麻辣味鹌鹑蛋的腌制工艺研究  

Research on Technology of the Spicy Flavor Pickled Quail Egg

作　　者：宋华静[1] 韩小院 赵功玲[3] 孔瑾[3] 夏露露 SONG Hua-jing1, HAN Xiao-yuan2, ZHAO Gong-ling3, KONG Jin3, XIA Lu-lu4(1. College of Landscape Architecture, Shangqiu University, Shangqiu 476000, Henan, China; 2. ZhengzhouTourism College, Zhengzhou 450000, Henan, China; 3. School of Food Science, Henan Institute of Scienceand Technology, Xinxiang 453003, Henan, China; 4. Xinxiang Food Supervision Institute, Xinxiang 453003,Henan, Chin)

机构地区：[1]商丘学院风景园林学院,河南商丘476000 [2]郑州旅游职业技术学院,河南郑州450000 [3]河南科技学院食品学院,河南新乡453003 [4]新乡市食品监督所,河南新乡453003

出　　处：《食品研究与开发》2018年第14期90-95,共6页Food Research and Development

基　　金：河南省产学研项目(162107000057)

摘　　要：以鹌鹑蛋为原料进行鹌鹑蛋腌制工艺的研究,探讨食用酸的种类、浓度、浸泡时间对蛋壳腐蚀率的影响。在此基础上研究辣椒油、花椒油、饮用水、吐温80、食用盐的用量对鹌鹑腌制蛋品质的影响,最终得到最佳麻辣味鹌鹑蛋的腌制工艺。结果表明:柠檬酸的添加量为10%,浸泡时间为5 min时鹌鹑蛋壳的腐蚀程度适宜。辣椒油∶花椒油的质量比为3∶1、饮用水的用量为4倍体积、食用盐用量为14%,吐温80用量为总量的7%,腌制时间为15 d时鹌鹑蛋的麻辣味适中,香味浓郁,蛋黄有较多脂肪油渗出,综合评价最好。With quail eggs as raw materials,the pickling technology of quail eggs was studied. This study was mainly conducted to analyze the effects of edible acid including type,concentration and soak period on the corrosion rate of eggshell. Based on this,the effects of the amount of capsicol,zanthoxylum oil,drinking water,Tween 80 and edible salt on the quality of pickled quail eggs were measured to obtain the best pickling process.The results showed that the corrosion degree of quail eggshell was appropriate by applying the addition amount of citric acid was 10 % and the immersion time was 5 min. The optimum pickling process was performed with a3 ∶ 1 ratio of capsicol ： zanthoxylum oil,quadruple volumes of drinking water,14 % edible salt dosage and 7 %Tween 80. Then the best soaking quail eggs which owned moderate spicy flavor,strong aroma and more fatty oil exuding from the yolk were achieved with 15 d soaking time. As well,the comprehensive evaluation of soaking quail eggs was the best.

关 键 词：鹌鹑蛋 腌制 麻辣味 感官评定 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]