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中国精品科技期刊2020
丁波, 陈育林, 窦玉萍, 李冰, 刘红娜. 溏心蛋加工工艺优化[J]. 食品工业科技, 2021, 42(4): 135-141,148. DOI: 10.13386/j.issn1002-0306.2020030409
引用本文: 丁波, 陈育林, 窦玉萍, 李冰, 刘红娜. 溏心蛋加工工艺优化[J]. 食品工业科技, 2021, 42(4): 135-141,148. DOI: 10.13386/j.issn1002-0306.2020030409
DING Bo, CHEN Yulin, DOU Yuping, LI Bing, LIU Hongna. Optimization of Processing Technology of Soft-boiled Egg[J]. Science and Technology of Food Industry, 2021, 42(4): 135-141,148. DOI: 10.13386/j.issn1002-0306.2020030409
Citation: DING Bo, CHEN Yulin, DOU Yuping, LI Bing, LIU Hongna. Optimization of Processing Technology of Soft-boiled Egg[J]. Science and Technology of Food Industry, 2021, 42(4): 135-141,148. DOI: 10.13386/j.issn1002-0306.2020030409

溏心蛋加工工艺优化

Optimization of Processing Technology of Soft-boiled Egg

  • 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。

     

    Abstract: 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.

     

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