| 摘要 |
<p>A process for producing powdery egg characterized by comprising adding an aqueous solution of an edible acid to the whole egg (including the egg shell) at a ratio of at least 150 ml of the solution per 100 g of the whole egg, thus immersing the egg in the solution at a temperature of about 0 to 50 °C, optionally filtering the acid-treated egg solution thus obtained, and then spray drying the same at a blowing temperature of 180 °C or above and at an exhaust temperature of 120 °C or above; or adding an aqueous solution of an edible acid and a hydrolase to the whole egg (including the egg shell), thus decomposing the egg at a temperature of 0 to 50 °C, optionally sterilizing by heating and/or filtering the thus obtained decomposed liquid product, and then powdering the same by drying.</p> |
