| 摘要 |
A method for preparing an egg emulsion includes the steps of: (a) mixing a desired amount of egg white and/or egg yolk with an appropriate amount of water, and treating the mixture with an enzyme to react for a period of time; (b) separating the aqueous layer of the treated mixed solution; and (c) heating the separated aqueous layer by a heat source to a temperature in the range from 60 DEG C to 70 DEG C for a desired period of time, and obtaining an egg emulsion after removing the heat source. <IMAGE> |
