不同加工方式对绿壳鸡蛋和普通鸡蛋海绵蛋糕品质的影响  

Effect of processing methods on the quality of sponge cake produced by green-eggshell egg and normal egg

作　　者：贾洪锋[1] 钟志惠[1] 孙俊秀[1] 徐向波[1] 肖岚[1] 李燮昕[1] 

机构地区：[1]四川旅游学院食品学院,四川成都610100

出　　处：《食品工业科技》2017年第13期172-176,180,共6页Science and Technology of Food Industry

基　　金：四川省教育厅重点科研项目(14ZA0291)

摘　　要：通过测定蛋糕比容、色泽、质构,并结合电子鼻分析,研究不同加工方式及不同种类鸡蛋对海绵蛋糕品质的影响。结果表明:加工方式对比容的影响为烤制>微波>蒸制,鸡蛋种类的影响大体为普通鸡蛋>绿壳鸡蛋。不同加工方式以及不同种类鸡蛋对蛋糕L*值、a*值和b*值的影响不同。蛋糕硬度、粘附性和咀嚼性表现为微波>蒸制>烤制;弹性为蒸制>烤制>微波。在不同加工方式下,绿壳鸡蛋蛋糕和普通鸡蛋蛋糕的硬度、粘附性、弹性和咀嚼性有所不同。因此,在利用绿壳鸡蛋加工蛋糕时可以考虑与不同的加工方式相结合,或者对配方进行优化,从而更好的利用绿壳鸡蛋资源。同时由于电子鼻数据与L*值、a*值、b*值、咀嚼性、硬度和粘附性之间具有较好的相关性,采用电子鼻对蛋糕品质进行评价具有一定的可行性。Effect of different processing methods and different kinds of egg on the quality of sponge cake was studied by measuring cake＇s specific volume, color, texture properties, and combined with the electronic nose analysis.The results showed that effect order of processing methods on cake＇ s specific volume was bake 〉 microwave bake 〉 steam.Generally, effect order of different kinds of egg on cake＇ s specific volume was normal egg 〉 green- eggshell egg. Different processing methods and different kinds of egg had different effects on L＊ value, a＊ value and b＊ value of cakes.Hardness, adhesiveness and chewiness of cakes were microwave baked 〉 steamed 〉 baked, springiness of cake was steamed 〉 baked 〉 microwave baked.Under different processing methods, hardness, adhesiveness, springiness and chewiness of green-eggshell egg produced cake and normal egg produced cake had different results.Therefore, for better use of green-eggshell egg, green-eggshell egg produced cake could be processed in combination with different processing methods or formula optimization.At the same time, high correlation was found between electronic nose data and L＊ value, a＊ value, b＊ value, chewiness, hardness, adhesiveness. It was feasible to evaluate the qualit-- of cake with electronic nose.

关 键 词：绿壳鸡蛋 海绵蛋糕 电子鼻 质构 色泽 比容 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]