油蛋皮的研制

Research of Oil Egg Membrane

为了增加蛋制品的新品种、提高鸡蛋的附加值,利用鸡蛋液通过流平加热的方式研发了一种油蛋皮。以酶种类、反应时间、酶添加量、反应温度、磷酸盐添加量为因素,以蛋皮的拉伸强度作为油蛋皮品质指标,确定制作油蛋皮的最佳条件。结果表明,当TG-N添加量0.25%,磷酸钠添加量0.3%,反应时间50 min,反应温度47℃时,油蛋皮的拉伸强度最大,达到1.67 MPa,所得到的蛋皮色泽金黄、晶莹剔透,有良好的柔软性和较好的韧性。该技术通过进一步完善可以用于工业化生产。

In order to increase the new varieties of egg product,increase the added value of eggs,egg liquid have used to develope an egg membrane by flat heating. Taking the type of enzyme,amount of enzyme,reaction time,reaction temperature and amount of phosphate as the influencing factor,the tensile strength of egg membrane as the quality index of oil egg membrane,determine the best conditions for making oil egg membrane. The result showed that the tensile strength of oil egg membrane reached 1.67 MPa,when the TG-N enzyme added at 0.25%,phosphate amaunt 0.3%,the reaction time 50 min,the reaction temperature 47 ℃. The egg membrane was golden color,thin and transparent,with good softness and good toughness. Through this technology could be used to further improve the industrial production.