Research On Improving Quality Of Egg White Protein And Nutrition Strength Recombination Eggs

Egg white protein holds good functional characteristics,gel is used widely in food processing,it can not only promote the ability of water holding,but also improve form and taste.However,after reading references,as now,using ultrasonic wave to treat and improve the quality of egg white protein and apply it to food processing have not been reported,this paper talks about three methods of improving quality of egg white protein which use ultrasonic wave technology,add materials treatment and both of them synergistic effect to prepare,discusses the influence of these three method and choose the best one.At the same time,as for different people,the paper researches that,strengthens the nutrition of raw material,plans to create strength recombine eggs which have high gel and nutrition.Main researches and results are as follow:(1)Researching the influence of different ultrasonic power and time to improve the quality of egg white protein.Using texture analyzer to test physical properties of gel in egg white protein,testing the water retention and chroma after improvement.The result shows that it has best quality when ultrasonic wave is 400 W and time is 30 min,comparing to control group,the hardness has been increased by 13.22%,water retention has been increased 17.6%,brightness up to 9.34%,green down to 10.53% and yellow up to 9.03%.(2)Researching the influence of egg white protein’s quality when add three additional materials,making texture as index,through orthogonal experiences,coming out the best material groups,salt 1.5%,glucose 2.5%,carrageenan 0.4%,comparing to control group,the hardness has been increased by 10.74%,water retention has been increased 14.64%,brightness up to 7.08%,green down to 1.64% and yellow up to 7.28%.(3)Researching the influence of ultrasonic wave technology and adding materials treatment when improve quality of egg white protein.Making texture as index,through orthogonal experiences,coming out the best material groups,ultrasonic wave is 400 W,time is 30 min,carrageenan is 0.4%,salt is 1%,this result is better than ultrasonic wave technology,comparing to control group,he hardness has been increased by 20.66%,water retention has been increased 18.21%,brightness up to 9.96%,green down to 7.34% and yellow up to 9.75%.(4)As for different nutrition needs for different people,through strengthening nutrition and modification of flavor,making nutrition strength and recombination eggs.The results are as follow: the formula for teenagers is that taurine 1.5%,calcium citrate 0.79%,ferrous sulfate 0.016%,zinc gluconate 0.005%,CPP 1.6%,carrots juice 4%;the formula for elders is that calcium citrate 0.59%,ferrous sulfate 0.0014%,Vitamin D3 0.00001%,CPP 1.6%,blueberry juice concentrations 4%;the formula for female is that calcium citrate 0.59%,ferrous sulfate 0.0064%,Vitamin E 0.005%,CPP 1.6%,rose concentrations 3%.(5)Using orthogonal experiences,researching the influence of egg white protein’s quality under different steaming and baking condition.Sensory scores as index,making sure optimal process parameters is that steaming and baking temperature 80℃,time 30 min,humidity 25%.(6)Using low temperature sterilization method,temperature is 80℃,time is 35 min.Under this condition,the products can reach the sterilization effect entirely and have less influence on quality.(7)Storing nutrition strength and recombination eggs under the condition of 4℃,after 28 days,colony count exceeds national standards,so quality guarantee period is 28 days.