The effect of extrusion parameter with a twin-screw extruder on the color, soluble protein and amino acid of egg yolk powder was investigated.
采用双螺杆挤压膨化机对蛋黄粉进行加工,研究挤压工艺对蛋黄粉挤压产品色泽、可溶性蛋白质和氨基酸的影响。
Using whole egg and milk as the main raw materials, we develop a kind of lactic acid beverage with rich nutrition, equilibrium in nutrients and retaining the flavour of egg.
以全蛋和牛乳为主要原料,研制出一种营养丰富、均衡、有鸡蛋风味的乳酸饮料。
The result showed the different acid and alkali additives had the different influence on the NaCl content of salted egg. The quality of the salted egg was improved by two phases techniques.
结果显示:不同的酸、碱添加剂对缩短咸蛋加工时间有不同的影响,并通过采用二段式加工工艺使咸蛋品质得到很大提高。
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