摘要
以鸡蛋清为材料,探讨了加热处理方式和加热时间对鸡蛋清凝胶硬度、回复性以及持水性的影响。结果表明:蛋清微波加热凝胶形成速度比传统水浴加热快。蛋清在75℃水浴加热20 min开始形成凝胶,凝胶硬度为21.83 g,90℃加热50 min达到最大值779.50 g;微波100 W加热25 s即可形成凝胶,凝胶硬度为46.90 g;20 W加热160 s达到最大值266.23 g。与水浴加热相比,微波加热蛋清凝胶的持水性最低值为84.10%,回复性均在60%以上,回复性得到明显改善。
The effects of heat treatment and heating time on the hardness, resilience and water holding capacity of hen egg white gel were investigated. The results showed that ： egg white gel by microwave heating forming speed was faster than traditional water-bath heating. Egg white began to form a gel by water-bath heating 20min at 75 ℃, and gel hardness was 21.83g. 90 ℃ heating for 50 rain reached maximum 779.50 g. 100 W microwave heating 25 s can form gel, and gel hardness was 46. 90 g. 20 W heating for 160 s reached the maximum 266. 23 g. Compared with water-bath heating, the lowest water holding capacity of egg white gel by microwave heating was 84. 10%, resilience was more than 60% and it had been significantly improved.
出处
《四川理工学院学报（自然科学版）》
CAS
2014年第4期12-15,共4页
Journal of Sichuan University of Science & Engineering(Natural Science Edition)
基金
四川省教育厅项目(14ZB0216)
四川理工学院基金项目(2013KY01)
四川理工学院大学生创新创业训练计划项目(CX20130409)
关键词
蛋清
凝胶
热处理
微波
egg white
gel
heat treatment
microwave
