摘要
本实验以鲜鸡蛋为原料制做溏心蛋。采用单因素实验和Box-Behnken试验设计,分析探究煮制时间、煮制温度、冷却时间对溏心蛋感官、质构、蛋黄色泽的影响。结果表明,其最佳条件为:煮制时间8 min、煮制温度85℃、冷却时间15 min,该条件下溏心蛋松软香嫰,蛋香浓郁,嫩滑而富有弹性,感官得分为88.6,水分71.4%、脂肪9.18%、蛋白质13.6%、胆固醇9.46 mg/g。产品符合食品安全国家标准蛋制品的要求,同时为溏心蛋产业化提供理论。
Fresh eggs were utilized as raw material for soft-boiled eggs.The single factor tests and Box-Behnken test design were used to analyze and explore the effects of cooking time,cooking temperature and cooling time on the sensory,texture and egg yellow color of soft-boiled eggs.The results showed that the best conditions were:Cooking time 8 min,cooking temperature 85℃,cooling time 15 min.Under this condition,the soft-boiled egg was soft and tender,the egg was rich,tender and smooth,and the sensory scores was 88.6,moisture 71.4%,fat 9.18%,protein 13.6%and cholesterol 9.46 mg/g.The product fitted the requirements of national food safety standards for egg products,and would provide a theory for the industrialization of soft-boiled eggs.
作者
丁波
陈育林
窦玉萍
李冰
刘红娜
DING Bo;CHEN Yulin;DOU Yuping;LI Bing;LIU Hongna(College of Life Sciences and Engineering,Northwest Minzu University,Lanzhou 730030,China;Gansu Light Industry Research Institute Co.,Ltd.,Lanzhou 730099,China;Biomedical Research Center,Northwest Minzu University,Lanzhou 730030,China)
出处
《食品工业科技》
CAS
北大核心
2021年第4期135-141,148,共8页
Science and Technology of Food Industry
基金
中央高校基本科研业务专项资金项目(31920190082)
科技部援助项目(KY201501005)。
关键词
溏心蛋
工艺优化
理化指标
质构特性
soft-boiled eggs
process optimization
physicochemical indexes
texture characteristics
