| 专用鸡全蛋粉工业化生产新工艺研究 |
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| 引用本文： | 娄源功,钱向明,陈复生,安红周,康高战,余有才,马海峰. 专用鸡全蛋粉工业化生产新工艺研究[J]. 河南工业大学学报(自然科学版), 1997, 0(1) |
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| 作者姓名： | 娄源功 钱向明 陈复生 安红周 康高战 余有才 马海峰 |
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| 作者单位： | 郑州粮食学院国贸系，洛阳市天天绿色食品有限公司 |
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| 基金项目： | 河南省“星火计划”项目 |
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| 摘 要： | 以新鲜鸡蛋为原料，经添加某些天然食品添加剂进行配方、调和后，采用全连续化生产工艺及设备，开发出了溶解性理想的食品工业专用蛋粉及其系列产品。与传统工艺生产的普通蛋粉相比，溶解度从８５％提高到９８％，干粉得率提高了１％～１．５％。本研究亦为鸡蛋制品的工业化生产提供了新的技术与装备
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| 关 键 词： | 专用鸡蛋全蛋粉；干燥；溶解度 |
STUDY ON THE NEW TECHNOLOGY OF INDUSTRIALIZING PRODUCTION OF WHOLE EGG MEAL FOR SPECIAL USE |
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| Lou Yuangong Qian Xiangming Chen Fusheng An Hongzhou Kang Gaozhan Yu Youcai Ma Haifeng. STUDY ON THE NEW TECHNOLOGY OF INDUSTRIALIZING PRODUCTION OF WHOLE EGG MEAL FOR SPECIAL USE[J]. Journal of Henan University of Technology Natural Science Edition, 1997, 0(1) |
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| Authors: | Lou Yuangong Qian Xiangming Chen Fusheng An Hongzhou Kang Gaozhan Yu Youcai Ma Haifeng |
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| Affiliation: | Lou Yuangong 1 Qian Xiangming 2 Chen Fusheng 3 An Hongzhou 4 Kang Gaozhan 5 Yu Youcai 5 Ma Haifeng 5 |
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| Abstract: | Whole egg meal for special use and its series produces were developed using fresh egg and some natural food additives with continuous processes and equipments.Soluleness of new product was 98% while that of traditionan product only was 85%,and the yield of dry meal of new product was 1.5% higher than traditional product.The paper offers the new techniques and equipments for industrializing production of egg product. |
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| Keywords: | whole egg meal for special use drying solubleness |
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