鸡蛋液发酵条件对蛋挞营养和风味的影响
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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。
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.
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.
引文
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[11]蔡威,张建志,江正强,等.梅利斯丛梗孢酵母发酵生产赤藓糖醇的条件优化[J].食品科学,2013,34(21):259-263.DOI:10.7506/spkx1002-6630-201321052.
[12]闫金姣,李斌,杨凌霄,等.蛋乳发酵酸奶工艺的探讨[J].食品工业科技,2011,32(7):474-477.DOI:10.13386/j.issn1002-0306.2011.07.125.
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[18]GUO X,XIE Z,WANG G,et al.Effect on nutritional,sensory,textural and microbiological properties of low-fat yoghurt supplemented with Jerusalem artichokepowder[J].International Journal of Dairy Technology,2017,71:167-174.DOI:10.1111/1471-0307.12404.
[19]MIOCINOVIC J,MILORADOVIC Z,JOSIPOVIC M,et al.Rheological and textural properties of goat and cow milk set type yoghurts[J].International Dairy Journal,2016,58:43-45.DOI:10.1016/j.idairyj.2015.11.006.
[20]WARREN M W,BALL H R.Effect of concentration of egg yolk and white on fresh scrambled egg flavor[J].Poultry Science,1991,70(10):2186-2190.DOI:10.3382/ps.0702186.
[21]王丹,丹彤,孙天松,等.SPME-GC-MS结合ROAV分析单菌及复配发酵牛乳中关键性风味物质[J].食品科学,2017,38(8):145-152.DOI:10.7506/spkx1002-6630-201708023.
[22]闫博文,赵建新,张均叶,等.乳酸菌协同发酵对饼干风味的影响及应用[J].现代食品科技,2017,33(4):207-214.DOI:10.13982/j.mfst.1673-9078-20174032.
[23]范海燕,范文来,徐岩.应用GC-O和GC-MS研究豉香型白酒挥发性香气成分[J].食品与发酵工业,2015,41(4):147-152.DOI:10.13995/j.cnki.11-1802/ts.201504028.
[24]陶虹伶,杨文建,裴斐,等.松茸曲奇特征风味成分分析鉴定[J].食品科学,2016,37(16):128-134.DOI:10.7506/spkxl002-6630-201616021.
[25]侯莉,赵健,赵梦瑶,等.炖煮牛肉的风味物质分析[J].中国食品学报,2017,17(9):260-270.DOI:10.16429/j.1009-7848.201709033.
[26]赵兵,张敏,梁杉.过度蒸煮对马铃薯风味化合物组成的影响[J].食品科学,2017,38(22):200-204.DOI:10.7506/spkx1002-6630-201722030.
[27]MAGAGNA F,CORDERO C,CAGLIERO C,et al.Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography-mass spectrometry combined with high concentration capacity sample preparation techniques:toward a fully automated sensomic assessment[J].Food Chemistry,2017,225:276-287.DOI:10.1016/j.foodchem.2017.01.003.
[28]乔秀红,李青萍,王向东,等.烤蛋风味物质研究[J].中国调味品,2008(1):54-57.DOI:10.3969/j.issn.1000-9973.2008.01.011.
[29]LANCKER F V,AN A,KIMPE N D.Formation of pyrazines in Maillard model systems of lysine-containing dipeptides[J].Journal of Agricultural and Food Chemistry,2010,58(4):2470-2478.DOI:10.1021/jf903898t.
[2]卢嘉,林菲,卢晓明,等.全蛋液脱腥工艺及其效果评价[J].中国食品学报,2017,17(3):171-176.DOI:10.16429/j.1009-7848.2017.03.021.
[3]FUKUYAMA J.A review of current studies for the biological deodorization[J].Journal of Japan Society for Atmospheric Environment,2011,26:359-370.DOI:10.11298/taiki1978.26.6_359.
[4]迟玉杰,刘剑秋.蛋乳生物发酵酸奶的研制[J].食品科技,2004(增刊1):123-125.DOI:10.3969/j.issn.1005-9989.2004.z1.038.
[5]MATSUOKA R,KAMACHI K,USUDA M,et al.Lactic-fermented egg white improves visceral fat obesity in Japanese subjects-doubleblind,placebo-controlled study[J].Lipids in Health&Disease,2017,16(1):237.DOI:10.1186/s12944-017-0631-2.
[6]MATSUOKA R,USUDA M,MASUDA Y,et al.Lactic-fermented egg white reduced serum cholesterol concentrations in mildly hypercholesterolemic Japanese men:a double-blind,parallelarm design[J].Lipids in Health&Disease,2017,16(1):101-105.DOI:10.1186/s12944-017-0499-1.
[7]刘清霞,林伟锋,陈中.嗜热链球菌发酵乳对全蛋液起泡性的影响[J].食品与发酵工业,2017,43(4):119-124.DOI:10.13995/j.cnki.11-1802/ts.201704018.
[8]卢嘉,林菲,卢晓明,等.全蛋液脱腥工艺及其效果评价[J].中国食品学报,2017,17(3):171-176.DOI:10.16429/j.1009-7848.2017.03.021.
[9]FILANNINO P,DI C R,GOBBETTI M.Metabolic and functional paths of lactic acid bacteria in plant foods:get out of the labyrinth[J].Current Opinion in Biotechnology,2018,49:64-72.DOI:10.1016/j.copbio.2017.07.016.
[10]DELORME C.Safety assessment of dairy microorganisms:S t re p t o c o c c u s t h e r m o p h i l u s[J].I n t e r n a t i o n a l J o u r n a l o f Food Microbiology,2008,126(3):274-277.DOI:10.1016/j.ijfoodmicro.2007.08.014.
[11]蔡威,张建志,江正强,等.梅利斯丛梗孢酵母发酵生产赤藓糖醇的条件优化[J].食品科学,2013,34(21):259-263.DOI:10.7506/spkx1002-6630-201321052.
[12]闫金姣,李斌,杨凌霄,等.蛋乳发酵酸奶工艺的探讨[J].食品工业科技,2011,32(7):474-477.DOI:10.13386/j.issn1002-0306.2011.07.125.
[13]韩文凤,邱泼.黄桃葡式蛋挞的制作[J].食品与发酵科技,2013,49(3):56-59.DOI:10.3969/j.issn.1674-506X.2013.03-016.
[14]麻成金,黄群,姚茂君,等.鹌鹑蛋发酵乳饮料生产工艺研究[J].食品科学,2009,30(24):480-483.DOI:10.3321/j.issn:1002-6630.2009.24.110.
[15]LAWLESSH T,HEYMANN H.Sensory evaluation of food[J].Cornell Hospitality Quarterly,2010,84(4):664-668.DOI:10.1177/001088048402400413.
[16]OLIVEIRA M N,SODINI I,REMEUF F,et al.Effect of milk supplementation and culture composition on acidification,textural properties and microbiological stability of fermented milks containing probiotic bacteria[J].International Dairy Journal,2001,11(11/12):935-942.DOI:10.1016/S0958-6946(01)00142-X.
[17]HASSAN A N,FRANK J F,SCHMIDT K A,et al.Textural properties of yogurt made with encapsulated nonropy lactic cultures[J].Journal of Dairy Science,1996,79(12):2098-2103.DOI:10.3168/jds.S0022-0302(96)76583-9.
[18]GUO X,XIE Z,WANG G,et al.Effect on nutritional,sensory,textural and microbiological properties of low-fat yoghurt supplemented with Jerusalem artichokepowder[J].International Journal of Dairy Technology,2017,71:167-174.DOI:10.1111/1471-0307.12404.
[19]MIOCINOVIC J,MILORADOVIC Z,JOSIPOVIC M,et al.Rheological and textural properties of goat and cow milk set type yoghurts[J].International Dairy Journal,2016,58:43-45.DOI:10.1016/j.idairyj.2015.11.006.
[20]WARREN M W,BALL H R.Effect of concentration of egg yolk and white on fresh scrambled egg flavor[J].Poultry Science,1991,70(10):2186-2190.DOI:10.3382/ps.0702186.
[21]王丹,丹彤,孙天松,等.SPME-GC-MS结合ROAV分析单菌及复配发酵牛乳中关键性风味物质[J].食品科学,2017,38(8):145-152.DOI:10.7506/spkx1002-6630-201708023.
[22]闫博文,赵建新,张均叶,等.乳酸菌协同发酵对饼干风味的影响及应用[J].现代食品科技,2017,33(4):207-214.DOI:10.13982/j.mfst.1673-9078-20174032.
[23]范海燕,范文来,徐岩.应用GC-O和GC-MS研究豉香型白酒挥发性香气成分[J].食品与发酵工业,2015,41(4):147-152.DOI:10.13995/j.cnki.11-1802/ts.201504028.
[24]陶虹伶,杨文建,裴斐,等.松茸曲奇特征风味成分分析鉴定[J].食品科学,2016,37(16):128-134.DOI:10.7506/spkxl002-6630-201616021.
[25]侯莉,赵健,赵梦瑶,等.炖煮牛肉的风味物质分析[J].中国食品学报,2017,17(9):260-270.DOI:10.16429/j.1009-7848.201709033.
[26]赵兵,张敏,梁杉.过度蒸煮对马铃薯风味化合物组成的影响[J].食品科学,2017,38(22):200-204.DOI:10.7506/spkx1002-6630-201722030.
[27]MAGAGNA F,CORDERO C,CAGLIERO C,et al.Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography-mass spectrometry combined with high concentration capacity sample preparation techniques:toward a fully automated sensomic assessment[J].Food Chemistry,2017,225:276-287.DOI:10.1016/j.foodchem.2017.01.003.
[28]乔秀红,李青萍,王向东,等.烤蛋风味物质研究[J].中国调味品,2008(1):54-57.DOI:10.3969/j.issn.1000-9973.2008.01.011.
[29]LANCKER F V,AN A,KIMPE N D.Formation of pyrazines in Maillard model systems of lysine-containing dipeptides[J].Journal of Agricultural and Food Chemistry,2010,58(4):2470-2478.DOI:10.1021/jf903898t.