保健酱香软包装卤鸡蛋的研制

Research on soysauce-like aroma type soft package food of feed chicken egg with healthy effect

以土鸡蛋为主料,研究了加工具有保健作用的酱香型软包装卤鸡蛋食品的工艺条件和产品配方。确定最佳工艺技术是:压力/温度为0.15MPa/126℃,配方Ⅲ,卤制时间480min,蛋料重量比1∶1.5。最优卤料液配方是Ⅲ:水500g,酱油100g,复合高倍甜味剂0.12g,味精1.0g,鸡精0.5g,复合香辛料1.2g。成品外表呈棕褐色,质地坚韧,酱香浓郁,具有一定的保健作用。

Taking the feed chicken egg as the mother stock, the experiment introduced the feed chicken egg＇s health care function, explored the tech- nological conditions and the product formula of processing soysauce-like aroma type soft package egg food with health effect. The result showed that the optimum technological conditions were： with the weight ratio of egg and sauce liquid 1：1.5, using formula III and saucing eggs for 480min under pressure/temperature 0.15MPa/126℃. The most ideal sauce liquid formula was Ⅲ： 500g of water, soy sauce 100g, composite high intensity sweeteners 0.12g, MSG1.0g, chicken power 0.5g, composite spices 1.2g. The products have bright brown color, hard and tough texture, and with strong soysauce-like aroma. The products also have a certain health care function.