食品科学 ›› 2007, Vol. 28 ›› Issue (10): 297-301.

• 工艺技术 • 上一篇    下一篇

高压在蛋黄酱加工过程中的应用(英文)

 赵红霞, 张守勤, 刘志侠   

  1. 井冈山学院工学院; 吉林大学生物与农业工程学院; 沈阳农业大学工程学院 江西吉安343009; 吉林长春130025; 辽宁沈阳110161;
  • 出版日期:2007-10-15 发布日期:2011-11-22

High Pressure Application on Processing Mayonnaise

 ZHAO  Hong-Xia, ZHANG  Shou-Qin, LIU  Zhi-Xia   

  1. 1.College of Engineering, Jinggangshan University, Ji’an 343009, China; 2.College of Biological and Agricultural Engineering, Jilin University, Changchun 130025, China; 3.College of Engineering, Shenyang Agricultural University, Shenyang 110161, China
  • Online:2007-10-15 Published:2011-11-22

摘要: 蛋黄酱是一种乳化性半固体食品,营养丰富、口味醇香。目前,我国市场上已有蛋黄酱出售,但价格比较高,因此研制适合中国人口味,并且价格适宜的产品,抢占被进口产品垄断的市场势在必行。降低生产成本和延长货架期是本实验要研究的两个主要问题。结合蛋黄酱配方设计要求确定决策变量和约束条件,建立了成本的数学模型,本实验借助Excel规划求解功能,确定了蛋黄酱成本最低时的优化配方,为计算机在配方设计中的应用提供了一定的参考;高压加工方法的最大优点是它能在常温或较低温度下达到灭菌效果,还可以获得具有新特性的食品。由于蛋黄酱不能进行加热杀菌,所以在本研究中提出采用高压技术对蛋黄酱进行处理,加工条件选用300MPa、5min,在该条件下高压加工的蛋黄酱满足了食品卫生标准,保证了营养价值基本不变;使用近红外分析技术对蛋黄酱的组成成分变化进行了初步的定性分析,说明蛋黄酱由高压加工引起的变化主要是由其组成成分之一的蛋黄引起的,但也不排除各组分之间的相互作用。

关键词: 蛋黄酱, 高压, 优化

Abstract: Mayonnaise is a sort of emulsifying semisolid, high nutrition value and distinctive flavour condiment. Mayonnaise has been sold on the market of our country, but price is rather high, therefore it is imperative that the suitable product for Chinese should be improved in price and taste. In this paper, to reduce production cost and prolong the shelf life are two major problems. Combined design of mayonnaise formulation decision-making variables, restraint conditions and mathematics model of cost would be established. The optimal formula of minimum cost is gotten with the function of Excel programming calculation. It may provide valuable reference for the application of computer in prescription design. The optimum advantages of high pressure processing are not only to sterilize at room temperature, but also to get the mayonnaise with new properties. Since mayonnaise cannot be heated up to sterilize. It is suggested that mayonnaise should be processed at 300 MPa for 5 mins, so the commercial germless requirement would be met. From the near-infrared spectrum (NIRS) assay of mayonnaise and its components, it was discovered that the NIRS change of mayonnaise is very similar with the NIRS assay of yolk. It showed that the NIRS change of mayonnaise processed by high pressure is caused mostly by yolk, but we cannot expel the interaction of components.

Key words: mayonnaise, high pressure, optimization