摘要
为探究鸡蛋储存条件对蛋清起泡性、泡沫稳定性和所制得米制焙烤产品品质的影响,将鸡蛋在不同温度和时间条件下储存,并以其为原料制作大米戚风蛋糕,测定蛋清蛋白的起泡性和泡沫稳定性,以及戚风蛋糕的体积、烘烤损失率、色度、质构特性和感官评分等品质特性。结果表明:鸡蛋在4℃和20℃条件下,随着储存时间的延长,蛋清起泡性先增加后减小,4℃、第8天达到最大值205%;蛋清稳定性随着储存时间的延长整体呈上升趋势,在4℃、第12天达到最大值68%;20℃、第8天蛋清的起泡性和稳定性均最好;用储存过的鸡蛋所制作的大米戚风蛋糕色泽变暗,体积先增大后减小,硬度、咀嚼性降低,弹性、凝聚性、回复性升高,感官特性无显著变化,鸡蛋在4℃、第8天所制蛋糕的烘烤损失率相对较小。综合来看,在4℃下储存8 d的鸡蛋制作的蛋糕烘烤损失率低、体积大、外部色泽较好、硬度低、弹性大,该条件下储存的鸡蛋最适合制作大米戚风蛋糕。
Eggs are the second largest protein product in China.It contains a large number of healthy components and in eggs,egg white contains more than 80% of the protein and has the characteristics of gel,water retention,foaming and emulsification.So egg white is widely used in the production of baking products.Rice chiffon cake,a representative baking cake made from a large amount of egg white,has high nutritional value,low allergy and low calorie.To study the influence of the storage conditions of eggs on the qualities of rice chiffon cake,in this study,eggs were stored at different temperatures(4℃ and 20℃)and at different times(0,4,8,and 12 d),the rice was crushed with a crusher for 1 min and pass through a 120-mesh sieve,and rice chiffon cake was prepared with them.The following properties were determined,including the foaming property and foaming stability of egg whites,specific weight of cake batter,the volume,baking loss rate,color,texture and sensory characteristics,and other qualities of chiffon cake.The results showed that with the extension of storage time,the frothiness of egg white increased first and then decreased,reaching a maximum value of 205% at 4℃ for 8 d.The stability of egg white as a whole was on the rise,the maximum(68%) occurred at 4℃ for 12 d,the color of rice chiffon cake made with stored eggs became dark,the volume increased first and then decreased,the hardness and chewiness decreased,the springness,cohesiveness and resilience increased,and the sensory characteristics did not change significantly.Taken together,eggs stored at 4℃ for 8 d are best for making rice chiffon cakes.The baking loss rate of the cake made in this condition was low,the volume was large,the inner and outer color was good,the hardness was low,and the elasticity was large.Therefore,it is necessary to control the storage conditions of eggs in order to achieve product optimization and economic benefit maximization.
作者
任传顺
郑洋洋
崔玲玲
卞科
REN Chuanshun;ZHENG Yangyang;CUI Lingling;BIAN Ke(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2021年第2期43-49,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
河南工业大学高层次人才科研启动基金项目(2017BS037)。
关键词
鸡蛋储存
蛋清蛋白
大米戚风蛋糕
感官特性
storage egg
white protein
rice chiffon cake
sensory characteristics
