摘要
采用流变仪和质构仪测定脉动压腌制皮蛋过程和后熟过程中蛋白、蛋黄的流变性、凝胶特性的变化规律。结果表明：皮蛋在腌制期间蛋白流变性在第0~36 h表现为非牛顿假塑性流体特性,黏度变化随剪切速率的增加而减小;蛋黄的流变性从胀塑性流体变为非牛顿假塑性流体,腌制0~36 h时黏度随着剪切速率的增大变化不大,36~72 h时黏度随着剪切速率的增大,明显降低。蛋白的凝胶硬度和弹性呈先逐渐增大后变化较小趋于平稳;蛋黄的凝胶硬度和弹性呈现先增大后基本不变的趋势。
The rheological and gel properties of egg white and yolk were determined using a rheometer and a texture analyzer at different stages during the processing of preserved eggs,which were produced in a pulse pressure. Rheological analysis showed that preserved egg white was characteristic of a non-Newtonian and pseudoplastic fluid during 0 ~ 36 hours, and its viscosity reduced with increasing shear rate. Egg yolk was transformed gradually from a non-Newtonian expanded plastic fluid into a pseudoplastic plastic fluid,and its viscosity distinctly an initial increase and then an unchanged level during 0 ~36 hours. Egg yolk viscosity distinctly reduced with increasing shear rate during 36~72 hours. Texture analysis showed that the hardness of egg white gel revealed an initial increase,then an unchanged level. The springiness of egg white revealed an initial increase,then remained stable. The hardness and springiness of egg yolk gel revealed an initial increase and then an unchanged level.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第4期165-168,172,共5页
Science and Technology of Food Industry
基金
石河子市科技型中小企业专项(2013YQ10)
关键词
脉动压
皮蛋
流变特性
凝胶特性
变化规律
pulse pressure
preserved eggs
rheological property
gel property
change rule
