蔬菜蛋肠的配方研究
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摘要
为改善蛋肠营养单一的问题,研制一种全蛋液和蔬菜粉蛋肠,以感官评分为指标,采用单因素试验和正交试验优化蔬菜蛋肠的配方。结果表明,原料的最佳比例为:全蛋液中加入其质量分数20%的淀粉、40%的水、12%的鸡蛋蛋白粉和2%～3%的蔬菜粉,其中甜菜根粉的用量为2%时口感最佳。
In order to improve the single nutrition problem of egg sausage,an all-egg liquid and vegetable powder egg intestine was developed. The formula of vegetable egg sausage was optimized by single factor test and orthogonal experiment. The results showed that the best proportion of raw materials was as follaws:20 % of starch,40 % of water,12 % of egg protein powder and 2 %-3 % of vegetable powder were added to the whole egg solution,and the amount of beet root powder was 2 %.
In order to improve the single nutrition problem of egg sausage,an all-egg liquid and vegetable powder egg intestine was developed. The formula of vegetable egg sausage was optimized by single factor test and orthogonal experiment. The results showed that the best proportion of raw materials was as follaws:20 % of starch,40 % of water,12 % of egg protein powder and 2 %-3 % of vegetable powder were added to the whole egg solution,and the amount of beet root powder was 2 %.
引文
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[2]李纯,吕玉璋,吴兴壮,等.几种风味蛋肠的加工方法及工艺要点[J].肉类研究,2001(2):27-28
[3]魏建春,袁玉超,马柯,等.鹌鹑松花蛋肠的研制[J].食品科技,2003(9):38-40
[4]国家卫生和计划生育委员会.食品安全国家标准蛋与蛋制品:GB 2749-2015[S].北京:中国标准出版社,2016
[5]段秀梅,张志国.一种新型蛋制品——蛋肠的研制[J].食品科技,2001(5):29
[6]郭佳.蛋肠的加工技术[J].农家之友,2010(3):49
[7]张龙.鸡蛋制品的研制及其功能特性的研究[D].哈尔滨:东北农业大学,2003:9-10
[8]Chen C,Wang R,Sun G,et al.Effects of high pressure level and holding time on properties of duck muscle gels containing 1%curdlan[J].Innovative Food Science and Emerging Technologies,2010,11(4):538-542
[9]Stone H,Sidel J L.Sensory Evaluation Practices[M].New York:Academic Press Inc,1985
[10]Lawless H T,Heymann H.Sensory Evaluation of Food[J].Cornell Hospitality Quarterly,2010,84(4):664-668