摘要
在含有0.08%的活性钙水溶液中,采用加热的办法对鸡蛋进行处理,然后将其在30℃高温下贮藏,以新鲜度中的哈夫单位和感官评定等为指标,研究加热处理对其保鲜效果的影响。试验结果表明:加热处理的最适条件是加热温度50℃、加热时间20min,此外蛋清透明度、表面色泽、光亮度等感官指标均好于对照组。经温水处理的鸡蛋,在30℃下贮藏,其保藏期可延长至少一个月以上。
Eggs were treated with solution of hot water containing 0.08% active calcium, then kept at 30℃. The effect of hot water treatment on storage was studied based on the egg white Haugh unit and the egg white pH and sensory changes. The experimental result showed that the most suitable conditions for the treatment were at 50℃ for 20min. Results also indicated that the transparency of egg white , surface color and shining degree of eggs treated with hot water are better than non-treated eggs. The period of keeping fresh can be at least one month for the hot water treatment of eggs.
出处
《粮油食品科技》
2006年第5期41-43,共3页
Science and Technology of Cereals,Oils and Foods
基金
安徽科技学院自然科学基金项目(编号ZRC200213)
关键词
鸡蛋
保鲜
热处理
egg
freshness
heat treatment
