| 咸蛋清性能改善工艺研究 |
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| 引用本文： | 杨慧娟,谭芦兰,叶梦迪,唐宏刚,谌迪,肖朝耿,陈黎洪.咸蛋清性能改善工艺研究[J].浙江农业学报,2019,31(3):469. |
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| 作者姓名： | 杨慧娟 谭芦兰 叶梦迪 唐宏刚 谌迪 肖朝耿 陈黎洪 |
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| 作者单位： | 浙江省农业科学院 食品科学研究所,浙江 杭州 310021 |
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| 基金项目： | 国家重点研发计划(2018YFD0400300); 国家蛋鸡产业技术体系岗位科学家(CARS-40-K26); 国际合作计划(2014DFR31100) |
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| 摘 要： | 选取熟制温度(100、105、110、115 ℃)、熟制时间(30、60、90、120 min)进行单因素实验,研究其对咸蛋清蛋品脱模率的影响;选取淀粉种类(马铃薯淀粉、红薯淀粉、玉米淀粉)、淀粉添加量(1%、2%、3%)进行单因素实验,探索其对咸蛋清凝胶强度的影响。另以上述4因素为研究对象,以感官评分为依据,开展改善咸蛋清凝胶性能加工工艺的正交实验。结果显示,适当的熟制时间(90 min)和熟制温度(110 ℃)可获得理想的蛋品脱模率。在相同淀粉添加量下,蛋品凝胶强度以添加玉米淀粉的最高。添加1%马铃薯淀粉时获得的蛋品凝胶强度与新鲜鸡蛋清接近。正交实验结果显示,对卤蛋品质影响最大的是熟制温度,理论最佳工艺为熟制温度115 ℃,熟制时间120 min,添加马铃薯淀粉,添加量3%。
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| 关 键 词： | 鸭蛋 咸蛋清 脱模率 凝胶强度 加工工艺 |
| 收稿时间： | 2018-05-28 |
Study on processing technology to improve properties of salted egg white |
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| YANG Huijuan,TAN Lulan,YE Mengdi,TANG Honggang,CHEN Di,XIAO Chaogeng,CHEN Lihong.Study on processing technology to improve properties of salted egg white[J].Acta Agriculturae Zhejiangensis,2019,31(3):469. |
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| Authors: | YANG Huijuan TAN Lulan YE Mengdi TANG Honggang CHEN Di XIAO Chaogeng CHEN Lihong |
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| Institution: | Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China |
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| Abstract: | In the present study, the effect of cook temperature (100, 105, 110, 115 ℃) or cook time (30, 60, 90, 120 min) on the release rate of egg products, and the effect of starch type (potato starch, sweet potato starch, corn starch) or addition amount (1%, 2%, 3%) on gel strength of salted eggs white were studied by single factor experiments. Besides, cook temperature, cook time, starch type and addition amount were selected as factors to explore processing technologies, which would improve the properties of salted egg white by orthogonal test based on sensory evaluation. It was shown that under proper cook temperature (110 ℃) and cook time (90 min), ideal release rate of egg products could be achieved. With the same addition amount, the gel strength of products by adding corn starch was the highest. But, the gel strength of products by addition 1% potato starch was comparable to that of fresh egg white, which showed no significant difference. Among all the factors, cook temperature showed the highest influence on the quality of egg product in the orthogonal test. The theoretical ideal technology was as follows: cook temperature of 115 ℃, cook time of 120 min, addition of 3% potato starch. |
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| Keywords: | duck egg salted egg white release rate gel strength processing technology |
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