保健鹌鹑醋蛋烤制工艺的研究  

Toasting technique of healthy vinegarquail egg

作　　者：孙晓侠[1] 马龙[1] 汤维斌[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030

出　　处：《中国酿造》2010年第8期170-172,共3页China Brewing

摘　　要：研究了一种鹌鹑蛋深加工方法。对鹌鹑醋蛋的烘烤工艺条件进行了研究,确定预煮制时间5min、配方Ⅱ、烘烤温度为220℃、烘烤时间7min为最优工艺条件,成品外表光亮呈琥珀色,质地坚韧,具有烤香和香料香的混合风味,并具有一定的保健作用。An intensive processing technique of quail egg was studied. The technological conditions of toasted health vinegar quail eggs were analyzed in the experiment. The result showed that the optimum technological conditions were preliminarily boiling eggs for 5 min using formular II and toasting under 220℃ for 7 min. The products have bright amber color, tough texture, and mixed flavor of toast and flavorings. The products also had healthy functions.

关 键 词：鹌鹑蛋 保健 醋 烤制 

分 类 号：TS264.2[轻工技术与工程—发酵工程]