卤煮和烘烤工艺对酱卤鹌鹑蛋制品“铁蛋”品质特性的影响
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摘要
以鹌鹑蛋为原材料制作酱卤蛋制品"铁蛋",比较了短时多次和长时单次卤煮烘烤工艺对铁蛋产品特性的影响。对出品率、含盐量、pH值、色泽和质构等指标的测定表明,对于短时多次卤煮烘烤工艺组,随着卤煮和烘烤的重复次数的增加,产品含盐量升高,而pH值与出品率下降;在色泽方面,亮度和黄度显著提高,红度呈先下降后回升趋势;在质构方面,硬度、弹性、咀嚼性和剪切力都随重复次数增加而升高。长时单次卤煮烘烤工艺在出品率、含盐量及pH值方面的品质介于短时多次工艺的2次与3次重复之间;色泽和质构则是长时单次卤煮烘烤工艺更能获得理想的品质。适当延长卤煮和烘烤时间,并将工艺重复控制在3次以内,既可保证产品品质,又能缩短加工时间,并减少物料损耗和降低成本。
In the present study, quail eggs were used as raw materials to produce quail egg products,normally termed Tiedan(marinated eggs). The effects of short-time multiple(STM) and long-time singletime(LTST) brine boiling and baking processes on the properties of Tiedan were compared, focusing on production rate, salt content, pH value, color and texture. The results showed that, for the STM group,with the increase of the repetition times of brine cooking and baking, the salt content of the product was increased. While the pH value and production rate were decreased. Regarding color, brightness and yellowness were significantly increased. However, redness was first decreased and then increased with the extension of time. In terms of texture, hardness, springness, chewiness and shear force were increased with the times of repetition. For the LTST group, the quality of yield, salt content and pH value were similar to those of the STM group repeated for two to three times. While in terms of color and texture,more ideal quality will be obtained via the method of LTST. It could be suggested that product quality can be ensured and processing time can also be shorten when performed under proper extension of brine cooking and baking time, with the process repeated control within 3 times. Furthermore, the material loss and cost will be reduced under these conditions.
In the present study, quail eggs were used as raw materials to produce quail egg products,normally termed Tiedan(marinated eggs). The effects of short-time multiple(STM) and long-time singletime(LTST) brine boiling and baking processes on the properties of Tiedan were compared, focusing on production rate, salt content, pH value, color and texture. The results showed that, for the STM group,with the increase of the repetition times of brine cooking and baking, the salt content of the product was increased. While the pH value and production rate were decreased. Regarding color, brightness and yellowness were significantly increased. However, redness was first decreased and then increased with the extension of time. In terms of texture, hardness, springness, chewiness and shear force were increased with the times of repetition. For the LTST group, the quality of yield, salt content and pH value were similar to those of the STM group repeated for two to three times. While in terms of color and texture,more ideal quality will be obtained via the method of LTST. It could be suggested that product quality can be ensured and processing time can also be shorten when performed under proper extension of brine cooking and baking time, with the process repeated control within 3 times. Furthermore, the material loss and cost will be reduced under these conditions.
引文
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[20]陈彰毅,赵燕,涂勇刚,等.蛋清蛋白质凝胶化机制的研究进展[J].食品工业科技,2014,35(4):369-373.
[2]暴悦梅,任小青,辛世通.烤卤蛋工艺研究[J].食品研究与开发,2016,(16).
[3]王晓拓,高振江.脉动压技术腌制鸡蛋工艺优化[J].食品科学,2010,31(8):97-101.
[4]刘丽莉,杨协力,康怀彬,等.高压铁蛋加工工艺优化及其品质变化[J].食品工业科技,2014,35(10):312-315.
[5]胡见,邹银隆,王俊俊,等.不同卤煮条件对铁蛋品质的影响[J].食品工业,2015,(10):145-147.
[6]何立超,马素敏,李成梁,等.不同煮制时间对水煮鸡蛋质构及蛋黄脂质成分的影响[J].食品工业科技,2018,(6).
[7]孙静,皮劲松,潘爱銮,等.风味韧皮鹌鹑蛋制作工艺研究[J].食品研究与开发,2017,38(22):85-90.
[8]乔秀红,李青萍,赵桂玲,等.鸡蛋烘烤工艺技术条件研究[J].食品与机械,2003,(4):15-16.
[9]荣建华,张正茂,冯磊,等.咸蛋盐水腌制动力学研究[J].农业工程学报,2007,23(2):263-266.
[10] Margherita Rossi, Ernestina Casiraghi, Laura Primavesi,etal.Functionalpropertiesofpasteurisedliquidwhole egg products as affected by the hygienic quality of the raw eggs[J]. Food Science and Technology,2010,43:436-441.
[11]乔秀红.烤蛋加工工艺研究及成分分析[D].杨凌:西北农林科技大学,2007.
[12]黄丽燕,张强,刘文营,等.不同热处理方式对卤蛋蛋白的质构影响[J].食品工业,2012,(9):75-78.
[13] Mine Y. Effect of Dry Heat and Mild Alkaline Treatment on Functional Properties of Egg White Proteins[J]. J agric food Chem,1997,45(8):2924-2928.
[14] Kitabatake N, Shimizu A, Doi E. Preparation of Transparent Egg White Gel with Salt by Two-step Heating Method[J].Journal of Food Science,2010,53(3):735-738.
[15]董文秀.丝蛋白质结构变化与表面活性性能关系的研究[D].南宁:广西科技大学,2015.
[16]白云,谌启亮,周光宏,等.温度对兔腰大肌肌球蛋白质凝胶特性的影响[J].江苏农业学报,2011,27(2):405-409.
[17]余秀芳.卤蛋加工技术与品质变化研究[D].武汉:华中农业大学,2011.
[18]张国瑛,顾正彪,洪雁.焦糖色素生产及应用的进展[J].食品工业科技,2007,(4):232-235.
[19]张海峰,陈梅春,陈峥.初制茶色泽形成的影响因素研究现状[J].食品安全质量检测学报,2017,8(7):2687-2691.
[20]陈彰毅,赵燕,涂勇刚,等.蛋清蛋白质凝胶化机制的研究进展[J].食品工业科技,2014,35(4):369-373.