摘要
通过分析冰蛋液在制作海绵蛋糕、天使蛋糕和蛋黄酱产品中的应用特性,研究了冰全蛋、冰蛋白和冰蛋黄与鲜蛋相比在食品应用中的优异性。实验结果表明,冰全蛋制作海绵蛋糕时打发时间显著增加(P<0.05),制得的海绵蛋糕在感官特性和购买意愿上与鲜蛋产品无显著性差异;消费者对冰蛋白天使蛋糕的购买意愿略高于鲜蛋制品;冰蛋黄制得的蛋黄酱黏度显著高于鲜蛋黄酱(P<0.05)。
The eggs possess good functionalities in processing of egg sponge cake, angel cake and mayonnaise products. This paper studied the application superiority of the frozen eggs, contrast to the fresh egg. Experiment results showed that there was no significant difference between frozen egg products and fresh egg products, apart from that the frozen whole egg needs a long rise time （P〈0.05） and the frozen egg yolk mayonnaise has a significantly higher viscosity compare with the fresh egg yolk mayonnaise, and all the products obtained people＇s willing to buy.
出处
《食品科技》
CAS
北大核心
2012年第8期66-69,74,共5页
Food Science and Technology
关键词
冰蛋
鲜蛋
应用性
frozen eggs
fresh eggs
application
