The use of polyvinyl alcohol film to preserve fresh eggs can effectively prevent the intrusion of bacteria. The shelf life is 70 to 100 days, and the good rate is over 95%. Fresh eggs cost only a few cents per kilogram of fresh eggs. 1, raw materials. 1) Polyvinyl alcohol, which can form a colorless transparent film, attached to the surface of fresh eggs for protection. 2) Sodium acetate: It is an ideal food preservative. 2, the preparation of preservation solution. Preservation solution concentration is 5% to 7%. After the first 10 kg of water was boiled, 500 g of polyvinyl alcohol was added and the mixture was stirred until it dissolved completely. Add 100 grams of sodium acetate, stir to dissolve, and add boiling water so that the total weight of the solution is not less than 10.5 kg after cooling. Each kilogram of fresh solution can handle 60 ~ 70 kg of fresh eggs. 3, preservation treatment. The coating method depends on the number of eggs. When the amount of water is too high, one by one is used for dipping, and large batches can be dipped. The surface of a fresh egg must be completely covered with a solution, and dried to form a colorless transparent film. During the storage, pay attention to indoor ventilation, regular sampling and inspection to prevent the temperature of the local eggs from rising, affecting the preservation effect. China Agricultural Network Editor
Functional Oligosaccharide
Functional oligosaccharides refer to oligosaccharides that are difficult or impossible to be digested and absorbed by the human body and have special physiological effects on the human body. Its sweetness is generally only 30-50% of that of sucrose, and it has physiological functions such as low-calorie, anti-caries, prevention and treatment of diabetes, and improvement of intestinal colony structure. Due to the special physiological functions of functional oligosaccharides, it becomes a nutrient and health care product. A new generation of food-effect raw materials that integrate diet and therapy. It is a new functional sugar source that replaces sucrose and has a wide range of uses and application prospects. Common functional oligosaccharides include: xylo-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, isomaltose, raffinose and so on.
XOS, GOS, FOS, IMO, Raffinose, oligosaccharide
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