摘要
综述了国内外相关醋蛋液试验研究结果,解析了醋蛋液研究现状,明确了醋蛋液研究与产品开发存在的问题,并从其生产工艺、营养成分、生理功能和产品开发等方面进行了讨论,旨在为醋蛋液产品深度开发提供依据。
The experimental results of vinegar eggs at home and abroad are reviewed.The research status of the vinegar egg liquid is analyzed,and the problems existing in the research and product development of the vinegar egg liquid are clarified.The production process,nutritional composition,physiological function and product development are discussed in order to provide the basis for the further development of vinegar egg liquid products.
作者
刘华桥
李清逸
李双艳
阮丹丹
LIU Hua-qiao;LI Qing-yi;LI Shuang-yan;RUAN Dan-dan(Hubei Shendan Healthy Food Co.,Ltd.,Wuhan 430070,China;Key Laboratory of Egg Processing,Ministry of Agriculture and Villages,Wuhan 430260,China)
出处
《湖北农业科学》
2019年第S02期21-23,38,共4页
Hubei Agricultural Sciences
基金
农业农村部蛋品加工重点实验室自选课题项目(2018-A-003).
关键词
醋蛋液
研究现状
产品开发
vinegar egg
research status
product development
作者简介
刘华桥(1963-),男,湖北孝感人,高级畜牧兽医师,主要从事家禽饲养、饲料、蛋与蛋制品生产加工,(电话)027-87396141(电子信箱)China-Shendan@vip.163.com。
