超声波辅助酱卤鸡蛋加工工艺研究  

Ultrasonic Assisted Sauce Pot Stewed Chicken Eggs Processing Technology Research

作　　者：王秀娟 

机构地区：[1]福建光阳蛋业股份有限公司,福建福州350303

出　　处：《农产品加工（下）》2017年第3期34-35,42,共3页Farm Products Processing

摘　　要：为研究超声波辅助酱卤鸡蛋卤制工艺条件,以感官评分为评价指标,通过正交试验得到超声波辅助酱卤鸡蛋卤制的最佳工艺条件为超声时间50min,超声功率100W,超声温度90℃。利用该工艺条件下生产的酱卤鸡蛋不仅能显著缩短卤制时间、提高生产效率,而且在产品颜色、光泽、香气、质地和滋味等感官品质上优于传统工艺生产的产品,其入味效果佳、味道分布均匀。For the study of ultrasonic assisted sauce pot stewed chicken eggs marinating process conditions,with sensory score as the evaluation index,ultrasonic assisted sauce pot stewed chicken eggs marinating is obtained by the orthogonal experiment the best process conditions for 50 min ultrasonic time,ultrasonic power 100 W,ultrasonic temperature 90℃,the use of the process conditions of the sauce pot stewed chicken eggs not only can significantly shorten the marinating time,improve the production efficiency,but also in the product color,fragrance,gloss and taste sensory quality superior to traditional technology products,such as its flavor effect is good,taste uniform distribution.

关 键 词：超声波 酱卤鸡蛋 卤蛋 工艺研究 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]