不同干燥条件对鸡蛋涂膜保鲜效果的影响  

Effect of different dry conditions on freshness of eggs

作　　者：胡筱波[1] 任奕林[2] 陈红[2] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]华中农业大学工程技术学院,湖北武汉430070

出　　处：《食品与机械》2007年第3期112-115,共4页Food and Machinery

基　　金：国家星火计划项目(项目编号:2001EA760026);湖北省重点科技攻关项目(项目编号:2002P0603)

摘　　要：采用5%聚乙烯醇保鲜液在新鲜鸡蛋表面形成保护膜,研究不同干燥方式、干燥时间、干燥温度对鸡蛋哈夫值、蛋黄指数、蛋重变化、pH值的影响,在此基础上,以鸡蛋哈夫值作为指标,设计正交试验研究鸡蛋涂膜后的保鲜效果。结果表明:采用真空条件下,干燥温度55℃,干燥时间30min,鸡蛋保鲜效果最佳。5% Polyvinyl alcohol freshness-keeping solution could form a kind of protective thin coating on the surface of fresh eggs, It was researched that different dry treatment, dry time and dry temperature which influenced the following indexes： H. U, yolk index, egg weight and pH. Then the orthogonal experiment which concluded three factors （ dry treatment, dry time and dry temperature） and three levels was designed to study keeping fresh effect on eggs after coating, in the test H. U of the egg was considered as an examining index. The results showed ： making use of vacuum condition, 55 ℃ and 30 min was the best dry condition.

关 键 词：鸡蛋 聚乙烯醇 干燥方式 保鲜效果 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]