期刊论文

Processing Technology Optimization of Spinach Egg Curd

中文

食品工业

1004-471X

2018

39

12

64-69

2013年度公益性行业（农业）科研专项项目（201303084）；

本校为第一机构

为开拓蛋品加工新途径,提高蛋品价值,需对蛋制品加工进行创新。鸡蛋干是一种新型深加工蛋品,蔬菜鸡蛋干则是进一步的优化创新,此产品以鸡蛋全蛋液为主原料,添加蔬菜制作而成。采用单因素试验和响应面试验对产品的配方及工艺进行优化,得到最佳配方为:0.4%食盐、0.5%味精、0.5%鸡精、0.848%白砂糖、0.3%卡拉胶、0.6%焦磷酸钠、0.2%三聚磷酸钠、0.4%六偏磷酸钠、20%菠菜汁和0.1%CMC-Na。此条件下,将蛋蔬混合液蒸10min,焖5 min,在110℃下杀菌20 min,所得产品的口感最佳、弹性及硬度最好。

In order to explore new ways of egg processing and improve the value of egg products, it’s essential to make innovations in the processing of egg products. Egg curd was a new kind of deep processing egg product, while the vegetable egg curd was the further optimization innovation. This product took whole egg liquid as the main raw material, and specially added vegetable. The best formula was that 0.4% salt, 0.5% monosodium glutamate, 0.5% chicken essence, 0.848% sugar, 0.3% carrageenan, 0.6% sodium pyrophosphate, 0.2% sodium tripolyphosphate, ...