Abstract
In order to improve the stability of bird's nest in the storage through osmotic dehydration, three different techniques, such as sugar soaking, sugaring and sugar braising, were employed to treat the bird's nest, then determine the best treated process through comparing the physicochemical properties and sensory properties. On this basis, comparing the properties of different kinds of sugar treated bird's nest to select the best treatment sugar. The results showed that after the bird’s nest was sugar braised in 60% concentration of trehalose solution, the water content, sugar content and viscoelasticity were all at a better level, the free water content was reduced from 8.74% to 0.55%. Meanwhile, this bird’s nest is also the most popular one in sensory testing. After stored at room temperature for 12 months, the quality of the bird's nest did not change significantly. As a result, braising in 60% trehalose solution was chosen as the final processing technique.
Publication Date
4-28-2017
First Page
158
Last Page
163
DOI
10.13652/j.issn.1003-5788.2017.04.031
Recommended Citation
Can, LI; Fang, ZHONG; and Yue, LI
(2017)
"Study on osmotic dehydration technology for improving sensory quality of instant bird's nest,"
Food and Machinery: Vol. 33:
Iss.
4, Article 31.
DOI: 10.13652/j.issn.1003-5788.2017.04.031
Available at:
https://www.ifoodmm.cn/journal/vol33/iss4/31
References
[1] 戴洁, 李耿, 梁月亮, 等. 燕窝 “发头” 测定方法的优化及其在质量评价中的应用[J]. 医学研究杂志, 2014, 43(10): 46-48.
[2] MARANI C M, AGNELLI M E, MASCHERONI R H. Osmo-frozen fruits: mass transfer and quality evaluation[J]. Journal of Food Engineering, 2007, 79(4): 1 122-1 130.
[3] MONNERAT S M, PIZZI T R M, MAURO M A, et al. Osmotic dehydration of apples in sugar/salt solutions: Concentration profiles and effective diffusion coefficients[J]. Journal of Food Engineering, 2010, 100(4): 604-612.
[4] HAMDAN M, SHARIF A O, DERWISH G, et al. Draw solutions for Forward Osmosis process: Osmotic pressure of binary and ternary aqueous solutions of magnesium chloride, sodium chloride, sucrose and maltose[J]. Journal of Food Engineering, 2015, 155: 10-15.
[5] SERENO A M, MOREIRA R, MARTINEZ E. Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt[J]. Journal of Food Engineering, 2001, 47(1): 43-49.
[6] 董全, 陈宗道. 国内外果蔬渗透脱水的研究进展[J]. 广州食品工业科技, 2004, 20(2): 129-132.
[7] 侯雁. 电泳技术在燕窝鉴别中的应用[J]. 广州: 广州中医药大学, 2010: 28.
[8] THOMPSON K R, CHAMBERS D H, CHAMBERS IV E. Sensory characteristics of ice cream produced in the USA and Italy[J]. Journal of Sensory Studies, 2009, 24(3): 396-414.
[9] GIANNAKOUROU M C, TAOUKIS P S. Stability of dehydrofrozen green peas pretreated with nonconventional osmotic agents[J]. Journal of Food Science, 2003, 68(6): 2 002-2 010.
[10] AM M, ERDOGAN F, ASLAN D, et al. Enrichment of Functional Properties of Ice Cream with Pomegranate By-products[J]. Journal of Food Science, 2013, 78(10): C1 543-C1 550.
[11] 常玉梅. 描述性检验与消费者接受度感官分析方法研究[D]. 无锡: 江南大学, 2013: 9.
[12] NIETO A B, VICENTE S, HODARA K, et al. Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility[J]. Journal of Food Engineering, 2013, 119(1): 104-114.
[13] JOKIC A, GYURA J, LEVIC L, et al. Osmotic dehydration of sugar beet in combined aqueous solutions of sucrose and sodium chloride[J]. Journal of Food Engineering, 2007, 78(1): 47-51.
[14] MUJICA-PAZ H, VALDEZ-FRAGOSO A, LPEZ-MALO A, et al. Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration[J]. Journal of Food Engineering, 2003, 57(4): 305-314.
[15] TOMIC O, LUCIANO G, NILSEN A, et al. Analysing sensory panel performance in a proficiency test using the PanelCheck software[J]. European Food Research and Technology, 2010, 230(3): 497.
[16] 何文猛. 谷朊粉改性及其在冰淇淋中应用研究[D]. 无锡: 江南大学, 2014: 22.
[17] WHELAN A P, VEGA C, KERRY J P, et al. Physicochemical and sensory optimisation of a low glycemic index ice cream formulation[J]. International Journal of Food Science & Technology, 2008, 43(9): 1 520-1 527.