[1]李丽娟,邹 平,尤灵悦,等.不同加工条件对鸡蛋干质构及感官品质的影响[J].常州大学学报(自然科学版),2017,(05):78-84.[doi:10.3969/j.issn.2095-0411.2017.05.012]
　LI Lijuan,ZOU Ping,YOU Lingyue,et al.Study on Effects of Different Processing Conditions on Texture and Sensory Quality of Egg Curd[J].Journal of Changzhou University(Natural Science Edition),2017,(05):78-84.[doi:10.3969/j.issn.2095-0411.2017.05.012]
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不同加工条件对鸡蛋干质构及感官品质的影响()
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常州大学学报(自然科学版)[ISSN:2095-0411/CN:32-1822/N]

卷:
期数:
2017年05期
页码:
78-84
栏目:
其他
出版日期:
2017-09-30

文章信息/Info

Title:
Study on Effects of Different Processing Conditions on Texture and Sensory Quality of Egg Curd
作者:
李丽娟1; 邹 平1; 尤灵悦1; 张迎阳; 王 宇2
1.常州大学 食品学院,江苏 常州213164; 2.北京二商健力食品科技有限公司,北京100064
Author(s):
LI Lijuan1;  ZOU Ping1;  YOU Lingyue1;  ZHANG Yingyang1;  WANG Yu2
1. School of Food Science and Technology, Changzhou University, Changzhou 213164, China; 2. Beijing Ershang Jianli Food Technology Co. Ltd., Beijing 100064, China
关键词:
鸡蛋干;  蛋白液;  质构分析;  感官评定;  关键加工技术
Keywords:
egg curd;  liquid egg white;  TPA;  sensory assessment;  key processing technology
分类号:
TS 253
DOI:
10.3969/j.issn.2095-0411.2017.05.012
文献标志码:
A
摘要:
以蛋清粉为原料加工鸡蛋干产品,为获得鸡蛋干最佳加工工艺,比较了不同稳定剂和卤汁配方对产品感官的影响,研究了不同熟制方式、蛋白液质量分数、加工时间、熟制温度对鸡蛋干产品质构和感官等各项品质的影响。结果表明:选用卡拉胶作为稳定剂凝胶性好、无异味,将质量分数为25%的蛋白液,150 ℃烤箱中焙烤16 min后卤制,卤汁配方为食盐添加量2%,白糖添加量3%,酱油添加量1.5%,得到的鸡蛋干产品硬度、弹性、咀嚼性适中,感官接受性高。
Abstract:
Key processing technology of egg curd made from egg white powder was optimized. The impact of different stabilizers and marinade recipes on egg curd sensory assessment was compared, and the influence of different cooking process, liquid egg white mass fraction, baking time and temperature on texture and sensory evaluation were researched. The results indicated that carrageenan was chosen as stabilizer because of its good gel property and free of peculiar smell. The liquid egg white of 25% mass fraction was baked in oven of temperature 150 ℃ for 16 minutes, and then stewed in marinade which was made of salt mass fraction of 2%, white sugar mass fraction of 3% and soybean sauce mass fraction of 1.5%, after that, the hardness, springiness and chewiness of egg curd products were moderate, and the sensory acceptance was very well.

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2016-11-11。 基金项目:江苏省苏北科技专项资助项目(BN2016073)。 作者简介:李丽娟(1988—),女,山东烟台人,硕士,实验师,主要从事农产品精深加工研究。通讯联系人:张迎阳(1980—),E-mail:173884044@qq.com
更新日期/Last Update: 2017-10-20