CN110367328A - 一种长保质期蛋清液制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/0055—Preserving by heating without the shell
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/01—Preserving by heating by irradiation or electric treatment
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- A—HUMAN NECESSITIES
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- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
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- A23B5/14—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
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- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- 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
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- A23L3/0155—
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- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
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- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
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- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
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Abstract
本发明提供一种长保质期蛋清液制备方法。该方法包括：(a)新鲜鸡蛋经流动清水冲洗后，浸泡于清洗剂中2～10min并再次冲洗，晾干，清洗剂包含醋酸、次氯酸钠，二者用量体积比为1：(12～20)，其中混合时使用的是0.005～0.010％(v/v)的醋酸水溶液、0.008～0.010％(v/v)的次氯酸钠水溶液；(b)晾干后的鸡蛋经打蛋、分蛋、搅拌、过滤除杂等程序得新鲜蛋清液，向制备好的新鲜蛋清液中加入复配添加剂，按照质量百分比计，添加量为0.05～0.07％，复配添加剂包含Nisin、山梨酸钾和辛酸，三者用量质量比为1：(5～10)：(1～5)；(c)含有复合添加剂的蛋清液经脉冲式超声协同热处理进行杀菌，冷却；(d)将冷却后的蛋清液经高压处理；本发明制备的蛋清液在4℃冷藏条件下保质期可达90天。
Description
技术领域
本发明提供了一种长保质期蛋清液的制备方法，涉及一种蛋类食品加工技术，属于农产品加工技术领域。
背景技术
液态蛋制品是由鲜蛋经打蛋去壳，蛋液经一定处理后包装而成的产品。液态蛋制品不仅可有效解决鲜蛋运输及环境污染等问题，并且具备更加安全，品质更高等优点，市场前景可观。蛋清液作为液态蛋制品中重要的一类产品，因其良好的品质被广泛应用于食品加工中。
蛋清液营养丰富，产品在制备过程中易受沙门氏菌、大肠杆菌等有害微生物的污染，这不仅会缩短产品保质期，甚至会导致食源性疾病的发生。目前市售蛋清液产品多为巴氏杀菌蛋清液，但因蛋清液含有热敏蛋白，为维持蛋清液品质，致使热力杀菌温度较低，无法高效杀灭蛋清液中微生物，蛋清液产品保质期较短。蛋清液产品保质期短造成产品质量缺陷，企业经济受损，自然资源浪费，因此开发长保质期蛋清液产品是十分必要的。
目前针对液蛋产品保质期问题已有一些报道，例如CN201310007860将高密度二氧化碳和超巴杀两种杀菌方法结合，并添加复合防腐剂以延长液蛋产品保质期，这一方法虽可达到延长保质期的目的，但是其杀菌处理技术成本较高，复合防腐剂添加量较高；CN201810223896公开了一种长保质期的高起泡性蛋清液的制备方法，蛋清液首先经适当的超声处理后进行酶解，然后再次利用超声对蛋清液进行灭酶和杀菌，最后进行巴氏杀菌，这一方法虽提高了蛋清液起泡性，延长了保质期，但是工艺叠加且制备方法复杂而繁琐，企业实施困难。
因此，开发经济简单，企业易于实现的延长蛋清液保质期的方法至关重要。
本发明采用复配清洗剂对壳蛋清洗消毒，从源头降低蛋清液制备过程中微生物感染率，通过脉冲式超声协同热处理及高压灭菌技术联用对蛋清液进行杀菌，利用复配添加剂抑制贮藏中蛋清液中微生物生长繁殖，以使蛋清液在4℃冷藏条件下保质期可达90天，同时改善了蛋清液产品品质。
发明内容
本发明提供了一种长保质期蛋清液制备方法，可在一定程度上改善蛋清液贮藏期品质，降低企业能耗，减少经济损失，延长销售半径，增加经济效益。
本发明技术方案如下：
(1)仔细挑选新鲜完整的鸡蛋经流动清水冲洗润湿，浸泡于清洗剂中2～10min后再次冲洗去除残留清洗剂并自然晾干；
(2)将步骤(1)得到的鸡蛋经打蛋、分蛋，得到的蛋清液搅拌后经过滤除杂得到新鲜蛋清液，向蛋清液中添加复配添加剂，按照质量百分比计，添加量为0.05～0.07％；
(3)将步骤(2)得到的含有复配添加剂蛋清液经脉冲式超声协同热处理进行杀菌，冷却；脉冲式超声协同热处理条件为超声频率10～20Hz、功率150～500w、间歇比1：(1～3)、温度25～50℃、时间0.5～5.0min。
(4)将步骤(3)得到的蛋清液经高压处理，无菌灌装后得到本发明产品；高压处理条件为压力50～300Mpa、时间0.5～5.0min。
本发明所述步骤(1)中清洗剂由醋酸和次氯酸钠溶液混合得到，按照体积百分比计，二者复配比为1：(12～20)；其中混合时使用的是0.005～0.010％(v/v)的醋酸水溶液、0.008～0.010％(v/v)的次氯酸钠水溶液。
本发明所述步骤(2)中复配添加剂由Nisin、山梨酸钾和辛酸混合得到，按照质量百分比计，三者复配比为1：(5～10)：(1～5)；其中混合时使用的是1％(w/v)的Nisin水溶液、5％(w/v)的山梨酸钾水溶液、1％(w/v)的辛酸水溶液。
本发明的有益效果：
(1)本发明利用复配清洗剂对鸡蛋表面清洗消毒，减少了蛋清液在制备过程中微生物感染率，采用复配添加剂和脉冲式超声协同热处理及高压杀菌技术联用处理蛋清液，不仅杀死了蛋清液中微生物，同时在蛋清液产品贮藏过程中，抑制了微生物的生长繁殖，在4℃冷藏条件下有效延长蛋清液保质期至90天，取得了发明人意想不到的效果。
(2)本发明提供了一种高效复配壳蛋清洗剂。次氯酸钠不仅可作用于细菌细胞壁，且可渗入细菌体内与蛋白质、核酸等发生氧化反应，破坏酶系统，阻碍细菌新陈代谢杀死微生物。次氯酸钠杀菌能力主要取决于溶液中有效氯含量，而有效氯含量与溶液pH值息息相关，当pH值为5～7时，次氯酸钠溶液有效氯含量最高，溶液杀菌效果最好；醋酸中的醋酸根离子引起细菌细胞内H+离子失控，抑制细菌基础代谢，进而达到杀菌目的；本发明中，通过醋酸溶液与次氯酸钠溶液合理复配，一方面醋酸发挥杀菌作用，另一方面醋酸降低了体系pH值，提高溶液内有效氯含量，增加了次氯酸钠的杀菌效果，因此二者发挥了协同杀菌作用。
(3)本发明在国家标准允许的范围内提供了一种蛋清液专用复配添加剂。Nisin对大部分革兰阳性细菌及其芽孢具有良好的抑菌作用，安全无毒；山梨酸钾具有广谱抗菌性，进入人体后代谢生物二氧化碳和水；辛酸是一种饱和脂肪酸，可抑制细菌的生长，促进细菌细胞膜的损伤，辛酸与山梨酸钾复配可协同增加对大肠杆菌及沙门氏菌的抑菌效果，而这两种细菌恰是影响液态蛋产品品质的关键因素；三者均可有效抑制微生物的生长繁殖，其特定的浓度及配比，可协同加剧对细菌细胞壁或细胞膜损伤程度，有效发挥协同抑菌作用。
(4)本发明创造地将脉冲式超声协同热处理与高压杀菌技术联用，可最大限度地减少蛋清液产品中微生物数量，经试验表明此时蛋清液中未检出微生物菌落。超声波作用于液体介质中产生空化作用，一方面诱导产生的·H、·O、·OH等羟基自由基及H2O2导致微生物失活；另一方面局部的瞬间高温，以及剧烈的温度和压力变化，致使细菌细胞壁或细胞膜破坏而死亡，同时提高了细菌对热敏感程度，进而提高微生物热致死率；同时高压处理可通过改变微生物细胞形态及影响细胞内生化反应，导致微生物死亡；本发明首先采用脉冲式超声协同热处理蛋清液，二者产生协同作用破坏微生物组织，加速微生物细胞溶解；然后将冷却后的蛋清液经高压处理，进一步杀灭蛋清液中残留微生物，提高微生物死亡率，同时改善蛋清液品质。
(5)通过贮藏试验可知，本发明产品在4℃条件下贮藏保质期可达90天。
(6)本发明是各工艺及工艺参数协同作用的结果，尤其是复配清洗剂消毒处理、复配添加剂和脉冲式超声协同热处理及高压杀菌技术联用，最大限度减少了蛋清液产品中微生物数量并有效抑制了本发明产品贮藏过程中微生物的生长繁殖，不可将各技术手段分割对待，也不是简单的选择和组合。
具体实施方式
以下结合具体实施例来对本发明作进一步说明，但本发明所要求保护的范围并不局限于实施例所表述的范围。
实施例1
(1)仔细挑选新鲜完整的鸡蛋经流动清水冲洗润湿，浸泡于清洗剂中5min后再次冲洗去除残留清洗剂并自然晾干；清洗剂由醋酸和次氯酸钠溶液按照体积百分比混合得到，二者复配比为1：18，其中混合时使用的是醋酸为0.005％(v/v)水溶液，次氯酸钠为0.010％(v/v)水溶液。
(2)将步骤(1)得到的鸡蛋经打蛋、分蛋，得到的蛋清液搅拌后经过滤除杂得到新鲜蛋清液，向蛋清液中添加复配添加剂，按照质量比计，添加量为0.06％；复配防腐剂由Nisin、山梨酸钾和辛酸按照质量百分比混合得到，三者复配比为1：6：3，其中混合时使用的是1％(w/v)的Nisin水溶液、5％(w/v)的山梨酸钾水溶液、1％(w/v)的辛酸水溶液。
(3)将步骤(2)得到的含有复配添加剂蛋清液经脉冲式超声协同热处理进行杀菌，冷却；脉冲式超声协同热处理条件为超声频率20Hz、超声功率300w、间歇比1：2、温度50℃、时间3min。
(4)将步骤(3)得到的蛋清液经高压处理，无菌罐装后得到本发明产品；处理压力为180Mpa，时间5min。
实施例2
(1)仔细挑选新鲜完整的鸡蛋经流动清水冲洗润湿，浸泡于清洗剂中3min后再次冲洗去除残留清洗剂并自然晾干；清洗剂由醋酸和次氯酸钠溶液按照体积百分比混合得到，二者复配比为1：16，其中混合时使用的是醋酸为0.010％(v/v)水溶液，次氯酸钠为0.010％(v/v)水溶液。
(2)将步骤(1)得到的鸡蛋经打蛋、分蛋，得到的蛋清液搅拌后经过滤除杂得到新鲜蛋清液，向蛋清液中添加复配添加剂，按照质量比计，添加量为0.05％；复配防腐剂由Nisin、山梨酸钾和辛酸按照质量百分比混合得到，三者复配比为1：5：4，其中混合时使用的是1％(w/v)的Nisin水溶液、5％(w/v)的山梨酸钾水溶液、1％(w/v)的辛酸水溶液。
(3)将步骤(2)得到的含有复配添加剂蛋清液经脉冲式超声协同热处理进行杀菌，冷却；脉冲式超声协同热处理条件为超声频率15Hz、超声功率500w、间歇比3：7、温度45℃、时间5min。
(4)将步骤(3)得到的蛋清液经高压处理，无菌罐装后得到本发明产品；处理压力为300Mpa，时间3min。
Claims (3)
1.一种长保质期蛋清液制备方法，其特征在于按照以下步骤实现：
(1)仔细挑选新鲜完整的鸡蛋经流动清水冲洗润湿，浸泡于清洗剂中2～10min后再次冲洗去除残留清洗剂并自然晾干；
(2)将步骤(1)得到的鸡蛋经打蛋、分蛋，得到的蛋清液搅拌后经过滤除杂得到新鲜蛋清液，向蛋清液中添加复配添加剂，按照质量百分比计，添加量为0.05～0.07％；
(3)将步骤(2)得到的含有复配添加剂的蛋清液经脉冲式超声协同热处理进行杀菌，冷却；脉冲式超声协同热处理条件为超声频率10～20 Hz、功率150～500w、间歇比1：(1～3)、温度25～50℃、时间0.5～5.0min；
(4)将步骤(3)得到的蛋清液经高压处理，无菌罐装后得到本发明产品；高压处理条件为压力50～300 Mpa、时间0.5～5.0min。
2.根据权利要求1所述的长保质期蛋清液制备方法，其特征在于所述步骤(1)清洗剂由醋酸和次氯酸钠溶液混合得到，按照体积百分比计，二者复配比为1：(12～20)；其中混合时使用的是0.005～0.010％(v/v)的醋酸水溶液、0.008～0.010％(v/v)的次氯酸钠水溶液。
3.根据权利要求1所述的长保质期蛋清液制备方法，其特征在于所述步骤(2)中复配添加剂由Nisin、山梨酸钾和辛酸混合得到，按照质量百分比计，三者复配比为1：(5～10)：(1～5)；其中混合时使用的是1％(w/v)的Nisin水溶液、5％(w/v)的山梨酸钾水溶液、1％(w/v)的辛酸水溶液。
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