蛋清蛋黄混合蛋液的功能性质及其在烘焙制品中的研究  

Functional properties of reconstituted egg liquid and its application in a baking product

作　　者：徐珍珍[1] 苏宇杰[1] 乔立文[2] 饶胜其[3] 徐莎莎[4] 杨严俊[1] 

机构地区：[1]江南大学食品学院,江南大学食品科学与工程国家重点实验室,江苏无锡214122 [2]华瑞制药有限公司,江苏无锡214092 [3]扬州大学食品科学与工程学院,江苏扬州225127 [4]山东师范大学管理科学与工程学院,山东济南250116

出　　处：《食品工业科技》2013年第17期130-134,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);江苏省高校自然科学研究面上项目(12KJD550007)

摘　　要：通过测定溶解度和起泡性、乳化性、凝胶性等,来探讨蛋清蛋黄不同比例的混合蛋液的功能性质的差异,并研究其在简化的烘焙制品中的变化。结果表明随着蛋黄含量的增加,蛋白质溶解度下降,乳化性逐渐提高,起泡性先下降后升高,凝胶的各指标表现出不同的变化趋势,烘焙后样品也相应地表现出不同的质构。在此烘焙制品中,当蛋黄含量低于25%时,样品较硬却有弹性;蛋黄含量增加,样品组织变得均匀;但是当蛋黄含量超过70%时,样品黏聚性低,较为松散。本实验结果可以为天使蛋糕、海绵蛋糕、重油蛋糕、蛋奶酥和酥性饼干等烘焙制品的配方改善提高依据。The aim of this paper was to study the functional properties of reconstituted egg liquid and its application on the simplified protein-saccharide system. The differences were detected through solubility, foaming ability,emulsion particle size and gel properties of the compound egg liquid and textures of samples in a baking product. The results showed that protein solubility decreased, as the content of egg yolk increased. And the emulsion particle sizes gradually declined, which meant emulsification improving. However, foam volume at first descended which was followed an increase. Each index of gel showed different trends simultaneously. Among the baking products,when egg yolk content was less than 25%, samples were hard but elastic.With more egg yolk, samples were more homogeneous. However, once egg yolk content was over 70%, samples were loose with low cohesiveness.Base on the results, formula of baking products can be improved such as angel cakes, soonge cakes, pound cakes, souffle and short biscuit.

关 键 词：混合蛋液 泡沫性质 乳化性质 凝胶性质 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]