不同加工条件对鸡蛋干质构及感官品质的影响  

Study on Effects of Different Processing Conditions on Texture and Sensory Quality of Egg Curd

作　　者：李丽娟[1] 邹平[1] 尤灵悦 张迎阳[1] 王宇 

机构地区：[1]常州大学食品学院,江苏常州213164 [2]北京二商健力食品科技有限公司,北京100064

出　　处：《常州大学学报（自然科学版）》2017年第5期78-84,共7页Journal of Changzhou University：Natural Science Edition

基　　金：江苏省苏北科技专项资助项目(BN2016073)

摘　　要：以蛋清粉为原料加工鸡蛋干产品,为获得鸡蛋干最佳加工工艺,比较了不同稳定剂和卤汁配方对产品感官的影响,研究了不同熟制方式、蛋白液质量分数、加工时间、熟制温度对鸡蛋干产品质构和感官等各项品质的影响。结果表明:选用卡拉胶作为稳定剂凝胶性好、无异味,将质量分数为25%的蛋白液,150℃烤箱中焙烤16min后卤制,卤汁配方为食盐添加量2%,白糖添加量3%,酱油添加量1.5%,得到的鸡蛋干产品硬度、弹性、咀嚼性适中,感官接受性高。Key processing technology of egg curd made from egg white powder was optimized.The impact of different stabilizers and marinade recipes on egg curd sensory assessment was compared,and the influence of different cooking process,liquid egg white mass fraction,baking time and temperature on texture and sensory evaluation were researched.The results indicated that carrageenan was chosen as stabilizer because of its good gel property and free of peculiar smell.The liquid egg white of 25% mass fraction was baked in oven of temperature 150℃for 16 minutes,and then stewed in marinade which was made of salt mass fraction of 2%,white sugar mass fraction of 3% and soybean sauce mass fraction of 1.5%,after that,the hardness,springiness and chewiness of egg curd products were moderate,and the sensory acceptance was very well.

关 键 词：鸡蛋干 蛋白液 质构分析 感官评定 关键加工技术 

分 类 号：TS253[轻工技术与工程—农产品加工及贮藏工程]