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- Title
响应面法优化复配蛋液配方.
- Authors
杨叶爽; 张映萍; 陈伊凡; 张晋; 李欢欢; 陈黎洪; 唐宏刚; 高斌
- Abstract
In order to investigate effects of the proportion of yolk, gellan gum and NaCl on gelling properties of reconstituted liquid egg, texture characteristics (hardness, elasticity, chewiness), color and water holding capacity of the gel were evaluated by single factor experiment. To obtain the optimal formulation, the Box-Behnken response surface methodology was used to establish a regression equation with chewiness as evaluation index. The results showed that the order of influence factors on chewiness of reconstituted liquid egg gel was as follows: egg yolk ratio>gellan gum additive amount>sodium chloride additive amount. The optimal formulation was 64% egg yolk and 36% egg albumin, added 0.14% gellan gum and 1.5% NaCl, and the theoretical value of chewiness of the reconsititued liquid egg gel was 978.063, while the verification test value was 910.494. In conclusion, gel performance of liquid egg was improved effectively by formulation optimization with response surface methodology. The research results could provide technical support for preparation of high quality leisure egg products with reconstituted liquid egg.
- Publication
Acta Agriculturae Zhejiangensis, 2022, Vol 34, Issue 1, p153
- ISSN
1004-1524
- Publication type
Article
- DOI
10.3969/j.issn.1004-1524.2022.01.18