鸡蛋的酸渍软化及加工中钙含量变化的研究

Study on Variation of Egg Calcium Content in the Process of Egg Softened with Acids and Other Procedures

主要研究了鸡蛋的酸渍软化和各加工过程中钙含量的变化,结果表明:利用酸渍,不但能加工出一种风味独特、保质期长的鸡蛋食品,而且能大大提高产品中的钙含量。

This article mainly studied the variations of egg calcium content in the process of egg softened with acids and other procedures, the result indicated that softening with acids could not only produce delicious and long sheff life eggs, but also increase obviously calcium content of product.