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中国精品科技期刊2020
李新新, 李保国, 谢曼曼, 何倩, 郭雯莉. 营养早餐鸡蛋羹凝胶特性及其加工工艺的优化[J]. 食品工业科技, 2014, (06): 256-259. DOI: 10.13386/j.issn1002-0306.2014.06.046
引用本文: 李新新, 李保国, 谢曼曼, 何倩, 郭雯莉. 营养早餐鸡蛋羹凝胶特性及其加工工艺的优化[J]. 食品工业科技, 2014, (06): 256-259. DOI: 10.13386/j.issn1002-0306.2014.06.046
LI Xin-xin, LI Bao-guo, XIE Man-man, HE Qian, GUO Wen-li. Chicken nutritious breakfast custard gel properties and its optimization of processing technology[J]. Science and Technology of Food Industry, 2014, (06): 256-259. DOI: 10.13386/j.issn1002-0306.2014.06.046
Citation: LI Xin-xin, LI Bao-guo, XIE Man-man, HE Qian, GUO Wen-li. Chicken nutritious breakfast custard gel properties and its optimization of processing technology[J]. Science and Technology of Food Industry, 2014, (06): 256-259. DOI: 10.13386/j.issn1002-0306.2014.06.046

营养早餐鸡蛋羹凝胶特性及其加工工艺的优化

Chicken nutritious breakfast custard gel properties and its optimization of processing technology

  • 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。 

     

    Abstract: 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.

     

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