浸泡法加工鹌鹑皮蛋工艺配方的研究  

Study on the technology of quail eggs preserved using immersion method

作　　者：张玲勤[1] 王文刚[1] 

机构地区：[1]青海大学农牧学院动物科学系,西宁810016

出　　处：《家禽科学》2011年第7期13-15,共3页Poultry Science

摘　　要：为了延长鹌鹑蛋的保质期,增加其附加值,进行了浸泡法加工鹌鹑皮蛋工艺的研究,参考鸡皮蛋加工工艺,在其他配料不变的情况下,改变食用碱的用量,采用NaOH浓度不同的浸泡液加工鹌鹑皮蛋,结果表明:加工500g鹌鹑蛋,食用碱用量35g时,加工的鹌鹑皮蛋,弹性好,口感好,风味独特;食用碱用量40g,鹌鹑皮蛋成熟时间短,有点硬,碱味稍重;食用碱用量30g,皮蛋成熟晚,较软,溏心大;通过不同浓度NaOH料液对鹌鹑皮蛋加工的比较试验,筛选出了适宜于高原地区鹌鹑皮蛋加工的工艺,为鹌鹑皮蛋生产提供了理论依据,有一定参考价值。This experiment was carried out in the food science laboratory of agriculture and animal husbandry college of Qinghai university from March 2011 to May 2011.Quail eggs were treated soaking method to study the different concentration alkali liquid on processing technology. Results show that：the ability of against alkali injury and the sensory was mated the quality requirement and the egg had special flavor in treated eggs using edible alkali for 35 grams. According to compare the quail egg treated in the different concentration alkali liquid, we selected the method of for processing of preserved egg in plateau area.

关 键 词：浸泡法 鹌鹑皮蛋 品质测定 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]