鸡蛋发酵食品(蛋腐乳)工艺探索与优化

沙菲; 仝其根; 王芳

doi:10.13386/j.issn1002-0306.2017.18.027

鸡蛋发酵食品(蛋腐乳)工艺探索与优化

沙菲¹,
仝其根^1,2,3,4,
王芳²

北京农学院食品科学与工程学院
农产品有害微生物及农残安全检测与控制北京市重点实验室
食品质量与安全北京实验室
蛋品安全生产与加工北京市工程研究中心

基金项目:

食品质量与安全北京实验室项目(2016BFS115)；

详细信息

作者简介:
沙菲 (1992-) , 女, 硕士研究生, 研究方向:农产品加工工程, E-mail:sf735249027@163.com。;

仝其根 (1962-) , 男, 硕士, 教授, 研究方向:蛋品、食品添加剂、农产品加工, E-mail:tongqigen@163.com。;

中图分类号: TS253.4
计量
- 文章访问数: 201
- HTML全文浏览量: 32
- PDF下载量: 252
出版历程
- 收稿日期: 2017-03-19

Exploration and optimization of egg fermented food (egg sufu)

SHA Fei¹,
TONG Qi-gen^1,2,3,4,
WANG Fang²

Food Science and Engineering College, Beijing University of Agriculture
Beijing Key Laboratory of Agriculture Product Detection and Control of Spoilage Organisms and Pesticide Residue
Food Quality and Safety of Beijing Laboratory
Beijing Egg Safety Production Engineering Research Center

摘要

摘要: 为了扩充蛋制品的种类,提高蛋的附加值。本文在单因素实验的基础之上,通过正交实验研究了后酵时间、麦芽糖、p H和磷酸二氢钾四个条件的改变对鸡蛋腐乳品质的影响,以总酸、氨基酸态氮和感官评价作为评价指标,最终确定最优的实验条件为不添加麦芽糖、不改变蛋液的p H、添加0.05%的磷酸二氢钾,后酵10周制作鸡蛋腐乳,所得的总酸为0.695 g/100 g、氨基酸态氮为0.425 g/100 g、感官评分为87分。本实验为增加我国的深加工蛋制品品种进行了探索,并为以后蛋品深加工步入工业化生产做准备。
- 鸡蛋腐乳 /
- 工艺优化 /
- 产品制备
Abstract: Egg fermented production ( egg sufu) was studied, which could expand the variety of egg products, enrich the market, and increase the added value of eggs.Through single factor experiments and orthogonal experiment method, the effects of four conditions, including post fermentation time, maltose, pH and KH₂PO₄, were researched, with total acid, amino nitrogen and sensory evaluation be evaluation of egg sufu quality. Ultimately, experimental conditions were maltose 0%, natural egg p H, KH₂PO₄0.05%, 10 weeks after the fermentation production of egg pickled tofu. Under these conditions, the total acid was0.695 g/100 g, with amino acid nitrogen 0.425 g/100 g and the sensory evaluation 87. In this study, the post fermentation parameters of egg sufu was optimized, which increased varieties of deep processing of egg product and be helpful to future industrial production.
- egg sufu /
- optimization /
- product preparation

HTML全文

参考文献(10)

[1]	张强, 黄丽燕, 刘文营, 等.我国传统蛋制品加工方法综述[J].农产品加工·学刊, 2012 (9) :79-81.
[2]	张晶, 张红星, 谢远红, 等.藏灵菇源酵母菌和乳酸菌降胆固醇蛋乳发酵饮料的研制[J].中国酿造, 2013, 32 (9) :50-53.
[3]	闫金姣, 李斌, 杨凌霄, 等.蛋乳发酵酸奶工艺的探讨[J].食品工业科技, 2011, 32 (7) :474-477.
[4]	于楠楠.臭蛋及其制造方法:中国, CN103120324A[P].2013-05-29.
[5]	李双峰.一种鸡蛋发酵食品及其制备方法:中国, CN103054070A[P].2013-04-24.
[6]	中国调味品协会.SB/T 10170-2007, 腐乳质量标准和检测方法[S].北京:中国标准出版社, 2007.
[7]	Feng Z, Xu M, Zhai S, et al.Application of autochthonous mixed starter for controlled Kedong sufu fermentation in pilot plant tests[J].Journal of Food Science, 2014, 80 (1) :129-136.
[8]	王瑞芝.中国腐乳酿造[M].北京:中国轻工业出版社, 2009:124-190.
[9]	许喜林, 彭晓群, 石美芬.雅致放射毛霉产孢子培养基组成及培养条件的优化[J].中国酿造, 2013, 32 (7) :28-31.
[10]	刘利锋, 于卫红.磷酸盐用量对谷氨酸发酵影响的研究[J].发酵科技通讯, 2007, 36 (1) :4.