阅读说明：本技术 一种烘焙食品用蛋液杀菌工艺 (Egg liquid sterilization process for baked food ) 是由 卢国香 于 2021-01-29 设计创作，主要内容包括：本发明公开了一种烘焙食品用蛋液杀菌工艺,包括以下步骤：将禽蛋在酶液中浸泡25-50s,浸泡温度为15-35℃,然后用清水清洗干净后吹干,用紫外线对蛋壳杀菌后打蛋,得蛋液；向蛋液中分别加入ε-聚赖氨酸盐酸盐和Nisin并搅拌均匀,在超声波处理下向蛋液内通入CO-2,使蛋液中CO-2的浓度达到46-60mmol/L,得一次处理蛋液；在CO-2压力为11-20Mpa、搅拌速度110-170r/min,温度35-50℃条件下对一次处理进行杀菌处理50-80min,泄压后在0-4℃保存即可。本发明实现了在低温下对蛋液进行杀菌,克服传统加热杀菌处理液蛋方法的局限性、延长液蛋的保质期,进一步保证了烘焙食品品质。(The invention discloses an egg liquid sterilization process for baked food, which comprises the following steps: soaking fowl egg in enzyme solution at 15-35 deg.C for 25-50s, cleaning with clear water, blow-drying, sterilizing egg shell with ultraviolet rays, and beating to obtain egg liquid; respectively adding epsilon-polylysine hydrochloride and Nisin into the egg liquid, stirring uniformly, and introducing CO into the egg liquid under the ultrasonic treatment 2 To make CO in egg liquid 2 The concentration of the egg yolk reaches 46 to 60mmol/L, and primary processed egg liquid is obtained; in CO 2 The pressure is 11-20Mpa, the stirring speed is 110-170r/min, and the temperature is 35-50 ℃ for one-time treatmentSterilizing for 50-80min, relieving pressure, and storing at 0-4 deg.C. The invention realizes the sterilization of the egg liquid at low temperature, overcomes the limitation of the traditional method for heating and sterilizing the liquid egg, prolongs the shelf life of the liquid egg and further ensures the quality of the baked food.)

1. The egg liquid sterilization process for the baked food is characterized by comprising the following steps of:

(1) soaking fowl egg in enzyme solution at 15-35 deg.C for 25-50s, cleaning with clear water, blow-drying, sterilizing egg shell with ultraviolet rays, and beating to obtain egg liquid;

the enzyme solution comprises protease and cellulase, wherein the concentration of the protease is 1.5-1.9g/L, and the concentration of the cellulase is 2.5-3.4 g/L;

the ultraviolet sterilization time is 20-40min, and the ultraviolet wavelength is 200-280 nm;

(2) respectively adding epsilon-polylysine hydrochloride and Nisin into the egg liquid, uniformly stirring, and introducing CO into the egg liquid under the ultrasonic treatment₂To make CO in egg liquid₂The concentration of the egg yolk reaches 46 to 60mmol/L, and primary processed egg liquid is obtained; the addition amount of the epsilon-polylysine hydrochloride is 0.005-0.03 percent of the mass of the egg liquid; the adding amount of Nisin is 0.006-0.02% of the egg liquid by mass; the ultrasonic power is 20-80W, and the temperature is 20-30 ℃;

(3) in CO₂Sterilizing at 11-20Mpa at stirring speed of 110-.

2. The process for sterilizing egg liquid for baked food according to claim 1, wherein the concentration of protease in step (1) is 1.7-1.9g/L, the concentration of cellulase is 3-3.4 g/L; soaking fresh fowl egg in enzyme solution at 26-29 deg.C for 31-50 s.

3. The process as claimed in claim 1, wherein the UV sterilization time in step (1) is 30-40min, and the UV wavelength is 240-280 nm.

4. The process for sterilizing egg white for baked food as claimed in claim 1, wherein CO in the egg white in step (2)₂The concentration of (A) reaches 46-50 mmol/L.

5. The process for sterilizing egg white for baked foods as claimed in claim 1, wherein the epsilon-polylysine hydrochloride is added in step (2) in an amount of 0.01-0.02% by weight of the egg white; the adding amount of Nisin is 0.008-0.01% of the mass of the egg liquid.

6. The egg sterilization process for the baked food according to claim 1, wherein the ultrasonic power in the step (2) is 30-50W, and the temperature is 25-28 ℃.

7. The process for sterilizing egg white for baked food according to claim 1, wherein in the step (3), CO is added₂The pressure is 11-15Mpa, the stirring speed is 120-.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to an egg liquid sterilization process for baked food.

Background

The liquid egg (egg liquid) is a liquid egg product which is prepared by breaking shell eggs, blending, sterilizing and filling the shell eggs in any proportion and combining whole egg liquid, egg white liquid and egg yolk liquid. It is a balanced source of bioavailable 8 essential amino acids and abundant minerals, vitamins and riboflavin and folic acid and bioactive substances. The raw materials in the liquid egg utilized in the food industry can be used for the production of various foods such as cakes, baked foods, dairy products and the like. The development of leisure functional egg products taking liquid eggs as basic raw materials in China is receiving more and more attention.

At present, in order to avoid the liquid egg from being polluted by microorganisms, a heating method is usually adopted for sterilization treatment in production. However, the heat treatment causes the quality of the liquid egg to be degraded, and the quality of the baked food is affected. Therefore, in order to overcome the limitations of the traditional method for treating the liquid egg by heating sterilization, prolong the shelf life of the liquid egg and improve the quality of baked food, the sterilization process of the liquid egg serving as the environment-friendly food is researched and developed.

Disclosure of Invention

The invention aims to provide an egg liquid sterilization process for baked food.

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

an egg liquid sterilization process for baked food comprises the following steps:

(1) soaking fowl egg in enzyme solution at 15-35 deg.C for 25-50s, cleaning with clear water, blow-drying, sterilizing egg shell with ultraviolet rays, and beating to obtain egg liquid;

the enzyme solution comprises protease and cellulase, wherein the concentration of the protease is 1.5-1.9g/L, and the concentration of the cellulase is 2.5-3.4 g/L;

the ultraviolet sterilization time is 20-40min, and the ultraviolet wavelength is 200-280 nm;

(2) respectively adding epsilon-polylysine hydrochloride and Nisin into the egg liquid, uniformly stirring, and introducing CO into the egg liquid under the ultrasonic treatment₂To make CO in egg liquid₂The concentration of the egg yolk reaches 46 to 60mmol/L, and primary processed egg liquid is obtained; the addition amount of the epsilon-polylysine hydrochloride is 0.005-0.03 percent of the mass of the egg liquid; the adding amount of Nisin is 0.006-0.02% of the egg liquid by mass; the ultrasonic power is 20-80W, and the temperature is 20-30 ℃.

(3) In CO₂Sterilizing at 11-20Mpa at stirring speed of 110-.

The protease can directly act on dirt to enable the dirt to easily fall off, and the cellulase can act on stains containing starch slurry and fiber structures to achieve the aim of cleaning, so that the best effect of the enzyme is achieved, and the aim of better cleaning is achieved, preferably, the concentration of the protease in the step (1) is 1.7-1.9g/L, and the concentration of the cellulase is 3-3.4 g/L; soaking fowl egg in the enzyme solution for 31-50s at 26-29 deg.C.

In order to achieve the purpose of better sterilizing the surface of the washed eggshell, preferably, the ultraviolet sterilization time in the step (1) is 30-40min, and the ultraviolet wavelength is 240-280 nm.

To better realize CO₂The egg liquid is sterilized, preferably, CO in the egg liquid in the step (2)₂The concentration of (A) reaches 46-50 mmol/L. CO in the egg liquid of the invention₂The concentration of (b) was determined by volumetric titration.

In order to better realize the effects of antisepsis and fresh keeping, preferably, the addition amount of the epsilon-polylysine hydrochloride in the step (2) is 0.01 to 0.02 percent of the mass of the egg liquid; the adding amount of Nisin is 0.008-0.01% of the mass of the egg liquid.

Preferably, to make the mixing more uniform, CO₂The egg liquid is easier to contact and dissolve, the ultrasonic power in the step (2) is 30-50W, and the temperature is 25-28 ℃.

In order to further sterilize and ensure the sterilization effect, preferably, CO is used in the step (3)₂The pressure is 11-15Mpa, the stirring speed is 120-.

According to the invention, the eggshell is cleaned by using the enzyme liquid, and is sterilized by using ultraviolet rays, so that the cleaning degree before egg breaking is ensured, carbon dioxide is further introduced under the ultrasonic condition for primary sterilization, so that the carbon dioxide is better contacted and dissolved in the egg liquid, meanwhile, the preservative is added for fresh keeping, so that the freshness of the egg liquid is ensured, and then, the egg liquid is sterilized for the second time under the high-pressure stirring of the carbon dioxide, so that microorganisms in the egg liquid are further killed, the sterilization effect is remarkably improved, and the shelf life of the egg liquid at 0-4 ℃ can be prolonged to 30-50 days.

The invention realizes the sterilization of the egg liquid at low temperature, overcomes the limitation of the traditional method for heating and sterilizing the liquid egg, prolongs the shelf life of the liquid egg and further ensures the quality of the baked food.

Detailed Description

The present invention is further illustrated by the following examples, but the scope of the invention is not limited thereto.

In the following examples, the poultry eggs are eggs within seven days of sale; protease was purchased from Oboxing Biotechnology, Inc., Beijing; cellulase was purchased from Beijing blue Yige chemical products, Inc.

Example 1

An egg liquid sterilization process for baked food comprises the following steps:

(1) soaking eggs in enzyme solution at 15 deg.C for 25s, cleaning with clear water, blow-drying, sterilizing egg shell with 200nm ultraviolet ray for 20min, and beating to obtain egg solution;

the enzyme solution comprises protease and cellulase, wherein the concentration of the protease is 1.5g/L, and the concentration of the cellulase is 2.5 g/L;

(2) respectively adding epsilon-polylysine hydrochloride and Nisin into the egg liquid, uniformly stirring, and introducing CO into the egg liquid under the ultrasonic treatment₂To make CO in egg liquid₂The concentration of the egg yolk reaches 46mmol/L, and primary processed egg liquid is obtained; the addition amount of the epsilon-polylysine hydrochloride is 0.005 percent of the mass of the egg liquid; the adding amount of Nisin is 0.008 percent of the mass of the egg liquid; the ultrasonic power is 20W, and the temperature is 20 ℃.

(3) Transferring the primarily treated egg liquid to a high pressure tank in CO₂Sterilizing under 11Mpa at stirring speed of 110r/min and temperature of 35 deg.C for 50min, relieving pressure, and storing at 0-4 deg.C.

The egg full liquid product prepared by the method has a shelf life of 30-33 days under the storage condition of 0-4 ℃.

Example 2

An egg liquid sterilization process for baked food comprises the following steps:

(1) soaking eggs in enzyme solution at 35 deg.C for 31s, cleaning with clear water, blow-drying, sterilizing egg shell with 280nm ultraviolet ray for 40min, and beating to obtain egg solution;

the enzyme solution comprises protease and cellulase, wherein the concentration of the protease is 1.9g/L, and the concentration of the cellulase is 3.4 g/L;

(2) respectively adding epsilon-polylysine hydrochloride and Nisin into the egg liquid, uniformly stirring, and introducing CO into the egg liquid under the ultrasonic treatment₂To make CO in egg liquid₂The concentration of the egg yolk reaches 60mmol/L, and primary processed egg liquid is obtained; the addition amount of the epsilon-polylysine hydrochloride is 0.03 percent of the mass of the egg liquid; the adding amount of Nisin is 0.01 percent of the mass of the egg liquid; the ultrasonic power is 80W, and the temperature is 30 ℃.

(3) Transferring the primarily treated egg liquid to a high pressure tank in CO₂Sterilizing at 50 deg.C under 20Mpa for 80min, stirring at 170r/min, and storing at 0-4 deg.C after pressure relief.

The egg full liquid product prepared by the method has a shelf life of 45-50 days under the storage condition of 0-4 ℃.

Example 3

An egg liquid sterilization process for baked food comprises the following steps:

(1) soaking eggs in enzyme solution for 50s at 26 deg.C, cleaning with clear water, blow-drying, sterilizing egg shell with 240nm ultraviolet ray for 30min, and beating to obtain egg solution;

the enzyme solution comprises protease and cellulase, wherein the concentration of the protease is 1.7g/L, and the concentration of the cellulase is 3 g/L;

(2) respectively adding epsilon-polylysine hydrochloride and Nisin into the egg liquid, uniformly stirring, and introducing CO into the egg liquid under the ultrasonic treatment₂To make CO in egg liquid₂The concentration of the egg yolk reaches 50mmol/L, and primary processed egg liquid is obtained; the addition amount of the epsilon-polylysine hydrochloride is 0.01 percent of the mass of the egg liquid; the adding amount of Nisin is 0.009% of the egg liquid by mass; the ultrasonic power is 30W, and the temperature is 25 ℃.

(3) Transferring the primarily treated egg liquid to a high pressure tank in CO₂Sterilizing under 15Mpa at stirring speed of 120r/min at 38 deg.C for 60min, relieving pressure, and storing at 0-4 deg.C.

The egg full liquid product prepared by the method has a shelf life of 40-42 days under the storage condition of 0-4 ℃.

Example 4

An egg liquid sterilization process for baked food comprises the following steps:

(1) soaking eggs in enzyme solution at 29 deg.C for 30s, cleaning with clear water, blow-drying, sterilizing egg shell with ultraviolet rays of 260nm for 35min, and beating to obtain egg solution;

the enzyme solution comprises protease and cellulase, wherein the concentration of the protease is 1.6g/L, and the concentration of the cellulase is 2.8 g/L;

(2) respectively adding epsilon-polylysine hydrochloride and Nisin into the egg liquid, uniformly stirring, and introducing CO into the egg liquid under the ultrasonic treatment₂To make CO in egg liquid₂The concentration of the egg yolk reaches 55mmol/L, and primary processed egg liquid is obtained; the addition amount of the epsilon-polylysine hydrochloride is 0.02 percent of the mass of the egg liquid; the adding amount of Nisin is 0.008 percent of the mass of the egg liquid; the ultrasonic power is 50W, and the temperature is 28 ℃.

(3) Transferring the primarily treated egg liquid to a high pressure tank in CO₂Sterilizing at 42 deg.C under 14Mpa for 70min, and storing at 0-4 deg.C.

Example 5

An egg liquid sterilization process for baked food comprises the following steps:

(1) soaking eggs in enzyme solution for 33s at 23 deg.C, cleaning with clear water, blow-drying, sterilizing egg shell with 220nm ultraviolet ray for 25min, and beating to obtain egg solution;

the enzyme solution comprises protease and cellulase, wherein the concentration of the protease is 1.5g/L, and the concentration of the cellulase is 2.9 g/L;

(2) respectively adding epsilon-polylysine hydrochloride and Nisin into the egg liquid, uniformly stirring, and introducing CO into the egg liquid under the ultrasonic treatment₂To make CO in egg liquid₂The concentration of the egg yolk reaches 52mmol/L, and primary processed egg liquid is obtained; the addition amount of the epsilon-polylysine hydrochloride is 0.015 percent of the mass of the egg liquid; the adding amount of Nisin is 0.01 percent of the mass of the egg liquid; the ultrasonic power is 40W, and the temperature is 29 ℃.

(3) Transferring the primarily treated egg liquid to a high pressure tank in CO₂Sterilizing at 40 deg.C under 12Mpa for 55min, stirring at 125r/min, and storing at 0-4 deg.C after pressure relief.

The egg full liquid product prepared by the method has a shelf life of 42-45 days under the storage condition of 0-4 ℃.

Example 6

An egg liquid sterilization process for baked food comprises the following steps:

(1) soaking eggs in enzyme solution at 20 deg.C for 28s, cleaning with clear water, blow-drying, sterilizing egg shell with 270nm ultraviolet ray for 32min, and beating to obtain egg solution;

the enzyme solution comprises protease and cellulase, wherein the concentration of the protease is 1.8g/L, and the concentration of the cellulase is 3.1 g/L;

(2) respectively adding epsilon-polylysine hydrochloride and Nisin into the egg liquid, uniformly stirring, and introducing CO into the egg liquid under the ultrasonic treatment₂To make CO in egg liquid₂The concentration of the egg yolk reaches 48mmol/L, and primary processed egg liquid is obtained; the addition amount of the epsilon-polylysine hydrochloride is 0.008 percent of the mass of the egg liquid; the adding amount of Nisin is 0.006 percent of the mass of the egg liquid; the ultrasonic power is 60W, and the temperature is 22 ℃.

(3) Transferring the primarily treated egg liquid to a high pressure tank in CO₂Sterilizing under 13Mpa at stirring speed of 140r/min and 45 deg.C for 65min, relieving pressure, and storing at 0-4 deg.C.

The egg full liquid product prepared by the method has the quality guarantee period of 35-37 days under the storage condition of 0-4 ℃.

Example 7

An egg liquid sterilization process for baked food comprises the following steps:

(1) soaking eggs in enzyme solution at 30 deg.C for 40s, cleaning with clear water, blow-drying, sterilizing egg shell with 250nm ultraviolet ray for 22min, and beating to obtain egg solution;

the enzyme solution comprises protease and cellulase, wherein the concentration of the protease is 1.9g/L, and the concentration of the cellulase is 3.2 g/L;

(2) respectively adding epsilon-polylysine hydrochloride and Nisin into the egg liquid, uniformly stirring, and introducing CO into the egg liquid under the ultrasonic treatment₂To make CO in egg liquid₂The concentration of the egg yolk reaches 58mmol/L to obtain primary processed egg liquid; the addition amount of the epsilon-polylysine hydrochloride is 0.025 percent of the mass of the egg liquid; the adding amount of Nisin is 0.02 percent of the mass of the egg liquid; the ultrasonic power is 70W, and the temperature is 23 ℃.

(3) Transferring the primarily treated egg liquid to a high pressure tank in CO₂Sterilizing at 18Mpa under stirring speed of 150r/min and 41 deg.C for 75min, relieving pressure, and storing at 0-4 deg.C.

The egg full liquid product prepared by the method has a shelf life of 48-50 days under the storage condition of 0-4 ℃.

Example 8

An egg liquid sterilization process for baked food comprises the following steps:

(1) soaking eggs in enzyme solution at 33 deg.C for 45s, cleaning with clear water, blow-drying, sterilizing egg shell with 230nm ultraviolet ray for 28min, and beating to obtain egg solution;

the enzyme solution comprises protease and cellulase, wherein the concentration of the protease is 1.8g/L, and the concentration of the cellulase is 3.3 g/L;

(2) respectively adding epsilon-polylysine hydrochloride and Nisin into the egg liquid, uniformly stirring, and introducing CO into the egg liquid under the ultrasonic treatment₂To make CO in egg liquid₂The concentration of the egg white reaches 56mmol/L, and primary processed egg liquid is obtained; the addition amount of the epsilon-polylysine hydrochloride is 0.022 percent of the mass of the egg liquid; the adding amount of Nisin is 0.015 percent of the mass of the egg liquid; the ultrasonic power is 55W, and the temperature is 21 ℃.

(3) Treating egg liquid for one timeTransferring into a high-pressure tank, in CO₂Sterilizing at 16Mpa under stirring speed of 160r/min and 39 deg.C for 61min, relieving pressure, and storing at 0-4 deg.C.

The egg full liquid product prepared by the method has a shelf life of 40-42 days under the storage condition of 0-4 ℃.