The Technology Research Of Egg’s Cleaning Processing And Preservation

Eggs high nutritional value, convenience food, is a commonly used ingredients, eggs excreted through the cloak and fecal contamination and due to storage and transportation, marketing and other unsanitary conditions subject to microbial contamination, but after a certain amount of food egg storage temperature and time being, microorganisms can enter through numerous pores within the shell eggs, this paper egg wash, sterilization and preservation processes were studied in this paper as raw fresh eggs, egg optimized cleaning process; through the water temperature, cleaning time regulation to optimize the cleaning process eggs; through the study of different methods of sterilization and disinfection time to optimize egg sterilization techniques; different preservative for processed eggs were physicochemical and sensory testing,to determine the best type of preservative and formulation. Specific studies are as follows:1. Preclude the use of warm water; rinse the cleaning steps, brushing, washing, cleaning time study,cleaning effect of water temperature on the egg wash on two factors. To egg surface dirt, large blood stains,fecal residue as an index to optimize the use of single-factor test extraction process, draw the cleaning time,the best combination of clean water temperature for cleaning temperature 40 ℃, cleaning time 8min, using the optimal solution for cleaning, dirt egg surface, large blood stains, no any residual stool.2.preclude the use of ultraviolet disinfection method has, 0.2% per acetic acid solution immersion sterilization method, research sterilization methods, sterilization time, UVwavelength, the impact of the concentration of per acetic acid solution on the egg sterilization. The total number of eggs to the surface of the colony, the number of E. coli, Salmonella number of indicators, based on the single factor experiment,orthogonal experiment, the best way to ultraviolet light disinfection sterilization, sterilization time30 min,UV light wavelength 257.3nm. The use of the optimal solution for sterilization, egg surface total number of colonies 8.7×103~8.9×103cfu/g, E. 53~67MPN/100 g, Salmonella was not detected.3. Adopt have chatoyant solution preservative, the effects of different concentrations of chatoyant solution for fresh eggs, sensory testing and chemical analysis to determine ways to using single factor experiment,through the study of multiple quality indicators, getchitosan solution concentration of 2%, the shelf life of the coating eggs under other experimental groups compared with the same factors that have obvious advantages.4.uses have saturated calcium hydroxide plus chatoyant composite preservative, the effects of different concentrations of chatoyant plus saturated calcium hydroxide compound preservatives on fresh eggs to sensory testing and chemical analysis to determine the way, using a single factor experiment, through the study of multiple quality indicators, getchitosan solution concentration of 2%, fresh eggs on the film under the experimental group compared with other factors that have obvious advantages.5. using preservative liquid paraffin, liquid paraffin coating Influence fresh eggs to sensory testing and chemical analysis to determine the methods, the results of two other preservative preservative effect compared to the shelf life of eggs as an indicator preservation effect, the result of liquid paraffin was better than 2% concentration of chatoyant preservative, slightly better than the 2% concentration of chatoyant and calcium hydroxide compound preservative.