摘要
以鸡蛋为研究对象,进行了鸡蛋羹凝胶特性机理和加工工艺的研究,通过单因素实验分析了加盐量、蛋水比例、加热时间对鸡蛋羹的感官和质构的影响规律,然后通过正交实验确定了最佳的工艺参数。结果表明:当加盐量2%,蛋水比例1∶2,加热时间8min,实验所得的鸡蛋羹的感官品质和质构特性最佳,加盐量、蛋水比例和蒸煮时间对鸡蛋羹的凝胶特性及加工特性均有显著的影响。研究结果为工业化生产营养鸡蛋羹早餐食品提供参考。
Gelation properties and processing technology of chicken custard are studied. Effects of processing variables such as the addition of salt ,egg water proportion, heating time on the sensory quality and the textural of chicken custard were analyzed by single factor experiment. The optimum process parameters was determined by orthogonal experiment. Results indicated that the chicken custard had the best sensory quality and texture property when adding 2% salt and egg water proportion of 1：2 and heating 8min. The effect of salt,water and heating time on the gelation and processing properties was significant. This research provided the reference for producing chicken custard of nutrition breakfast in China.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第6期256-259,264,共5页
Science and Technology of Food Industry
基金
上海市教委创新项目(14ZZ133)
上海联盟计划项目(LM201337)
上海大学生创新项目(SH2012117)
关键词
鸡蛋羹
凝胶特性
加工工艺
chicken custard
gel properties
processing technology
