摘要
采用3次真空浸渍和烘干循环的新工艺来代替传统一次性常压卤煮入味和烘干工艺,生产的卤鹌鹑蛋感官评价得分88分,优于传统工艺的82分。入味更充分、口感弹牙有嚼劲、色泽均匀光亮。新工艺卤制烘干用时210 min,传统工艺用时300 min,批次生产效率高、周期短。卤汁配料中采用土鸡、猪龙骨、筒子骨先熬煮成高汤,香辛料液中添加水解植物蛋白、酵母抽提物、鸡精等新原料后卤制的鹌鹑蛋,营养丰富、风味醇厚浓郁,口味独特协调,添加的麦芽糊精在不影响产品风味的基础上使得卤汁固形物含量由8%增加15%,抽真空浸渍入味后有效缩短烘干时间,更快达到产品要求的水分含量。
Comparing to the conventional procedure,one single pickling under atmospheric pressure and dehydration,new method applies 3 circles of pickling under a vacuum and dehydration procedure. Modified eggs achieved a high score of 88,compared with the previous 82 points,due to full taste,better texture and bright color. In addition,new method cost only 210 min to reach the target moisture content,which made the production more effective,while old method would take more than 300 min. The pickling solution was made of chickens,pig spines and leg bones. New recipe contained hydrolyzed vegetable protein,yeast extract,chicken powder,etc. that made the pickled eggs have more nutrional value,special taste and better characteristics. Added maltodextrin improved soluble solid content from 8% to 15% without significantly changing the flavor of picking solution.
出处
《农产品加工》
2017年第11期33-36,共4页
Farm Products Processing
基金
"十三五"国家重点研发计划项目"特殊保障食品制造关键技术研究及新产品创制"(2017YFD0400500)
"十三五"国家重点研发计划项目"食品风味特征与品质形成机理及加工适用性研究"(2017YFD0400100)
关键词
鹌鹑蛋
常压卤制
真空浸渍
高汤
感官评价
quail egg
atmospheric pressure pickling
vacuum infusion
soup-stock
sensory evaluation
