超声波辅助腌制技术在铁蛋加工中的应用研究

Effect of ultrasonic-assisted curing on the quality characteristic of marinated egg

将超声波技术应用到传统卤蛋制品——铁蛋的加工中,从促进加工过程的卤制液渗透速率、缩短生产周期、提高铁蛋产品品质方面考虑,分别进行了单因素试验和正交试验,得到铁蛋制作过程的最佳工艺条件为:卤制液的盐浓度为3%,卤制温度为70℃,超声时间为2 h,烘烤温度为55℃,烘烤时间为3 h;在这个条件下,铁蛋的各项指标和感官评分最好,通过该试验也充分证明了超声波能有效促进卤制液的渗透,提高铁蛋生产效率,改善铁蛋品质,从而为超声波技术在卤蛋产品制作工艺提供基础和理论依据。

This paper introduction the advantages of ultrasound technology, describing its application in marinated egg research, expounds its application and research according to the purpose, in order to promote the permeation rate, accelerate the speed in the marinated eggs processing, the effects of ultrasonic-assisted curing treatment on marinated egg was researched. By the single factor test and orthogonal test separately, the results showed that the optimum preparing conditions of marinated egg production process was salt solution concentration 3%, the brine temperature 70 ℃, ultrasonic marinating time 2 h, the baking temperature 55 ℃ and baking time 3 h. Under this condition, each index and sensory score of marinated eggs was best, through the experiment had fully proved the ultrasonic could effectively promote the marinade permeation, improving the efficiency of marinated egg production, for improving marinated egg production process provides the theoretical basis.