水果风味鸡蛋干的加工工艺研究  

Study on the Processing Technology of Fruit Flavored Egg Curd

作　　者：孙权簿 王小龙 李珂 王宁 SUN Quanbu;WANG Xiaolong;LI Ke;WANG Ning(College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou,Henan 450046)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046

出　　处：《中国家禽》2024年第7期74-83,共10页China Poultry

基　　金：河南省科技攻关项目(222102110397);河南牧业经济学院博士科研启动基金(2019HNUAHEDF024);河南牧业经济学院重点学科项目(xjxk202203)。

摘　　要：研究旨在开发高营养价值风味鸡蛋干产品。以鸡蛋干为研究对象,选择柠檬汁、柠檬皮、橙皮、食盐和白糖进行单因素试验,分别检测产品的感官评分、质构、色泽和丙二醛含量等指标。结果显示,柠檬汁可显著降低产品的脂质氧化情况(1%,0.69μmol/g),并嫩化质构,提亮色泽,改善气味和滋味;添加食盐可降低蛋液的亮度和鸡蛋干的L^(*)、a^(*)、b^(*)值,且可诱导蛋白质-蛋白质相互作用增强,形成粗糙、刚性强的凝胶质构。基于单因素试验结果进行正交试验,得到较优的鸡蛋干加工配方:柠檬汁添加量1%,白糖添加量1.0%,食盐添加量1.1%,此时鸡蛋干的质构适中(硬度429.67 g、咀嚼性7.83),色泽较优(L^(*)40.27、a^(*)5.17、b^(*)14.23),脂质氧化程度低(0.58μmol/g),感官品质较优(90.23分)。研究建立了一种水果风味鸡蛋干的加工工艺,既消除了鸡蛋干中的腥味,也降低了产品中脂质氧化程度,为开发营养安全的风味蛋制品提供研究思路。To develop flavored egg curd with high nutrition,lemon juice,lemon peel,orange peel,salt and sugar were selected as single factor to optimize egg curd quality.Sensory evaluation,texture detection,color detection and MDA detection were employed to characterize the product quality.The single factor experiment results showed that the addition of lemon juice in egg liquid could inhibit lipid oxidation(1%,0.69μmol/g),tenderize texture,brighten color,and improve flavor of products.Salt could decrease lightness of egg liquid and chromaticity value(L^(*),a^(*),b^(*))of egg curd,and induce enhancement of protein-protein interaction to form a coarse and rigid gel texture.According to the results,lemon juice content,sugar content and salt content were selected to conduct orthogonal experiment.The optimized egg curd processing formula was 1%lemon juice,1%sugar and 1.1%salt.A higher quality egg curd with suitable texture(hardness 429.67 g,chewiness 7.83),better color(L^(*)40.27,a^(*)5.17,b^(*)14.23),lower lipid oxidation(0.58μmol/g)and higher sensory quality(90.23)was produced.This study established a processing technology for fruit flavored egg curd,and this technology could remove the fishy smell and inhibit lipid oxidation of egg curd,which provided ideas for development of nutritious and safe egg products.

关 键 词：风味鸡蛋干 柠檬汁 抗氧化 除腥 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]