摘要
为探讨蛋黄比例、结冷胶和氯化钠添加量对复配蛋液凝胶性能的影响,通过单因素试验对凝胶质构特性(硬度、弹性、咀嚼性)、色差值和持水性进行评价;利用Box-Behnken响应面分析法,选取咀嚼性为评价指标建立回归方程得到最优添加量。结果表明,各因素对复配蛋液凝胶咀嚼性的影响顺序为蛋黄比例>结冷胶添加量>氯化钠添加量;复配蛋液最优配方为蛋黄比例64%、蛋清比例36%,另外添加结冷胶0.14%、氯化钠1.5%,此时复配蛋液凝胶的咀嚼性理论值为978.063,验证试验值为910.494。通过响应面优化配方,使蛋液的凝胶性能得到了有效改善,研究结果可为利用复配蛋液制备高品质休闲蛋制品提供相应的技术支撑。
In order to investigate effects of the proportion of yolk,gellan gum and NaCl on gelling properties of reconstituted liquid egg,texture characteristics(hardness,elasticity,chewiness),color and water holding capacity of the gel were evaluated by single factor experiment.To obtain the optimal formulation,the Box-Behnken response surface methodology was used to establish a regression equation with chewiness as evaluation index.The results showed that the order of influence factors on chewiness of reconstituted liquid egg gel was as follows:egg yolk ratio>gellan gum additive amount>sodium chloride additive amount.The optimal formulation was 64%egg yolk and 36%egg albumin,added 0.14%gellan gum and 1.5%NaCl,and the theoretical value of chewiness of the reconsititued liquid egg gel was 978.063,while the verification test value was 910.494.In conclusion,gel performance of liquid egg was improved effectively by formulation optimization with response surface methodology.The research results could provide technical support for preparation of high quality leisure egg products with reconstituted liquid egg.
作者
杨叶爽
张映萍
陈伊凡
张晋
李欢欢
陈黎洪
唐宏刚
高斌
YANG Yeshuang;ZHANG Yingping;CHEN Yifan;ZHANG Jin;LI Huanhuan;CHEN Lihong;TANG Honggang;GAO Bin(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650000, China;Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China)
出处
《浙江农业学报》
CSCD
北大核心
2022年第1期153-162,共10页
Acta Agriculturae Zhejiangensis
基金
国家重点研发计划(2018YFD0400305)
国家蛋鸡产业技术体系(CARS-40-K26)。
关键词
复配蛋液
凝胶性能
响应面法
咀嚼性
持水性
reconstituted liquid egg
gelling properties
response surface methodology
chewiness
water holding capacity
