8种市售蛋黄酱理化指标检测及分析

Abstract

为了对蛋黄酱产品的开发及品质评价提供数据支持和参考，以8种市售蛋黄酱为原料，对其主要成分、粒径、微观结构、流变特性、质构特性、色泽、乳液稳定性和热稳定性进行了测定。结果表明：市售蛋黄酱粗脂肪含量为49.00%～73.70%，pH为3.37～4.08，粒度〔D（4，3）〕分布在4～12 μm之间；蛋黄酱以乳滴的形式存在，为典型的水包油型结构；蛋黄酱的流变学性质表明蛋黄酱为剪切变稀的假塑性流体，弹性模量(G′)远大于黏性模量(G″)，呈现出类弹性固体性质；质构分析表明蛋黄酱具有较高的黏度和良好的涂抹性；市售蛋黄酱的亮度（L*）、红值（a*）、黄值（b*）和总色差（ΔE*）差异显著；8种蛋黄酱的乳液稳定性和热稳定性高，有利于蛋黄酱的储存和使用。 n order to provide data support and reference for the development and quality evaluation of mayonnaise products, the main components, particle size, microstructure, rheological properties, textural properties, color, emulsion stability and thermal stability were determined using eight kinds of commercially available mayonnaise as raw materials. The results showed that the crude fat content of commercially available mayonnaise was 49.00%-73.70%, the pH was 3.37-4.08, and the particle size distribution\[D(4,3)\] was 4-12 μm. Mayonnaise existed in the form of emulsions, a typical oil-in-water structure. The rheological properties of mayonnaise showed that mayonnaise was a shear-thinning pseudoplastic fluid, and its elastic modulus (G′) was much larger than its viscous modulus (G″), showing an elastic solid-like property. The texture analysis showed that mayonnaise had high viscosity and good spreadability. The commercially available mayonnaise differed significantly in brightness (L*), red value (a*), yellow value (b*) and total color difference (ΔE*). The emulsion stability and thermal stability of eight kinds of mayonnaise were high, which was beneficial to the storage and use of mayonnaise.

Keywords

• 蛋黄酱；理化指标；流变学；质构；稳定性
• mayonnaise; physical and chemical index; rheology; texture; stability