CN-122004421-A - Processing method and application of long-shelf-life egg yolk liquid

Abstract

The invention discloses a processing method and application of long-shelf-life egg yolk liquid, and belongs to the technical field of food processing. Aiming at the problem of short shelf life of the traditional egg yolk liquid, the fresh egg yolk liquid is treated by two parts, wherein one part is fermented by lactobacillus plantarum and then directionally hydrolyzed by phospholipase, the other part is sterilized and deactivated, and the other part is pasteurized and then mixed with the fermented hydrolysate, and the mixture is vacuum deaerated and then filled to obtain the finished product. The invention can obviously prolong the shelf life of the yolk liquid by the combined fresh-keeping effect of fermentation and enzymolysis without adding chemical preservative, simultaneously maintain the original nutrition and processing performance, can be widely applied to foods such as salad dressing, sponge cake and the like, and has simple process and is suitable for industrial production.

Inventors

• LI JUNHUA
• ZHANG JINPING
• YANG YANJUN
• CHANG CUIHUA
• SU YUJIE
• GU LUPING

Assignees

• 江南大学

Dates

Publication Date

20260512

Application Date

20260324

Claims (10)

1. 1. The processing method of the long-shelf-life egg yolk liquid is characterized by comprising the following steps of: (1) Raw material pretreatment and component segmentation, namely segmenting fresh egg yolk liquid into a component A with the mass ratio of 10% -20% and a component B with the mass ratio of 80% -90%; (2) Fermenting, namely inoculating activated lactobacillus plantarum into the component A, and fermenting for 16-24 hours at 35-40 ℃ to obtain fermented egg yolk liquid; (3) Hydrolyzing, namely adding phospholipase A1 into the fermented egg yolk liquid obtained in the step (2) to hydrolyze to obtain hydrolyzed fermented egg yolk liquid; (4) Sterilizing and inactivating enzyme, namely preserving the hydrolyzed fermented egg yolk liquid in the step (3) at 72-80 ℃ for 5-10min to obtain pretreated egg yolk liquid; (5) And (3) mixing, namely sterilizing the component B, and mixing the sterilized component B with the pretreated egg yolk liquid in the step (4) to obtain the egg yolk liquid with long shelf life.
2. 2. The method of claim 1, wherein the lactobacillus plantarum of step (2) is lactobacillus plantarum LW11.
3. 3. The method according to claim 1, wherein the initial inoculum size of lactobacillus plantarum LW11 in component a of step (2) is 6 x 10 6 ~2×10 7 CFU/mL.
4. 4. The method of claim 1, wherein the hydrolysis in step (3) is carried out at 45-50 ℃ for 3-5 hours.
5. 5. The method of claim 1, wherein in the step (3), the amount of phospholipase A1 used is 1 to 4U/g relative to the fermented egg yolk liquid.
6. 6. The method of claim 1, wherein the activated lactobacillus plantarum in step (2) is obtained by inoculating lactobacillus plantarum into 3-6% brown sugar solution for fermentation.
7. 7. The method of claim 1, wherein the sterilizing of step (5) comprises pasteurization.
8. 8. The method of claim 7, wherein the pasteurization is performed at a temperature of 64-67 ℃ for a time of 3-6 min.
9. 9. Use of the method of any one of claims 1 to 8 for extending the shelf life of a product comprising egg yolk liquid.
10. 10. The use according to claim 9, wherein the product comprises salad dressing or cake.

Description

Processing method and application of long-shelf-life egg yolk liquid Technical Field The invention relates to the technical field of food processing, in particular to a processing method and application of long-shelf-life egg yolk liquid. Background The yolk liquid is used as a natural food raw material with rich nutrition, is rich in lecithin, high-quality protein, vitamins, minerals and other nutritional ingredients, and is widely applied to the production of salad dressing, cakes, biscuits, dairy products and other foods. However, egg yolk liquid contains abundant proteins and fats, naturally carries microorganisms (such as salmonella, escherichia coli and the like), and is easy to generate problems of microorganism propagation, protein denaturation and the like under normal temperature or refrigeration conditions, so that the product is spoiled, the shelf life is usually only 15-21 days, and the industrial production, storage and market circulation of the egg yolk liquid are severely limited. In order to prolong the shelf life of the egg yolk liquid, the prior art mainly adopts the following modes that firstly, the pasteurization temperature is improved by adopting the super pasteurization technology, but the lipoprotein component in the egg yolk liquid is damaged by the too high temperature, so that the emulsifying property of the product is reduced, secondly, phospholipase A2, salt and the like are added, the sterilization temperature is improved by improving the heat resistance of the egg yolk, however, the properties of the egg yolk liquid are changed by adding too much enzyme preparation or using the salt, the application of the egg yolk liquid is influenced, thirdly, the egg yolk liquid is sterilized by adopting the modes of adding preservatives such as Nisin and combining with pulsed ultrasonic synergistic heat treatment and the like, but the egg yolk liquid cannot be practically applied due to the limitations of legal regulations and large-scale production equipment. On the premise of ensuring the product quality, the shelf life is obviously prolonged, and the contradiction between sterilization and quality retention and natural preservation and processing applicability in the prior art is solved, which is a technical problem to be solved at present. Disclosure of Invention The invention aims to solve the problems of short shelf life and defects of the existing egg yolk liquid in a fresh-keeping mode, and provides a processing method which is simple in process, natural and safe, can obviously prolong the shelf life and keep the original nutrition and processing performance of the egg yolk liquid, and meanwhile, the application scene of the egg yolk liquid in foods is expanded. The core technical scheme of the invention is as follows: a processing method of long-shelf-life egg yolk liquid comprises the following steps: (1) Raw material pretreatment, namely selecting fresh eggs, cleaning, sterilizing, beating eggs, separating to obtain pure yolk liquid, and removing egg white residues and impurities; (2) Dividing the yolk liquid into two parts according to the mass ratio of 10 percent to 90 percent, and respectively marking the yolk liquid as a component A (10 percent yolk liquid) and a component B (90 percent yolk liquid); (3) Inoculating lactobacillus plantarum LW11 with the mass ratio of 0.05% into 5% brown sugar solution, and fermenting for 48 hours at the temperature of 35-40 ℃ to obtain lactobacillus plantarum activating solution; (4) Inoculating 10% of the activated liquid prepared in the step (3) into the component A according to the mass of the component A, and fermenting for 16-24 hours at 35-40 ℃ to obtain fermented egg yolk liquid; (5) Hydrolyzing, namely adding 0.01-0.04% of phospholipase A1 into the fermented egg yolk liquid in the step (4), wherein the dosage of the phospholipase A1 relative to the fermented egg yolk liquid is 1-4U/g, and hydrolyzing for 3-5 hours at a constant temperature of 45-50 ℃ to realize directional hydrolysis of phospholipids; (6) Sterilizing and inactivating enzyme, namely placing the hydrolyzed fermented egg yolk liquid at 72-80 ℃ for 5-10min, and realizing sterilization and phospholipase A1 inactivation; (7) Pasteurizing, namely pasteurizing the component B for 3-6min at 64-67 ℃, killing harmful microorganisms in the component B, and retaining the nutritional ingredients of the component B; (8) Mixing and stirring, namely fully mixing the fermented egg yolk liquid treated in the step (6) with the pasteurized component B in the step (7); (9) And (3) filling, namely filling the evenly stirred yolk liquid in a sterile environment, and sealing to obtain a yolk liquid finished product with long shelf life. Furthermore, the invention also protects the application of the long-shelf-life yolk liquid in salad dressing or sponge cake, and the yolk liquid can obviously prolong the shelf life of the salad dressing and sponge cake without affecting the flavor, texture