香菇鸡蛋羹工业化生产配方优化及凝胶特性研究

以鸡蛋和香菇粉为主要原料,通过单因素结合响应面试验考察了水的添加量、蔗糖的添加量、香菇粉添加量对香菇鸡蛋羹感官品质的影响,利用质构仪、DSC(差式热量扫描仪)、RVA(快速粘度分析仪)研究未添加蔗糖和香菇粉、只添加香菇粉、只添加蔗糖、同时添加蔗糖和香菇粉的四种蛋羹的凝胶特性的变化。实验结果表明,当水添加量为173.28%、蔗糖添加量为4.04%、香菇粉添加量为1.57%(均以蛋液质量为基准),香菇鸡蛋羹感官品质预测最佳得分为88.94分,验证实验感观评分为90分。同时添加蔗糖和香菇粉显著增强香菇鸡蛋羹的硬度和咀嚼性,热焓值最大,凝胶强度也最大,研究结果表明蔗糖和香菇粉同时添加对香菇鸡蛋羹的凝胶强度具有增效作用。这为香菇鸡蛋羹的工业化生产奠定了一定的理论基础。

Formulation Optimization and Gel Properties of Lentinus edodes Steamed Egg Custard in Industrial Production

Eggs and Lentinus edodes powder were used as raw materials to prepare Lentinus edodes steamed egg custard. Effects of water,sucrose and Lentinus edodes powder addition on the sensory quality of Lentinus edodes steamed egg custard were investigated by single factor combined with response surface test. Changes of gel properties of four kinds of egg custard(without sucrose and Lentinus edodes powder addition,only Lentinus edodes powder addition,only sucrose addition,and sucrose and Lentinus edodes powder addition)at the same time were studied by plasticizer,DSC(differential thermal scanner)and RVA(rapid viscosity analyzer). Experimental results showed that,when water content was 173.28%,sucrose content was 4.04%,Lentinus edodes powder adding quantity was 1.57%(all based on the quality of egg),the predicated sensory quality of Lentinus edodes steamed egg custard was 88.94 scores. The sensory quality was 90 scores after the verification test. The hardness and chewability of Lentinus edodes steamed egg custard were significantly enhanced by adding sucrose and Lentinus edodes powder at the same time,and the enthalpy and the gel strength was the highest. The results indicated that sucrose and Lentinus edodes powder addition at the same time had synergistic effect on gel strength of Lentinus edodes steamed egg custard. It laid a theoretical foundation for the industrial production of Lentinus edodes steamed egg custard.