Optimization Of Technology For Processing Whole Egg Liquid Egg Curd

Egg curd is a kind of food that processing by whole egg liquid or egg white liquid combining traditional cooking processing method and modern food processing technology which is similar to the traditional bean curd food in appearance and color. It tastes fine and smooth, having smell of egg and it's convenient and ready-to-eat. However, the egg curd selling in market has few types with poor taste and mouthfeel at present. This study developed a kind of egg curd making by whole egg liquid as raw material. In addition, TGase and complex gel blend was added to improve the texture properties and sensory properties of egg curd, ensuring the nutritional value of egg curd and increasing the yield of the products at the same time.(1) Through the different processing conditions of TGase that affecting whole egg liquid heat coagulability, choosing hardness, chewiness, and springiness as evaluation index while using texture analyzer to analyze how TGase, pH, reaction time and reaction temperature affect the texture properties of egg curd. The optimal conditions of TGase effecting heat coagulability of egg curd were obtained by single factor and orthogonal experiments:enzyme acting temperature 45?, pH value 7.75, TGase addition 5U/g whole egg liquid, enzyme acting time 25min.(2) Through the use of different additives, the effect of three kinds of additives is studied separately on eggs curd's quality and structure. Results came out that carrageenan and konjac gum used separately the effect is not ideal except composite phosphate. By studying distribution ratio and total amount of complex gel blend after the test of egg curd, the results showed that complex gel blend can improve the texture properties of egg curd observably, improving the hardness and chewiness. The optimal conditions of complex gel blend were:0.2% total blend, compound phosphate:konjac gum:carrageenan=2:1:1, meaning the amount of complex gel blend were:0.1% compound phosphate,0.05%konjac gum,0.05% carrageenan.(3)By adopting different marinating time to marinate egg curd, this research studied how different marinating time affecting the sensory properties of egg curd. The conclusion was:when the marinating time reached 35min, egg curd would gain the best sensory properties.(4) Through the analysis and actual experiment effect, the sterilization way and sterilization time was confirmed:121? high-pressure steam sterilization. Through single factor experiment of sterilization time can be concluded that the best sterilization time is 15min. In this condition, the product can reach the effect of sterilizing and less influence on product quality.(5)By storing the products at 25? and 75? respectively, this study measured the indexed of microbial in 60 days. Products under the condition of 25? storage showed no significant changes in the quality. Moreover, products began to grow microbial under the condition of 37? storage since 50d, but didn't check out pathogenic bacteria.