摘要
研究以鸡蛋液和鸭蛋液的蛋清液、蛋黄液和全蛋液为对象,通过测定两种蛋液的起泡性及泡沫稳定性、乳化性及乳化稳定性和凝胶性方面,对比这两种蛋液的加工特性的差异。结果显示鸡蛋蛋清液和全蛋液的起泡性为0.64和0.56,鸭蛋蛋清液和全蛋液的起泡性均为0.58;鸡蛋蛋黄液和蛋清液的乳化性为2.20和1.98,鸭蛋蛋黄液和蛋清液的乳化性为2.31和0.71;由此可知,蛋清液主要提供起泡性,鸡蛋蛋清液比鸭蛋蛋清液更适用于关于起泡性的应用,例如蛋糕类的加工;蛋黄液主要提供乳化性,鸭蛋黄液的乳化性比鸡蛋黄液的好,可以进一步探究鸭蛋黄液乳化性的应用;鸭蛋蛋清凝胶性能也比鸡蛋蛋清凝胶的性能好,可以更好地给食品塑形,咀嚼性更强。
In this study, egg white liquid, yolk liquid and whole egg liquid of chicken egg liquid and duck egg liquid were taken as objects, and the differences of processing characteristics of the two kinds of egg liquid were compared through the determination of bubble and foam stability, emulsification and emulsification stability and gelatability of the two kinds of egg liquid. The results showed that the foaming properties of egg white and whole egg were 0.64 and0.56, and that of duck egg and whole egg were 0.58 and 0.58. The emulsification of egg yolk liquid and egg white liquid was 2.20 and 1.98, and that of duck egg yolk liquid and egg white liquid was 2.31 and 0.71. The results indicated that egg white liquid mainly provide foaming, and egg white liquid was more suitable for foaming applications than duck egg white liquid, such as cake processing. Egg yolk liquid mainly provide emulsification, duck egg yolk liquid was better than egg yolk liquid. Duck egg and egg white gels also worked better than egg and egg white gels, shaping foods better and chewing better.
作者
王超颖
姚丽君
蒋盼盼
胥伟
王宏勋
WANG Chaoying;YAO Lijun;JIANG Panpan;XU Wei;WANG Hongxun(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023;Hunan Xiangxi lelts Experimental School High School,Xiangxi,Hunan 416000;College of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023)
出处
《中国家禽》
北大核心
2019年第23期40-43,共4页
China Poultry
基金
科技部创新方法工作专项（2018IM030100）
川菜发展研究中心科研项目（CC19Z22）
关键词
鸡蛋液
鸭蛋液
起泡性
乳化性
凝胶性
egg liquid
duck egg liquid
foaming performance
emulsifying properties
gel properties
