| 磷酸盐对全蛋液鸡蛋干质构和色泽特性的影响 |
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| 引用本文： | 王也, 黄茜, 马美湖. 磷酸盐对全蛋液鸡蛋干质构和色泽特性的影响[J]. 食品工业科技, 2015, (15): 265-269. DOI: 10.13386/j.issn1002-0306.2015.15.047 |
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| 作者姓名： | 王也 黄茜 马美湖 |
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| 作者单位： | 1.华中农业大学食品科技学院,蛋品加工技术国家地方联合工程研究中心 |
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| 摘 要： | 本文重点研究了焦磷酸钠、六偏磷酸钠、三聚磷酸钠对于全蛋液鸡蛋干质构指标以及色度的影响。三种磷酸盐可以显著改善鸡蛋干的质构特性和色泽。正交实验结果表明:影响鸡蛋干质构和色泽的主次顺序为焦磷酸钠>六偏磷酸钠>三聚磷酸钠。复合磷酸盐配方为:三聚磷酸钠添加量0.174%,六偏磷酸钠添加量为0.141%,焦磷酸钠添加量为0.124%时,全蛋液鸡蛋干的品质特性达到最佳,主要质构参数硬度、弹性和色度值L*分别为848.762 g,0.923和78.98。
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| 关 键 词： | 磷酸盐 鸡蛋干 质构 色泽 |
| 收稿时间： | 2014-11-05 |
Effect of phosphates on the texture and color of whole egg |
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| WANG Ye, HUANG Xi, MA Mei-hu. Effect of phosphates on the texture and color of whole egg[J]. Science and Technology of Food Industry, 2015, (15): 265-269. DOI: 10.13386/j.issn1002-0306.2015.15.047 |
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| Authors: | WANG Ye HUANG Xi MA Mei-hu |
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| Affiliation: | 1.College of Food Science and Technology of Huazhong Agricultural University,National &Local Joint Engineering Research Center for Egg Processing |
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| Abstract: | The effect of sodium pyrophosphate,sodium hexametaphosphate,sodium tripolyphosphate on the texture and color of egg curd were studied in this paper.The texture and color character of egg curd could be improved significantly by three kinds of phosphates.The results revealed that the influencing order for the texture and color of egg curd was: sodium pyrophosphate > sodium hexametaphosphate > sodium tripolyphosphate. When the adding amounts were 0.174%( sodium tripolyphosphate),0.141%( sodium hexametaphosphate) and 0.124%( sodium pyrophosphate),the texture and color of egg curd were better,namely,the hardness,springness and color value could rearch 848.762 g,0.923 and 78.98 respectively. |
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| Keywords: | phosphate egg curd texture color |
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