文献类型：期刊文献

中文题名：咸蛋清添加量对绿豆鲜湿面条品质的影响

英文题名：Effect of addition amounts of salted egg white on the quality of fresh wet mung bean noodles

作者：田彩芸[1,2,3,4,5];陈雷[1,2,3,4,5];黄群[6];李文俊[1,2,3,4,5]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东省水产品加工与安全重点实验室,广东湛江524088;[3]广东省海洋生物制品工程实验室,广东湛江524088;[4]广东省海洋食品工程技术研究中心,广东湛江524088;[5]广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088;[6]贵州医科大学公共卫生与健康学院,贵州贵阳550025

年份：2026

卷号：42

期号：3

起止页码：176

中文期刊名：食品与机械

外文期刊名：Food and Machinery

收录：北大核心2023、、北大核心

基金：国家重点研发计划(编号:2022YFD2101001);国家自然科学基金地区基金(编号:32260597);贵州省自然科学基金重点项目(编号:KY [2022]重点036)。

语种：中文

中文关键词：咸蛋清;绿豆鲜湿面条;综合品质;流变特性;质构特性

外文关键词：salted egg white;fresh wet mung bean noodle;comprehensive quality;rheological property;texture characteristic

中文摘要：[目的]为高效利用咸蛋清丰富的蛋白质资源,研究咸蛋清添加量对面条品质和感官的影响。[方法]以面粉质量为基准,添加0,10%,20%,30%,40%的咸蛋清制作面条,测定其蛋白质含量、色差、流变性能、质构、断条率及感官品质。[结果]添加咸蛋清显著提高了体系的蛋白质含量,当添加量为20%时,面条综合品质最优,其蒸煮断条率最低(6.7%),质构特性(硬度、弹性、咀嚼性)与流变性能(储能模量最高)最佳,感官评分最高(88.6分)。继续增加添加量则导致色泽变暗、质构劣化。[结论]适量(20%)添加咸蛋清可优化面筋网络结构,提升绿豆鲜湿面条的食用品质与营养价值,拓展咸蛋清的资源化利用途径。

外文摘要：[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.