葱姜味鸭蛋腌制液乳化的优化以及鸭蛋品质的研究  

Optimization of Emulsification of Onion Ginger Duck Egg Marinade and Research on Duck Egg Quality

作　　者：花朋朋 陈紫红[1] 李田田[1] 孔瑾[2] 刘斌[1,3] 赵功玲 

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

出　　处：《食品工业》2018年第2期131-135,共5页The Food Industry

基　　金：国家科技支撑计划子课题(2014BAD15801),福建省科技计划项目(闽科技(2016)13号)

摘　　要：以乳化率为指标优化葱姜味鸭蛋腌制液乳化的制备工艺,利用单因素试验分别考察了乳化温度、乳化时间、精油(浓香葱油和姜油树脂)和吐温80(乳化剂)的比例以及饮用水的添加倍数在不同水平下对葱姜味腌制液乳化的影响,并通过正交试验对乳化条件进行优化。研究结果表明,腌制液乳化最优条件为:乳化温度80℃、乳化时间10 min、精油与吐温80的体积比为1∶5.5、饮用水的添加倍数5倍。此时腌制液乳化效果最好,乳化率可达98%。同时研究了此腌制液对葱姜味鸭蛋感官品质的影响,研究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,其对鸭蛋外观、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。Process for preparing onion ginger duck egg marinade was optimized with emulsion rate as the index. The influence of emulsification temperature, time, ratio of oil （fragrant scallion oil and ginger oleoresins） and Tween 80 （emulsifier）, and adding multiple of drinking water on emulsion of marinade were studied in different levels by single factor experiment. Then, the influencing factors of emulsification rate were optimized by orthogonal test. And the emulsification conditions were optimized by orthogonal test. The results showed that the optimal conditions were as follows： emulsification temperature 80 ℃, emulsification time of 10 min, volume ratio of essential oil and Tween 80 of 1 ： 5.5, 5 times of the addition of drinking water, the best emulsification effect of emulsions rate was up to 98%. At the same time, the effects of the cured liquid on the sensory quality of onion ginger duck were studied. The results showed that the emulsification of the pickled liquid had a certain improvement effect on the sensory quality of duck eggs. The appearance, the oil, shape, flavor and smell of duck eggs were better than the duck eggs without emulsion of the pickled liquid preserved.

关 键 词：乳化工艺 正交试验 腌制液 感官品质 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]