Study On Processing Technology And Storage Property Of Flavor Egg Curd

This paper,with the whole egg liquid as raw material,a new flavor egg curd which were green,healthy,high nutritional value,good flavor and good gel characteristics was studied,which can be used as a supplementary meal on table in people's daily life and a convenient food which can be ready to eat in a bag.It was not only preserves all the nutrients of eggs,enriches the types of egg processed products,but also provides a convenient leisure food for consumers,and provides a theoretical basis for the processing and utilization of egg resources.At the same time,the storage characteristics of flavor dried egg were studied,which could effectively prolong shelf life and quality of flavor dried egg curd.The microstructure,the main volatile components of the product and the thermal denaturation temperature of the gel were also investigated.The main contents of this paper are as follows:1.Through single factor experiment,the best formula and technological conditions of flavor egg curd were obtained as follows: on the basis of basic formula,3 kinds of gel reinforcements respectively was 2% starch,0.5% high gel protein powder,0.3% compound phosphate.Cooking time is 5 minutes.The marinating way which is heating 5 minutes,resting 1 hour,and then heating 5 minutes was adopted.2.Two kinds of flavor egg curd were prepared under the optimal process conditions.The basic nutritional indicators and sensory characteristics of the two kinds of flavor egg curd were determined.The nutritional index content of instant flavor egg curd was slightly higher than that of gastronomic flavor egg curd,and the protein and fat content of instant flavor egg curd reached14.66g/100 g and 13.28g/100 g.In the sensory characteristics,the gastronomic flavor egg curd lacks the spicy flavor of the instant flavor of egg curd.3.The optimum sterilization condition and storage temperature of flavor dried egg were determined by determining the physical and chemical indexes of different sterilization methods and storage temperature.The optimal sterilization conditions and storage temperature of flavor dried egg were determined as follows:sterilized under200 MPa ultra-high pressure for 5min,and stored at 4 ? low temperature.4.Through the determination of the microstructure of flavor egg dry gel,it was found that when the three gel reinforcements were added at the same time,the enhancement of the gel is better than that of the gel added alone,the space structure of gel was tight without voids,and the effect was very good.GC-MS was used to determine the volatile components of gastronomic flavor egg curd with food flavor.The main contributing compounds were Hexanal and Caryophyllene.Caryophyllene and Nonanal are the main contributing compounds in the volatile components of the instant flavor of egg curd.Through the determination of the thermal denaturation degree of the flavor egg dry gel,it was found that the high gel protein powder played an important role in the thermal denaturation degree of the flavor egg curd gel among the three gel reinforcements,and the denaturation temperature of the gel could be increased by addition of the high gel protein powder.