摘要
以蒸蛋为研究对象,通过单因素实验,以鸡蛋质量30 g为基准,考察了水的添加量、盐的添加量、蒸制时间对蒸蛋感官品质和质构特性的影响,并通过响应面法优化了蒸蛋的制作工艺,应用逐步回归的方法建立了蒸蛋质构特性与感官评分之间的线性回归模型。实验结果表明,当水的添加量为69.6 g,食盐的添加量为0.50 g,蒸制时间为9.9 min时,蒸蛋的品质最佳。水的添加量、食盐的添加量、蒸制时间对蒸蛋的硬度、弹性、粘聚性、弹性模量均有显著的影响。
In this study, the effects of steaming time,addition of water and salt on the sensory quality and textural properties of steamed egg were investigated by the usage of egg 30 g by single factor experiment.And the processing condition was optimized by response surface methodology and the linear regression model between textural properties and sensory evaluation scores was also established by stepwise regression method.In conclusion,the optimum conditions were determined as following：water 69.6 g, salt 0.50 g,and steaming time 9.9 min.And the effects of these factors on the textural properties were significant.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第9期186-190,共5页
Science and Technology of Food Industry
基金
河南省重大科技专项(161100110600)
河南省高等学校重点科研项目(17A550012)
关键词
蒸蛋
工艺优化
质构特性
响应面分析法
steamed egg
processing optimization
textural properties
response surface methodology
