Effects Of Temperature On Egg White And Egg Yolk-induced Gel Formation Rate And Quality

Preserved eggs is China's traditional egg products,loved by consumers,but preserved eggs still exist in the processing cycle is longer,preserved egg materials waste and low efficiency and other issues.In this paper,the factors affecting the processing of egg white and egg yolk-induced gel were studied with fresh egg white and egg yolk as raw materials,and the processing technology of egg white and egg yolk-induced gel was optimized.Finally,the texture and rheology And the relationship between the quality characteristics and the chemical force of the gel during processing.The results are as follows:(1)The influencing factors of egg quality and egg yolk induced gel qualityThe gel quality was better when the coagulation temperature was 5?,the Na OH content was 0.7% and the gel temperature was 35 ?.When the coagulation temperature is 5?,the content of Na OH is 1.2% and the gel temperature is 35?,the gel quality is better.(2)Optimization of egg white and egg yolk-induced gel processing by response surface methodologyThe optimum conditions for the preparation of egg white gel were as follows: coagulation temperature 4.9?,Na OH addition amount 0.68%(P <0.05).The optimum conditions were as follows: solidification temperature,Na OH concentration and gel temperature and other single factor test.%,The gel temperature was 32.2? and the sensory score was 91.4.The optimal conditions of the protein were: coagulation temperature 3.5?,Na OH concentration 1.18%,heating temperature 36.8?,sensory score 94.8.(3)Study on the C hange of Quality Characteristics during Alkaline Induced Gel ProcessingDifferent gel temperature treatments have a significant effect on the quality and chemical properties of egg white-induced gels.With the increase of ripening time,the hardness,gelatinity,chewiness,G 'and G "of the egg white gel with the post-maturation temperature of 5? and 25? were increasing,and the egg gelatinity of 25? at the same time period And rheological properties significantly higher than 5?,25? can better promote the egg gel gel exposed to the hidden-SH,promote-SH oxidation,accelerating the-SH and SS bond transformation,and enhance the gel structure.The texture and rheological properties of egg white gel at 45? increased first and then decreased with the increase of ripening time.When the temperature was too high,the formation and transformation of the bond were changed,and the T-corner and ? irregular curl were significantly increased,indicating that the treatment group The intermolecular structure in the protein group was weakened,and the intramolecular structure was not tightly transformed into a disorder structure,which showed a decrease in the texture characteristics,and the viscoelasticity,polymerizability and recovery of the three treatment groups were not significant difference.