食品与机械2026，Vol.42Issue(3)：176-182,7.DOI:10.13652/j.spjx.1003.5788.2025.81147
咸蛋清添加量对绿豆鲜湿面条品质的影响
Effect of addition amounts of salted egg white on the quality of fresh wet mung bean noodles
摘要
Abstract
[Objective]To explore the effect of different addition amounts of salted egg white on the quality and sensory characteristics of noodles,thereby utilizing the rich protein resource in salted egg white.[Methods]Noodles are prepared by incorporating salted egg white at levels of 0,10%,20%,30%,and 40%(w/w,based on flour weight).Then,the noodles are evaluated by protein content,color,rheological properties,texture properties,broken rate,and sensory characteristics.[Results]Salted egg white addition significantly increases the system's protein content.At 20%addition,noodles exhibit optimal comprehensive quality:lowest cooking broken rate(6.7%),best textural properties(hardness,elasticity,and chewiness),optimum rheological performance(highest storage modulus G'),and highest sensory score(88.6 points).When the addition exceeds 20%,the noodles demonstrate darker color and deteriorated texture.[Conclusion]Moderate salted egg white addition(20%)optimizes gluten network structure,thereby enhancing the eating quality and nutritional value of fresh wet mung bean noodles.This approach promotes the resource utilization of salted egg white.关键词
咸蛋清/绿豆鲜湿面条/综合品质/流变特性/质构特性Key words
salted egg white/fresh wet mung bean noodle/comprehensive quality/rheological property/texture characteristic引用本文复制引用
田彩芸,陈雷,黄群,李文俊..咸蛋清添加量对绿豆鲜湿面条品质的影响[J].食品与机械,2026,42(3):176-182,7.基金项目
国家重点研发计划(编号:2022YFD2101001) （编号:2022YFD2101001）
国家自然科学基金地区基金(编号:32260597) （编号:32260597）
贵州省自然科学基金重点项目(编号:KY[2022]重点036) （编号:KY[2022]重点036）
