阅读说明：本技术 一种鸡蛋肠护色剂及鸡蛋肠的制作方法 (Egg sausage color fixative and egg sausage making method ) 是由 张京涛 姬森林 贾红涛 邢伟伟 樊付民 孙链 黄雨婷 于 2021-08-19 设计创作，主要内容包括：本发明涉及食品加工技术领域,尤其是一种鸡蛋肠护色剂及鸡蛋肠的制作方法,该鸡蛋肠护色剂由磷脂10～40重量份、抗坏血酸5～25重量份、柠檬酸10～40重量份、L-苹果酸钠10～30重量份复配而成。鸡蛋肠的制作方法包括以下步骤：1)鸡蛋预处理；2)打蛋；3)料液配制；4)蛋液配制；5)灌装；6)热加工。本发明的护色剂有抗氧化、调节酸碱度、络合铁离子等功能,在保证类胡萝卜素、β-胡萝卜素稳定存在的同时,可以阻断灰绿色硫化亚铁的形成,从而使产品在保质期内维持稳定色泽。(The invention relates to the technical field of food processing, in particular to an egg sausage color fixative and a preparation method of egg sausages. The making method of the egg sausage comprises the following steps: 1) egg pretreatment; 2) beating eggs; 3) preparing a feed liquid; 4) preparing egg liquid; 5) filling; 6) and (4) hot processing. The color fixative has the functions of resisting oxidation, regulating pH value, complexing ferric ions and the like, and can block the formation of grey green ferrous sulfide while ensuring the stable existence of carotenoid and beta-carotene, thereby ensuring that the product maintains stable color in a quality guarantee period.)

1. An egg sausage color fixative, which is characterized in that: the compound is prepared by compounding 10-40 parts by weight of phospholipid, 5-25 parts by weight of ascorbic acid, 10-40 parts by weight of citric acid and 10-30 parts by weight of L-sodium malate.

2. An egg sausage made by the egg sausage color fixative of claim 1.

3. A method of preparing egg sausage as claimed in claim 2, comprising the steps of:

1) egg pretreatment; 2) beating eggs;

3) preparing feed liquid: taking 30-60 parts of water, 2-5 parts of white granulated sugar, 3-8 parts of edible salt, 0-8 parts of edible essence, 10-40 parts of chicken protein powder, 1-3 parts of beta-carotene, 0.5-2.0 parts of sodium tripolyphosphate, 0.003-0.01 part of nisin and 1-3 parts of the color fixative of claim 1, and fully stirring and dissolving for later use;

4) preparing egg liquid: mixing 300-400 parts of the egg liquid obtained in the step (2) with the feed liquid, and stirring in a vacuum stirrer for 1-2 hours;

5) filling; 6) and (4) hot processing.

4. The method for preparing egg sausage according to claim 3, wherein the method comprises the following steps: the step (1) is specifically that the cleaned eggs are immersed in caustic soda solution for 3-5 minutes and then taken out, washed with clear water for 1-3 minutes, and drained for later use.

5. The method for preparing egg sausage according to claim 4, wherein the method comprises the following steps: the concentration of the caustic soda solution is 2%.

6. The method for preparing egg sausage according to claim 3, wherein the method comprises the following steps: the step (2) is specifically that the eggshells are broken, egg liquid is taken, and broken eggshells and smelly eggs are not required to be mixed into the egg liquid during egg beating.

7. The method for preparing egg sausage according to claim 3, wherein the method comprises the following steps: in the step (4), the vacuum degree is less than or equal to-0.1 Mpa.

8. The method for preparing egg sausage according to claim 3, wherein the method comprises the following steps: and (5) specifically, filling the egg liquid stirred in the step (4) into a high-barrier nylon casing with the folding diameter of 30-40 mm, wherein the filling length is 5-15 cm, and punching the aluminum button.

9. The method for preparing egg sausage according to claim 3, wherein the method comprises the following steps: specifically, the step (6) is to place the egg sausage filled in the step (5) in a high-pressure sterilization kettle for sterilization, wherein the sterilization parameters are as follows: the temperature is 105-121 ℃, the time is 10-15 min, and the pressure is more than or equal to 0.1 Mpa.

Technical Field

The invention relates to the technical field of food processing, in particular to an egg sausage color fixative and an egg sausage.

Background

Color is an important component of food competitiveness, and the color of food reflects the quality of food and determines the acceptability of food. The natural pigment contained in the food determines the color, for example, fresh meat is often bright red and is mainly determined by myoglobin and derivatives thereof; fresh green vegetables are often green, mainly determined by chlorophyll and its derivatives.

In the process of food storage and processing, the color of food is often changed, and the color change is caused by the chemical change of food pigments. Sometimes, the color of the food changes towards a good direction, for example, the content of chlorophyll, carotenoid and other pigments changes after the fruit is ripe, so that the color is more gorgeous than that of the fruit which is not ripe; caramelization reaction and the like occur in the baking process of the bread, so that the baked bread can become yellow brown which is favored by people. Sometimes, the color of the food is changed to a bad direction, for example, the apple is cut to generate oxidation reaction, thereby leading the apple to brown; green vegetables turn brown-green after cooking, mainly due to the action of enzymes and oxidation reactions.

The egg sausage takes whole egg liquid as a main material, and the color and luster of the product are mainly influenced by two aspects:

(1) the color of the pigment itself. The color of the egg yolk mainly depends on carotenoid in the egg yolk and beta-carotene in ingredients, and the egg yolk is unstable in chemical property and is mainly influenced by illumination, temperature, moisture, an oxidant, acidity and alkalinity, metal ions and the like;

(2) the color of the product changes during processing. The egg white is sensitive to temperature, hydrogen sulfide can be decomposed by heating, and the egg white reacts with iron ions in the egg yolk to generate ferrous sulfide which is in a grey green color, so that the appearance of the product is seriously influenced.

Disclosure of Invention

The invention aims to provide the egg sausage color fixative with good color and luster, long shelf life and safety and the preparation method of the egg sausage, so that the variety of reproduced egg products is enriched, and reproduced egg products with high added value are manufactured.

In order to achieve the purpose, the invention provides the following technical scheme:

the egg sausage color fixative is prepared by compounding 10-40 parts by weight of phospholipid, 5-25 parts by weight of ascorbic acid, 10-40 parts by weight of citric acid and 10-30 parts by weight of L-sodium malate.

A method for preparing egg sausage comprises the following steps:

1) egg pretreatment: and (3) immersing the cleaned eggs into a 2% caustic soda solution for 3-5 minutes, taking out, washing for 1-3 minutes with clear water, and draining for later use.

2) Egg beating: breaking egg shell, collecting egg liquid, and mixing broken egg shell and smelly egg into egg liquid.

3) Preparing feed liquid: 30-60 parts of moderate water, 2-5 parts of white granulated sugar, 3-8 parts of edible salt, 0-8 parts of food essence, 10-40 parts of chicken protein powder, 1-3 parts of beta-carotene, 0.5-2.0 parts of sodium tripolyphosphate, 0.003-0.01 part of nisin and 1-3 parts of the color fixative are fully stirred and dissolved for later use.

4) Preparing egg liquid: mixing 300-400 parts of egg liquid with the feed liquid, placing the mixture in a vacuum stirrer, and stirring for 1-2 hours under the vacuum degree of less than or equal to-0.1 Mpa.

5) Filling: and filling the stirred egg liquid into a high-barrier nylon casing with the folding diameter of 30-40 mm, wherein the filling length is 5-15 cm, and punching the aluminum buttons.

6) Hot processing: placing the filled egg sausage in a high-pressure sterilization kettle for sterilization, wherein the sterilization parameters are as follows: the temperature is 105-121 ℃, the time is 10-15 min, and the pressure is more than or equal to 0.1 Mpa.

Compared with the prior art, the invention has the beneficial effects that:

(1) the color fixative has the functions of resisting oxidation, regulating pH value, complexing ferric ions and the like, effectively blocks the formation of grey green ferrous sulfide while ensuring the stable existence of carotenoid and beta-carotene, and thus ensures that the product maintains stable color within the shelf life.

(2) The egg sausage prepared by the invention adopts the color fixative, the shelf life of the prepared product is more than or equal to 120 days, the color of the egg sausage is not obviously changed, the safe and ideal microbial characteristics are kept, and the good shelf state can be kept.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The preparation method of the original instant egg sausage comprises the following steps:

(1) selecting qualified eggs (requiring no stink eggs or cracked eggs), washing with clear water, soaking in 2% caustic soda solution for 5min, taking out, washing with tap water for 1 min, and draining.

(2) Breaking egg shell, and collecting 350g whole egg liquid for use.

(3) Taking 45g of water, adding 2.8g of white granulated sugar, 4.0g of edible salt, 20g of chicken protein powder, 1.0g of beta-carotene, 0.8g of sodium tripolyphosphate, 0.008g of nisin and 1.8g of color fixative (25 parts of phospholipid, 15 parts of ascorbic acid, 30 parts of citric acid and 20 parts of L-sodium malate), and fully dissolving to prepare feed liquid.

(4) Mixing the feed liquid and egg liquid, and stirring under vacuum for 1.5 hr with vacuum degree of less than or equal to-0.13 MPa.

(5) And filling the stirred egg liquid into a high-barrier nylon sausage casing with the folding diameter of 32mm, wherein the filling length is 10cm, and punching the aluminum buttons.

(6) And (3) sterilizing the filled sausage in a high-pressure sterilization kettle at the temperature of 110 ℃ and under the pressure of more than or equal to 0.11Mpa for 13 minutes.

The above are labeled as test groups.

The other conditions were unchanged, and no color fixative was added as a control.

And (3) measurement by a color difference meter: the measurement was carried out using a portable colorimeter KONICA MINOLTA CR-400, 3 points were measured for each sample, and the measurement was repeated 3 times per point, and used after correction.

L represents black and white (brightness), 0 is black, and 100 is white.

a denotes green-red, negative values are green, and positive values are red.

b represents blue-yellow, negative values are blue, and positive values are yellow.

Delta E represents the total color difference value, less than 0.5 micro color difference, 0.5-1.5 small color difference, 1.5-3 small color difference, 3-6 large color difference,

the chromatic aberration is larger than 6, and the color difference is larger than 6,

microorganisms:

the total number of the bacterial colonies is tested by GB4789.2, and the limit of the number of qualified bacteria is 10⁴(CFU/g)。

The coliform bacteria group is detected by a GB4789.3 plate counting method, and the qualified bacteria number limit is 10 (CFU/g).

Table 1 test group original taste instant egg sausage

TABLE 2 control group original taste instant egg sausage

After 120 days, the color of the original instant egg sausage of the test group has not obviously changed; the color of the control egg sausage is obviously greenish and dark, and the whole color change is large. The egg intestinal microorganism indexes of the test group and the control group meet the standard.

Example 2

The preparation method of the pot-stewed instant egg sausage comprises the following steps:

(1) selecting qualified eggs (requiring no stink eggs or cracked eggs), washing with clear water, soaking in 2% caustic soda solution for 3 min, taking out, washing with tap water for 2 min, and draining.

(2) Breaking egg shell, and collecting 380g whole egg liquid for use.

(3) 50g of water is taken, 4.3g of white granulated sugar, 3.0g of edible salt, 6.0g of thick spiced essence, 15g of chicken protein powder, 1.3g of beta-carotene, 1.8g of sodium tripolyphosphate, 0.009g of nisin and 2.9g of compound color fixative (40 parts of phospholipid, 10 parts of ascorbic acid, 40 parts of citric acid and 10 parts of L-sodium malate) are added and fully dissolved to prepare feed liquid.

(4) Mixing the feed liquid and egg liquid, and stirring under vacuum for 2 hr with vacuum degree of less than or equal to-0.11 MPa.

(5) And filling the stirred egg liquid into a high-barrier nylon sausage casing with the folding diameter of 38mm, wherein the filling length is 12cm, and punching and clamping aluminum buttons.

(6) Sterilizing the filled sausage in a high-pressure sterilizing kettle at 116 deg.C under 0.13MPa for 12 min.

The above are labeled as test groups.

Other conditions are unchanged, and a compound color fixative is not added as a control group.

Table 3 test group pot-stewed instant egg sausage

Table 4 control group marinated instant egg sausage

After 120 days, the color of the test group marinated instant egg sausage has not obviously changed; the whole color of the egg sausage in the control group is changed greatly; the egg intestinal microorganism indexes of the test group and the control group meet the standard.

Example 3

The method for preparing the salt baked flavor instant egg sausage comprises the following steps:

(1) selecting qualified eggs (requiring no stink eggs or cracked eggs), washing with clear water, soaking in 2% caustic soda solution for 5min, taking out, washing with tap water for 2 min, and draining.

(2) Breaking egg shell, and collecting whole egg liquid 400 g.

(3) 60g of water is added with 2.6g of white granulated sugar, 5.1g of edible salt, 2g of salt roasted flavor oily essence, 40 parts of chicken protein powder, 2.6g of beta-carotene, 1.5g of sodium tripolyphosphate, 0.01g of nisin and 1.3g of compound color fixative (25 parts of phospholipid, 25 parts of ascorbic acid, 30 parts of citric acid and 20 parts of L-sodium malate) and fully dissolved to prepare feed liquid.

(4) Mixing the feed liquid and egg liquid, and stirring under vacuum for 2 hr with vacuum degree of less than or equal to-0.15 MPa.

(5) And filling the stirred egg liquid into a high-barrier nylon sausage casing with the folding diameter of 38mm, wherein the filling length is 12cm, and punching and clamping aluminum buttons.

(6) And (3) sterilizing the filled sausage in a high-pressure sterilization kettle at the temperature of 121 ℃ and under the pressure of more than or equal to 0.16Mpa for 14 minutes.

The above are labeled as test groups. Other conditions are unchanged, and a compound color fixative is not added as a control group.

Table 5 test group salt baked flavor instant egg sausage

TABLE 6 salt-baked instant egg sausage of control group

After 120 days, the color of the salt baked flavor instant egg sausage of the test group is not obviously changed; the whole color of the egg sausage in the control group is changed greatly. The egg intestinal microorganism indexes of the test group and the control group meet the standard.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.