Study On The Preservation Techniques Of Blue Peafowl Eggs With Film And Centrifugal Spray Drying Of Peafowl Egg Powder

The blue peafowl breeding has been determined by state ministry of science and technology for special livestock farming industrialization projects.The blue peafowl belongs to the rare bird, it's egg is not only nutrition but also invaluable. In order to extend the shelf life of the peafowl egg, and expand its sales radius, we study the fresh blue peafowl eggs layed with in 24 hours of resh-keeping technology, fresh liquid optimal proportion.Study of peafowl egg white liquid, egg yolk liquid and egg whole liquid of spray drying technology, desugarization method and parameter optimization, egg powder quality analysis to determine the peafowl egg white powder, yolk powder, whole egg powder production technology, the optimum conditions of main research results are as follows.1,The sorbic acid, cm-chitosan, sucrose ester, lysozyme and Nisin, tea polyphenol, propoliskonjac glucomannan were eight preservative of Propolis, tea polyphenol, sorbic acid and lysozyme were most obvious effect, normal the current 80d storage conditions, without dispelling yolk eggs.2,The optimal compound preservative of blue peafowl egg are 3.0 percent propolis+0.6percent tea polyphenols + 1.0percent sorbic acid + 0.05 percent lysozyme. Using this composite coating agent, storage and preservation, the eggs extend 120d, is still good eggs, the freshness has 90% ,and extend 64 days than control group.3,In the processing of blue peafowl egg powder, adjust pH of egg white liquid to 7.0 by 15 percent malic acid, add 0.05 percent lactococcus lactis compared to the volume of egg white liquid for 4 hour'fermentation. 0.18 percent of yeast bread alcohols were added in the egg yolk liquid to fermention time for 3.5h. For the processing of the whole egg powder, the desugar effect was good after adjusting the ph to 7.0 by malic acid and adding 0.04 percent Glucose Oxidase to ferment for 4h.4,Blue peafowl egg white liquid spray drying, inlet air temperature reach to 180℃, outlet temperature was 90℃, feed rate for 8ml/min, incoming air flow rate to 25 m3/h; Egg yolk liquid spray drying, inlet air temperature for 160℃, outlet temperature for 80℃, feed rate for 10ml/min, incoming air flow rate to 30 m3/h. Whole egg liquid spray drying, inlet air temperature of 180℃, outlet temperature of 90℃, feed rate for 10ml/min, coming air flow rate to 20 m3/h; the products are not only good quality, and egg white powder, egg yolk powder, whole egg powder have not browning during the preservation.5,Using this optimization of institute of technology, production of the water content of blue peafowl egg white powder product 3.7%, protein, adipose content is 69.5% for 0.79%;Egg yolk powder, for instance, the moisture content of protein, the water content is 2.2%, fat 35.52% for 58.3%. The moisture content of the whole egg powder, the water content was 1.7%, the moisture content of protein, fat 39.77% for 45.7%. Egg yolk powder VA, VB1 and heat, respectively 2832.0IU/100g, 287.67μg/100g and 2772.78KJ/100g, The highest content VB2 whole egg powder, 1345.0μg/100g.The sensory of three peafowl egg powder with unique flavor and egg products for ivory smell, the blue peafowl egg white powder appeared become ivory, egg yolk powder appeared yellow, whole egg powder appeared yellow-brown, particle size uniform. By electron microscopy scans showed that three peafowl egg powder are approximate globular structures, and egg powder loose.6,Heavy metal lead, arsenic, mercury testing results show that the blue peafowl egg white powder, egg yolk powder, whole egg powder is lower than the national standard and accord with national GB2749-2003 egg hygiene standards.