石灰水蒸蛋风味的形成研究  

Study on Flavor Development of Steaming Liquid Egg with Limewater

作　　者：刘胜国[1] 上官国莲[2] 高建华[1] 宁正祥[1] 

机构地区：[1]华南理工大学轻工与食品学院 [2]佛山科学技术学院食品科学系,佛山528200

出　　处：《食品与发酵工业》2005年第10期97-101,共5页Food and Fermentation Industries

基　　金：广东省自然科学基金资助项目(No.20020842);广东省科技计划项目(No.2003C20506)

摘　　要：文中就石灰水蒸蛋这一特色风味食品的风味形成机理进行了初步探讨。风味的形成与pH、温度和热处理时间密切相关。在pH>11,90℃热处理50min时可以形成风味独特、鲜味明显、口感醇厚适口的特色风味蒸鸡蛋。氨基态氮、游离氨基酸的变化和可溶性糖参与的美拉德反应与风味的形成具有一定的关系。蛋黄中的脂质,一定程度的氧化降解对风味的形成有重要的贡献。Steaming liquid egg with limewater is a delicious dish with unique flavor. The mechanism of development of the flavor was studied in this paper. The development of the flavor is highly related with pH, temperature and heating time. The flavor was produced at pH over 11.0, 90℃, for 50 minutes. The changes of free amino acid, amino-nitrogen and Maillard associated with are related to the flavor. Lipid of egg yolk contributed to the specific flavor because of thermal oxidative reaction.

关 键 词：全蛋液 风味 氨基态氮 氨基酸 美拉德反应 

分 类 号：TS972.1[轻工技术与工程]