利用高静水压技术快速制成调味糖心蛋的研究  

Study on Quickly Making Flavored Soft-Boiled Eggs with High Hydrostatic Pressure Technology

作　　者：徐硕飞 吴思节 

机构地区：[1]台湾师范大学生命科学系,台湾 台北 [2]台湾大学园艺暨景观学系处理利用组,台湾 台北

出　　处：《农业科学》2020年第8期634-638,共5页Hans Journal of Agricultural Sciences

摘　　要：调味糖心蛋指蛋白凝固但蛋黄半凝结流动状并有不同色香与调味,广受全球餐饮界及消费市场欢迎。但传统调味糖心蛋的制作工序,须置于调味液中于低温环境中浸泡36~60小时,使调味液的色泽风味能进入蛋中,过程非常耗时耗能,且长时间的制作过程中又可能遭受污染与潜藏食品安全风险。本研究发现,施以高静水压100 Mpa、持压5分钟以上的条件,即可快速将调味液的色香味均匀导入蛋中,获得与传统须低温浸泡于调味液48小时的处理,相同的物性质地、色泽外观、及感官评价,更能快速制成质量风味俱优的调味糖心蛋。The flavored soft-boiled egg refers to the egg white solidified but the egg yolk is semi-condensed and fluid and has different colors and flavors. It is widely welcomed by the global catering industry and consumer market. However, the production process of traditional flavored soft-boiled eggs is very cumbersome, time-consuming and energy-consuming, and may be subject to contamination and potential food safety risks during the long-term production process. The traditional production process is to place the soft-boiled eggs in the seasoning liquid and soak them in low- temperature for 36 - 60 hours, so that the color and flavor of the seasoning liquid can enter the eggs. This study found that placing the boiled eggs in the seasoning liquid and applying high hydrostatic pressure of 100 MPa for 5 minutes, can obtain the same physical properties, color, and sensory evaluation characteristics as those soaked for 48 hours in low temperature, and quickly make flavored soft-boiled eggs of excellent quality and flavor.

关 键 词：调味糖心蛋 高静水压技术 质地 感官品评 

分 类 号：TS2[轻工技术与工程—食品科学与工程]