摘要
咸蛋是我国特有的一种风味特殊、食用方便的再制蛋。咸蛋在我国拥有悠久的生产历史。日常生活和食品加工业中,人们经常利用咸蛋制作美味的菜肴和食品,但是利用过程中咸蛋黄的使用量较大,而咸蛋清由于其咸味较重往往被当作垃圾扔弃。咸蛋清极易腐败,滋生蚊蝇,产生臭气和污水,既污染了环境,又造成了蛋白质资源的浪费。对近年来咸蛋清资源化综合利用的研究进展进行综述。
The salted egg is a unique egg of our country that is special in flavor and convenient to eat.Salted eggs have a long history of production.In daily life and food processing industry,people often use salted eggs to make delicious dishes and foods,but the use of salted egg yolks is relatively large during use,and salted egg whites are often discarded as garbage because of their salty taste.Salted egg whites are extremely prone to corruption,which produces mosquitoes and flies,produces odors and sewage,pollutes the environment and wastes protein resources.This article reviewed the recent progress in the comprehensive utilization of salted egg whites.
作者
李逢振
LI Fengzhen(College of Biological Engineering,Hu'nan Environment Biological Polytechnic,Hengyang,Hu'nan 421005,China)
出处
《农产品加工》
2020年第5期85-86,90,共3页
Farm Products Processing
基金
湖南省教育厅科学研究项目(17C0565)。
关键词
咸蛋清
资源
综合利用
溶菌酶
食盐
活性肽
salted egg whites
resource
comprehensive utilization
lysozyme
salt
active peptide
