泡椒风味烤制鹌鹑蛋的工艺研究

研究鹌鹑蛋传统加工工艺,开发出一种质量稳定、标准严格,又能满足不同消费群体的新型蛋类食品。在影响鹌鹑蛋风味的主要因素中,选择鹌鹑蛋的生理预煮时间、泡椒膏的添加量、卤制时间、烘烤温度4个因素为自变量,以感官评价为指标,利用正交试验法对其生产工艺进行优化。最终确定最优生产工艺为:生理预煮时间150s、泡椒膏的添加量35%、卤制时间18h、烘烤温度180℃。此产品具有泡椒及特殊烤制香味,是一种集营养、美味、休闲于一体的新型鹌鹑蛋制品。

Study on the Roasting Technology of Quail Eggs with Pickled Pepper Flavor

Based on the traditional processing technology of quail eggs, a new kind of egg food that with stable quality, strict standard and can satisfy different consumer groups is developed. Among the main factors affecting the flavor of quail eggs, four factors such as the physiological precooking time of quail eggs, the additive amount of pickled pepper paste, the marinating time, the baking temperature are taken as the independent variables, the sensory evaluation is as the index, the orthogonal test method is used to optimize the production process. Ultimately, the optimal production process is determined as follows: the physiological precooking time is150 s, the additive amount of pickled pepper paste is 35%, the marinating time is18 h, the baking temperature is180 ℃. This product has pickled pepper and special roasting flavor. It is a new kind of quail eggs product which is nutritious, delicious and leisure.