清水鹌鹑蛋加工工艺的优化研究

The Optimization Study of Processing Technic for Boiled Quail Eggs

为了改善清水鹌鹑蛋剥壳去皮后易发黄、保质期短的缺点,最大限度地保持清水鹌鹑蛋原有的滋味与品质,以清水鹌鹑蛋为研究对象,探究不同灭菌温度和时间,不同质量分数的柠檬酸、山梨酸钾、苯甲酸钠、丙酸钙、丙酸钠和D-异抗坏血酸等防腐剂溶液对清水鹌鹑蛋风味和品质的影响,并对处理过后的清水鹌鹑蛋进行感官评价和抑菌效果评估。最终确定最佳清水鹌鹑蛋的工艺路线:原料挑选→清洗→质量分数0.5%的盐水将鹌鹑蛋煮熟→剥壳→放入质量分数1%的柠檬酸溶液浸泡3 min→放入质量分数0.05%山梨酸钾溶液或0.06%苯甲酸钠溶液中密封→105℃条件下灭菌15 min→无菌分装→密封→成品,成品可销往餐饮店和加工厂。

For improving the disadvantage of boiled quail eggs that are easy to turn yellow and have a short shelf life after shelling and peeling the skin,and keeping the original flavor taste and quality.The boiled quail eggs were used to object of study.The effect of different sterilization temperature and time,and different concentrations of citric acid,potassium sorbate,sodium benzoate,calcium propionate,sodium propionate and D-isoascorbic acid on flavor taste and quality of boiled quail eggs was explored.Then sensory evaluation and antibacterial effect evaluation were applied to boiled quail eggs.It were finally confirmed the optimal processing route of boiled quail eggs that was materials selecting,rinsing,cooking in 0.5%sodium chloride solution,shelling,soaking in 1%citric acid solution for 3 minutes,sealing in 0.05%potassium sorbate solution or0.06%sodium benzoate solution,sterilizing at 105℃for 15 min,packaging in sterile conditions,sealing to production.The production may sell to eatery or packinghouse of eggs.