Egg white powder

Egg products (dried whole egg powder, dried eggs, gluten, dried egg white powder, dried egg white sheet) is the use of fresh eggs as raw material, pumping test photos, egg washing, disinfection, spray drying, beat eggs, separation, filtration , homogenization, pasteurization, fermentation and spray drying processes made more than 10, are fresh eggs most ideal substitute, has a more prominent advantages. More Health: Fresh eggs after washing, disinfection, spray drying, sterilization made after egg products, fresh nutrients from destruction, eggs can kill harmful bacteria in 99.5%, absolutely free of salmonella , so that the quality of products in the production process can be effectively controlled, to better protect the environment. More convenient: compared with fresh eggs and egg products: a long shelf life, easy to transport and storage. Qing Huang isolated what they want, they are processed into egg yolk powder, protein powder, protein pieces of three parts, each containing different nutrients and have different functions. Food processor, add the eggs all know can make the product more palatable nutritious egg products is therefore an irreplaceable food processing raw materials, users can choose according to their own characteristics of the product. Whole egg - is an emulsifier and absorbent, so it is widely used in the food industry cakes, biscuits, fried snack foods, ice cream, instant noodles, ham and other products. Yolk powder - have emulsifying properties, their yellow color, flavor and nutritional value can be carried all the way into the final product. Yolk powder is mainly used for mayonnaise, seasoning sauce, salad dressing, cake, custard sauce, noodles, instant noodles, biscuits, sausage, egg rolls and baked goods until the products. Protein powder and protein tablets - with good functional properties, such as high gel, high hit rub degree (foaming), emulsification water-absorbent, widely used in fish, chicken, meatballs, fried food hanging burnt. Candy, noodles, cakes, soup, ham, sausage, crab stick, etc., only increase nutrition can improve the quality of products, make the product more flexible and enhance taste. In addition, the protein product (ie, protein powder, protein chip) is currently used in cosmetics, chemicals, leather and other industrial products. Egg products can be restored by applying water into the eggs: whole egg --1: 3.25, reduction equivalent to 5 kilograms of fresh eggs. Yolk powder --1: 1.25, reduction equivalent to 8 kg of fresh egg yolk liquid. Protein powder --1: 8, reduction equivalent to 17-18 kg of fresh eggs, egg white liquid. Protein chip --1: 6.5, equivalent to 15-16 kg reduction, fresh eggs, egg white liquid. Dried egg products shelf life (in dry sealed cool conditions) for one year. Egg white powder reduction method of liquid egg white powder egg white if reduced to protein solution is to take a part (protein powder) was added to 7-8 times the normal water, the protein powder added to a small amount of water into the container gently stirred to tune into burnt After complete addition of the desired water, continue to slowly stir up, soak 3-4 hours to completely dissolve. 1 kg egg white powder is added to a solution of 7-8 kg of water is equivalent to reducing 17-18 kg of fresh liquid egg protein. This product was added according to their own recipe proportion of fresh liquid egg white protein powder can be converted into. Egg white sheet reduction method liquid egg white egg white sheet if reduced to the egg white liquid, take 1 part protein pieces into a container, add 6-7 times the water at room temperature (10 ° -20 °) were soaked in the soaking process in stirring from time to time, for about 1 hour, stirring once, every 1-2 minutes, in order to prevent foaming, excessive speed is not easy. Normally 4-5 hours to completely dissolve. Egg white solution was completely dissolved, can be converted into a protein chip can be based on the proportion of their own product recipe using fresh egg white liquid. 1 kg protein chip added 6-7 kg of water, dissolve after the egg white liquid equivalent to 15-16 kg of fresh egg white liquid. Packing: 25kg / Bag