食品与机械2017，Vol.33Issue(4)：158-163,6.DOI:10.13652/j.issn.1003-5788.2017.04.031
改善即食燕窝感官品质的渗透脱水工艺研究
Study on osmotic dehydration technology for improving sensory quality of instant bird's nest
摘要
Abstract
In order to improve the stability of birds nest in the storage through osmotic dehydration,three different techniques,such as sugar soaking,sugaring and sugar braising,were employed to treat the birds nest,then determine the best treated process through comparing the physicochemical properties and sensory properties.On this basis,comparing the properties of different kinds of sugar treated bird's nest to select the best treatment sugar.The results showed that after the bird's nest was sugar braised in 60％ concentration of trehalose solution,the water content,sugar content and viscoelasticity were all at a better level,the free water content was reduced from 8.74％ to 0.55％.Meanwhile,this bird's nest is also the most popular one in sensory testing.After stored at room temperature for 12 months,the quality of the birds nest did not change significantly.As a result,braising in 60％ trehalose solution was chosen as the final processing technique.关键词
燕窝/渗透脱水/理化性质/消费者测试Key words
Bird's nest/osmotic dehydration/physicochemical properties/consumer testing引用本文复制引用
李灿,钟芳,李玥..改善即食燕窝感官品质的渗透脱水工艺研究[J].食品与机械,2017,33(4):158-163,6.
