低糖超声波卤煮技术改善翻砂卤蛋凝胶特性及其机理

摘要/Abstract

摘要： 本研究旨在开发一种绿色高效的低糖翻砂卤蛋腌制技术。通过部分木糖醇替代蔗糖的方式制备低糖翻砂卤蛋，随后施加不同功率(100 W、200 W、300 W)的高强度超声(High Intensity Ultrasound，HIU)处理，系统研究了HIU对翻砂卤蛋凝胶特性、结构变化及感官属性的影响。结果显示，在100 W的HIU处理显著提高了低糖翻砂卤蛋蛋白的内聚性和持水性，并显著增加其疏水性和消化率。200 W的HIU处理提高了低糖翻砂卤蛋蛋黄的Zeta电位及β-折叠含量，破坏了蛋白质分子间的交联结构，并促进松散孔隙结构的形成。且在200 W处理下卤蛋中芳香物质、氮氧化合物含量增加，风味品质提升。本研究为卤蛋产品的创新开发及HIU技术在食品加工领域的应用提供了理论基础。

关键词: 翻砂卤蛋, 高强度超声, 木糖醇, 凝胶特性, 风味

Abstract: This study aimed to develop an eco-friendly and efficient low-sugar pickling technology for making sugar-shelled marinated eggs. Low-sugar sugar-shelled marinated eggs were prepared by partially replacing sucrose with xylitol, and then subjected to High Intensity Ultrasound (HIU) treatments at different power levels (100 W, 200 W, 300 W). The effects of HIU on the gel properties, structural changes, and sensory attributes of low-sugared marinated eggs were systematically investigated. The results showed that the HIU treatment at 100 W significantly improved the cohesiveness and water holding capacity of the protein of low-sugar marinated egg, and significantly increased its hydrophobicity and digestibility, while the HIU treatment at 200 W increased the zeta potential and the β-folding content of the yolks of low-sugar marinated eggs, disrupted the cross-linking structure of the protein molecules, and facilitated the formation of a loose pore structure. Moreover, the content of aromatic substances and nitrogen oxides in marinated eggs increased under 200 W treatment, and the flavor quality was enhanced. This study provides a theoretical basis for the innovative development of marinated egg products and the application of HIU technology in food processing.

Key words: Sugar-Shelled Marinated Eggs, High Intensity Ultrasound (HIU), Xylitol, Gel Properties, Flavor

中图分类号:

TS253.4

郑丹于丹蓉绵海洋孙耀贵刘纯友张晓宇于智慧. 低糖超声波卤煮技术改善翻砂卤蛋凝胶特性及其机理[J]. 食品科学.

Zhihui Yu. Low-Sugar Ultrasonic Brining Technology for Improving the Gel Properties of Sugar-Shelled Marinated Eggs and Its Mechanism[J]. FOOD SCIENCE.

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