摘要
研究了大豆分离蛋白膜对鸡蛋的保鲜作用。结果表明:和对照相比,常温下贮藏,经大豆分离蛋白膜处理的鸡蛋保鲜期至少延长2周,其中4.0%大豆分离蛋白,2.0%甘油,0.05%Na2SO3,0.1%TG酶配置的膜液处理组效果最好,比对照组保鲜期延长5周。
The effects of soy protein isolate film on eggs preservation were studied. The results showed that the shelf life of eggs was prolonged two weeks under normal temperature. The best was soy protein isolate 4.0%, glycerin 2.0%, Na2SO3 0.05%, TG0. 1%. The shelf life of eggs was prolonged five weeks.
出处
《包装工程》
CAS
CSCD
北大核心
2006年第4期53-55,共3页
Packaging Engineering
