摘要
全蛋粉是许多食品的重要原料,为适应不同食品对原料蛋粉的特殊要求,进行了配方蛋粉的初步研究。结果表明,选用木瓜蛋白酶能降低蛋液黏度,具体条件为:添加0.2%木瓜蛋白酶,55℃下搅拌15 min;配方全蛋粉最佳生产工艺条件为:添加15%糊精、搅拌90 min,在此条件下生产的蛋粉不溶物质量分数为3.75%,L值为86.56。
The whole egg powder is an important raw material for many food products.The conditions and characters of the formula whole egg powder are studied in order to meet diffrient foods special requirments.The results are as follows that the processing conditions of ruducing egg liquid viscosity are 0.2% papain stirring with egg liquid for 15 min under 55 ℃.The optimum production conditions of formula whole egg powder are 15% dextrin and stirring for 90 min,in this time the content of insoluble material is 3.75%,and the L-value is 86.56.
出处
《农产品加工（下）》
2011年第5期23-25,共3页
Farm Products Processing
基金
北京市教委面上项目(M2008100)
关键词
配方全蛋粉
工艺条件
特性
formula whole egg powder
processing conditions
characters
