咸蛋清的利用和开发研究进展  

Research Progress on Utilization and Development of Salted Egg White

作　　者：张蕾 赵燕[1] ZHANG Lei;ZHAO Yan(College of Food Science and Engineering,Jiangxi Agricultural University,Jiangxi Engineering Laboratory of Agricultural Product Processing and Quality Control,Jiangxi Key Laboratory of Natural Products and Functional Food,Nanchang Key Laboratory of Egg Safety Production and Processing Engineering,Nanchang 330045,China)

机构地区：[1]江西农业大学食品科学与工程学院,江西省农产品加工与质量控制工程实验室,江西省天然产物与功能食品重点实验室,南昌市蛋品安全生产与加工工程重点实验室,江西南昌330045

出　　处：《食品科技》2024年第7期75-81,共7页Food Science and Technology

基　　金：江西省科技厅级重点研发计划项目(20232BBF60025);江西省高层次高技能领军人才项目(29202300002)。

摘　　要：咸蛋是我国加工历史悠久的一种传统食品,具有独特的风味和营养特性。咸蛋的蛋清约占整枚蛋的50%,含有许多优质蛋白质;但由于其含盐量很高,加之脱盐成本过高而常被弃去使其未得到充分挖掘和利用,造成了优质蛋白质资源的极大浪费。咸蛋清开发和利用的潜力巨大,其高值化利用也是当前蛋品行业的一个重要研究方向和亟待解决的难题。文章在简要阐明咸蛋清营养成分的基础上,综述了咸蛋清的利用及其开发研究进展,以期为咸蛋清及相关产品的开发提供参考。Salted egg is a kind of traditional food with a long history of processing in China,which has unique flavor and nutritional characteristics.The egg white of salted egg accounts for about 50%of the whole egg and contains a lot of high-quality protein,but because of its high salt content and high desalting cost,it is often abandoned so that it has not been fully explored and utilized,resulting in a great waste of high-quality protein resources.The development and utilization of salted egg white has great potential,and its high-value utilization is an important research direction and an urgent problem in the egg industry.In this paper,the nutrient composition of salted egg white was briefly explained,and the utilization and development of salted egg white were reviewed,in order to provide references for the development of salted egg white and related products.

关 键 词：咸蛋清 高值化利用 脱盐 溶菌酶 酶解物 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]