鸡皮蛋白凝胶提升鸡蛋干品质配方优化研究  

Study on the Optimization of Chicken Skin Protein Gel to Improve the Quality of Egg Curd

作　　者：汪正熙 张佳敏 王卫 WANG Zheng-xi;ZHANG Jia-min;WANG Wei(College of Pharmacy and Biological Engineering,Chengdu University,Chengdu 610106,Sichuan,China;Meat Processing Key Laboratory of Sichuan Province,Chengdu 610106,Sichuan,China)

机构地区：[1]成都大学药学与生物工程学院,四川成都610106 [2]肉类加工四川省重点实验室,四川成都610106

出　　处：《食品研究与开发》2021年第6期63-69,共7页Food Research and Development

基　　金：四川省科技厅应用基础研究项目(2019YJ0672);烹饪科学四川省高等学校重点实验室开放基金项目(PRKX201914);国家现代农业产业体系四川生猪创新团队(sccxtd-2020-08)。

摘　　要：在鸡蛋干加工中通过添加蛋白凝胶提升产品质构、口感等品质特性。研究鸡皮糜、大豆分离蛋白制作蛋白凝胶后与蛋液混合,通过斩拌、乳化、蒸煮、烘烤等工艺制作鸡蛋干,以产品硬度和弹性作为单因素评价指标,确定鸡皮糜、大豆分离蛋白、水以及鸡蛋液的适宜添加范围。然后利用混料最优设计D-optimal优化复配比例,采用质构仪测定鸡蛋干硬度、弹性,以其综合评分Y作为响应值评价鸡蛋干。结果表明:单因素试验鸡皮糜、大豆分离蛋白、水与鸡蛋液适宜添加范围分别为5%~10%、5%~10%、20%~30%和50%~70%。通过拟合模型优化,复配比例为鸡皮糜5%、大豆分离蛋白5.357%、水24.459%和鸡蛋液65.184%,此条件下制得的鸡蛋干硬度为744.962 g,弹性为0.998,综合评分Y为0.989,具有最佳的质构特性。In the processing of dried eggs,by adding protein gel to improve the product's texture,taste and other quality characteristics.The chicken skin and soy protein isolate were used to make protein gel and mixed with egg liquid.The egg curd was made through chopping,emulsification,cooking,baking and other processes.The product hardness and elasticity were used as single-factor evaluation indicators to determine suitable addition range of soybean protein isolate,water and egg liquid.Then D-optimal was used to optimize the mixture ratio.The hardness and elasticity of egg curd were measured by texture analyzer,and the comprehensive score Y was used as response value to evaluate it.The results showed that the suitable addition range of chicken skin,soy protein isolate,water and egg liquid in single factor experiment were 5%-10%,5%-10%,20%-30%and 50%-70%,respectively.Optimized by fitting the model,the compounding ratio was 5%of chicken skin,5.357%of soy protein isolate,24.459%of water and 65.184%of egg liquid.At this time,the hardness of dried egg was 744.962 g,the elasticity was 0.998,and the overall rating Y was 0.989,indicating that the mixture design can effectively optimize the egg curd ratio of protein gel and egg liquid.

关 键 词：鸡皮 大豆分离蛋白 鸡蛋干 最优混料设计 权重分析 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]