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本实验主要是对延长蛋清肠货架期进行研究。选择二个复合型添加剂配方１号、２号，加在蛋清肠生产过程中，将其产品在贮藏期分别进行微生物、理化、感观指标实验，并与空白样对照，筛选出最佳配方。其结果是：８℃贮存，空白对照样组和２号样组贮存１９天菌落总数均超过企业标准，而１号样组８℃贮存３１天其菌落总数远远低于企业标准；室温贮存时，１号样组可以贮存５－７天，故选择１号配方为延长蛋清肠货架期最佳方案。
This experiment is mainly to extend the shelf life of egg white intestinal studies. Two compound additive formula No.1 and No.2 were added into the production process of egg white intestine, and their products were subjected to microbial, physico-chemical and sensory index tests respectively during the storage period, and compared with blank samples to screen out the best formula. As a result, the total number of colonies in the blank control group and the No.2 sample group stored for 19 days exceeded that of the enterprise standard, and the total number of colonies in the No.1 sample group stored at 8 ° C for 31 days was far below the standard of the enterprise. When the sample was stored at room temperature , 1 sample group can be stored 5-7 days, so choose No. 1 formula to extend the optimal shelf life of egg white scheme.