风味韧皮鹌鹑蛋制作工艺研究  

Study on the Formula and Technology of Compound Flavor Quail Egg

作　　者：孙静[1] 皮劲松[1] 潘爱銮[1] 申杰[1] 梁振华[1] 吴艳[1] 蒲跃进[1] 张昊[1] 杜金平[1] 

机构地区：[1]湖北省农业科学院畜牧兽医研究所/动物胚胎工程及分子育种湖北省重点实验室,湖北武汉430064

出　　处：《食品研究与开发》2017年第22期85-90,共6页Food Research and Development

基　　金：现代农业产业技术体系水禽体系专项资金资助项目(CARS-43-18);湖北省动物胚胎工程与分子育种重点实验室项目(2016ZD108);湖北省科技支撑计划项目(2014BBA206);湖北省农科院青年科学基金项目(2015NKYJJ28)

摘　　要：主要从工艺和配方两个方面进行研究。通过单因素和正交试验确定复合风味鹌鹑蛋的最佳配方为白糖添加量6%,姜添加量20%,焦糖色素添加量0.80%,盐添加量2.0%。通过对常温干燥、冷藏干燥、热风干燥和微波干燥方式下鹌鹑蛋的感官品质、失重率、色度和质构的变化进行研究,确定较为理想的干燥方式是热风干燥与微波干燥结合。卤制工艺正交试验结果表明:卤煮次数4次,每次卤煮时间18 min,卤制后分别经过热风干燥45 min和微波干燥4 min时,产品富有弹性、有嚼劲,入味深,具有卤蛋的独特风味。Process and formulation were studied in this research. The optimum formula of compound flavor quail eggs was determined by single factor and orthogonal experiments.The dosage of white sugar content was 6 % , ginger content was 20 % , caramel pigment content was 0.8 % and salt content was 2 % . It was studied about the sensory quality, weight loss, color and texture of quail eggs under normal temperature drying, freeze drying, hot air drying and microwave drying. Based on this, an ideal drying method was to combine hot air drying with microwave drying was determined. The reaults showed that the process of orthogonal test halogen stew in soy sauce for 4 times, and stewed for 18 min each time, respectively after hot air drying for 45 min and microwave drying for 4 min. The product was elastic, chewy, rich in flavor, and has the unique flavor of marinated egg.

关 键 词：鹌鹑蛋 配方 干燥 微波 热风 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]