均质与加糖对蛋清液凝胶性与起泡性的影响  

Effects of Homogenization and Sugaring on Gelation and Foaming of Egg White Serum

作　　者：王超颖 蒋盼盼 胥伟 王宏勋 WANG Chaoying;JIANG Panpan;XU Wei;WANG Hongxun(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023;School of Biology and Pharmaceutical Engineering,Wuhan Polytsssechnic University,Wuhan 430023)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]武汉轻工大学生物与制药工程学院,武汉430023

出　　处：《食品工业》2020年第9期210-213,共4页The Food Industry

基　　金：2018年科技部创新方法工作专项(2018IM030100);2019年川菜发展研究中心科研项目(CC19Z22)。

摘　　要：试验以鸡蛋蛋清液为对象,通过在不等的均质转速和时间条件下及加糖量不等的条件下处理,研究均质与加糖对蛋清液凝胶性与起泡性的影响。结果表明,随着转速增加,蛋清液的起泡性先递增后递减,在均质转速16000r/min、均质时间4 min、加糖量5%时蛋清液起泡性最好;在均质转速10000 r/min、均质时间2 min、加糖量5%时凝胶硬度具有最大值;在实际工业生产中,最适均质转速和时间条件分别为16000 r/min和4 min。通过起泡性对加糖量作图可得,加糖量对蛋清液起泡性的影响不显著。经过均质和加糖处理后得到的蛋清凝胶的硬度也有不同变化趋势,一定速率和时间的均质对蛋清液的凝胶硬度有促进作用,较高速率和较长时间的均质会使凝胶硬度逐渐减小。The egg white serum used as the object,and the effects of homogenization and sugar addition on the gelation and foaming of egg white liquid were studied by treating under different conditions of uniform rotation speed,time and varying sugar content.The results showed that with the increase of rotation speed,the foaming property of egg white liquid increased firstly and then decreased.When the homogenization speed 16000 r/min,the homogenization time 4 min,and the sugar content 5%,the egg white liquor had the best foaming property.When the homogenization speed of 10000 r/min,the homogenization time of 2 min,and the sugar content of 5%,the gel hardness had the maximum value.It could be seen that in actual industrial production,the optimum homogenization speed and time conditions were respectively at 16000 r/min and 4 min.It was found that the effect of sugar addition on the foaming of egg white liquid was not significant by plotting the foaming amount on the sugar content.The hardness of the egg white gel obtained after homogenization and sugar treatment also had different trends.The homogenization of a certain rate and time could promote the gel hardness of the egg white liquid,and the higher rate and the homogenization of the longer time would make the gel hardness gradually decrease.

关 键 词：鸡蛋蛋清液 均质 加糖 起泡性 凝胶性 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]