家禽科学
傢禽科學
가금과학
POULTRY SCIENCE
2011年
7期
13-15
,共3页
浸泡法%鹌鹑皮蛋%品质测定
浸泡法%鵪鶉皮蛋%品質測定
침포법%암순피단%품질측정
immersion method%quail eggs preserved%quality measurement
为了延长鹌鹑蛋的保质期,增加其附加值,进行了浸泡法加工鹌鹑皮蛋工艺的研究,参考鸡皮蛋加工工艺,在其他配料不变的情况下,改变食用碱的用量,采用NaOH浓度不同的浸泡液加工鹌鹑皮蛋,结果表明：加工500g鹌鹑蛋,食用碱用量35g时,加工的鹌鹑皮蛋,弹性好,口感好,风味独特;食用碱用量40g,鹌鹑皮蛋成熟时间短,有点硬,碱味稍重;食用碱用量30g,皮蛋成熟晚,较软,溏心大;通过不同浓度NaOH料液对鹌鹑皮蛋加工的比较试验,筛选出了适宜于高原地区鹌鹑皮蛋加工的工艺,为鹌鹑皮蛋生产提供了理论依据,有一定参考价值。
為瞭延長鵪鶉蛋的保質期,增加其附加值,進行瞭浸泡法加工鵪鶉皮蛋工藝的研究,參攷鷄皮蛋加工工藝,在其他配料不變的情況下,改變食用堿的用量,採用NaOH濃度不同的浸泡液加工鵪鶉皮蛋,結果錶明：加工500g鵪鶉蛋,食用堿用量35g時,加工的鵪鶉皮蛋,彈性好,口感好,風味獨特;食用堿用量40g,鵪鶉皮蛋成熟時間短,有點硬,堿味稍重;食用堿用量30g,皮蛋成熟晚,較軟,溏心大;通過不同濃度NaOH料液對鵪鶉皮蛋加工的比較試驗,篩選齣瞭適宜于高原地區鵪鶉皮蛋加工的工藝,為鵪鶉皮蛋生產提供瞭理論依據,有一定參攷價值。
위료연장암순단적보질기,증가기부가치,진행료침포법가공암순피단공예적연구,삼고계피단가공공예,재기타배료불변적정황하,개변식용감적용량,채용NaOH농도불동적침포액가공암순피단,결과표명：가공500g암순단,식용감용량35g시,가공적암순피단,탄성호,구감호,풍미독특;식용감용량40g,암순피단성숙시간단,유점경,감미초중;식용감용량30g,피단성숙만,교연,당심대;통과불동농도NaOH료액대암순피단가공적비교시험,사선출료괄의우고원지구암순피단가공적공예,위암순피단생산제공료이론의거,유일정삼고개치。
This experiment was carried out in the food science laboratory of agriculture and animal husbandry college of Qinghai university from March 2011 to May 2011.Quail eggs were treated soaking method to study the different concentration alkali liquid on processing technology. Results show that：the ability of against alkali injury and the sensory was mated the quality requirement and the egg had special flavor in treated eggs using edible alkali for 35 grams. According to compare the quail egg treated in the different concentration alkali liquid, we selected the method of for processing of preserved egg in plateau area.
