风味韧皮蛋制作工艺研究

Study on Processing Technology of Flavor Preserved Eggs

应用现代食品感官评定方法与质构方法对杜松子风味韧皮蛋的加工工艺进行研究。以鸡蛋为主要原料,采用单因素试验,响应面优化试验确定最佳工艺条件:即85℃水中预煮15 min后,冷却剥壳,于食盐添加量0.9%,白砂糖添加量3%,杜松子添加量4%的料液中,100℃条件下煮制60 min。由此条件加工制得的风味韧皮蛋的色差L*值49.5,a*值15.0,b*值40.0,感官评分86.1分,质构特性硬度12.3 N,弹性4.66 N,咀嚼性5.43 N,理化指标水分67.9%,灰分1.25%,脂肪10.27%,蛋白质11.87%,为新型风味韧皮蛋的产业化提供理论依据。

The processing technology of flavor gin preserved eggs was studied by the methods of modern food sensory evaluation and texture analysis.The best technique condition with eggs as main material was determined by the single factor and response surface optimization experiment,precooked 15 min after 85℃water,cooled shell,salt added 0.9%,sugar added 3%,juniper added 4%,cooked under the condition of 100℃for 60 minutes.In the process,the chromatic aberration of L*value was 49.5,a*value was 15.0,b*value was 40.0,sensory score was 86.1,the texture characteristic of hardness was 12.3 N,elasticity was 4.66 N,chewiness was 5.43 N,the physical and chemical indicators of water was 67.9%,fat was 10.27%,ash content was 1.25%,protein was 11.87%,which provide the theoretical basis for the industrial production of flavor preserved eggs.