即食泡椒鹌鹑蛋的研究

即食泡椒鹌鹑蛋的研究(7000字)
摘  要：本实验以鹌鹑蛋为试材，通过单因素试验和正交试验研究了泡椒鹌鹑蛋的加工条件。探讨了鹌鹑蛋在100℃常压下不同预煮时间对产品品质的影响,研究了产品所需的泡椒种类，探索了本实验的最佳杀菌条件，以及常温下浸渍液的配比和浸渍时间长短对产品滋味的影响。结果表明：预煮3.5min为最佳预煮时间；选用泡小米椒为原料产品风味更佳；灭菌的最适条件为90℃/20min；当浸渍液中食盐浓度为2.5%，泡椒量为14%，柠檬酸为0.15%，浸渍时间为60h时产品的味道最佳。
关键词：鹌鹑蛋；泡椒；加工

The Research of Instant Quail Eggs With Pickled Chilli
Abstract:In this experiment, quail eggs and pickled as materials, by single factor experiments and orthogonal test of the pickled quail eggs processing conditions. Discussion the quail eggs at 98 ℃ under atmospheric pressure pre-cooking time effect on the product quality and the addition ratio of raw materials at room temperature and the ratio of impregnation with the best length of the impregnation time to guarantee the production to be delicious. The results showed that: the pre-cooking time of 3.5 minutes is the best time to peel; small pickled chlilli used as raw materials taste better; Optimum conditions for sterilization is 90 ℃ / 20min; when the dipping time was 60h, salt concentration of 2.5%, pickled chlilli volume was 14%, 0.15% citric acid products made the taste to be best.
Key words:  Quail eggs; Pickled Chilli; Processing

2 材料与方法
2.1 原辅材料
鹌鹑蛋、泡椒（市场购买）
食盐、柠檬酸（实验室提供）
2.2 主要设备
真空封口机         500/S           上海
电子天平           TP-5200C        湘仪天平仪器设备有限公司
组织捣碎匀浆机     JJ-2            上海浦东屋里光学仪器厂
电热恒温培养箱     DNP-9272BS-Ⅲ   上海新苗医疗器械制造有限公司
电热恒温鼓风干燥箱 DGG-9070A       上海森信实验仪器有限公司
灭菌锅             LMQ.J3870C
单人单面净化工作台WPX-250B-Z      上海博讯实业有限公司医疗设备
分光光度计         UNIC7200
台秤、燃气灶、锅
2.3 工艺流程
研究的工艺流程：原料验收→清洗→预煮→冷却→碎皮→剥皮→浸渍→真空包装→杀菌、冷却→保温、检验→成品