不同含量鹹鴨蛋蛋白液對蛋餅皮品質之影響

本試驗取鹹鴨蛋蛋白液當作原料，添加麵粉製作成蛋餅皮，增加鹹鴨蛋蛋白液於食品產業之利用性。各處理組取麵糊100％，加入10％、20％、30％及40％鹹鴨蛋蛋白液，對照組為無添加鹹鴨蛋蛋白液，但添加1.5％食鹽，製作蛋餅皮產品，產品分析一般組成、pH值、色澤、含鹽量、質地分析、總生菌數與感官品評。試驗結果顯示，蛋餅皮之水分、粗蛋白質及灰分含量隨鹹鴨蛋蛋白液增加而逐漸提高；反之，粗脂肪量則隨鹹鴨蛋蛋白液增加而下降。蛋餅皮添加20％鹹鴨蛋蛋白液之含鹽量，與對照組（1.5％食鹽）之含鹽量無顯著差異。各處理組之pH值、L值（亮度）隨鹹鴨蛋蛋白液增加而逐漸上升，然而，蛋餅皮之黏著性、硬度及拉力，則隨鹹鴨蛋蛋白液提高而逐漸降低。各處理組之總生菌數範圍介於1.42～1.69 log CFU/g，符合食品衛生法規的標準。感官品評之結果顯示，隨鹹鴨蛋蛋白液增加導致色澤評分減少，顯示添加鹹鴨蛋蛋白液會降低蛋餅皮的色澤評分；質地方面，蛋餅皮添加0％、10％和20％鹹鴨蛋蛋白液的蛋餅皮質地評分為最高。綜上所述，本試驗建議鹹鴨蛋蛋白液於蛋餅皮之添加量為20％。

關鍵字

鹹鴨蛋蛋白液；蛋餅皮；品質

並列摘要

The purpose of this work was to study salted duck egg white (SDEW) liquid as the main raw material, and added flour to made egg pancake, to test whether it can increase the utilization of SDEW in food industry. Take 100% batter in each treatment group and add 10%, 20%, 30% and 40% SDEW. Proximate composition, pH value, color, salt content, textural test, total plate counts and sensory evaluation were evaluated. The results showed that moisture, crude protein and ash content of egg pancake gradually increased with the increase of SDEW, but, crude fat decreased with the increase of SDEW. No significant difference in salt content from the control group (1.5% table salt) and 20% SDEW in egg pancake. The pH value and L value (brightness) within the treatments gradually increased with the increase of SDEW, however, the adhesion, hardness and tensile force of egg pancake gradually decreased with the increase of SDEW. The number of total plate count in each treatment ranges from 1.42 to 1.69 log CFU/g, which in accordance with the standards of food hygiene regulations. In the aspect of sensory evaluation, the color score gradually decreased of egg pancake with the increase of SDEW. In terms of texture, the egg pancake with 0%, 10% and 20% SDEW had the highest texture scores. To sum up, the experiment suggested that the addition amount of SDEW in the egg pancake should be 20%.

並列關鍵字

Salted duck egg white ； Egg pancake ； Quality

主題瀏覽