鸡蛋干硬度影响因素的研究  

Affecting factors on gel hardness of egg curd

作　　者：胡瑞[1] 周文倩[1] 李纯[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：《食品与机械》2013年第6期67-70,共4页Food and Machinery

摘　　要：硬度是鸡蛋干产品品质的重要特征。通过研究蛋液中加水量、食品添加剂用量、食盐添加量、搅打速度、加热条件、冷却方式等因素对鸡蛋干硬度产生的影响。结果表明:随着蛋液中加水量的增大,鸡蛋干硬度变小;卡拉胶与琼脂相比,卡拉胶更有利于增加鸡蛋干的硬度;当复合磷酸盐添加量为0.4%时,鸡蛋干的硬度达到较高值;当食盐添加量为1.5%时,鸡蛋干硬度达到最大;当搅打10 min,搅打速度超过300r/min,鸡蛋干硬度随着搅拌速度的增加而增加;90℃,蒸煮30min后,鸡蛋干的硬度随时间延长逐渐变大,50min时硬度最大;加热温度升高,鸡蛋干硬度相应增加;冷水激冷方式与自然冷却方式相比,前者所得的鸡蛋干硬度有所下降。因此,加工中要考虑以上因素以获得高品质鸡蛋干产品。Hardness is an important quality indicator in egg curd prod- ucts, and studied different affecting factors on the hardness of egg curd gel. The results showed that the more water added into the egg, the smaller egg gel hardness got. Carrageenan made better effect than agar on improving gel hardness of egg curd. Added 0.4% com- posite phosphate or 1. 5% salt, the egg curd was the highest gel hardness. When the stirring time was 10 rain and the stirring speed was faster than 300 r/min, the gel hardness of egg curd increased with the increasing of stiring speed. The hardness of egg curd gel in- creased gradually after 30 min in 90℃ boiling, and the peak point came at the later 50 min; The higher heated temperature was, and the more hardness egg curd gel got . Cold water chilled method de creased the gel hardness than natural cooled method. These factors should be considered in order to get high-quality egg curd products.

关 键 词：鸡蛋干 凝胶硬度 添加物 加工条件 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]