摘要
通过TPA方法与感官评价方法,研究了卤蛋加工过程中预煮时间、卤制时间、灭菌方式及时间对卤蛋蛋白的质构影响,发现卤蛋蛋白硬度受预煮时间、卤制时间影响显著;弹性、胶着性受卤制时间影响显著;黏性受高压灭菌时间影响显著。并选择出了较优的热处理方式:以15枚鸡蛋为一组,预煮15 min,卤制1 h、放置1 h、二次卤制1 h,121℃灭菌5 min。
Effect of different heat treatments （precooking, stewing time, sterilizing methods and time） on the texture of stewed egg white had been investigated. The results showed that： the hardness of stewed egg white was significantly influenced by precooking, stewing time; springiness ＆ gumminess were significantly influenced by stewing time; adhesiveness was significantly influenced by sterilizing time. In addition, the optimum heating treatment was： precooking 15 min, stewing 1 h for twice with interval 1 h, sterilizing 5 min at 121℃.
出处
《食品工业》
北大核心
2012年第9期75-78,共4页
The Food Industry
基金
北京市科技计划产业统筹项目(Z111105061310001)
关键词
质构仪
TPA
卤蛋
texture analyzer
TPA
stewed egg
