香辣味鸭蛋腌制液乳化的制备工艺及改善性质的研究  

Research on Emulsification Optimization of Marinade for Spicy-flavored Duck Eggs and Quality Improvement

作　　者：花朋朋 黄梓芮[1] 于志颖 陈紫红[1] 孔瑾[3] 赵立娜 刘斌[1,2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]国家菌草工程技术研究中心,福建福州350002 [3]河南科技学院食品学院,河南新乡453003

出　　处：《农产品加工》2017年第10期21-25,共5页Farm Products Processing

基　　金：国家科技支撑计划(2014BAD15B01);福建省科技重大专项(2014NZ2002-1);福建省科技计划项目(闽科技[2016]13号)

摘　　要：为改善腌制液的乳化稳定性,应用正交法制备香辣味鸭蛋腌制液,研究不同乳化温度、乳化时间、精油(五香精油和辣椒油树脂)和吐温80(乳化剂)的比例、及饮用水的添加倍数对腌制液乳化率的影响。结果表明,腌制液乳化最优条件为乳化温度80℃,乳化时间10 min,精油∶吐温80 1∶6.0(V/V),饮用水倍数5倍,腌制液乳化效果最好,乳化率可达98%。同时研究此腌制液对香辣风味鸭蛋感官品质的影响,结果表明腌制液的乳化对鸭蛋感官品质具有一定的改善作用,鸭蛋外观、出油率、形态、风味和气味均优于未经乳化处理的腌制液腌制的鸭蛋。The objective of this study is to improve the emulsion stability of marinade for spicy-flavored duck eggs using orthogonal methods. The influences of emulsification temperature,time,ratio of oil（spiced essential oil and chili oil） and Tween 80（emulsifier）,and adding multiple of drinking water on emulsion of marinade are studied. The results show that the optimal conditions are as follows：emulsification temperature of 80 ℃,emulsification time of 10 min,essential oil∶Tween 80 of 1∶6.0（V/V）,and 5 times drinking water. Under the optimized conditions,the best emulsification effect of emulsification rate is up to 98%. The results show that the emulsification of the marinade has a certain improvement effect on the sensory quality of duck eggs. The appearance,oil extraction rate,shape,flavor and smell of duck eggs are all better than that without emulsification optimization.

关 键 词：鸭蛋 腌制液 乳化工艺 正交试验 感官品质 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]