作 者：
绪亚鑫;肖伊珊;郭圣楠;马美湖;蔡朝霞;黄茜;付星
单 位：
华中农业大学食品科学技术学院国家蛋品加工技术研究分中心
摘 要：
利用乳酸乳球菌(Lactococcus lactis)、嗜热链球菌(Streptococcus thermophilus)和梅利斯丛梗孢酵母(Moniliella mellis)为发酵剂,采用单因素和正交试验设计,研究发酵剂接种量、发酵时间和发酵温度对蛋挞风味和质构的影响规律,得到最优发酵工艺条件为接种量2%、发酵温度42℃、发酵时间42 h,此条件下制备的蛋挞外形完整、无裂缝,蛋挞芯凝固成型、色泽亮黄,甜度适中,品质最佳。质构测定结果显示,最优条件下其硬度为87.8 g,黏附力为18.3 g,黏结性为74.3 g·mm,凝胶强度为730.6 g·mm。营养成分分析显示,经过发酵后蛋液粗蛋白呈下降趋势,氨基酸总量、必需氨基酸和鲜味氨基酸质量分数由7.55%、3.26%和3.08%分别提高至9.13%、4.01%和5.15%,蛋液由中性(pH 7.6)转为弱酸性(pH 5.1)。利用气相色谱-质谱联用技术进行风味分析,显示发酵蛋液及其制备的风味蛋挞挥发性物质分别为24种和46种,未发酵蛋液及其制备的普通蛋挞挥发物质分别为15种和31种。发酵蛋挞特征风味成分主要为己醛、壬醛、乙偶姻、丁酰乳酸丁酯、2,5-二甲基吡嗪,呈现独特的芳香风味。本研究利用蛋液发酵手段制备蛋挞的风味与营养更加丰富,为发酵蛋制品在烘焙食品中的应用提供一定理论基础。
译 名：
Effects of Fermented Liquid Egg on Nutrition and Flavor of Custard Tart
作 者：
XU Yaxin;XIAO Yishan;GUO Shengnan;MA Meihu;CAI Zhaoxia;HUANG Xi;FU Xing;National Research and Development Center for Egg Processing, College of Food Science and Technology,Huazhong Agricultural University;
单 位：
XU Yaxin%XIAO Yishan%GUO Shengnan%MA Meihu%CAI Zhaoxia%HUANG Xi%FU Xing%National Research and Development Center for Egg Processing, College of Food Science and Technology,Huazhong Agricultural University
关键词：
liquid egg;;fermentation;;custard tart;;?avor
摘 要：
Liquid egg was fermented with a mixed starter culture of Lactococcus lactis, Streptococcus thermophilus and Moniliella mellis before being used to make custard tart. The effects of different fermentation conditions(inoculum amount, fermentation time and temperature) on the flavor and texture of custard tart were studied by one-factor-at-atime and orthogonal array design methods. The results showed that the optimum fermentation conditions were as follows:inoculum size 2%, temperature 42 ℃, and time 42 h. The prepared custard tarts were intact in shape without any crack and the custard was solidi?ed with bright yellow color, moderate sweetness and the best organoleptic quality. The textural properties were determined as follows: ?rmness 87.8 g, adhesion force 18.3 g, cohesiveness 74.3 g·mm, and gel strength730.6 g·mm. Nutrient composition analysis showed that the crude protein in fresh liquid egg displayed a decreasing trend after fermentation while the contents of total amino acids, essential amino acids and umami amino acids were increased from7.55%, 3.26%, and 3.08% to 9.13%, 4.01%, and 5.15%, respectively. In addition, the pH value changed from neutral(7.6)to acidic(5.1) condition. Analysis by GC-MS showed that a total of 24 and 46 volatile components were identi?ed in the fermented egg liquid and the prepared egg tarts, which signi?cantly increased compared to the unfermented egg(15) and the corresponding egg tarts(31), respectively. The characteristic ?avor components of the fermented egg tarts were mainly hexanal, furfural, acetoin, butyl-butyryllactate and 2,5-dimethylpyrazine, exhibiting a unique aromatic ?avor. In conclusion,the egg tarts prepared with fermented liquid egg were richer in ?avor and nutrients. This study provides a theoretical basis for the application of fermented liquid egg in baked foods.
