Abstract:In the processing of dried eggs，by adding protein gel to improve the product's texture，taste and other quality characteristics.The chicken skin and soy protein isolate were used to make protein gel and mixed with egg liquid.The egg curd was made through chopping，emulsification，cooking，baking and other processes.The product hardness and elasticity were used as single-factor evaluation indicators to determine suitable addition range of soybean protein isolate，water and egg liquid.Then D-optimal was used to optimize the mixture ratio.The hardness and elasticity of egg curd were measured by texture analyzer，and the comprehensive score Y was used as response value to evaluate it.The results showed that the suitable addition range of chicken skin，soy protein isolate，water and egg liquid in single factor experiment were 5%-10%，5%-10%，20%-30% and 50%-70% ，respectively.Optimized by fitting the model，the compounding ratio was 5% of chicken skin，5.357% of soy protein isolate，24.459% of water and 65.184% of egg liquid.At this time，the hardness of dried egg was 744.962 g，the elasticity was 0.998，and the overall rating Y was 0.989，indicating that the mixture design can effectively optimize the egg curd ratio of protein gel and egg liquid.