杂粮粉对鸡蛋凝胶特性的影响  

Effect of Coarse Grain Powder on Gelation Characteristics of Eggs

作　　者：胡瑞[1] 李纯[1] 周文倩[1] 赵志峰[1] 卢晓黎[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品科学》2013年第23期151-154,共4页Food Science

摘　　要：在鸡蛋凝胶中分别添加玉米、甘薯、大豆3种杂粮粉,探讨杂粮粉对鸡蛋凝胶持水性(蒸煮损失率、保水性)及质构特性(硬度、弹性、黏结性、咀嚼性)的影响。结果表明:随杂粮粉添加量增大,添加玉米粉及大豆粉的鸡蛋凝胶蒸煮损失率先减小后增大,添加玉米粉的凝胶保水性先增加后趋于平缓,而添加大豆粉的凝胶保水性先增大后明显减小;添加甘薯粉的鸡蛋凝胶蒸煮损失率先增大后减小,保水性先减小后增大;添加3种杂粮粉后,鸡蛋凝胶的硬度及咀嚼性均增大,添加玉米粉及甘薯粉后凝胶弹性和黏结性均减小,而添加大豆粉后凝胶弹性及黏结性呈先减小后增大的趋势。相关性分析表明:杂粮种类与鸡蛋凝胶弹性有极显著的正相关性;杂粮粉添加量与鸡蛋凝胶的保水性、硬度、咀嚼性有极显著正相关性,与弹性有极显著负相关性。因此,添加适量杂粮粉可以改善鸡蛋凝胶品质,提高其营养价值。The effects of coarse powders of corn, sweet potato and soybean on gelation characteristics of eggs were inves- tigated through cooking loos （CL）, water-holding capacity （WHC） and texture profile analysis （hardness, springiness, cohe- siveness and chewiness）. Results showed that with increasing amount of added coarse grain powders, for egg gel with corn powder, the CL decreased sharply initially and then gradually increased, while WHC increased until reaching a plateau. For egg gel with sweet potato, there was a peak level at 6% for CL, and the lowest point appeared at 4% for WHC. For egg gel with soybean, its CL exhibited an initial decrease followed by an increase, while WHC exhibited an opposite changing trend. The correlational analysis showed that different coarse grain powders were positively correlated with the springiness of egg gel. The amount of coarse grain powders was positively correlated with the hardness, WHC and chewiness of egg gel but negatively correlated with its springiness. Addition of appropriate amounts of coarse grain powders may improve the quality and nutrition of egg gel.

关 键 词：杂粮粉 鸡蛋凝胶 凝胶特性 品质改善 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]