）Heat treatment shaping egg white is heat-treated 5~40min in 70~115 DEG C and obtains high organic calcium, high-elastic, high transparency egg system
Product.
2. high organic calcium, high-elastic, high transparency egg products method are produced according to claim 1, it is characterised in that：Described
Birds, beasts and eggs are any one or its egg-white powder in oviparity egg.
3. high organic calcium, high-elastic, high transparency egg products method are produced according to claim 2, it is characterised in that：Described
Birds, beasts and eggs are egg, duck's egg, goose egg, quail egg or pigeon egg.
4. high organic calcium, high-elastic, high transparency egg products method are produced according to claim 1, it is characterised in that：Described
Food-grade alkali lye is 0.5~3mol/L food sodium hydroxide or potassium hydroxide.
5. high organic calcium, high-elastic, high transparency egg products method are produced according to claim 1, it is characterised in that：The tune
Material A includes：1%~4% white granulated sugar, 0.5%~1.5% salt, 0.1%~0.5% monosodium glutamate, above-mentioned percentage are all to account for egg white matter
Measure percentage.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710932927.2A CN107495176A (en) | 2017-10-10 | 2017-10-10 | It is a kind of to produce high organic calcium, high-elastic, high transparency egg products method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710932927.2A CN107495176A (en) | 2017-10-10 | 2017-10-10 | It is a kind of to produce high organic calcium, high-elastic, high transparency egg products method |
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| CN201710932927.2A Pending CN107495176A (en) | 2017-10-10 | 2017-10-10 | It is a kind of to produce high organic calcium, high-elastic, high transparency egg products method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09191863A (en) * | 1996-01-22 | 1997-07-29 | Dyunon:Kk | Production of lactobacillus-fermented beverage using egg |
| CN103898016A (en) * | 2014-03-25 | 2014-07-02 | 华中农业大学 | High-yield lactic acid bacterium and method for preparing calcium lactate by fermenting eggshells with same |
| CN105410946A (en) * | 2015-11-23 | 2016-03-23 | 东北农业大学 | Egg white functional peptide preparation method |
| CN106333276A (en) * | 2016-08-30 | 2017-01-18 | 滁州学院 | Novel dried egg and processing technology thereof |
| CN106579047A (en) * | 2016-12-22 | 2017-04-26 | 四川理工学院 | Crystal egg product and rapid production method thereof |
-
2017
- 2017-10-10 CN CN201710932927.2A patent/CN107495176A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09191863A (en) * | 1996-01-22 | 1997-07-29 | Dyunon:Kk | Production of lactobacillus-fermented beverage using egg |
| CN103898016A (en) * | 2014-03-25 | 2014-07-02 | 华中农业大学 | High-yield lactic acid bacterium and method for preparing calcium lactate by fermenting eggshells with same |
| CN105410946A (en) * | 2015-11-23 | 2016-03-23 | 东北农业大学 | Egg white functional peptide preparation method |
| CN106333276A (en) * | 2016-08-30 | 2017-01-18 | 滁州学院 | Novel dried egg and processing technology thereof |
| CN106579047A (en) * | 2016-12-22 | 2017-04-26 | 四川理工学院 | Crystal egg product and rapid production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王安建，等: "《蛋制品加工增值技术》", 31 October 2009, 河南科学技术出版社 * |
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