麻辣风味鸭蛋腌制工艺技术研究  

The development of the spicy flavor pickled eggs

作　　者：赵功玲[1] 张书响 葛新厂 娄文娟 李雪艳 孔瑾[1] ZHAO Gongling;ZHANG Shuxiang;GE Xinchang;LOU Wenjuan;LI Xueyan;KONG Jin(School of Food Science,Henan Institute of Science and TechnoLogy,Xinxiang 453003,China;Yuanyang Shengshiyuan Egg Processing Plant,Yuanyang 453700,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]原阳县盛世源蛋品加工厂,河南原阳453700

出　　处：《河南科技学院学报（自然科学版）》2017年第6期41-49,共9页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：2016年河南省产学研项目(162107000058);河南科技学院横向联合项目(20503027)

摘　　要：以鲜鸭蛋为原料,以辣椒油、花椒油、吐温80、饮用水、食用盐、乙醇为辅料,进行麻辣风味鸭蛋腌制技术工艺研究.通过蛋壳腐蚀率、乳化腌制液配制、腌制工艺参数的单因素试验及正交试验,得到最佳麻辣风味鸭蛋腌制工艺为:吐温80、辣椒油、花椒油、饮用水的质量分数分别为8.2%、3.2%、2.1%、72%,80℃水浴乳化10 min,添加食用盐、乙醇(添加后其质量分数分别为12%、2%),腌制23~24 d.腌制出的麻辣风味鸭蛋风味优美、麻辣咸味协调适口、蛋白乳白,蛋黄金黄、出油率高,质地细腻.With fresh duck eggs as raw material,using Tween80,zanthoxylum oil,paprika oleoresin,edible salt,wine accessories,of spicy flavor of salted duck eggs technology research.Through the duck egg shell corrosion rate,emulsion salting liquid preparation,curing process of three kinds of single factor test and orthogonal test to get best spicy flavor of salted duck eggs liquid formula and production process parameters.The results showed that the essential oil of pepper,spicy oil,Twain80,drinking water ratio of8.2%,3.2%,2.1%,72%,80℃water bath emulsion,emulsifying time10min,amount of salt12%,liquor2%,curing23~24days.The spicy flavor of salted duck's egg flavor coordination,palatability,protein egg white,golden yellow,oil yield is high,delicate texture.

关 键 词：麻辣风味 腌制蛋 蛋壳处理 乳化 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]