可溶性膳食纤维强化重组蛋片的响应面优化制备和品质评价
DOI:
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

基金项目:

国家重点研发计划(2018YFD0400300);“一带一路”国际科技合作项目(2019C04022);国家蛋鸡产业技术体系岗位科学家(CARS-40-K26)


Response Surface Optimization and Quality Evaluation of Soluble Dietary Fiber-Fortified Restructuring Egg White Curd
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    目的:以咸蛋清等为主要原料,以抗性糊精为营养强化剂,制备可溶性膳食纤维强化重组蛋片,优化制备工艺并进行品质评价。方法:以脱气时间、蒸煮时间和抗性糊精添加量为自变量,以硬度、感官评分总分和白度为响应变量,采用Box-Behnken响应面法优化制备工艺;采用物性测试仪、感官评价、色差计、顶空固相微萃取与气相色谱质谱联用技术等仪器方法进行品质评价。结果:脱气时间、蒸煮时间和抗性糊精添加量对重组蛋片的质构特性、感官品质和色度均具有显著的影响;经响应面法确定的最优制备工艺为脱气时间18.92 min、蒸煮时间30.00 min和抗性糊精添加量5.89%。由此制备的可溶性膳食纤维强化重组蛋片硬度为1 853.37 g,感官评分总分为7.9,白度为67.80,其挥发性风味成分与未添加抗性糊精的重组蛋片无明显差异。结论:可溶性膳食纤维(5.89%抗性糊精)强化了重组蛋片的质构特性和感官品质,且对其外观、色度和挥发性风味特性无不良影响。

    Abstract:

    Objective: The objective of this work was to prepare, optimize and evaluate the soluble dietary fiber-fortified restructuring egg white curd from the salted egg white(main material) and resistant dextrin (nutrition fortifier). Methods: The response surface methodology(RSM) was conducted to optimize the preparation with the degassing time, cooking time and resistant dextrin content as dependent variables, and the hardness (H), total sensory score (TSS) and whiteness(W) as response variables. The texture analyzer, sensory evaluation, colorimeter and solid phase microextraction-gas chromatography-mass spectroscopy (SPME-GC-MS) were used for the quality evaluation. Results: The degassing time, cooking time and resistant dextrin content showed significant effects on the texture property, sensory quality and color of restructuring egg white curd. The optimum preparation was determined as a degassing time of 18.92 min, cooking time of 30.00 min and resistant dextrin addition of 5.89% (mass fraction). The H, TSS and W of preparation-optimized soluble dietary fiber-fortified restructuring egg white curds were 1 853.37 g, 7.9 and 67.80, respectively. Besides, its volatile flavor component didn’t show significant difference compared with that of the restructuring egg white curd without the addition of resistant dextrin. Conclusion: The texture property and sensory quality of restructuring egg white curd were fortified by the soluble dietary fiber (5.89% resistant dextrin) without significant side effects on its appearance, color and volatile flavor characteristics.

    参考文献
    相似文献
    引证文献
引用本文

张晋;谭芦兰;陈伊凡;李欢欢;唐宏刚;陈黎洪;姚云昕;刘旭明.可溶性膳食纤维强化重组蛋片的响应面优化制备和品质评价[J].中国食品学报,2020,20(12):155-166

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2021-01-12
  • 出版日期:
文章二维码
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知