摘要
以新鲜鸡蛋的蛋黄液为研究对象,系统分析了蛋黄液热凝胶的质构特性在不同程度的热处理及不同配比下的变化规律.结果显示,热处理温度对蛋黄液热凝胶的硬度、咀嚼性、弹性、内聚性均有显著影响,而加热时间对其硬度和咀嚼性有显著影响;不同稀释比例对蛋黄液热凝胶的质构具有显著影响,随着蛋黄液的稀释,其热凝胶硬度和咀嚼性大幅降低、弹性小幅降低、内聚性先降低后保持平稳;蛋黄与蛋清的混合比例对热凝胶质构特性影响显著,随蛋黄液比例的升高,其热凝胶的硬度和咀嚼性显著升高、内聚性显著下降、弹性无显著变化.研究结果为蛋黄液在食品加工中的应用提供了重要参考.
In this study,fresh liquid egg yolk was used as the research object,and the texture characteristics of the egg yolk thermo-gel were analyzed systematically under different degrees of heat treatment and at different ratios. The results showed that the heat treatment temperature had a significant effect on the hardness,chewiness,elasticity and cohesiveness of the liquid egg yolk thermo-gel,and the heating time had a significant effect on its hardness and chewiness. With the increase of water dilution of liquid egg yolk,the gel hardness and chewiness were greatly reduced,the elasticity was reduced slightly,and the cohesiveness was first reduced and then remained stable. With the increase of the proportion of egg yolk,gel hardness and chewiness increased significantly,while cohesiveness decreased significantly and the elasticity remained static. The study obtained the textural properties of egg yolk under different heating conditions and at different ratios,providing an important reference for the application of liquid egg yolk in food processing.
引文
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