变性淀粉对盐焗鸡蛋蛋白质构的影响  

Effect of modified starch on protein structure of salt-baked egg

作　　者：曾生林 郑鸿 佘艺敏 ZENG Shenglin;ZHENG Hong;SHE Yimin

机构地区：[1]无穷食品集团有限公司,广东潮州521000

出　　处：《肉类工业》2022年第12期23-27,共5页Meat Industry

摘　　要：鸡蛋凝胶类食品中添加一定量的淀粉可改善其凝胶特性。加工方法一般是将淀粉均匀分散在蛋液中。盐焗鸡蛋加工时蛋白已受热形成凝胶,淀粉粒子渗入难度增大,故对淀粉性能要求更高。通过在5%的盐水中添加变性淀粉卤制鸡蛋,对比了几种变性淀粉对盐水卤鸡蛋外观特性和按压受作用力的大小。结果表明,变性淀粉FS186的样品评价得分最高为20分,按压受作用力为1.1935kg,改善效果最好。进一步研究变性淀粉FS186在不同添加量以及不同加工温度下,对盐焗鸡蛋蛋白质构的影响;并在此基础上,确定变性淀粉FS186在盐焗鸡蛋生产中的最佳添加量为1.2%,加工温度为85℃,在此条件下,盐焗卤蛋鲜香醇和、色泽鲜亮、口感爽滑更加Q弹。A certain amount of starch was added to egg gel food and its gel properties could be improved.The processing method was generally to evenly disperse the starch in the egg liquid.During the processing of salt-baked eggs,the protein had been heated to form gel,and it was more difficult for starch particles to penetrate,so the requirements for starch properties were higher.Modifiedstarch was added into 5%saltwater to marinate eggs,the appearancecharacteristic and pressing force of several modified starch on marinated eggs were compared.The results showed that the highest evaluation score of modified starch FS186 was 20,and the pressing force was 1.1935 kg,andithad the best improvement effect.The effect of modified starch FS186 on the protein structure of salt-baked egg was further studiedunderdifferent addition amounts and processing temperatures.On this basis,the optimum addition amount of modified starch FS186 in the production of salt-baked eggs was determined to be 1.2%,and the processing temperature was 85℃.Under this condition,the salt-baked marinated eggs were fresh and mellow,andthe color was bright,and taste was smooth and elastic.

关 键 词：盐焗鸡蛋 变性淀粉 加工温度 蛋白质构 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程] TS231[轻工技术与工程—食品科学与工程]