Impact Of Ultra Pakistan Technology Applications Of Features And Quality Of Whole Liquid Egg

In this study, ultra-high-temperature pasteurized whole egg liquid and egg full of nutrientsand its features are not sterilized were compared and analyzed; still frozen UHT pasteurizedwhole egg liquid and egg freezing is not the whole sterilization features a comparative analysis.And the effects of texture properties and whole egg quality characteristics related to thepreparation of the gel after. Analysis of the situation in the whole egg nutrients before and aftersterilization changes, functional characteristics change over time and change, the above analysisfor ultra-high-temperature pasteurized egg products processing technology in the food industryas a whole provides a theoretical basis and data support. The main findings are as follows:(1)Whole egg liquid before and after sterilization, the two egg nutrients, including protein,fat, water and other ingredients unchanged.(2) Whole liquid egg before and after sterilization, emulsification slightly reduced, butincreased emulsion stability, increased to9.567from7.850, an increase of21.87%; foaming andfoaming stability after sterilization are increasing, from foam before sterilization is0.155, aftersterilization is0.179; foam stability is0.692before sterilization, after sterilization is0.923,respectively, an increase of15.48%and33.38%; viscosity of liquid whole egg after sterilizationis reduced; whole egg solids content of the liquid is much higher than the sterilized beforesterilization to reach43.83, but almost the same content over an extended time before and aftersterilization; thiol group content in liquid whole egg contents after sterilization with theextension of time is higher than the value of sterilization before; egg gel of the gel strength aftersterilization sterilization is better than before; soluble protein liquid whole egg is higher than thecontent of the sterilized prior to sterilization.(3) Frozen egg emulsification and emulsion stability after sterilization no better than a goodsterilization; frozen egg in good foaming after sterilization, the maximum is0.190; but poorbubble stability; sterilized egg without viscosity to kill the egg above the super bar, range is538-878mpa s; frozen egg over Pakistan to kill the thiol content in addition to the minimum valueof6.50, the rest are above freezing unsterilized egg; frozen egg after sterilization solids contentis higher, the maximum value of26.5and26.33, respectively; frozen egg mixture over Pakistankilling gel strength is very good, are higher than sterilization.