拉曼光谱 监测子蛋流程的过程
Huaizhou Jin1, Yanxia Zou2, Shangzhong Jin2
1Key Laboratory of Quantum Precision Measurement, College of Physics, Zhejiang University of Technology, Hangzhou 310014, China.
Foods (Basel, Switzerland)
|December 17, 2024
概括
更高的盐度或添加的葡萄酒显著加快了盐蛋的产量. 这项研究表明,传统的盐可以缩短,优化了像月饼这样的流行食品的过程.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 化学 化学 化学
背景情况:
- 盐的蛋是中国美食的主食,特别是在像月饼这样的糕点中.
- 传统的30天盐水处理过程耗时,影响生产效率.
研究的目的:
- 为了研究盐度和添加的葡萄酒如何影响蛋制过程.
- 为了确定是否可以在不影响质量的情况下优化水时间.
主要方法:
- 蛋在四个不同的条件下水:18%的盐,25%的盐,18%的盐与10%的葡萄酒,25%的盐与10%的葡萄酒.
- 分析了这些条件对蛋黄和白的特性的影响,包括对蛋白的拉曼光谱.
主要成果:
- 增加盐度和添加10%的葡萄酒 (53%的酒精) 加快了蛋黄的盐水处理过程.
- 蛋白的拉曼光谱在所有盐条件下保持稳定,表明结构变化最小.
结论:
- 盐的蛋的盐期可以通过增加盐度或添加葡萄酒,从30天缩短到20-25天.
- 优化水条件导致蛋黄结构在很大程度上稳定,提高生产效率.
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