溏心蛋加工工艺优化

为了开发高品质溏心卤蛋，本文利用水浴模拟巴氏杀菌条件，优化溏心卤蛋巴氏杀菌工艺，使其更有利于工业化生产销售。研究了单因素条件下质构、感官评分和菌落总数的变化。在单因素实验基础上采用响应面优化杀菌条件，并在最佳杀菌条件下测定了溏心卤蛋的贮藏品质。结果表明，杀菌温度65 ℃，杀菌时间20 min时，杀菌效果最佳，此时菌落总数为（0.37±0.025）×10³ CFU/g。贮藏实验结果表明，随着贮藏时间延长，硫代巴比妥酸值和挥发性盐基氮含量整体呈增加趋势。pH、含水量、色泽和感官评分均逐渐下降。贮藏期为16 d时，菌落总数值达到（1.47±0.063）×10⁴ CFU/g，已超出国家标准中微生物可接受水平限量值1×10⁴ CFU/g，其贮藏期在16 d以内。综上，巴氏杀菌技术可用于溏心卤蛋的生产加工。

Optimization of processing technology of soft-boiled egg

In order to develop high quality soft-boiled marinated eggs, water bath was used to simulate pasteurization conditions to optimize the pasteurization process of soft-boiled marinated eggs and made them more conducive to industrial production and sales. The changes of texture, sensory score and total number of colonies were studied under single factor conditions. Based on single factors, response surface was used to optimize sterilization conditions, and the storage quality of soft-boiled marinated eggs was determined under the best sterilization conditions. The results showed that, the best sterilization effect was achieved when the sterilization temperature and time were 65 ℃ and 20 minutes respectively, and the total number of colonies was (0.37±0.025)×10³ CFU/g. The results of storage experiment showed that with the extension of storage time, the thiobarbituric acid values and total volatile basic nitrogen content showed an increasing trend. The pH, water content, color and sensory scores all decreased gradually. When the storage period was 16 days, the total number of colonies reached (1.47±0.063)×10⁴ CFU/g, which exceeded the limit value of the acceptable level of microorganisms in the national standard of 1×10⁴ CFU/g, and the storage period within 16 days. In summary, pasteurization technology can be used for the production and processing of soft-boiled marinated eggs.