营养烤蛋的研制  

Development of healthy grilled eggs

作　　者：李和平[1] 申晓琳[1] 魏建春[1] 王斌[1] 付丽[1] LI He-ping SHEN Xiao-lin WEI Jian-chun WANG Bin FU Li(Department of Food Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 45004)

机构地区：[1]河南牧业经济学院食品工程学院,郑州450046

出　　处：《食品科技》2017年第9期80-85,共6页Food Science and Technology

基　　金：河南省科技厅三区科技人才项目(51000534);河南牧业经济学院科技创新团队项目(HUAHE2015010)

摘　　要：探讨以土鸡蛋为原料制作烤蛋的最佳工艺,研制出具有优良风味的鸡蛋保健食品。通过单因素试验、正交设计法和风味改良试验优化烤蛋的加工工艺。试验结果表明,最佳工艺参数为:卤料液配方为食盐添加量2.0%、辣椒油2.0%、蜂蜜0.4%、花椒油1.5%,在温度121℃下卤制60min。单枚蛋重50 g,温度150℃、相对湿度60%烤制50 min,真空包装,杀菌冷却后即为成品。The optimal process of synthesizing grilled eggs was studied and the product of healthy grilled eggs with excellent flavor was developed. Optimization of the processing technology of grilled eggs was carried out in single factor experiment, orthogonal design and flavor improvement test. The results showed that the egg pickled in the marinade of 2.0% salt, 2.0% capsicol, 0.4% honey and 1.5% pepper oil, and pickled in 60 min under 121 °C. Single egg weight was 50 g, the egg grilled in 50 min at oven under 150 °C and RH 60%. The product would be sterilized and packed in vacuum.

关 键 词：营养烤蛋 软包装食品 正交设计法 工艺优化 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]