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Position: Home > Articles > Optimization of Processing Technology and Selection of Formula for Mayonnaise Journal of Anhui Agricultural Sciences 2011,39 (24) 14984-14985+14987

蛋黄酱的加工工艺优化和配方筛选

作  者：
白伟
单  位：
青海大学农牧学院动物科学系
关键词：
蛋黄酱;加工工艺;配方筛选
摘  要：
[目的]研究蛋黄乳酱的最佳工艺条件和最佳配方。[方法]以新鲜鸡蛋为原料,通过蛋黄制备、配料混合、搅拌、乳化和杀菌等工艺流程制成蛋黄乳酱。试验中选择消毒杀菌温度、混合搅拌次数、均质次数、成品杀菌时间4因素进行正交试验,以确定最佳工艺条件,并选择菜籽油、蛋黄、复合调味品和酸化剂4因素进行正交试验,以确定最佳配方。[结果]发酵时消毒杀菌的温度应严格控制在55℃。蛋黄酱的最佳工艺条件为:消毒杀菌55℃,混合搅拌2次,均质2次,成品杀菌2次。蛋黄酱的最佳配方为:油75.00%,蛋黄8.50%,复合调味品3.20%,酸化剂4.00%,水5.80%。[结论]消毒杀菌温度对蛋黄酱的影响最大;蛋黄在蛋黄酱生产过程中影响最重要,是因为蛋黄中的类脂物质对于产品的稳定性、风味和颜色起着关键作用。
译  名：
Optimization of Processing Technology and Selection of Formula for Mayonnaise
作  者：
BAI Wei(Depertment of Animal Science,Qinghai University of Agriculture and Animal Husbandry,Xining,Qinghai 810003)
关键词：
Mayonnaise;Processing technology;Selection of formula
摘  要：
[Objective] The aim was to study the optimum technology conditions and optimum formula of mayonnaise.[Method] With the fresh eggs as raw material,the mayonnaise was well prepared through the technological process such as the preparation of egg yolk,mixing of ingredients,stirring,emulsification and sterilization.In the test,the 4 factors of heating sterilization,mixed stirring,uniform times and finished product sterilization were selected to conduct the orthogonal test,so as to confirm the optimum technology condition,and other 4 factors of rapeseed oil,egg yolks,compound condiment and acidification agent were selected to conduct the orthogonal test,so as to confirm the optimum formula.[Result] The sterilizing temperature in the fermentation could be strictly controlled at 55 ℃.The optimum technology conditions of mayonnaise were follows: sterilizing was at 55 ℃,mixed stirring was 2 times,uniform was 2 times,finished product sterilization was 2 times.The best formula of mayonnaise was follows: oil of 75.00%,egg yolks of 8.50%,compound condiment of 3.20%,acidification agent of 4.00% and water of 5.80%.[Conclusion] The sterilizing temperature had the greatest influence on the mayonnaise.The egg yolk showed the most important influence in mayonnaise production process as the lipid material in the egg yolk played a key role on the stability,flavor and color of the products.

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