咸蛋清性能改善工艺研究
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摘要
选取熟制温度(100、105、110、115℃)、熟制时间(30、60、90、120 min)进行单因素实验,研究其对咸蛋清蛋品脱模率的影响;选取淀粉种类(马铃薯淀粉、红薯淀粉、玉米淀粉)、淀粉添加量(1%、2%、3%)进行单因素实验,探索其对咸蛋清凝胶强度的影响。另以上述4因素为研究对象,以感官评分为依据,开展改善咸蛋清凝胶性能加工工艺的正交实验。结果显示,适当的熟制时间(90 min)和熟制温度(110℃)可获得理想的蛋品脱模率。在相同淀粉添加量下,蛋品凝胶强度以添加玉米淀粉的最高。添加1%马铃薯淀粉时获得的蛋品凝胶强度与新鲜鸡蛋清接近。正交实验结果显示,对卤蛋品质影响最大的是熟制温度,理论最佳工艺为熟制温度115℃,熟制时间120 min,添加马铃薯淀粉,添加量3%。
In the present study, the effect of cook temperature(100, 105, 110, 115 ℃) or cook time(30, 60, 90, 120 min) on the release rate of egg products, and the effect of starch type(potato starch, sweet potato starch, corn starch) or addition amount(1%, 2%, 3%) on gel strength of salted eggs white were studied by single factor experiments. Besides, cook temperature, cook time, starch type and addition amount were selected as factors to explore processing technologies, which would improve the properties of salted egg white by orthogonal test based on sensory evaluation. It was shown that under proper cook temperature(110 ℃) and cook time(90 min), ideal release rate of egg products could be achieved. With the same addition amount, the gel strength of products by adding corn starch was the highest. But, the gel strength of products by addition 1% potato starch was comparable to that of fresh egg white, which showed no significant difference. Among all the factors, cook temperature showed the highest influence on the quality of egg product in the orthogonal test. The theoretical ideal technology was as follows: cook temperature of 115 ℃, cook time of 120 min, addition of 3% potato starch.
In the present study, the effect of cook temperature(100, 105, 110, 115 ℃) or cook time(30, 60, 90, 120 min) on the release rate of egg products, and the effect of starch type(potato starch, sweet potato starch, corn starch) or addition amount(1%, 2%, 3%) on gel strength of salted eggs white were studied by single factor experiments. Besides, cook temperature, cook time, starch type and addition amount were selected as factors to explore processing technologies, which would improve the properties of salted egg white by orthogonal test based on sensory evaluation. It was shown that under proper cook temperature(110 ℃) and cook time(90 min), ideal release rate of egg products could be achieved. With the same addition amount, the gel strength of products by adding corn starch was the highest. But, the gel strength of products by addition 1% potato starch was comparable to that of fresh egg white, which showed no significant difference. Among all the factors, cook temperature showed the highest influence on the quality of egg product in the orthogonal test. The theoretical ideal technology was as follows: cook temperature of 115 ℃, cook time of 120 min, addition of 3% potato starch.
引文
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[15]CAVALLIERI A L F,DA CUNHA R L.The effects of acidification rate,pH and ageing time on the acidic cold set gelation of whey proteins[J].Food Hydrocolloids,2008,22(3):439-448.
[16]董贝贝.八种淀粉糊化和流变特性及其与凝胶特性的关系[D].西安:陕西科技大学,2017.DONG B B.Pasting,rheological properties and the relationship with gel properties of eight kinds of starch[D].Xi'an:Shaanxi University of Science&Technology,2017.
[2]马美湖.我国禽蛋产业发展现状及需解决的重大科技问题[J].华中农业大学学报(社会科学版),2010(5):12-18.MA M H.China's egg industry:status quo and issues of science and technology[J].Journal of Huazhong Agricultural U-niversity(Social Sciences Edition),2010(5):12-18.(in Chinese with English abstract)
[3]杨万根,王璋,徐玉娟,等.蛋清利用研究进展[J].食品科学,2009,30(23):456-459.YANG W G,WANG Z,XU Y J,et al.Review on utilization of egg white[J].Food Science,2009,30(23):456-459.(in Chinese with English abstract)
[4]于志鹏.蛋清源活性肽的结构鉴定及生物活性研究[D].长春:吉林大学,2014.YU Z P.Characterization and biological activity of bioactive peptides from egg white protein[D].Changchun:Jilin University,2014.(in Chinese with English abstract)
[5]周冰.咸鸭蛋清的脱盐、特性及应用研究[D].无锡:江南大学,2015.ZHOU B.Studies on the desalination,characteristics and application of salted duck egg white[D].Wuxi:Jiangnan University,2015.(in Chinese with English abstract)
[6]王玲,陈厚荣,汪学荣,等.提高鸭蛋蛋清蛋白凝胶强度的酰化改性工艺优化[J].食品科学,2012,33(10):39-44.WANG L,CHEN H R,WANG X R,et al.Optimization of acylation modification for enhancing gel strength of duck egg white protein by response surface methodology[J].Food Science,2012,33(10):39-44.(in Chinese with English abstract)
[7]谢颖,方东升,周璟明,等.絮凝技术应用于咸蛋清综合利用[J].北京农业,2014(3):7-9.XIE Y,FANG D S,ZHOU J M,et al.Application of flocculation technology in comprehensive utilization of salted egg white[J].Beijing Agriculture,2014(3):7-9.(in Chinese)
[8]杨利,张程,张琪,等.咸蛋清蛋白质的絮凝与脱盐研究[J].食品工业科技,2012,33(20):203-205.YANG L,ZHANG C,ZHANG Q,et al.Research of flocculation and desalinization of salty egg white protein[J].Science and Technology of Food Industry,2012,33(20):203-205.(in Chinese with English abstract)
[9]D■VALOS A,MIGUEL M,BARTOLOME B,et al.Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis[J].Journal of Food Protection,2004,67(9):1939-1944.
[10]陈彰毅,赵燕,涂勇刚,等.蛋清蛋白质凝胶化机理的研究进展[J].食品工业科技,2014,35(4):369-373.CHEN Z Y,ZHAO Y,TU Y G,et al.Research progress in the gelation mechanism of egg white proteins[J].Science and Technology of Food Industry,2014,35(4):369-373.(in Chinese with English abstract)
[11]RHODES M B,AZARI P R,FEENEY R E.Analysis,fractionation,and purification of egg white proteins with cellulose-cation exchanger[J].Journal of Biological Chemistry,1958,230:399-408.
[12]李俐鑫,迟玉杰,于滨.蛋清蛋白凝胶特性影响因素的研究[J].食品科学,2008,29(3):46-49.LI L X,CHI Y J,YU B.Study on affecting factors of egg white protein gel property[J].Food Science,2008,29(3):46-49.(in Chinese with English abstract)
[13]余秀芳,杜新武,马美湖.卤蛋营养成分及风味物质测定与评价[J].营养学报,2012,34(2):196-198.YU X F,DU X W,MA M H.Analysis and evaluation of nutritional components and flavor substances in pot-roast egg[J].Acta Nutrimenta Sinica,2012,34(2):196-198.(in Chinese with English abstract)
[14]CIGIC/B,ZELENIK-BLATNIK M.Preparation and characterization of chicken egg white hydrolysate[J].Acta Chimica Slovenica,2004,51(1):177-188.
[15]CAVALLIERI A L F,DA CUNHA R L.The effects of acidification rate,pH and ageing time on the acidic cold set gelation of whey proteins[J].Food Hydrocolloids,2008,22(3):439-448.
[16]董贝贝.八种淀粉糊化和流变特性及其与凝胶特性的关系[D].西安:陕西科技大学,2017.DONG B B.Pasting,rheological properties and the relationship with gel properties of eight kinds of starch[D].Xi'an:Shaanxi University of Science&Technology,2017.