烤卤蛋工艺研究  

Study on the Technology of the Roast Marinated Egg

作　　者：暴悦梅 任小青[2] 辛世通 BAO Yue-mei REN Xiao-qing XIN Shi-tong(Tianjin Food Research Institute Co., Ltd., Tianjin 301609, China College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China)

机构地区：[1]天津市食品研究所有限公司,天津301609 [2]天津农学院食品科学与生物工程学院天津市农副产品深加工技术工程中心,天津300384

出　　处：《食品研究与开发》2016年第16期119-120,共2页Food Research and Development

摘　　要：烤卤蛋是在卤蛋成品的基础上,对卤蛋进行烘烤,使得卤蛋的气味、口感、色泽、质地更佳,货架期更长。选用正交试验研究了糖、盐、酱油、辣椒4种调味料对卤蛋感官品质的影响;随后采用正交试验对卤蛋的烘烤工艺进行研究。结果表明:添加2.5%糖,2.5%盐,2.5%酱油,3%辣椒,烘烤温度为80℃,烘烤时间为40 min,得到的烤卤蛋感官品质最佳。Roasted marinated egg has the better taste, color, texture and longer shelf life which were baked after marinated. The object was to study the effect of the orthogonal experiment. After marinated, the best baking time and temperature were studied by the orthogonal experiment. The results showed that the best roast marinated used 2.5%sugar, 2.5%salt, 2.5%soy sauce, 3%pepper, baking temperature 80℃and baking time 40 min.

关 键 词：烤卤蛋 调味料 烘烤 感官评定 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]