| 溏心蛋加工工艺优化 |
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| 引用本文： | 丁波,陈育林,窦玉萍,李冰,刘红娜.溏心蛋加工工艺优化[J].食品工业科技,2021,42(4):135-141,148. |
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| 作者姓名： | 丁波 陈育林 窦玉萍 李冰 刘红娜 |
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| 作者单位： | 1. 西北民族大学生命科学与工程学院, 甘肃兰州 730030;2. 甘肃省轻工业研究院有限责任公司, 甘肃兰州 730099;3. 西北民族大学生物医学研究中心, 甘肃兰州 730030 |
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| 基金项目： | 中央高校基本科研业务专项资金项目(31920190082);科技部援助项目(KY201501005)。 |
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| 摘 要： | 本实验以鲜鸡蛋为原料制做溏心蛋。采用单因素实验和Box-Behnken试验设计，分析探究煮制时间、煮制温度、冷却时间对溏心蛋感官、质构、蛋黄色泽的影响。结果表明，其最佳条件为:煮制时间8 min、煮制温度85℃、冷却时间15 min，该条件下溏心蛋松软香嫰，蛋香浓郁，嫩滑而富有弹性，感官得分为88.6，水分71.4%、脂肪9.18%、蛋白质13.6%、胆固醇9.46 mg/g。产品符合食品安全国家标准蛋制品的要求，同时为溏心蛋产业化提供理论。
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| 关 键 词： | 溏心蛋 工艺优化 理化指标 质构特性 |
| 收稿时间： | 2020-03-30 |
Optimization of Processing Technology of Soft-boiled Egg |
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| DING Bo,CHEN Yulin,DOU Yuping,LI Bing,LIU Hongna.Optimization of Processing Technology of Soft-boiled Egg[J].Science and Technology of Food Industry,2021,42(4):135-141,148. |
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| Authors: | DING Bo CHEN Yulin DOU Yuping LI Bing LIU Hongna |
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| Affiliation: | 1. College of Life Sciences and Engineering, Northwest Minzu University, Lanzhou 730030, China;2. Gansu Light Industry Research Institute Co., Ltd., Lanzhou 730099, China;3. Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, China |
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| Abstract: | Fresh eggs were utilized as raw material for soft-boiled eggs.The single factor tests and Box-Behnken test design were used to analyze and explore the effects of cooking time,cooking temperature and cooling time on the sensory,texture and egg yellow color of soft-boiled eggs.The results showed that the best conditions were:Cooking time 8 min,cooking temperature 85℃,cooling time 15 min.Under this condition,the soft-boiled egg was soft and tender,the egg was rich,tender and smooth,and the sensory scores was 88.6,moisture 71.4%,fat 9.18%,protein 13.6%and cholesterol 9.46 mg/g.The product fitted the requirements of national food safety standards for egg products,and would provide a theory for the industrialization of soft-boiled eggs. |
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| Keywords: | soft-boiled eggs process optimization physicochemical indexes texture characteristics |
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