二氧化氯结合加热法处理蛋源对液蛋产品特性的影响

通过优化二氧化氯结合加热法处理新鲜鸡蛋提高其杀菌效率,缩短其消毒时间,并对蛋液的理化及功能性质进行分析。结果表明,最佳蛋源前处理方法为浓度为125 mg/L的二氧化氯溶液浸泡5 min后,65℃热水冲洗120 s,对蛋壳表面的微生物的杀菌率达到99.9%。前处理方法对蛋液起泡性、泡沫稳定性、挥发性盐基氮没有显著影响;经前处理后的蛋液储存8周后,菌落总数、起泡性和挥发性盐基氮均明显优于对照组。该方法可以有效延长液蛋制品的保质期。

Effects of Chlorine Dioxide Combined with Heating Method on the Properties of Liquid Egg Products

The purpose of this paper was to improve the sterilization efficiency,shorten the disinfection time by optimizing the chlorine dioxide combined with heating method and analyze the physical and chemical properties of liquid egg. The results showed that the best egg source pretreatment method was immersed the egg in a chlorine dioxide solution with a concentration of 125 mg/L for 5 min and then washed it with hot water at 65 ℃ for 120s. The microbial sterilization rate on the surface of the eggshell reached 99.9 %. The pretreatment method had no significant effect on egg liquid foaming,foam stability and volatile base nitrogen. After 8 weeks of storage,the total number of colonies,foaming and volatile base nitrogen of the pretreated liquid egg were significantly better than the control group. The method could effectively extend the shelf life of the liquid egg product.