食品与发酵工业 >

2023 , Vol. 49 >Issue 20: 81 - 90

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036349

研究报告

原料蒸制预处理对即食燕窝品质的影响研究

  • 钱楠 ,
  • 张琳婧 ,
  • 李秋实 ,
  • 张晨曦 ,
  • 张蓝 ,
  • 贾聪聪 ,
  • 王东亮 ,
  • 成向荣
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  • 1(江南大学 食品学院,江苏 无锡,214122)
    2(北京榕树堂生物科技有限公司,北京,100020)
    3(河北省燕窝鲜炖技术创新中心,河北 廊坊,065700)
第一作者：本科生(成向荣副教授为通信作者,E-mail:cheng-xiangrong@hotmail.com)

收稿日期: 2023-06-05

  修回日期: 2023-06-30

  网络出版日期: 2023-11-20

基金资助

国家自然科学基金(82103836);江苏省市场监督管理局科技计划项目(KJ21125028);2021年江苏省高等教育教改研究立项项目(2021JSJG058);教育部“新农科”研究与改革实践项目(2020337);2022年江苏省研究生教育教学改革课题(JGKT22_B032)

收起

Study on effect of steaming pre-treatment on quality of ready-to-eat edible bird′s nest

  • QIAN Nan ,
  • ZHANG Linjing ,
  • LI Qiushi ,
  • ZHANG Chenxi ,
  • ZHANG Lan ,
  • JIA Congcong ,
  • WANG Dongliang ,
  • CHENG Xiangrong
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Beijing Rongshutang Biotechnology Co.Ltd., Beijing 100020, China)
    3(Innovation center of edible bird′s nest freshly stewing technology in Hebei Province, Langfang 065700, China)

Received date: 2023-06-05

  Revised date: 2023-06-30

  Online published: 2023-11-20

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摘要

以燕盏和纯净燕为研究对象,探究蒸制预处理对燕窝微生物安全、加工特性和成品品质的影响。设置蒸制时间梯度为15 s、30 s、1 min、4 min、7 min和10 min,测定燕窝菌落总数、涨发倍数、硬条占比、固形物含量和质构变化,采用低场核磁考察燕窝内部水分存在形式,在扫描电镜下观察正常燕条和硬燕条的微观结构。结果表明,蒸制预处理能有效降低燕窝干料中的微生物数量,同时导致涨发倍数降低和硬条占比提高。蒸制时间控制在10 min以内,燕盏的固形物含量维持在90%以上,而超过4 min后纯净燕的固形物含量显著降低(P<0.05)。蒸制时间延长,燕盏的硬度、胶黏性显著提高(P<0.05),黏度先上升后下降;纯净燕硬度、胶黏性同样提高,但黏性呈下降趋势。蒸制处理引起燕窝炖煮后水与组分的结合程度增加。扫描电镜结果显示,过长时间的蒸制处理导致燕条表面和内部的多孔结构破坏和完整度降低是燕窝吸水性、持水性和感官品质下降的原因。总之,适当的蒸制预处理改善即食燕窝的品质,然而针对不同的燕窝原料,需要控制不同的蒸制强度。

关键词： 燕窝; 蒸制; 加工特性; 感官品质; 水分

本文引用格式

钱楠 , 张琳婧 , 李秋实 , 张晨曦 , 张蓝 , 贾聪聪 , 王东亮 , 成向荣 . 原料蒸制预处理对即食燕窝品质的影响研究[J]. 食品与发酵工业, 2023 , 49(20) : 81 -90 . DOI: 10.13995/j.cnki.11-1802/ts.036349

Abstract

Using an edible bird′s nest (EBN) cup and processed clean EBN, the effect of steaming pre-treatment on the microbial safety, processing characteristics, and end products′ quality of EBN was investigated. The steaming time of 15 s, 30 s, 1 min, 4 min, 7 min, and 10 min was used to determine the total number of colonies, water-holding weighing multiple, percentage of stiff strips, solids content, and textural changes. The distribution of water was investigated by low-field nuclear magnetic resonance, and EBN normal and stiff strips were observed under the scanning electron microscope (SEM). Results showed that steaming pre-treatment could effectively reduce the number of microorganisms in the EBN raw material while leading to the decrease of the water-holding weighing multiple and an increase in the percentage of stiff strips. The solids content of the stewed EBN cup was maintained above 90% when the steaming time was controlled within 10 min, while that of processed clean EBN decreased significantly after more than 4 min (P<0.05). The hardness and gumminess of the EBN cup increased significantly (P<0.05) with longer steaming time, and the adhesiveness increased first and then decreased. The hardness and gumminess of processed clean EBN also increased, but the adhesiveness showed a decreasing trend. The results of SEM showed that long-term steaming treatment led to the destruction of the porous structure and the reduction of the integrity of the surface and interior of EBN strips, which might be responsible for the reduction in the water absorption, water holding capacity and sensory quality of EBN. In summary, appropriate steaming pre-treatment could improve the quality of ready-to-eat EBN, whereas it is necessary to control the steaming strength for different raw materials.

Key words： edible bird′s nest; steaming pre-treatment; processing characteristics; sensory quality; water

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