泡椒风味烤制鹌鹑蛋的工艺研究
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摘要
研究鹌鹑蛋传统加工工艺,开发出一种质量稳定、标准严格,又能满足不同消费群体的新型蛋类食品。在影响鹌鹑蛋风味的主要因素中,选择鹌鹑蛋的生理预煮时间、泡椒膏的添加量、卤制时间、烘烤温度4个因素为自变量,以感官评价为指标,利用正交试验法对其生产工艺进行优化。最终确定最优生产工艺为:生理预煮时间150s、泡椒膏的添加量35%、卤制时间18h、烘烤温度180℃。此产品具有泡椒及特殊烤制香味,是一种集营养、美味、休闲于一体的新型鹌鹑蛋制品。
Based on the traditional processing technology of quail eggs,a new kind of egg food that with stable quality,strict standard and can satisfy different consumer groups is developed.Among the main factors affecting the flavor of quail eggs,four factors such as the physiological precooking time of quail eggs,the additive amount of pickled pepper paste,the marinating time,the baking temperature are taken as the independent variables,the sensory evaluation is as the index,the orthogonal test method is used to optimize the production process.Ultimately,the optimal production process is determined as follows:the physiological precooking time is 150 s,the additive amount of pickled pepper paste is 35%,the marinating time is 18 h,the baking temperature is 180 ℃.This product has pickled pepper and special roasting flavor.It is a new kind of quail eggs product which is nutritious,delicious and leisure.
Based on the traditional processing technology of quail eggs,a new kind of egg food that with stable quality,strict standard and can satisfy different consumer groups is developed.Among the main factors affecting the flavor of quail eggs,four factors such as the physiological precooking time of quail eggs,the additive amount of pickled pepper paste,the marinating time,the baking temperature are taken as the independent variables,the sensory evaluation is as the index,the orthogonal test method is used to optimize the production process.Ultimately,the optimal production process is determined as follows:the physiological precooking time is 150 s,the additive amount of pickled pepper paste is 35%,the marinating time is 18 h,the baking temperature is 180 ℃.This product has pickled pepper and special roasting flavor.It is a new kind of quail eggs product which is nutritious,delicious and leisure.
引文
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[2]林金莺,吴家琪.五香鹌鹑蛋软罐头的加工技术[J].肉类工业,2000(8):7-8.
[3]冷进松,陈海玲,王磊鑫.Minitab联用正交设计优化四川酱肉调料工艺研究[J].中国调味品,2016,41(2):31-35.
[4]叶静.鹌鹑蛋深加工技术[J].中国家禽,2007,29(23):57-58.
[5]赵节昌,曹浩杰,张涵,等.加工工艺对卤蛋品质的影响[J].中国调味品,2019,44(1):108-111,116.
[6]王凯利,马健,王登科,等.不同包装材料和包装形式对食品储藏特性的影响[J].河南工业大学学报(自然科学版),2018,39(5):58-62.
[7]杨炜,蔺艳,刘丽娅,等.小麦馒头品质评价方法优化[J].食品科学技术学报,2016,34(2):31-38.
[8]Yi C P,Zhu H,Tong L T,et al.Volatile profiles of fresh rice noodles fermented with pure and mixed cultures[J].Food Research International,2019,119:152-160.
[9]赵永敢,刁静雯.泡椒银条加工工艺研究[J].中国调味品,2018,43(2):100-102.
[10]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.
[11]李和平,申晓琳,魏建春,等.营养烤蛋的研制[J].食品科技,2017,42(9):80-85.
[12]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.
[13]Heck S D,Faraci W S,Kelbaugh P R,et al.Posttranslational amino acid epimerization:enzyme-catalyzed isomerization of amino acid residues in peptide chains[J].Proceedings of the National Academy of Sciences of the United States of America,1996,93(9):4036-4039.