蛋粉加工及应用的研究现状分析  

Existing condition analysis of processing and application of egg powder

作　　者：马爽[1] 刘静波[1] 王二雷[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《食品工业科技》2011年第2期393-397,400,共6页Science and Technology of Food Industry

摘　　要：禽蛋具有高营养、易消化吸收等特点,是人们日常生活中的重要营养食品。论述了蛋粉的营养价值及有效成分,分析了蛋粉加工技术的综合开发与研究进展,介绍了蛋粉在国内外食品领域中的应用。The egg has the characteristics of high nutrition,easily being digested and so on,it is a kind of important nutritious food in the daily life. The nutrition and active principle of egg powder was elaborated,the comprehensive development and research development of egg process technology were analyzed,and the using of egg powder at home and abroad was also introduced.

关 键 词：蛋粉 加工应用 现状分析 

分 类 号：TS253.43[轻工技术与工程—农产品加工及贮藏工程]