摘要
为了扩充蛋制品的种类,提高蛋的附加值。本文在单因素实验的基础之上,通过正交实验研究了后酵时间、麦芽糖、p H和磷酸二氢钾四个条件的改变对鸡蛋腐乳品质的影响,以总酸、氨基酸态氮和感官评价作为评价指标,最终确定最优的实验条件为不添加麦芽糖、不改变蛋液的p H、添加0.05%的磷酸二氢钾,后酵10周制作鸡蛋腐乳,所得的总酸为0.695 g/100 g、氨基酸态氮为0.425 g/100 g、感官评分为87分。本实验为增加我国的深加工蛋制品品种进行了探索,并为以后蛋品深加工步入工业化生产做准备。
Egg fermented production（ egg sufu） was studied,which could expand the variety of egg products,enrich the market,and increase the added value of eggs.Through single factor experiments and orthogonal experiment method,the effects of four conditions,including post fermentation time,maltose,pH and KH_2PO_4,were researched,with total acid,amino nitrogen and sensory evaluation be evaluation of egg sufu quality. Ultimately,experimental conditions were maltose 0%,natural egg p H,KH_2PO_40.05%,10 weeks after the fermentation production of egg pickled tofu. Under these conditions,the total acid was0.695 g/100 g,with amino acid nitrogen 0.425 g/100 g and the sensory evaluation 87. In this study,the post fermentation parameters of egg sufu was optimized,which increased varieties of deep processing of egg product and be helpful to future industrial production.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第18期140-144,共5页
Science and Technology of Food Industry
基金
食品质量与安全北京实验室项目(2016BFS115)
关键词
鸡蛋腐乳
工艺优化
产品制备
egg sufu
optimization
product preparation
