蛋奶冻制作工艺及其质构特性
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摘要
研究以鸡蛋和牛奶为主要原料,以市售同类型产品的质构数据为参考,研究试制了蛋奶冻产品,并对其质构特性进行了分析。结果表明,牛奶-蛋液比例、加热时间、加热温度均对蛋奶冻的质构特性产生显著性影响。通过对比分析,牛奶-蛋液比例为4︰1、加热温度为85～95℃、蛋清液蛋奶冻的加热时间为25～30 min、全蛋液蛋奶冻的加热时间为15～20 min。在上述条件下,制备出的蛋清液蛋奶冻挤压硬度为200～300 gf、黏稠度为-800～-1 200 gf·s,全蛋液蛋奶冻的挤压硬度为400～600 gf、黏稠度为-1 000～-1 500 gf·s,口感均较佳。上述结果表明,将禽蛋和牛奶复合开发新型食品具有可行性,产品可获得较好的质构特性。
Take the texture characteristics of commercially available products as a reference, the egg custard was prepared and its texture characteristics were analyzed. The results showed that the proportion of milk/egg, heating time, and heating temperature all had a significant effect on the texture characteristics of custard. Through comparative analysis, the suitable processing parameters of custard were: milk-egg ratio was 4︰1, heating temperature was 85 to 95 ℃, the heating time of egg white custard was 25 to 30 min, the heating time of whole egg custard was 15 to 20 min. Under these conditions, the prepared egg white custard had a hardness of 200 to 300 gf and a viscosity of-800 to-1 200 gf·s, the whole egg custard had a hardness of 400 to 600 gf and a viscosity of -1 000 to -1 500 gf·s. These results indicated that the composite processing of egg and milk for custard could achieve a better texture properties.
Take the texture characteristics of commercially available products as a reference, the egg custard was prepared and its texture characteristics were analyzed. The results showed that the proportion of milk/egg, heating time, and heating temperature all had a significant effect on the texture characteristics of custard. Through comparative analysis, the suitable processing parameters of custard were: milk-egg ratio was 4︰1, heating temperature was 85 to 95 ℃, the heating time of egg white custard was 25 to 30 min, the heating time of whole egg custard was 15 to 20 min. Under these conditions, the prepared egg white custard had a hardness of 200 to 300 gf and a viscosity of-800 to-1 200 gf·s, the whole egg custard had a hardness of 400 to 600 gf and a viscosity of -1 000 to -1 500 gf·s. These results indicated that the composite processing of egg and milk for custard could achieve a better texture properties.
引文
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[3]蔡朝霞,马美湖,胡文锦,等.我国禽蛋加工标准体系工作的现状与建议[J].中国家禽,2012,34(22):1-4.
[4]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.
[5]黄峻榕,李艳芳,蒲华寅,等.质构仪在淀粉及淀粉基食品品质研究中应用的研究进展[J].食品工业科技,2017,38(4):390-395.
[6]米叶,刘肖庆,冯隽野,等.蛋清蛋白对酸奶品质的影响及工艺优化[J].食品工业科技,2016,37(21):228-232,237.
[7]CHAMBERS E,JENKINS A,MERTZ G J.Sensory texture analysis of thickened liquids during ingestion[J].Journal of Texture Studies,2017,48(6):518-529.
[8]LUO Y,LI M,ZHU K X,et al.Heat-induced interaction between egg white protein and wheat gluten[J].Food Chemistry,2016,197(Pt A):699-708.
[9]赫君菲.建立凝固型酸奶质构参数对感官性质的预测模型[D].扬州:扬州大学,2013.
[10]蔡杰,张倩,雷苗,等.蛋清粉凝胶特性改性研究进展[J].食品工业科技,2016,37(13):395-399.
[11]许亚彬,胥伟,黄迪.蛋清液与蛋清粉对鲢鱼鱼糜凝胶性的改良效果比较[J].中国家禽,2016,38(4):34-37.
[12]LI J,LI X,WANG C,et al.Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition[J].Food Hydrocolloids,2017.
[13]周长旭.鸡蛋热诱导凝胶形成及凝胶特性的研究[D].南京:南京农业大学,2012.
[14]叶阳,王洋,乔燕娟,等.水浴和微波加热影响鸡蛋清凝胶性能比较研究[J].四川理工学院学报(自然科学版),2014,27(4):12-15.
[15]付星,赵艳,马美湖,等.可食性涂膜保鲜剂的制备及在早餐蛋中的应用[J].中国食品学报,2018,18(1):193-201.
[16]马磊.不同离子及蒸煮作用对蛋清凝胶品质的影响及涂膜保鲜蛋制品方法的研究[D].南京:南京农业大学,2016.