| Currently,egg snack food are scarce in our country,and high nutritional value of the product is rare.This study is based on the traditional formula of egg dry,adding egg yolk lecithin powder to improve product value,and we study the product formulation and processing technical conditions,in improving the nutritional value of the product at the same time,but also to ensure that the product has the consumer's favorite taste and shape.This study is in line with the future demand for functionalization of the market and has contributed to the improvement of the egg market economy.In this paper,we chose whole egg powder as raw material,to produce a high content of lecithin of leisurely egg dry after cooking,baking and seasoning process,and then we studied the shelf life and quality of egg dry,and detected the content of lecithin by HPLC.The main contents are as follows:1.Firstly,the whole egg powder and liquid egg were used as the raw material to obtain the egg dry,and single factor experiment was adopted to select the optimal raw material for egg dry production as whole egg powder.Then,we adding egg yolk lecithin powder,gelatin protein powder and water to the raw material,and the six factors of hardness,stickiness,cohesiveness,elasticity,gumminess and chewiness were used as indexes to optimize the production formula of the single-factor text,the suitable value of the production process was as follows:ratio of egg yolk lecithin powder of 0.10%,ratio of gelatin protein powder of 30% and ratio of water of 260%.Finally,based on the single factor test of formula optimization,the response surface design was designed,then we come to the conclusion that the recipe for egg dry : ratio of water of 261.14%,ratio of egg yolk lecithin powder of 0.10%,and ratio of gelatin protein powder of 33.86%,and we also obtained physical properties of the expected value of integrated indicators is 90.75%,then we performed three parallel validation tests.The comprehensive index of physical properties of egg dry was 86.09%.2.In the research of parameter optimization in processing technology,the effects of cooking time,cooking temperature,baking time and baking temperature on the physical properties of eggs were studied by the comprehensive values of physical properties of egg dry,and then we obtained the suitable values by single factor test that cooking temperature was 95?,cooking time was 14 min,baking temperature was 110?,and baking time was 20 min.On the basis of single factor test,we designed the response surface experiments,then we come to the conclusion that the recipe for egg dry : cooking temperature was 95.63?,cooking time was 14.6min,baking temperature was 107.69 ?,and baking time was 19.20 min,and we also obtained physical properties of the expected value of integrated indicators is 91.27%,then we performed three parallel validation tests.The comprehensive index of physical properties of egg dry was 88.47%.3.In the study of different flavors,we studied four kinds of high lecithin egg dry,they are the Sichuan flavor(Spicy hot),the Cantonese dish(Sweet),the Northeast flavor(Sauce)and the Hunan cuisine(piquancy).4.We select the potassium sorbate and methyl p-hydroxybenzoate,that are studied with different proportions to study egg dry's shelf life,and then we come to the conclusion : when the ratio of methyl p-hydroxybenzoate to potassium sorbate is 4:6,the product can maintain a good sensory traits and that's microbial indicators in line with national standards in the 180 d.5.In the quality of egg dry research,we measured the lecithin content,nutrient composition and sensory index,and the results of them are showed below:ratio of lecithin of 2.11%,ration of protein of 43.7±0.6%,ratio of fat of 7.6±0.8%,ratio of Carbohydrates of 4.1±0.6%,ratio of water of 26.08±0.2% and ratio of ash content of 2.4±0.3%,The heavy metal content and microbial indicatorsof the egg dry are lower than the national standard value,and it's sensory indicators are in line with national standards. |
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