盐和糖对全蛋液耐热性能的影响研究  

Effect of sucrose and NaCl on the heat resistance properties of liquid whole egg

作　　者：苏宇杰[1,2] 徐珍珍[1,2] 乔立文 杨严俊[1,2] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]华润制药有限公司,江苏无锡214192

出　　处：《食品工业科技》2013年第4期144-147,152,共5页Science and Technology of Food Industry

基　　金：中央高校基本科研业务费专项资金(JUSRP11222);江苏高校优势学科建设工程资助项目

摘　　要：为了寻找一种提高鸡蛋全蛋液耐热性能的方法,对添加适量蔗糖和氯化钠的全蛋液的凝胶形成温度及功能性质进行了初步研究。结果表明,添加8%蔗糖或8%NaCl均可以显著增强全蛋液的耐热性能,使全蛋液的凝胶形成温度提高至73℃以上,且添加蔗糖与NaCl可以不同程度的改善全蛋液的功能性质,使全蛋液经过70℃热处理后仍能保持优良的溶解度、乳化性和起泡性,但其凝胶强度略微降低。通过添加蔗糖和NaCl可以使全蛋液耐受杀菌温度提高5℃以上,对于提高全蛋液卫生安全性、保持良好功能性质具有重要的实际意义。In order to improve the heat resistance of liquid whole egg （LWE）,the gelation temperature and functional properties of LWE with the addition of sucrose and NaCI were studied. The result showed that the addition of 8% sucrose or 8% NaCl could improve the heat resistance of LWE significantly. The gelation temperature of LWE was increased to higher than 73℃ by the addition of sucrose and NaCl. LWE with sucrose and NaCI could keep good solubilities,foaming and emulsifying properties after heat treatment at 70℃. The gel strength of LWE was decreased slightly when sucrose and NaCl were added. Adding sucrose and NaCl could improve the sterilized temperature of LWE for more than 5℃. It could improve the safety and functional properties of LWE in food industry.

关 键 词：全蛋液 蔗糖 氯化钠 耐热性能 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]