食品科学2017，Vol.38Issue(23)：106-112,7.DOI:10.7506/spkx1002-6630-201723018
添加魔芋葡甘聚糖对鸡蛋干品质的影响
Effect of Addition of Konjac Glucomannan to Egg Curd on Its Quality
摘要
Abstract
Egg curd was made from liquid whole egg with added konjac glucomannan (KGM), and the effect of KGM addition on the hardness, elasticity, yield, water-holding capacity, color, digestibility and sensory quality of egg curd was studied. Our results showed that with an increase in KGM addition, the hardness of egg curd increased firstly, reaching the maximum value with the addition of 0.16% KGM, and then decreased. Similarly, the product yield and water-holding capacity decreased after an initial increase, reaching the highest values with the addition of KGM of 0.12%. The addition of KGM lightened but not significantly the color of egg curd and reduced protein digestibility. Furthermore, there were differences in the volatile components of the fermentation products of KGM addition group and protein group as well as considerable differences in the concentration of compounds of the same class. The quality of egg curd with 0.12% KGM was the best in terms of both sensory evaluation and overall acceptability.关键词
鸡蛋干/魔芋葡甘聚糖/品质/应用Key words
egg curd/konjac glucomannan/quality/application分类
轻工纺织引用本文复制引用
邓利玲,张帅,宋倩,钟耕..添加魔芋葡甘聚糖对鸡蛋干品质的影响[J].食品科学,2017,38(23):106-112,7.基金项目
重庆市"121"科技支撑示范工程项目(cstc2014jcsfglyjisX0031) （cstc2014jcsfglyjisX0031）
社会事业与民生保障科技创新专项(cstc2015shmszx10001) （cstc2015shmszx10001）
