熟制时间对卤制鸭蛋品质的影响及工艺优化
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摘要
文章以新鲜鸭蛋为主要原料,以感官评分为测定指标,研究熟制时间对卤制鸭蛋品质的影响并优化其工艺。在单因素基础上进行正交试验,研究结果表明:卤制鸭蛋品质影响因素及顺序为煮制时间(min)>卤制时间(min)>常温浸渍时间(h)>卤汁熬制时间(h);煮制时间为8 min,卤制时间为30min,卤汁熬制时间为1.5h,常温浸渍时间为8h时,卤制的鸭蛋产品品质最佳。
Fresh duck eggs are used as the main raw materials,and sensory score is used as the index to study the effect of cooking time on the quality of marinated duck eggs and optimize its technology.Orthogonal test is carried out on the basis of single factor,the results show that the factors affecting the quality of marinated duck eggs and their sequence is boiling time(min)>marinating time(min)>soaking time at room temperature(h)> marinade boiling time(h),when boiling time is 8 min,marinating time is 30 min,marinade boiling time is 1.5 h,and soaking time at room temperature is 8 h,the quality of marinated duck eggs is the best.
Fresh duck eggs are used as the main raw materials,and sensory score is used as the index to study the effect of cooking time on the quality of marinated duck eggs and optimize its technology.Orthogonal test is carried out on the basis of single factor,the results show that the factors affecting the quality of marinated duck eggs and their sequence is boiling time(min)>marinating time(min)>soaking time at room temperature(h)> marinade boiling time(h),when boiling time is 8 min,marinating time is 30 min,marinade boiling time is 1.5 h,and soaking time at room temperature is 8 h,the quality of marinated duck eggs is the best.
引文
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[2]Windhorst H W.Asia1's changing role in the global egg industry analysis of past present and foreseeable future dynamics[J].World's Poultry Science Journal,2008,1(4):533-552.
[3]司俊玲.蛋制品加工技术[M].北京:化学工业出版社,2007.
[4]励慧敏.蛋及蛋制品的加工与发展[J].食品研究与开发,2014,35(11):127-129.
[5]周有祥,夏虹,彭茂民,等.鲜鸭蛋及其制品的营养成分初步分析[J].湖北农业科学,2009,48(10):2553-2555.
[6]牛书玉,惠庆亮,曲光宪.鸭蛋的营养与应用[J].水禽世界,2012(6):50-51.
[7]郑坚强.蛋制品加工工艺与配方[M].北京:化学工业出版社,2007.
[8]Kaenmanee T,Benjakvul S,Wonnop V,Changes in chemical composition,physical propertions and microstrure of duck egg as influenced by salting[J].Food Chemisry,2009,112(3):560-569.
[9]黄德仙,李江滨,陈海文,等.鸡蛋、鸭蛋、鹌鹑蛋中胆固醇含量的比较[J].安徽农学通报,2013(11):109-110.
[10]汤蕾.植物性香辛料及其在食品工业中的应用[J].中国调味品,2008,33(11):80-83.
[11]沅汝玮.卤制菜肴与糟制凉菜[M].北京:金盾出版社,1998.
[12]欧阳珂珮,李洪军,贺稚非.我国蛋制品研究现状及发展前景[J].食品工业科技,2011,32(12):506-508.
[13]张强,黄丽燕,刘文营,等.我国传统蛋制品加工方法综述[J].农产品加工,2012(9):79-90.
[14]黄业传,宫春波,朱丽娟,等.卤鸡蛋加工工艺研究[J].肉类工业,2003(10):35-37.
[15]张星,赵敏.香卤鸡蛋新工艺的研究[J].肉类工业,2001(2):27-29.
[16]张万灵.一种具有保健功能的中药卤制蛋的生产方法:中国,CN200810232516.3[P].2010-06-23.
[17]梁定广.一种南药卤蛋的加工方法:中国,CN201210511632.5[P].2013-02-13.
[18]叶华,金花.无公害五香卤蛋的调味研究[J].食品工业科技,2007,28(7):156-158.
[19]陈幼春.食物评品指南[M].北京:中国农业出版社,2003.
[20]余秀芳,马美湖.卤蛋成熟和风味形成机理初探[J].中国家禽,2009,31(21):62-63.
[21]刘志伟.特色风味酱卤蛋的研制[J].食品科学,2000,21(8):65-66.