【作者】 李三宝；

【导师】 赵谋明； 马浩；

【作者基本信息】 华南理工大学 ， 食品工程， 2011， 硕士

【摘要】 起泡特性是鸡蛋液重要的功能特性之一,对烘焙食品特别是蛋糕的制作和质量控制具有重要作用。本文以鸡蛋液为研究对象,通过对鸡蛋液自身理化特性的研究,来探讨鸡蛋液在加工过程中起泡特性的变化规律,为更好地利用鸡蛋液提供理论依据和技术支持,研究结果如下:运用正交试验设计优化了影响鸡蛋液起泡特性的工艺参数,优化工艺条件为:鸡蛋液浓度40%、搅打速率388rpm、搅打时间3 min、盐浓度7%、加热温度40℃,此条件下体系有最佳的起泡性和泡沫稳定性,膨胀率为646.77%,失液率为9.67%,分别是原工艺条件下鸡蛋液起泡能力和稳定性的1.62倍和1.43倍。大豆蛋白和多糖类物质对鸡蛋液起泡特性具有重要影响,实验结果表明:添加大豆分离蛋白的鸡蛋液起泡能力与泡沫稳定性是最佳的,膨胀率为424.47%,失液率为2.34%;溶解后的多糖与鸡蛋液搅拌均匀后,体系中粘稠度为2.40%,稳定性显著高于对照组。大豆分离蛋白酶解液对鸡蛋液起泡特性具有显著影响,实验结果表明:采用混合酶(复合酶:木瓜蛋白酶=1:1,用酶量为0.4%(W/W)),将大豆分离蛋白水解至水解度为12.43%的酶解液,此酶解液与鸡蛋液形成的均匀体系,其膨胀率和失液率分别为554.34%和5.44%,体系有最佳的起泡能力和泡沫稳定性。更多还原

【Abstract】 Foaming characteristics is one of the most important characteristics of egg liquid, especially in cake production and quality control. This paper aimed to egg liquid, through their physical and chemical properties of liquid eggs, exploring the liquid in the process of changing. For the better use of egg liquid, it provided the theory basis and technical support, so as to improve the processing efficiency of the liquid egg.the egg liquid concentration, beating rate, beating time, salt concentration and temperature of heat for eggs blister characteristics of the influence of liquid was studies in this paper, through orthogonal experiment to get the best technological conditions: egg liquid concentration 40%, beating rate at388rpm, beating time of 3 min, salt concentration 7%, the heating temperature 40℃, the system had the best foaming ability and foam stability with the inflation rate was 646.77%, lost fluid rate was 9.67%, the original process conditions egg liquid bubbles ability and stability of 1.62 times and 1.43 times respectively.Through the addition of the soybean protein and polysaccharides material into egg liquid bubbles characteristics of the influence of the research, the experimental results showed that adding soy protein can get the best liquid bubbles ability and the eggs foam stability, the inflation rate was 424.47%, fluid loss rate was 2.34%; After dissolving polysaccharide and liquid mix the eggs, the system with 2.40% of the series, the stability was significantly higher than the control group.That adding papain, pepsin, protamex and papain enzyme mixed by soybean protein isolated for enzyme solution, through the enzyme solution to eggs blister characteristics of liquid fluid impact study, the results showed that the mixed enzyme (protamex: papain = 1:1) with content of 0.4% (W/W), under the condition of soy protein hydrolysis degree of 12.43%, foaming rate was 554.34%, lost fluid rate was 5.44%, the system had the best blister ability and foam stability.更多还原