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- How to sterilize liquid eggs during processing
Sterilization during liquid egg processing can be divided into three types: whole egg liquid sterilization, egg white liquid sterilization, and egg yolk liquid sterilization.
Whole egg liquid sterilization:
The sterilization of whole egg products is generally recommended to use the sterilization conditions of 64-65℃, heating for 2.5min. The viscosity or texture of the product mainly comes from mechanical action and freezing. When whole eggs are heated below 63°C, they can be homogenized to maintain their functional characteristics.
Protein liquid sterilization:
The protein in the protein is easily denatured by heat and its functional properties are lost. In addition to high temperature, the factors that cause protein mechanical problems include other factors such as sterilization device, protein flow rate, and the temperature difference between protein and contact surface, temperature change or drop during heating, protein viscosity, and other possible factors. There are generally three methods for protein liquid sterilization.
Lactic acid-aluminum sulfate treatment method: Add lactic acid-aluminum sulfate solution to the protein to sterilize at the sterilization temperature such as whole eggs. The main purpose of adding acid is a protein whose thermal stability is greatest when it is near neutral. In addition, since the concomitant protein is unstable at pH 7, iron or aluminum salt can be added to stabilize it, so iron or aluminum ions can bind to the concomitant protein to form a stable complex.
Heating and hydrogen peroxide treatment and usage: The protein is heated to 52-53°C under normal pH and maintained for 1.5 minutes, most of its catalase has lost its activity, so it can slow down the transition of foam. The sterilization method of adding hydrogen peroxide to the protein is to first add 10% hydrogen peroxide solution to the protein to make it contain 0.075～0.1% hydrogen peroxide, then heat it at 52-53℃ for 2min to react, and then add contact Enzyme (catalase) to destroy the remaining hydrogen peroxide. After heating and hydrogen peroxide treatment, the protein is cooled and catalase is added to remove hydrogen peroxide.
Vacuum heat sterilization: Use a typical high-temperature short-time plate pasteurizer equipped with a vacuum chamber with a certain degree of vacuum. The protein is vacuum treated before heating, and then the protein is heated to 56.7°C for 3.5 minutes. The vacuum treatment can remove the protein Air increases the sensitivity of microorganisms in the egg liquid to heat, so that heating it at low temperatures can achieve the same sterilization effect.
Sterilization of liquid egg yolk:
At present, there are two types of sterilization: plate sterilization and hot packaging sterilization.
Plate sterilization: The pH of yellow is lower and its solid content is higher, so the Salmonella in it has greater heat resistance than whole eggs or egg whites, so the low-temperature sterilization temperature of egg yolks must be higher than that of whole eggs or egg whites. The egg yolk is more heat resistant, so it can be sterilized at a higher temperature using a plate-type sterilization device.
Hot packaging sterilization method: prepare products that meet specifications (whole eggs with 10% salt or egg yolks with 45% solids); preheat to a greenhouse temperature of 52°C; use heat-resistant and corrosion-resistant containers for packaging; place in the greenhouse; Products are removed from the greenhouse and cooled.