Study On The Processe Of New Alakline Egg

Preserved eggs is a traditional product of China. Its production is very large in China due to its nutrient-rich and unique flavor. Today, the process of traditional preserved egg is time-consuming and waste of large salting liquid. Our research aims to develop a new style alkaline egg method, and develop a new method of rapid curing and processing of ready-to-eat preserved dried product to enrich the category of egg market. The main results were as follows.(1) There was not much difference between the traditional preserverd eggs and fresh duck eggs on the basic components. Preserved eggs had higher pH value and smaller water content, and higher content of copper, sodium, arsenic but lower content of calcium, iron, magnesium, manganese, zinc and potassium than those of fresh duck eggs. Fresh duck eggs had almost the same content of lead as the traditional preserverd eggs. Alkaline eggs had almost the same pH value as the preserved eggs, while it's basic iron content was significantly higher than that of traditional preserved duck eggs, the other metal elements showed little difference with duck eggs, which was smaller than that of traditional preserved eggs. The heavy mental content of all the three kind eggs met to the national safety standards.(2) The effect of pickled formulation, preserved process parameters, beating egg condition on the basic quality of alkaline eggs were studied. The results showed that the amount of sodium carbonate, ferrous sulfate dosage, the amount of sodium chloride and tea water significantly affected the texture characteristics, sensory quality and color of the product. According to the orthogonal experiment, the optimal formula was: the NaC03 1.1%, NaCl 1.3%, FeSO4 10mg/kg, tea 0.17%; the optimal cutting technic was: the pH of egg fluid 9.5, heating temperature 90℃, heating time 35 minute; and the optimal condition of beating egg was that using double paddle under 200s/min for 3 minute.(3) Vacuum-packed products under low temperature storage for 20 days , the product only had a small change in the sensory quality; better than that of storaged for 20-30 days. The total number of bacteria of alkaline egg under cold storage within 30 days was less than 500cfu/g, meeting to the national safety standards. The quality of vacuum-packed product had little change under 10 days room temperature storage, , meeting to national safety standards under storage in 18 days. The alkaline egg showed poor characteristics of storage under normal temperature and pressure, the taste and quality changed fast after 6 days storage. The shelf life of the vacuum-packed alkaline egg was 20 days under low temperature storage.(4) The effect of hot-air drying condition on product quality and drying rate of the alkaline egg, the traditional preserved egg yolk and egg white were studied; build product the drying model was built and the drying conditions was optimized. The optimum drying conditions for Alkaline eggs and traditional preserved egg yolk were: T = 70℃, RH = 50%, and the egg white is T = 70℃, RH = 60%. The moisture content, rehydration ratio and sensory score of dried preserved eggs by vacuum freeze-drying were higher than that by hot-air drying; and the nutrition, taste, shape and color of the productwere better than that by hot air drying. The product dried by hot-air drying was more rigid and need about 120min until dried; while dried by freeze-drying, the product was more crisp, cost about 40h.