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The egg is a traditional egg products, nutrient-rich, unique flavor. However, the traditional preserved egg production cycle is long, larger solid to liquid waste. The purpose of this project is to develop a traditional egg flavor, short production cycle, convenience food, easy to packing and shipping storage Novel Alkaline egg products, mainly aimed at the type of rich market of egg products. The main results are as follows: (1) basic ingredients of traditional egg with duck. Its composition is slightly different from the traditional egg in copper, sodium, arsenic, calcium content is higher than the duck eggs, iron, magnesium, manganese, zinc, potassium content lower than duck lead content; the pH of the egg. large duck, the moisture content is small, the pH value of the new basic protein with the traditional egg considerable iron content was significantly higher than duck eggs and preserved eggs, and other metal elements and duck little difference, were less than the traditional egg, in line with national safety standards . (2) Gel alkaline egg process. The curing agent formulations, salting process parameters, beat eggs conditions of new alkaline egg quality. Sodium carbonate, the amount of ferrous sulfate, sodium chloride dosage, tea water consumption characteristics of the product texture and sensory characteristics and chroma significant or very significant impact; raw Egg clear yolk ratio is generally 1:0.7, this the proportion of preserved the alkaline egg quality better. The best formulation of the curing agent: 1.1% of the amount of sodium carbonate, the amount of 1.3% sodium chloride, ferrous sulfate dosage of 10 mg / kg eggs, tea, water concentration of 0.17%. The best pickled process as follows: pH 10, the heating temperature of 90 ° C, heating time 35min, double leafy hit the egg mixture egg 3min to play in the 2000 s / min rate. (3) Novel Alkaline egg storage quality. Vacuum-packed products stored at low temperatures for 20 days after the product quality change is very small, the sensory quality of basic protein stored for 20-30 days less than the first 20 days of storage products. Cold storage within 30 days of the total number of bacteria were less than 500cfu / g, up to the national safety standards; storage at room temperature, vacuum-packed products within 10 days small changes in product quality to meet national safety standards, storage within 18 days. The novel alkaline storage under ambient conditions for egg products Save poor quality, 6 days have a large change in the taste and quality. New alkaline egg vacuum packaging low temperature storage shelf life of 20 days. (4) The process of the dried alkaline egg. Hot air drying conditions the new gel basic protein, the traditional egg yolk, egg, egg white drying rate and product quality, the establishment of the drying of the product model and dry conditions were optimized. The new gel alkaline dry egg products and egg yolk dried products dry conditions 70 ° C, humidity of 50% under the conditions dry; the traditional egg egg white dried products is the best drying conditions 70 ° C, humidity under 60% dry . Vacuum freeze-drying dried egg products, moisture content, rehydration ratio, sensory scores were higher than hot air drying, freeze-drying save the original egg nutrition, taste, shape and color. The freeze-dried product is crunchy texture, ships Processed at about 40h; hot air dried product is relatively hard, the desired drying time for about 120min.
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