摘要
以新鲜鸡蛋蛋黄为原料,对烹饪用咸蛋黄腌制工艺参数进行优化。采用单因素试验探究腌制时间、温度及食盐、白酒添加质量分数对咸蛋黄出油率、色度值的影响;利用响应面分析优化高出油率咸蛋黄的腌制工艺参数。试验结果表明,咸蛋黄的出油率和色度值随食盐、白酒添加质量分数、腌制温度、时间的增加呈现先增大后减小的趋势。食盐添加质量分数1.6%、白酒添加质量分数5%、腌制温度26℃、腌制时间36 h时,咸蛋黄出油率最高,为32.73%,色度值最大,为59.88,感官评价评分为91.3分。制得的咸蛋黄调味料色泽橘黄、咸香馥郁,适于生产烹饪用咸蛋黄调味料。
Using fresh egg yolk as the raw material,the salting process parameters of salted egg yolk for cooking are optimized.Single factor experiment is used to investigate the effects of salting time,temperature,salt and liquor additive amount on the oil yield and chroma value of salted egg yolk.Response surface analysis is used to optimize the processing parameters of salted egg yolk with high oil yield.The results show that the oil yield and chroma value of salted egg yolk are increased firstly and then decreased with the increase of salt and liquor additive amount,salting temperature and time.Under the conditions of salt additive amount 1.6%,liquor additive amount 5%,salting temperature 26℃,s alting time 36 h,the oil yield of salted egg yolk is the highest of 32.73%,the chroma value is the highest of 59.88,and the sensory evaluation score is 91.3.The salted egg yolk seasoning is orange in color,salty and has strong aroma,which is suitable for producing salted egg yolk seasoning for cooking.
作者
张育辉
王钧平
刘欣慈
牛括
杜庭赫
赵梅花
张根生
ZHANG Yu-hui;WANG Jun-ping;LIU Xin-ci;NIU Kuo;DU Ting-he;ZHAO Mei-hua;ZHANG Gen-sheng(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)
出处
《中国调味品》
CAS
北大核心
2021年第7期96-101,120,共7页
China Condiment
基金
哈尔滨商业大学大学生创新创业训练计划(201910240075)。
