Research on Optimization of Production Process of Whole Egg Liquid Egg Dry

Abstract

In order to improve the egg processing technology innovative applications, this paper researches the main raw material according to the liquid whole egg, cooking experiments made instant food. Hardness, gumminess, cohesion, viscous, chewiness and elastic as measure indicator, and combined with sensory score, the effects of carrageenan, water, cooking time and cooking temperature on the impact of eggs dry matter were determined. On the basis of single factor experiment, orthogonal experiment was carried out. Results showed that the optimal formula was carrageenan 0.4%, water 20%, cooking time 15 min, cooking temperature 120 ℃. Under this condition, the sensory score was the highest.