CN110367328A - A kind of long shelf-life egg white liquid and preparation method thereof - Google Patents
A kind of long shelf-life egg white liquid and preparation method thereof Download PDFInfo
- Publication number
- CN110367328A CN110367328A CN201910737798.0A CN201910737798A CN110367328A CN 110367328 A CN110367328 A CN 110367328A CN 201910737798 A CN201910737798 A CN 201910737798A CN 110367328 A CN110367328 A CN 110367328A
- Authority
- CN
- China
- Prior art keywords
- egg
- egg white
- solution
- white solution
- life
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims abstract description 63
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 63
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 63
- 235000014103 egg white Nutrition 0.000 title claims abstract description 63
- 210000000969 egg white Anatomy 0.000 title claims abstract description 63
- 239000007788 liquid Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 38
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000654 additive Substances 0.000 claims abstract description 21
- 230000000996 additive effect Effects 0.000 claims abstract description 21
- 239000012459 cleaning agent Substances 0.000 claims abstract description 17
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 10
- 108010053775 Nisin Proteins 0.000 claims abstract description 10
- 239000004309 nisin Substances 0.000 claims abstract description 10
- 235000010297 nisin Nutrition 0.000 claims abstract description 10
- 239000005708 Sodium hypochlorite Substances 0.000 claims abstract description 9
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000002195 synergetic effect Effects 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 53
- 239000007864 aqueous solution Substances 0.000 claims description 15
- 238000013329 compounding Methods 0.000 claims description 10
- 238000002604 ultrasonography Methods 0.000 claims description 9
- 238000009736 wetting Methods 0.000 claims description 4
- 238000009924 canning Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 11
- 150000001875 compounds Chemical class 0.000 abstract description 6
- 238000001816 cooling Methods 0.000 abstract description 6
- 238000001035 drying Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 20
- 244000005700 microbiome Species 0.000 description 12
- 230000001954 sterilising effect Effects 0.000 description 9
- 238000004659 sterilization and disinfection Methods 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 8
- 239000012263 liquid product Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 239000000460 chlorine Substances 0.000 description 4
- 229910052801 chlorine Inorganic materials 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 239000004599 antimicrobial Substances 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 230000037358 bacterial metabolism Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K43/00—Testing, sorting or cleaning eggs ; Conveying devices ; Pick-up devices
- A01K43/005—Cleaning, washing of eggs
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N59/00—Biocides, pest repellants or attractants, or plant growth regulators containing elements or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/0055—Preserving by heating without the shell
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/18—Inorganic compounds
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/48—Medical, disinfecting agents, disinfecting, antibacterial, germicidal or antimicrobial compositions
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/02—Inorganic compounds
- C11D7/04—Water-soluble compounds
- C11D7/10—Salts
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/22—Organic compounds
- C11D7/26—Organic compounds containing oxygen
- C11D7/265—Carboxylic acids or salts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Environmental Sciences (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Emergency Medicine (AREA)
- Biodiversity & Conservation Biology (AREA)
- Microbiology (AREA)
- Animal Husbandry (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Pest Control & Pesticides (AREA)
- Plant Pathology (AREA)
- Dentistry (AREA)
- General Health & Medical Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of long shelf-life egg white liquid and preparation method thereof.This method comprises: (a) Fresh Egg is after flowing clear water rinses, it is soaked in 2~10min in cleaning agent and rinses again, it dries, cleaning agent includes acetic acid, sodium hypochlorite, the two dosage volume ratio is 1:(12~20), wherein using the aqueous acetic acid of 0.005~0.010% (v/v), the aqueous sodium hypochlorite solution of 0.008~0.010% (v/v) when mixing；(b) egg after drying is beaten eggs, the programs such as egg, stirring, filtering and impurity removing is divided to obtain fresh -laid egg clear liquid, complex additive is added into the fresh -laid egg clear liquid prepared, according to mass percent meter, additive amount is 0.05~0.07%, complex additive includes Nisin, potassium sorbate and octanoic acid, and three's dosage mass ratio is 1:(5~10): (1~5)；(c) egg white solution containing compound additive is sterilized through the heat treatment of pulsed supersonic synergic, cooling；(d) by egg white solution after cooling through HIGH PRESSURE TREATMENT；Egg white solution prepared by the present invention under 4 DEG C of refrigerated conditions the shelf-life up to 90 days.
Description
Technical field
The present invention provides a kind of preparation methods of long shelf-life egg white solution, are related to a kind of egg food processing technology, belong to
In technical field of agricultural product process.
Background technique
Liquid egg products are by fresh egg through decladding of beating eggs, product made of egg liquid is packed after centainly handling.Liquid egg system
Product not only can effectively solve the problems such as fresh egg transport and environmental pollution, and have the advantages that safer, quality is higher, market
Prospect is considerable.Egg white solution is as a kind of product important in liquid egg products, because its good quality is widely used in food
In processing.
Egg white solution is full of nutrition, and product is during the preparation process vulnerable to the dirt of the harmful microbes such as salmonella, Escherichia coli
Dye, this can not only shorten shelf life of products, result even in the generation of food origin disease.Presently commercially available egg white liquid product is mostly bar
Family name sterilizes egg white solution, but because egg white solution contains temperature-sensitive albumen, to maintain egg white solution quality, causes heat sterilization temperature lower, nothing
Method efficiently kills microorganism in egg white solution, and egg white solution shelf life of products is shorter.Egg white solution shelf life of products is short to cause product quality
Defect, business economic is impaired, natural resources waste, therefore it is very necessary for developing long shelf-life egg white liquid product.
There are reports for liquid egg product shelf-life problem at present, such as CN201310007860 is by high density dioxy
Change carbon and super bar is killed two kinds of method for disinfection and combined, and adds compound preservative to extend the liquid egg product shelf-life, though this method
It can reach the purpose to extend the shelf life, but its sterilization processing technical costs is higher, compound preservative additive amount is higher；
CN201810223896 discloses a kind of preparation method of the high foaming egg white solution of long shelf-life, and egg white solution is first through appropriate
It is digested after ultrasonic treatment, enzyme deactivation and sterilization then is carried out to egg white solution using ultrasound again, finally carry out pasteurize, this
Though a method improves egg white solution foaming characteristic, the shelf-life is extended, technique superposition and preparation method is complicated and cumbersome, enterprise
Performance difficulty.
Therefore, exploiting economy is simple, and the method for the extension egg white solution shelf-life that enterprise is easily achieved is most important.
The present invention, to shell egg white wash disinfection, reduces microorganism sense in egg white solution preparation process from source using compounding cleaning agent
Dye rate is cooperateed with heat treatment and autoclave techniques combination to sterilize egg white solution, is added using compounding by pulsating ultrasound
Agent inhibits in storage microbial growth in egg white solution so that egg white solution under 4 DEG C of refrigerated conditions the shelf-life up to 90 days, together
When improve egg white solution product quality.
Summary of the invention
The present invention provides a kind of long shelf-life egg white liquid and preparation method thereofs, can improve to a certain extent egg white solution storage period
Quality reduces enterprise energy consumption, reduces economic loss, extends sale radius, increases economic benefit.
Technical solution of the present invention is as follows:
(1) it carefully chooses fresh complete egg and rinses wetting through flowing clear water, be soaked in cleaning agent after 2~10min
Wash and remove residual cleaning agent and naturally dry again；
(2) egg that step (1) obtains beaten eggs, divide egg, obtained newly after obtained egg white solution stirring through filtering and impurity removing
Fresh egg clear liquid, complex additive is added into egg white solution, and according to mass percent meter, additive amount is 0.05~0.07%；
(3) it is sterilized what step (2) obtained containing complex additive egg white solution through the heat treatment of pulsed supersonic synergic,
It is cooling；It is 10~20Hz of supersonic frequency, 150~500w of power, intermittently than 1:(1~3 that pulsating ultrasound, which cooperates with heat treatment condition),
25~50 DEG C of temperature, 0.5~5.0min of time.
(4) egg white solution for obtaining step (3) obtains product of the present invention after sterile filling through HIGH PRESSURE TREATMENT；HIGH PRESSURE TREATMENT
Condition is 50~300Mpa of pressure, 0.5~5.0min of time.
Cleaning agent is mixed to get by acetic acid and liquor natrii hypochloritis in step (1) of the present invention, according to percent by volume
Meter, the two compounding is than being 1:(12~20)；Wherein mix when use 0.005~0.010% (v/v) aqueous acetic acid,
The aqueous sodium hypochlorite solution of 0.008~0.010% (v/v).
Complex additive is mixed to get by Nisin, potassium sorbate and octanoic acid in step (2) of the present invention, according to quality
Percentages, three compound than being 1:(5~10): (1~5)；Use the Nisin of 1% (w/v) water-soluble when wherein mixing
Liquid, the potassium sorbate aqueous solution of 5% (w/v), 1% (w/v) sad aqueous solution.
Beneficial effects of the present invention:
(1) it is micro- during the preparation process to reduce egg white solution using compounding cleaning agent to egg surface cleaning and sterilizing by the present invention
Biological infection rate handles egg white solution using complex additive and pulsating ultrasound collaboration heat treatment and the combination of high pressure sterilization technology,
Microorganism in egg white solution is not only killed, while in egg white liquid product storage, it is suppressed that the growth and breeding of microorganism,
Effectively extend the egg white solution shelf-life under 4 DEG C of refrigerated conditions to 90 days, achieves the unexpected effect of inventor.
(2) the present invention provides a kind of highly efficiency compositional shell egg white lotions.Sodium hypochlorite not only may act on bacteria cell wall,
And it can penetrate into bacterial body and hinder bacterial metabolism to kill micro- with generation oxidation reaction, destruction enzyme systems such as protein, nucleic acid
Biology.Sodium hypochlorite sterilizing ability depends primarily on available chlorine content in solution, and available chlorine content and solution ph cease manner of breathing
It closes, when pH value is 5~7, liquor natrii hypochloritis's available chlorine content highest, solution bactericidal effect is best；Acetate in acetic acid
Ion causes H in bacterial cell+Ion is out of control, inhibits bacterium basic metabolism, and then reach sterilization purpose；In the present invention, pass through
Acetum is rationally compounded with liquor natrii hypochloritis, and one side acetic acid plays bactericidal effect, and another aspect acetic acid reduces system
PH value improves available chlorine content in solution, increases the bactericidal effect of sodium hypochlorite, therefore the two has played Synergistic biocidal work
With.
(3) present invention provides a kind of dedicated complex additive of egg white solution in the range of national standard allows.Nisin pairs
Most of gram-positive bacteria and its gemma have good bacteriostasis, safe and non-toxic；Potassium sorbate has broad spectrum antibacterial,
Metabolism biological carbon dioxide and water after into human body；Octanoic acid is a kind of saturated fatty acid, can inhibit the growth of bacterium, promotes bacterium
The damage of cell membrane, octanoic acid can cooperate with increase to the fungistatic effect of Escherichia coli and salmonella with potassium sorbate compounding, and this
Two kinds of bacteriums are just the key factors for influencing liquor egg product quality；The growth and breeding of microorganism can be effectively suppressed in three,
Specific concentration and proportion, can cooperate with aggravation to bacteria cell wall or cell membrane damage degree, effectively play collaboration bacteriostasis.
(4) the invention pulsating ultrasound collaboration heat treatment is combined with high pressure sterilization technology, it can be to the maximum extent
Micro organism quantity in egg white liquid product is reduced, the results showed microbe colony is not detected in egg white solution at this time.Ultrasonic wave effect
Cavitation is generated in liquid medium, hydroxyl radical free radicals and the H such as H, O, OH that on the one hand induction generates2O2Cause micro-
Bioinactivation；On the other hand the instantaneous high-temperature of part and the variation of violent temperature and pressure, cause bacteria cell wall or cell
Film destroys and dead, while improving bacterium to thermo-responsive degree, and then raising microorganism thermal lethal rates；HIGH PRESSURE TREATMENT can simultaneously
By changing microbial cell form and influencing intracellular biochemical reaction, cause microorganism dead；The present invention uses pulse first
Formula supersonic synergic is heat-treated egg white solution, and the two generates synergistic effect and destroys microorganism cultures, accelerates microbial cell dissolution；Then
It by egg white solution after cooling through HIGH PRESSURE TREATMENT, further kills and remains microorganism in egg white solution, improve the microorganism death rate, simultaneously
Improve egg white solution quality.
(5) pass through storage test it is found that product of the present invention under the conditions of 4 DEG C shelf life up to 90 days.
(6) present invention is each technique and technological parameter synergistic effect as a result, especially compounding cleaning agent disinfects, is multiple
With additive and pulsating ultrasound collaboration heat treatment and the combination of high pressure sterilization technology, reduce to greatest extent micro- in egg white liquid product
Biomass and the growth and breeding for effectively inhibiting microorganism in product of the present invention storage can not divide each technological means
It treats, nor simple selection and combination.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but scope of the present invention is not
It is confined to the range that embodiment is stated.
Embodiment 1
(1) it carefully chooses fresh complete egg and rinses wetting through flowing clear water, be soaked in cleaning agent after 5min again
Wash and remove residual cleaning agent and naturally dry；Cleaning agent is mixed by acetic acid and liquor natrii hypochloritis according to percent by volume
It arrives, the two compounding is than being 1:18, wherein using acetic acid when mixing is 0.005% (v/v) aqueous solution, sodium hypochlorite is
0.010% (v/v) aqueous solution.
(2) egg that step (1) obtains beaten eggs, divide egg, obtained newly after obtained egg white solution stirring through filtering and impurity removing
Fresh egg clear liquid, complex additive is added into egg white solution, according to mass ratio meter, additive amount 0.06%；Compositional antiseptic agent by
Nisin, potassium sorbate and octanoic acid are mixed to get according to mass percent, and three compounds than being 1:6:3, wherein used when mixing
Be the Nisin aqueous solution of 1% (w/v), the potassium sorbate aqueous solution of 5% (w/v), 1% (w/v) sad aqueous solution.
(3) it is sterilized what step (2) obtained containing complex additive egg white solution through the heat treatment of pulsed supersonic synergic,
It is cooling；Pulsating ultrasound cooperate with heat treatment condition be supersonic frequency 20Hz, ultrasonic power 300w, intermittently than 1:2, temperature 50 C,
Time 3min.
(4) egg white solution for obtaining step (3) obtains product of the present invention after aseptic canning through HIGH PRESSURE TREATMENT；Processing pressure
For 180Mpa, time 5min.
Embodiment 2
(1) it carefully chooses fresh complete egg and rinses wetting through flowing clear water, be soaked in cleaning agent after 3min again
Wash and remove residual cleaning agent and naturally dry；Cleaning agent is mixed by acetic acid and liquor natrii hypochloritis according to percent by volume
It arrives, the two compounding is than being 1:16, wherein using acetic acid when mixing is 0.010% (v/v) aqueous solution, sodium hypochlorite is
0.010% (v/v) aqueous solution.
(2) egg that step (1) obtains beaten eggs, divide egg, obtained newly after obtained egg white solution stirring through filtering and impurity removing
Fresh egg clear liquid, complex additive is added into egg white solution, according to mass ratio meter, additive amount 0.05%；Compositional antiseptic agent by
Nisin, potassium sorbate and octanoic acid are mixed to get according to mass percent, and three compounds than being 1:5:4, wherein used when mixing
Be the Nisin aqueous solution of 1% (w/v), the potassium sorbate aqueous solution of 5% (w/v), 1% (w/v) sad aqueous solution.
(3) it is sterilized what step (2) obtained containing complex additive egg white solution through the heat treatment of pulsed supersonic synergic,
It is cooling；Pulsating ultrasound cooperate with heat treatment condition be supersonic frequency 15Hz, ultrasonic power 500w, intermittently than 3:7, temperature 45 C,
Time 5min.
(4) egg white solution for obtaining step (3) obtains product of the present invention after aseptic canning through HIGH PRESSURE TREATMENT；Processing pressure
For 300Mpa, time 3min.
Claims (3)
1. a kind of long shelf-life egg white liquid and preparation method thereof, it is characterised in that realize according to the following steps:
(1) it carefully chooses fresh complete egg and rinses wetting through flowing clear water, be soaked in cleaning agent after 2~10min again
Wash and remove residual cleaning agent and naturally dry；
(2) egg that step (1) obtains beaten eggs, divide egg, obtain fresh -laid egg through filtering and impurity removing after obtained egg white solution stirring
Clear liquid adds complex additive into egg white solution, and according to mass percent meter, additive amount is 0.05~0.07%；
(3) egg white solution containing complex additive that step (2) obtains is sterilized through the heat treatment of pulsed supersonic synergic, it is cold
But；It is 10~20 Hz of supersonic frequency, 150~500w of power, intermittently than 1:(1~3 that pulsating ultrasound, which cooperates with heat treatment condition),
25~50 DEG C of temperature, 0.5~5.0min of time；
(4) egg white solution for obtaining step (3) obtains product of the present invention after aseptic canning through HIGH PRESSURE TREATMENT；HIGH PRESSURE TREATMENT condition
For 50~300 Mpa of pressure, 0.5~5.0min of time.
2. long shelf-life egg white liquid and preparation method thereof according to claim 1, it is characterised in that step (1) cleaning agent by
Acetic acid and liquor natrii hypochloritis are mixed to get, and according to volume percentage, the two compounding is than being 1:(12~20)；When wherein mixing
Use the aqueous acetic acid of 0.005~0.010% (v/v), the aqueous sodium hypochlorite solution of 0.008~0.010% (v/v).
3. long shelf-life egg white liquid and preparation method thereof according to claim 1, it is characterised in that compounding adds in the step (2)
Agent is added to be mixed to get by Nisin, potassium sorbate and octanoic acid, according to mass percent meter, three is compounded than being 1:(5~10): (1
~5)；The Nisin aqueous solution of 1% (w/v), the potassium sorbate aqueous solution of 5% (w/v), 1% (w/ are used when wherein mixing
V) sad aqueous solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910737798.0A CN110367328B (en) | 2019-08-12 | 2019-08-12 | Preparation method of egg white liquid with long shelf life |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910737798.0A CN110367328B (en) | 2019-08-12 | 2019-08-12 | Preparation method of egg white liquid with long shelf life |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110367328A true CN110367328A (en) | 2019-10-25 |
| CN110367328B CN110367328B (en) | 2022-04-15 |
Family
ID=68258781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910737798.0A Active CN110367328B (en) | 2019-08-12 | 2019-08-12 | Preparation method of egg white liquid with long shelf life |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110367328B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251318A (en) * | 2022-06-16 | 2022-11-01 | 浙江工业大学 | Method for preventing aggregation and denaturation of frozen egg white liquid and improving functional characteristics |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986828A (en) * | 2013-01-10 | 2013-03-27 | 迟玉杰 | Method for prolonging quality guarantee period of liquid eggs |
| CN107279261A (en) * | 2017-06-14 | 2017-10-24 | 华中农业大学 | The method of the fresh cold sterilization fresh-keeping of egg liquid |
| CN109497127A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A method of extending the egg liquid shelf-life |
-
2019
- 2019-08-12 CN CN201910737798.0A patent/CN110367328B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986828A (en) * | 2013-01-10 | 2013-03-27 | 迟玉杰 | Method for prolonging quality guarantee period of liquid eggs |
| CN107279261A (en) * | 2017-06-14 | 2017-10-24 | 华中农业大学 | The method of the fresh cold sterilization fresh-keeping of egg liquid |
| CN109497127A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A method of extending the egg liquid shelf-life |
Non-Patent Citations (1)
| Title |
|---|
| J.A.ORDONEZ 等: "A note on the effect of combined ultrasonic and heat treatments on the survival of thermoduric streptococci", 《JOURNAL OF APPLIED BACTERIOLOGY》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251318A (en) * | 2022-06-16 | 2022-11-01 | 浙江工业大学 | Method for preventing aggregation and denaturation of frozen egg white liquid and improving functional characteristics |
| CN115251318B (en) * | 2022-06-16 | 2023-08-15 | 浙江工业大学 | Method for preventing aggregation denaturation of frozen egg white liquid and improving functional characteristics |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110367328B (en) | 2022-04-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2712171C2 (en) | Obtaining peroxyformic acid using polyhydric alcohol formate | |
| Iram et al. | Electrolyzed oxidizing water and its applications as sanitation and cleaning agent | |
| AU771148B2 (en) | Adduct having an acidic solution of sparingly-soluble group IIA complexes | |
| BR112017010669B1 (en) | ANTIMICROBIAL COMPOSITION, METHOD TO REDUCE THE NUMBER OF PATHOGENS ON A FOOD SURFACE AND METHOD TO REDUCE THE NUMBER OF PATHOGENS IN A VOLUME OF A LIQUID FOOD PRODUCT | |
| JPH08289768A (en) | Antimicrobial agent for food | |
| CN110367328A (en) | A kind of long shelf-life egg white liquid and preparation method thereof | |
| CN101147615B (en) | Frozen-dried, preserving and sterilizing method for with combined nanometer silver film and microwave drying method | |
| CN107156699A (en) | A kind of preparation method of instant holothurian | |
| CN105617421A (en) | Method for inactivating listeria monocytogenes on preservative film | |
| CN103564032B (en) | Raw meat sterilizing method | |
| Kernou et al. | A Review: Ultrasound-Microwave Technologies as Alternative Methods for Inactivation Bacterias in Fruit Juice | |
| KR101848657B1 (en) | Environmentally friendly sterilizing water comprising slightly acidic electrolyzed water and a sterilizing method establishing sterilization condition for fresh agricultural products by using the same | |
| CN108633972A (en) | Trunk bacteria reducing method in cattle and sheep slaughtering process | |
| CN105994616A (en) | Ultrahigh pressure bacteriostat synergetic milk non-thermal sterilization method and screening method thereof | |
| JP4099304B2 (en) | Disinfectant composition | |
| JPH1189509A (en) | Treatment of meat | |
| TW201102012A (en) | A method of fresh-keeping and disinfection | |
| CN110301473A (en) | Sterilization of the electrolysis water in broiler chicken is butchered and fresh-keeping application | |
| KR20120027801A (en) | Sterilization method of chicken cage litter using aqueous chlorine dioxide | |
| JP6845251B2 (en) | How to sterilize marine animals | |
| CN106577974A (en) | Preservation method of Guandong grass carp fillets | |
| RU2587703C2 (en) | Preservative for food products | |
| JP2018157770A (en) | Method for producing sterilized meat lump | |
| US20190159468A1 (en) | Method for producing disinfected liver | |
| JP3649672B2 (en) | Disinfection method using both chlorine dioxide and ultrasonic irradiation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |