摘要
以新鲜鸡蛋为原料，经添加某些天然食品添加剂进行配方、调和后，采用全连续化生产工艺及设备，开发出了溶解性理想的食品工业专用蛋粉及其系列产品。与传统工艺生产的普通蛋粉相比，溶解度从８５％提高到９８％，干粉得率提高了１％～１．５％。
Whole egg meal for special use and its series produces were developed using fresh egg and some natural food additives with continuous processes and equipments.Soluleness of new product was 98% while that of traditionan product only was 85%,and the yield of dry meal of new product was 1.5% higher than traditional product.The paper offers the new techniques and equipments for industrializing production of egg product.
出处
《郑州粮食学院学报》
1997年第1期14-19,共6页
Journal of Zhengzhou Institute of Technology
基金
河南省"星火计划"项目
关键词
鸡蛋
专用鸡蛋
全蛋粉
干燥
溶解度
whole egg meal for special use
drying
solubleness
