【作者】 智秀娟； 邢英豪； 黄东晓； 仝其根； 杜斌； 伍军；

【Author】 Xiujuan Zhi;Yinghao Xing;Dongxiao Huang;Qigen Tong;Bin Du;Jun Wu;Beijing Laboratory of Food Quality and Safety,Beijing engineering research center of egg production and processing,Beijing University of Agriculture;BeijingHaoyi Livestock Farming Limited Company;Heibei Jiaotong Vocational &Technical College;

【机构】 北京农学院食品质量与安全北京实验室蛋品安全生产与加工北京市工程研究中心； 北京昊屹畜牧有限公司； 河北交通职业技术学院；

【摘要】 我国鸡蛋产量居世界首位,但规模化、产业化进行洁蛋处理的比例还很低。本研究确定各操作方法的适用性,为实际生产中的工艺选择提供数据支持,为推广洁蛋的工业化处理生产提供技术依据。应用不同的保鲜条件对产后一天内的鸡蛋进行保鲜处理,使用洁蛋设备对于产后的新鲜蛋进行保鲜处理,比较了涂膜处理工艺(单层涂膜和双层涂膜)条件——2%聚乙烯醇溶液、2‰脱氢乙酸钠溶液、溶液温度,热风干燥和白矿油的喷涂对鸡蛋的失重率,哈夫值,整蛋pH值,蛋白高度和蛋黄色泽的影响。结果显示,不同处理方式对色泽未产生显著性差异,第7组条件哈夫值最高,第5、6、8组条件的失重率较低,第1组条件pH值最高,第8组条件pH最低。加热处理,可以降低失重率;涂膜处理,有利于降低失重率、延迟哈夫值下降。更多还原

【Abstract】 China maintains a leading position of egg production in the world,but the rate of mass and industrialized cleaning for eggs remains low.In this study,different preservation conditions and cleaning processes were applied on fresh eggs one day after being laid.Some conditions were compared,including the coating process(single-layer coating and double coating)- 2%polyvinyl alcohol(PVA) solution and 2‰ dehydrogenation sodium acetate solution,temperature of the solution,hot air drying and white mineral oil coating.An analysis was conducted on the results,including weight loss rate,haugh value,pH value,height of albumen and the color of yolk.The results are as follows:the color of yolk had no significant difference;Set 7 had the highest haugh value;sets 5,6,8 had the lowest weight loss rate;Set 1 owned the highest pH value while Set 8the lowest.Heat treatment is useful for reducing the weight loss rate.Coating is good for reducing weight loss rate and delaying the decline of haugh value.更多还原