Preparation of Instant Flaky-Dispersed Egg Soup
| Autor: | Chin-Ju Lin, 林芩如 |
|---|---|
| Rok vydání: | 2008 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 96 Life in our country is getting more and more rush in recent years. Variety kind of instant foods come with the tide of trend. In this study, we use high nutritional contented fresh eggs to produce the dried egg soup by freeze-drying technology. We investigated the effects of different methods to blend eggs and adding modified potato starch, leavening agent, and moisture on the appearance and water absorption of flaky-dispersed egg soup after rehydrated. The results reveal that our experimental products were close to the fresh egg soup. This product can be used to diverse the choice of instant food and enhance the health of consumers. These hand-blended eggs could produce more ideal flaky- dispersed egg soup in the appearance and significantly higher（p＜0.05）water absorption（295.0±7.5%）compared with juicer-blended（199.7±14.8%）. Addition of modified potato starch into the boiled water can improve the appearance of flaky-dispersed egg soup after rehydrated and also increase the water absorption significantly （p＜0.05）from 152.7±5.1% to 297.3±8.5%. The optimal amount of modified potato starch is 0.4% under boiled water. By adding 0.5% of baking powder into hand-blended eggs can also improve the appearance and have the highest water absorption（295.0±5.3%）of flaky-dispersed egg soup. The 5% addition of modified potato starch into hand-blended eggs increased the water absorption significantly（p＜0.05）. Moreover, combining water into the hand-blended eggs can improve the water absorption significantly（p＜0.05） from 167.3±8.7% to 329.0±3.6%, and the rehydrated appearance can be improved by adding 50% of water into han-blended egg. On the 5 months storage test, the moisture（1.75∼1.80%）, water activity（0.21∼0.22）, water absorption（297.3∼300.6％）, color and TBA value（4.60∼4.64 ppm） were no significant change during storage. Where only the VBN value show the trend of significantly increase（0.03∼0.96 mg%, p＜0.05）. Our results totally prove that this product could be used to diverse the choice of instant food and enhance the health of consumers. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
| Externí odkaz: |
|