食品科学 ›› 2017, Vol. 38 ›› Issue (23): 106-112.doi: 10.7506/spkx1002-6630-201723018

• 基础研究 • 上一篇    下一篇

添加魔芋葡甘聚糖对鸡蛋干品质的影响

邓利玲1,2,张 帅1,宋 倩1,钟 耕1,3,*   

  1. 1.西南大学食品科学学院,重庆 400716;2.重庆市生物技术研究所有限责任公司,重庆 401121;3.西南大学 食品科学与工程国家级实验教学示范中心,重庆 400715
  • 出版日期:2017-12-15 发布日期:2017-12-07
  • 基金资助:
    重庆市“121”科技支撑示范工程项目(cstc2014jcsfglyjisX0031);社会事业与民生保障科技创新专项(cstc2015shmszx10001)

Effect of Addition of Konjac Glucomannan to Egg Curd on Its Quality

DENG Liling1,2, ZHANG Shuai1, SONG Qian1, ZHONG Geng1,3,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China; 2. Chongqing Institute of Biotechnology Co. Ltd., Chongqing 401121, China; 3. National Experimental Teaching Demonstration Center of Food Science and Engineering, Southwest University, Chongqing 400715, China
  • Online:2017-12-15 Published:2017-12-07

摘要: 以全蛋液和魔芋葡甘聚糖(konjac glucomannan,KGM)为原料制作鸡蛋干,研究了KGM添加量对鸡蛋干 的硬度、弹性、出品率、保水性、色泽、消化特性及感官品质的影响。结果表明:随着KGM添加量的增大,鸡蛋 干的硬度先增大后降低,当KGM添加量为0.16%时,鸡蛋干的硬度最大。样品的出品率和保水性随着KGM添加量 的增加先增大后降低,当KGM的添加量为0.12%时,样品出品率和保水性最大。KGM的添加使样品的色泽由深变 浅但不显著,同时降低了蛋白质的消化率;添加了KGM的样品发酵液中挥发性成分与蛋白组(发酵液+1%胰蛋白 胨)有一定差别且同类的含量相差较大。综合各个感官指标及整体接受性得出,当KGM添加量为0.12% 时,样品 感官食用品质最好。

关键词: 鸡蛋干, 魔芋葡甘聚糖, 品质, 应用

Abstract: Egg curd was made from liquid whole egg with added konjac glucomannan (KGM), and the effect of KGM addition on the hardness, elasticity, yield, water-holding capacity, color, digestibility and sensory quality of egg curd was studied. Our results showed that with an increase in KGM addition, the hardness of egg curd increased firstly, reaching the maximum value with the addition of 0.16% KGM, and then decreased. Similarly, the product yield and water-holding capacity decreased after an initial increase, reaching the highest values with the addition of KGM of 0.12%. The addition of KGM lightened but not significantly the color of egg curd and reduced protein digestibility. Furthermore, there were differences in the volatile components of the fermentation products of KGM addition group and protein group as well as considerable differences in the concentration of compounds of the same class. The quality of egg curd with 0.12% KGM was the best in terms of both sensory evaluation and overall acceptability.

Key words: egg curd, konjac glucomannan, quality, application

中图分类号: