熟制时间对卤制鸭蛋品质的影响及工艺优化  

Effect of Cooking Time on Quality of Marinated Duck Eggs and Technology Optimization

作　　者：刘蒙佳 周强 雷昌贵[2] 孟宇竹[2] LIU Meng-jia;ZHOU Qiang;LEI Chang-gui;MENG Yu-zhu(College of Life Science and Chemistry, Minnan Science and Technology Institute, Fujian Normal University, Quanzhou 362332, China;Department of Food and Chemical Engineering, Henan Quality Polytechnic, Pingdingshan 467000, China)

机构地区：[1]福建师范大学闽南科技学院生命科学与化学学院,福建泉州362332 [2]河南质量工程职业学院食品与化工系,河南平顶山467000

出　　处：《中国调味品》2019年第5期33-36,39,共5页China Condiment

基　　金：福建省高等学校应用型学科(闽教高[2017]44号);福建省高等学校服务产业特色专业(SJZY-2016-03);基于校内实训与校外企业实践联动的应用型人才培养模式构建--以食品科学与工程专业为例(MKJG-2018-007);泉州市高等学校中青年学科(专业)带头人培养计划

摘　　要：文章以新鲜鸭蛋为主要原料,以感官评分为测定指标,研究熟制时间对卤制鸭蛋品质的影响并优化其工艺。在单因素基础上进行正交试验,研究结果表明:卤制鸭蛋品质影响因素及顺序为煮制时间(min)>卤制时间(min)>常温浸渍时间(h)>卤汁熬制时间(h);煮制时间为8 min,卤制时间为30min,卤汁熬制时间为1.5h,常温浸渍时间为8h时,卤制的鸭蛋产品品质最佳。Fresh duck eggs are used as the main raw materials, and sensory score is used as the index to study the effect of cooking time on the quality of marinated duck eggs and optimize its technology. Orthogonal test is carried out on the basis of single factor, the results show that the factors affecting the quality of marinated duck eggs and their sequence is boiling time (min)> marinating time (min)> soaking time at room temperature (h)>marinade boiling time (h),when boiling time is 8 min, marinating time is 30 min, marinade boiling time is 1.5 h, and soaking time at room temperature is 8 h , the quality of marinated duck eggs is the best.

关 键 词：熟制时间 卤制鸭蛋 品质 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]