冷冻储藏巴杀鸡蛋白液的功能及烘焙应用特性研究

Study on the functional and baking application properties of pasteurized liquid egg white during frozen storage

摘要: 鸡蛋白液具有良好的起泡功能,以鸡蛋白液的起泡性(FC)和泡沫稳定性(FS)、粘度、p H及在戚风类蛋糕中的烘焙应用为衡量指标,来探究鸡蛋白液在冷冻储藏条件下不同时间内的规律性变化,及不同的冷冻储藏鸡蛋白液在戚风类蛋糕中的差异性。结果表明:冷冻储藏的时间是影响鸡蛋白液功能特性的主要因素。在冷冻储藏期间,鸡蛋白液的起泡性、泡沫稳定性、黏度均有所下降,p H有所上升,烘焙应用特性也发生了不同程度的改变。研究结果为冷冻储藏巴杀鸡蛋白液在蛋糕烘焙加工中的推广应用提供有益的参考。

Abstract: The liquid egg white has excellent foaming ability. The functional and baking properties of pasteurized liquid egg white during freezing storage, such as the foaming ability ( FC) , foam stability ( FS) , viscosity and p H were studied during the different storage time.The baking properties of different pasteurized liquid egg white were furthermore investigated in chiffon cake.The results showed the time of freezing storage was the main influence factor on functionary properties of pasteurized liquid egg white. The FC, FS and viscosity of frozen egg white were declined, p H was increased. Some baking properties changed differently since of the different frozen egg white. These results offered some references for the promotion and application of frozen egg white in cake industry.