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.
引文
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