Deodorization Process of Whole Liquid Egg and Effectiveness Evaluation

被引：0

作者：

Lu J. ^{[1
]}

Lin F. ^{[1
]}

Lu X. ^{[2
]}

Huang Y. ^{[1
]}

Wang F. ^{[1
]}

Fan B. ^{[1
]}

机构：

[1] Laboratory of Agro-products Quality Safety Risk Assessment(Beijing), Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing

[2] Chinese National Egg Engineering Research Center, Beijing

来源：

Journal of Chinese Institute of Food Science and Technology | 2017年 / 17卷 / 03期

关键词：

Deodorization; Electronic nose technology; Liquid egg;

D O I：

10.16429/j.1009-7848.2017.03.021

中图分类号：

学科分类号：

摘要：

The fishy smell of raw egg has become a factor that restrains the application of egg and egg products. In this paper, using different treatment including activated carbon adsorption, fermentation, and vacuum evaporation to deodorize the eggs' fishy smell, tries to find out the effective treatment and its optimum condition. The results showed that both fermentation and vacuum evaporation treatment have obvious deodorized effect without the loss of nutrient content. The best condition of fermentation treatment is: add active dry yeast 0.05 g/100 mL into whole liquid egg, ferment 40 min under the temperature of 35℃; The best condition of vacuum evaporation treatment is rotate react 35 min, under the speed of 50 r/min and the temperature of 50℃. Electronic nose technology is used to analysis the principal components, to distinguish the smell of liquid egg after activated carbon adsorption, fermentation, and vacuum evaporation treatments. © 2017, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：171 / 176

页数：5