期刊论文

Effect of Frozen Treatment on Foaming and Gelatinability of Egg White Liquid

中文

食品工业

1004-471X

2019

40

5

96-98

十三五国家重点研发计划项目子课题(液蛋保质减损与品质控制加工关键技术研究及开发,项目编号:2018YFD0400304).

本校为第一机构

以新鲜鸡蛋为原料,将蛋清液在59.5℃下经过巴氏杀菌处理4.5 min后置于-18℃的冷冻条件下储藏21 d,监测冷冻期间蛋液起泡性、泡沫稳定性、凝胶性等的变化。研究表明,新鲜蛋清液起泡性较好,可达98%,冷冻处理使蛋清液起泡性降低,冷冻储藏期间起泡性先降低后升高,冷冻13 d时起泡性降至58%,降幅达40.8%;新鲜蛋清液的泡沫稳定性为65.7%,冷冻处理使蛋液泡沫稳定性增强,冷冻储藏期间泡沫稳定性呈递增趋势,冷冻储藏21 d时泡沫稳定性可达100%,增幅为52.2%;新鲜蛋液凝胶硬度为198 g,冷冻处理使蛋液凝胶硬度增高,冷冻储藏21 d时凝胶硬度增高至291 g,增幅为44.5%。

With fresh eggs as raw material,after 59.5℃pasteurization process for 4.5 min,the egg white liquid stored for21 d at-18℃under the frozen condition.The changes of foaming ability,foam stability and gelatability of egg liquid were monitored during frozen storage.The resulted showed that the foaming ability of fresh egg white liquid was good,up to 98%,and the foaming ability of egg white liquid reduced by freezing treatment,firstly decreased and then increased during freezing storage,and then decreased to 58%and 40.8%when frozen for 13 d.The foa...