| 蛋黄酱的加工工艺优化和配方筛选 |
| |
| 引用本文： | 白伟.蛋黄酱的加工工艺优化和配方筛选[J].安徽农业科学,2011,39(24):14984-14985,14987. |
| |
| 作者姓名： | 白伟 |
| |
| 作者单位： | 青海大学农牧学院动物科学系,青海西宁,810003 |
| |
| 摘 要： | 目的]研究蛋黄乳酱的最佳工艺条件和最佳配方。方法]以新鲜鸡蛋为原料,通过蛋黄制备、配料混合、搅拌、乳化和杀菌等工艺流程制成蛋黄乳酱。试验中选择消毒杀菌温度、混合搅拌次数、均质次数、成品杀菌时间4因素进行正交试验,以确定最佳工艺条件,并选择菜籽油、蛋黄、复合调味品和酸化剂4因素进行正交试验,以确定最佳配方。结果]发酵时消毒杀菌的温度应严格控制在55℃。蛋黄酱的最佳工艺条件为：消毒杀菌55℃,混合搅拌2次,均质2次,成品杀菌2次。蛋黄酱的最佳配方为：油75.00%,蛋黄8.50%,复合调味品3.20%,酸化剂4.00%,水5.80%。结论]消毒杀菌温度对蛋黄酱的影响最大;蛋黄在蛋黄酱生产过程中影响最重要,是因为蛋黄中的类脂物质对于产品的稳定性、风味和颜色起着关键作用。
|
| 关 键 词： | 蛋黄酱 加工工艺 配方筛选 |
Optimization of Processing Technology and Selection of Formula for Mayonnaise |
| |
| BAI Wei.Optimization of Processing Technology and Selection of Formula for Mayonnaise[J].Journal of Anhui Agricultural Sciences,2011,39(24):14984-14985,14987. |
| |
| Authors: | BAI Wei |
| |
| Institution: | BAI Wei(Depertment of Animal Science,Qinghai University of Agriculture and Animal Husbandry,Xining,Qinghai 810003) |
| |
| Abstract: | Objective] The aim was to study the optimum technology conditions and optimum formula of mayonnaise.Method] With the fresh eggs as raw material,the mayonnaise was well prepared through the technological process such as the preparation of egg yolk,mixing of ingredients,stirring,emulsification and sterilization.In the test,the 4 factors of heating sterilization,mixed stirring,uniform times and finished product sterilization were selected to conduct the orthogonal test,so as to confirm the optimum technology... |
| |
| Keywords: | Mayonnaise Processing technology Selection of formula |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
