不同烤制方式工艺优化及其对卤蛋品质的改善

Optimization of Different Baking Methods and Their Improvement on the Quality of Marinated Eggs

为解决卤蛋贮藏期间水分渗出问题,文章优化了间歇式微波烤制、复合烤制烤卤蛋工艺,并对比红外烤制考察了3种烤制方式对烤蛋品质(质构、色度、挥发性风味物质)和水分特性变化(含水量、失水率、持水力、低场核磁水分组成)的影响。结果表明最优工艺参数为间歇式微波烤制,功率500 W,单次微波处理时间60 s,微波处理次数4次;复合烤制工艺为微波烤制(500 W,40 s,3次)后红外烤制(80℃、20 min)。3种烤制方式的烤蛋含水量分别为70.17%、68.60%、68.48%,无显著差异。但持水力方面微波和复合烤制组达到87.83%和90.16%,显著高于红外烤制组(83.16%),同时微波及复合烤制组的凝胶硬度、胶着性、咀嚼性及持水力均显著高于红外烤制组(P<0.05)。LF-NMR结果显示2组的不易流动水弛豫时间(T_(22))为52.96 ms和52.85 ms,低于红外烤制组(61.33 ms),且烤蛋外表未发生干硬皲裂,完整且色泽均匀。贮藏150 d后,微波及复合烤制组水分渗出量降低了56.37%和59.89%。适宜的微波处理可提高烤卤蛋凝胶特性、增强持水力,联合红外烤制可有效改善卤蛋贮藏中的出水问题,提高烤蛋品质。

To solve the problem of water exudation during the storage of marinated eggs,the processing parameters of the intermittent microwave baking and combined baking of marinated eggs were optimized.Moreover,the infrared baking method was added to compare the effects of three baking methods on the quality (texture,color,volatile flavor substances) and moisture characteristics (water content,water loss rate,water holding capacity,low-field nuclear magnetic water composition) of marinated eggs.The results showed that the optimal parameters were microwave power 500 W,microwave time 60 s,microwave treatment times 4 times;the combined baking was microwave baking (500 W,40 s,3 times) followed by infrared baking (80 ℃,20 min).The water content of the baked eggs of the three baking methods was 70.17%,68.60%,and 68.48%,there was no significant difference between them.However,the water-holding microwave and combined baking reached 87.83% and 90.16%,which were significantly higher than the 83.16% of the infrared baking,but the gel hardness,gelatins,chewiness,and water holding capacity of the microwave baking and combined baking groups were significantly higher than those of the infrared baking group (P<0.05).The results of LF-NMR indicated that the relaxation times (T_(22)) of the non-flowing water of the two groups were 52.96 ms and 52.85 ms,which were lower than the infrared baking group by 61.33 ms.More importantly,the baked eggs did not appear dry and hard and cracked,and they were complete and uniform in color.After 150 days of storage,the water exudation of the microwave and composite baking group decreased by 56.37% and 59.89%.The water holding capacity could be enhanced by suitable microwave treatment.Appropriate microwave treatment could improve the gel characteristics of baked marinated eggs and enhance the water holding capacity.Combined with infrared baking,it could effectively solve the problem of water exudation during the storage of marinated eggs and improve the quality of baked marinated eggs.