复配蛋白凝胶制备及其对鸡蛋干产品特性影响

Preparation of Complex Protein Gel and Its Effect on the Properties of Dried Egg Products

以鸡皮、大豆分离蛋白和水为原料,经过斩拌、低温冷藏胶凝后制成蛋白凝胶。采用D-optiomal混料设计方法对复配比例进行优化,确定最佳复配比例为:鸡皮糜18.638%,大豆分离蛋白14.864%,水65.136%。在确定的最佳复配比例下制备蛋白凝胶,并将其以不同比例与蛋液混合加工鸡蛋干,对鸡蛋干产品的质构特性、含水率、出品率、色泽及微观结构方面的特性差异进行分析。研究表明,添加较低比例的复配蛋白凝胶可提高鸡蛋干的保水性,改善产品色泽及凝胶强度、咀嚼性、弹性及回复性等质构特性,但过高的添加比例会导致油脂析出,使品质下降。当复配蛋白凝胶添加比例为10%~20%时制作的产品外形更佳,口感更好。

In this experiment,chicken skin,soybean protein isolate and water were used as raw materials to make protein gel,prepared by cutting and mixing and gelatinizing at low temperature.The compounding ratio was optimized using the D-optiomal mixing design method,and the optimal compounding ratio was determined as follows:ground chicken skin 18.638%,soy protein isolate 14.864%,water 65.136%.The protein gel was prepared under the optimal mixture ratio and mixed with egg liquid in different proportions to process dried eggs,and the structural properties,moisture content,yield,color and microstructure of dried egg products were analyzed.The results have shown that adding a lower proportion of complex protein gel can improve the water retention of dried egg,improve the color and texture properties of the product,such as gel strength,chewability,elasticity and resilience,etc.However,too high adding ratio will lead to oil precipitation and make the quality decline.When adding 10%~20%protein gel,the product will have better appearance and taste.