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全蛋布丁的工艺优化

发表时间:2019-08-30  浏览量:181  下载量:27
全部作者: 张婷,宋敬一,香丽婷,潘风光,于一丁,刘静波,刘博群
作者单位: 吉林大学吉林省营养与功能食品重点实验室
摘 要: 全蛋布丁是一种以蛋清粉和蛋黄粉为主要原料的口感滑嫩、美味香甜、营养价值高的新兴鸡蛋类休闲食品。本文通过单因素实验和响应面实验确定蒸煮最佳制备工艺为加水量是蛋粉重量的4倍、蛋黄粉与蛋清粉的混合质量比为1:1、蒸煮时间8 min. 然后优化了原味全蛋布丁的调味,提高了产品的感官性状。本产品将丰富蛋品市场、促进乳品消费,为蛋类的综合开发利用提供新途径,市场前景广阔。
关 键 词: 食品加工技术;单因素实验;响应面实验;蛋粉;全蛋布丁;蛋黄卵磷脂
Title: Process optimization of whole egg pudding
Author: ZHANG Ting, SONG Jingyi, XIANG Liting, PAN Fengguang, YU Yiding, LIU Jingbo, LIU Boqun
Organization: Jilin Key Laboratory of Nutrition and Functional Food, Jilin University
Abstract: Whole egg pudding is a new type of egg leisure product, which is mainly made from egg white powder and egg yolk powder. It tastes tender, delicious and sweet, and has high nutritional value. Through single factor experiment and response surface experiment, the best cooking process was optimized. The amount of water addition is 4 times as much as the weight of egg powder, the mix mass ratio of egg yolk powder to egg white powder is 1:1, and the cooking time is 8 min. In order to improve the sensory properties, we also optimized the flavoring process of the original whole egg pudding. This product helps in enriching the dairy market and promoting egg consumption, to provide a new way for the comprehensive development and utilization of eggs, and it has a broad market prospect.
Key words: food processing technology; single factor experiment; response surface experiment; egg powder; whole egg pudding; egg yolk lecithin
发表期数: 2019年8月第4期
引用格式: 张婷,宋敬一,香丽婷,等. 全蛋布丁的工艺优化[J]. 中国科技论文在线精品论文,2019,12(4):674-682.
 
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