新型烤蛋关键工艺参数的研究  

Study on Key Technological Parameters of New Baked Eggs

作　　者：王泽琳 王靖羚 仝其根 WANG Zelin;WANG Jingling;TONG Qigen(Beijing University of Agriculture,Beijing 102206,China;Beijing Engineering Center for Egg Safety Production and Processing,Beijing 100094,China)

机构地区：[1]北京农学院,北京102206 [2]蛋品安全生产与加工北京市工程研究中心,北京100094

出　　处：《农产品加工》2020年第1期21-25,共5页Farm Products Processing

基　　金：食品质量与安全北京实验室蛋品综合加工项目（2018年）

摘　　要：为了研发口感好、风味独特的新型烤蛋制品,对烤蛋采用冷冻、卤制、烘烤、上色4种关键工艺参数进行了研究。结果表明,在-5^-16℃冷冻24 h后的鸡蛋不会出现破裂的现象,冷冻温度为-16℃时蛋黄的弹性最大;最佳的卤制温度和时间组合为70℃,4 h;最佳的烘烤温度和时间组合为190℃,17 min;麦芽糖质量分数5%,其浸泡时间45 min时,成品颜色最佳。In order to develop a new type of baked egg products with good taste and unique flavor.The four key technological parameters of freezing,brine,baking and colouring of roasted eggs were studied.The results showed that the eggs would not crack after frozen hours at-5^-16℃for 24 h and the yolk had the greatest elasticity when the freezing temperature was-16℃.The best combination of brine temperature and time was 70℃,4 h.The best combination of baking temperature and time was 190℃,17 min.The best color of maltose was obtained when the maltose concentration was 5%and the soaking time was 45 min.

关 键 词：新型烤蛋 冷冻 上色 烘烤 弹性值 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]