蛋清蛋白棒制备工艺及其质构特性研究
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摘要
以蛋清蛋白质为主要原料制作蛋白棒,采用市售蛋白棒为参考,通过分析各因素对蛋清蛋白棒质构特性的影响,研究蛋清蛋白棒的最佳制备工艺.结果显示,蛋清蛋白棒具有较好的质构特性,经优化得到蛋清蛋白棒的最佳制备工艺为,牛奶与棕榈油添加比例为3∶1,加热成型温度为70℃,加热成型时间为45 min;采用魔芋粉替代棕榈油,可使蛋清蛋白棒的质构特性得到显著增强.研究表明,以蛋清为主要原料制备蛋白棒类产品具有可行性,对丰富蛋制品加工品类具有积极意义.
This experiment uses egg white protein as the main raw material to make protein bars. By taking the egg white protein bars sold on the market for reference,the influnce of different elements on the texture properties of the egg white protein bars is analyzed,and the optimal preparation process of egg white protein bars is studied. The results show that egg white protein bars have good texture characteristics. The optimized preparation process for egg white protein bars is that the ratio of milk and palm oil is3∶ 1,the heating and forming temperature is 70 ℃,the heating and molding time is 45 minutes,and the replacement of Konjac flour for palm oil can significantly enhance the texture properties of egg white protein bars. The study shows that using egg white as the main raw material to prepare protein bar products is feasible and also has positive influence on enriching the egg product processing categories.
This experiment uses egg white protein as the main raw material to make protein bars. By taking the egg white protein bars sold on the market for reference,the influnce of different elements on the texture properties of the egg white protein bars is analyzed,and the optimal preparation process of egg white protein bars is studied. The results show that egg white protein bars have good texture characteristics. The optimized preparation process for egg white protein bars is that the ratio of milk and palm oil is3∶ 1,the heating and forming temperature is 70 ℃,the heating and molding time is 45 minutes,and the replacement of Konjac flour for palm oil can significantly enhance the texture properties of egg white protein bars. The study shows that using egg white as the main raw material to prepare protein bar products is feasible and also has positive influence on enriching the egg product processing categories.
引文
[1]Rao Q,Kamdar A K,Guo M,et al. Effect of bovine casein and its hydrolysates on hardening in protein dough model systems during storage[J]. Food Contr,2016,60:621-628.
[2]巫雨婷.多糖对高蛋白营养棒体系储藏初期质地变化的影响[D].无锡:江南大学,2017.
[3]姜松.食品物性学[M].北京:化学工业出版社,2015.
[4]罗丽华,穆慧玲,杨昌林,等.蛋白棒的质构分析与感官评价研究[J].农业机械,2012,55(21):89-92.
[5]孙哲浩,赵谋明.食品的质构特性与新产品开发[J].食品研究与开发,2006,27(2):103-105.
[6]孙彩玲,田纪春,张永祥. TPA质构分析模式在食品研究中的应用[J].实验科学与技术,2007,5(2):1-4.
[7]贺丽霞,王敏,黄忠民.质构仪在我国食品品质评价中的应用综述[J].食品工业科技,2011,32(9):446-449.
[8]纪宗亚.质构仪及其在食品品质检测方面的应用[J].食品工程,2011,39(3):22-25.
[9]Mba O I,Dumont M J,Ngadi M. Palm oil:Processing,characterization and utilization in the food industry—A review[J]. Food Biosci,2015,10(2):26-41.
[10]Banach J C,Clark S,Lamsal B P. Particle size of milk protein concentrate powder affects the texture of high-protein nutrition bars during storage[J]. J Food Sci,2017,82(4):913.
[11]Anwer M,Ahmad S,Sameen A,et al. Effect of different heating temperatures on the rheological properties of lactic gel made from buffalo milk[J]. J Food Chem Nutr,2013,1(1):33-41.
[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.
[13]Woodward S A,Cotterill O J. Texture and microstructure of heat-formed egg white gels[J]. J Food Sci,2015,51(2):333-339.
[14]穆慧玲,罗丽华,杨昌林,等.黄原胶对蛋白棒质构的影响[J].农产品加工,2015,14(1):4-7.
[15]尹永智,张冬洁,陈云,等.魔芋粉糊化特性和酶解特性的研究[J].食品研究与开发,2014,35(1):30-33.
[16]邓利玲,张帅,宋倩,等.添加魔芋葡甘聚糖对鸡蛋干品质的影响[J].食品科学,2017,38(23):106-112.
[17]Liu J,Zhu K,Ye T,et al. Influence of konjac glucomannan on gelling properties and water state in egg white protein gel[J]. Food Res Int,2013,51(2):437-443.
[2]巫雨婷.多糖对高蛋白营养棒体系储藏初期质地变化的影响[D].无锡:江南大学,2017.
[3]姜松.食品物性学[M].北京:化学工业出版社,2015.
[4]罗丽华,穆慧玲,杨昌林,等.蛋白棒的质构分析与感官评价研究[J].农业机械,2012,55(21):89-92.
[5]孙哲浩,赵谋明.食品的质构特性与新产品开发[J].食品研究与开发,2006,27(2):103-105.
[6]孙彩玲,田纪春,张永祥. TPA质构分析模式在食品研究中的应用[J].实验科学与技术,2007,5(2):1-4.
[7]贺丽霞,王敏,黄忠民.质构仪在我国食品品质评价中的应用综述[J].食品工业科技,2011,32(9):446-449.
[8]纪宗亚.质构仪及其在食品品质检测方面的应用[J].食品工程,2011,39(3):22-25.
[9]Mba O I,Dumont M J,Ngadi M. Palm oil:Processing,characterization and utilization in the food industry—A review[J]. Food Biosci,2015,10(2):26-41.
[10]Banach J C,Clark S,Lamsal B P. Particle size of milk protein concentrate powder affects the texture of high-protein nutrition bars during storage[J]. J Food Sci,2017,82(4):913.
[11]Anwer M,Ahmad S,Sameen A,et al. Effect of different heating temperatures on the rheological properties of lactic gel made from buffalo milk[J]. J Food Chem Nutr,2013,1(1):33-41.
[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.
[13]Woodward S A,Cotterill O J. Texture and microstructure of heat-formed egg white gels[J]. J Food Sci,2015,51(2):333-339.
[14]穆慧玲,罗丽华,杨昌林,等.黄原胶对蛋白棒质构的影响[J].农产品加工,2015,14(1):4-7.
[15]尹永智,张冬洁,陈云,等.魔芋粉糊化特性和酶解特性的研究[J].食品研究与开发,2014,35(1):30-33.
[16]邓利玲,张帅,宋倩,等.添加魔芋葡甘聚糖对鸡蛋干品质的影响[J].食品科学,2017,38(23):106-112.
[17]Liu J,Zhu K,Ye T,et al. Influence of konjac glucomannan on gelling properties and water state in egg white protein gel[J]. Food Res Int,2013,51(2):437-443.