鸡蛋储藏时间对蛋清液起泡性的影响研究

Effect of Egg Storage Time on Foaming Property of Egg White

研究通过监测不同温度(25℃、4℃)储藏鸡蛋蛋液pH值、起泡性和泡沫稳定性随时间的变化,分析储藏时间对蛋清液起泡性的影响。结果显示:鲜蛋于常温25℃条件下放置29 d,全蛋液p H值先由6.8升至7.7后逐渐降低,蛋清液起泡性随储藏时间的延长先升高后降低,起泡性初始值为107.8%,储藏25 d后达到421.2%,之后逐渐降低;4℃下储藏的样品起泡性变化规律与常温相似,储藏17 d后达到270.9%。研究表明:在使用鸡蛋生产焙烤食品时,选用4℃储藏2周或25℃储藏1周的鸡蛋较好。

In this study, the changes of pH value, foamability and foam stability during storage were monitored, and the influence of storage time on foamability of egg liquid was analyzed. The results showed that the eggs stored at 25℃ under normal temperature for 29 days, the pH value of whole egg solution was decreased gradually from 6.8 to 7.7. The foamability of egg white was increased at first and then decreased with the prolongation of storage time. The initial value of foaming was 107.8%, and reached 421.2% after 25 days of storage, and then gradually decreased. The foamability of samples stored at 4 % was similar to that at room temperature, reaching 270.9% after 17 days of storage. The results indicaded that it is better to store eggs at 4 ℃ for 2 weeks or 25 ℃ for 1 week when baking food is made from eggs.