CN107373444A - A kind of preparation method of tea flavour Salted duck egg easy to digest - Google Patents
A kind of preparation method of tea flavour Salted duck egg easy to digest Download PDFInfo
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- CN107373444A CN107373444A CN201710708015.7A CN201710708015A CN107373444A CN 107373444 A CN107373444 A CN 107373444A CN 201710708015 A CN201710708015 A CN 201710708015A CN 107373444 A CN107373444 A CN 107373444A
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- egg
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- digest
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- 238000000034 method Methods 0.000 claims abstract description 22
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
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- 238000003756 stirring Methods 0.000 claims description 3
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 235000004883 caffeic acid Nutrition 0.000 claims description 2
- 229940074360 caffeic acid Drugs 0.000 claims description 2
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 15
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
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- 150000003384 small molecules Chemical class 0.000 description 3
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- 238000006731 degradation reaction Methods 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
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- 210000004958 brain cell Anatomy 0.000 description 1
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- 229940107161 cholesterol Drugs 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- LRBQNJMCXXYXIU-QWKBTXIPSA-N gallotannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@H]2[C@@H]([C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-QWKBTXIPSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000010850 salt effect Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- XZPVPNZTYPUODG-UHFFFAOYSA-M sodium;chloride;dihydrate Chemical compound O.O.[Na+].[Cl-] XZPVPNZTYPUODG-UHFFFAOYSA-M 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- 230000001228 trophic effect Effects 0.000 description 1
- -1 Υ-aminobutyric acid Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of preparation method of tea flavour Salted duck egg easy to digest, it is characterised in that including following aspect：（1）Enzymolysis, enzymolysis is carried out using mixed enzyme after duck's egg cleaning；（2）Fermentation, duck's egg will be put into after zymotic fluid magnetization treatment, carries out aerobic and anaerobic fermentation；（3）Pickle, mixed according to magnetization zymotic fluid with flavouring liquid quality proportioning, fermentation duck's egg is immersed and pickled under vacuum 45 days；（4）Secondary fermentation, duck's egg will be pickled and immersed in magnetization zymotic fluid and fermented；（5）Boiling：Tealeaves filter residue and condiment slag are mixed, and adds parcel fermentation after camellia oil is stirred and pickles duck's egg, the boiling in boiling water.Salted duck egg obtained by the inventive method, compared with control group, content of nitrite declines 9.26mg/kg, and organic acid content improves 6.28 mg/kg, and amino acid content improves 4.65%, and Salted duck egg is in good taste, absorption easy to digest.
Description
Technical field
The invention belongs to poultry prod processing technique field, and in particular to a kind of preparation side of tea flavour Salted duck egg easy to digest
Method.
Background technology
Salted duck egg is Chinese tradition cuisines, and it is produced on China and had a long history, deep to be liked by people；Salted duck egg
With nutritious, various amino acid, calcium, phosphorus, iron rich in fat, protein and needed by human body, various trace elements, dimension life
Element etc., saline taste is moderate, suitable for people of all ages, and its flavor is special, instant is quick, has the characteristics of color is various.Salted duck egg
Method for salting typically there is yellow sand to pickle method, saturated aqueous common salt method for salting and brewed brine water method for salting etc., method for salting kind
Class is more, but carries out sealed pickling after using addition condiment and salt；The composition such as protein and fat is by salt in duck's egg
Effect is shunk, but is existed in the form of macromolecular, and digestibility and utilization is low after human body is edible；Traditional Salted duck egg it is more using saline taste as
Main, mouthfeel is more single, and has greasy feeling after eating, and part population, which occurs, is not suitable for phenomenon, and uses salt and seasoning
Material is used as main preserving raw material, pickles that rear duck's egg health-care components are few, and nutrition and health care is low, and antibacterial bacteriostatic ability is poor, when guaranteeing the quality
Between it is short；In addition, because curing speed allotment is unreasonable in pickling, yolk can be caused smelly rotten, pickle the Asia contained in duck's egg
Nitrate content is higher, and edible safety is poor.
The content of the invention
The present invention is directed to the problem of existing：The compositions such as nutritional ingredient, protein and fat are received by salt effect
Contracting, but exist in the form of macromolecular, digestibility and utilization is low after human body is edible；In terms of taste health care, more based on saline taste, mouthfeel compared with
To be single, and there is greasy feeling after eating, part population occurs uncomfortable phenomenon, and using salt and flavoring as mainly salting down
Raw material processed, pickles that rear duck's egg health-care components are few, and nutrition and health care is low, and antibacterial bacteriostatic ability is poor, and shelf lives are short；Edible safety
Property, because curing speed allotment is unreasonable in pickling, yolk can be caused smelly rotten, pickle the nitrite contained in duck's egg and contain
Amount is higher, and edible safety is poor.To solve the above problems, the invention provides a kind of preparation side of tea flavour Salted duck egg easy to digest
Method.
The present invention is achieved by the following technical solutions：
A kind of preparation method of tea flavour Salted duck egg easy to digest, comprises the following steps：
（1）Enzymolysis：Ultraviolet-sterilization is carried out after duck's egg is cleaned, is then immersed in retort mixed enzyme solution in pressure 0.2-
43-47min is digested under the conditions of 0.3MPa, 25-30 DEG C of temperature, enzymolysis duck's egg is made；Protease, lipase, amylase infiltrate into
Degradation is carried out in duck's egg, macro-nutrients are degraded to small molecule, improve absorption rate, and Determination of Organic Acids can
Anti-oxidant and bacteriostasis is improved, and suppresses nitrite generation；
（2）Fermentation：Mix bacterium agent is added into tealeaves mixed liquor, first carries out vacuum fermentation 14-18h, then in 2-3MPa magnetizers
Middle magnetization treatment 36-40min, magnetization zymotic fluid is made, there is higher penetrating power, enzymolysis duck's egg is then immersed into magnetization hair
Fermentation process is carried out in zymotic fluid, it is 13-17 DEG C, pressure 0.2-0.3MPa, aerobic fermentation 12-16h first to set fermentation jar temperature, production
Raw more Determination of Organic Acids, can improve duck's egg healthcare function, then set 10-14 DEG C of fermentation jar temperature, pressure 0.5-0.6MPa,
Anaerobic fermentation 20-24h, it is made point containing abundant enzyme in anaerobic fermentation metabolite, the decomposition to duck's egg can be improved, system
Must be fermented duck's egg；
（3）Pickle：According to magnetization zymotic fluid and flavouring liquid quality proportioning 1:2-3 is mixed, and fermentation duck's egg is immersed in vacuum
Under the conditions of pickle 4-5 days, be made pickle duck's egg；
（4）Secondary fermentation：Duck's egg will be pickled and immerse progress anaerobic fermentation 12-15h in magnetization zymotic fluid, wherein temperature is 23-27
DEG C, duck's egg is pickled in pressure 0.3-0.5MPa, obtained fermentation；Microorganism can degrade to nitrite, effectively reduce nitrous acid
Salt content；
（5）Boiling：By tealeaves filter residue and condiment slag according to quality proportioning 2:1 mixing, and the camellia oil for adding gross mass 6%-7% stirs
Duck's egg is pickled in parcel fermentation after mixing mixing, the boiling 30-40min in boiling water, by boiling method by tealeaves filter residue and condiment slag
Middle composition is infiltrated into duck's egg, improves healthcare function and eating mouth feel, and tea flavour Salted duck egg is made.
Step（1）Described ultraviolet-sterilization, its UV illumination intensity are 370-410lux, time 25-30min.
Step（1）Described mixed enzyme solution, it is respectively configured to sub-prime gauge part and is：
Sterilized water 100-120 parts, protease 1-1.5 parts, lipase 0.8-1.2 parts, amylase 1-2 parts, folic acid 3-4 parts, lemon
Sour 4-6 parts, caffeic acid 2-3 parts.
Step（2）Described mix bacterium agent, wherein saccharomycete：Lactic acid bacteria：Rice aspergillus quality proportioning is 2:2:3, wherein mixed
Close the 3%-4% that microbial inoculum addition is tealeaves mixed liquor quality.
Step（2）Described tealeaves mixed liquor, its compound method are：
Tealeaves 23-28 parts, corn flour 12-16 parts, strawberry juice 7-9 parts, mango juice 6-9 parts, sweet osmanthus 3-5 are weighed according to quality meter part
Part, plum blossom 4-5 parts, chrysanthemum 2-4 parts, preparation raw material is dried, crushes 6-8 times of its gross mass of addition, is made through boiling, filtering
Tealeaves filter residue and filtrate, the 1/3 of original volume is concentrated the filtrate to, tealeaves mixed liquor is made.
Step（3）Described flavouring liquid, its compound method are：
Anistree 10-12 parts, pepper 6-8 parts, salt 4-5 parts, capsicum 7-9 parts, Amomum cardamomum 3-6 parts, old are weighed according to quality meter part
Skin 3-5 parts, jujube 3-4 parts, murraya paniculataJack 2-4 parts, spiceleaf 2-3 parts, through crushing, add water boiling 1-2h, condiment slag is made after filtering
And flavouring liquid.
The present invention has advantages below compared with prior art：Enzyme solution, in mixed enzyme solution containing protease, lipase and
Starch enzyme component, by carrying out preliminary exposition to fat, protein and carbohydrate in duck's egg in high-pressure osmosis to duck's egg, by macromolecular
Mass degradation is small-molecule substance, improves absorption rate, and Determination of Organic Acids can improve the anti-microbial property of duck's egg and pickle speed
Degree, and can suppress to pickle the generation of nitrite.Tealeaves mixed liquor, through crushing, boiling extraction wherein containing abundant polyphenol,
The compositions such as polysaccharide, Υ-aminobutyric acid, tannic acid, cholesterol blood pressure can be reduced, improve the effects such as immunity, antibacterial be anti-oxidant, it contains
Some sweet osmanthus, plum blossom and its extracted rear fragrance ingredient of chrysanthemum are infiltrated into duck's egg, improve the use mouthfeel of duck's egg, and have clear god
Restoring consciouness, promote microcirculation, keep the effect such as brain cell activity, improving the edible health function of duck's egg.Fermentation process, pass through magnetic
Zymotic fluid after change has higher permeability, wherein effective and nutritional ingredient quickly can be immersed in duck's egg；And carry out it is aerobic and
Anaerobic digestion, aerobic fermentation metabolite produce more Determination of Organic Acids, can improve duck's egg healthcare function, anaerobic fermentation
It is made point containing abundant enzyme in metabolite, the decomposition to duck's egg can be improved, and use high pressure low temperature fermentation condition, is sent out
Trophic function composition is penetrated into duck's egg by permeable pressure head in zymotic fluid, can be more preferable by the slow fermentation of microorganism under low temperature
Promotion functions composition and duck's egg nutritional ingredient merge, it is more uniform to pickle rear effect；And secondary fermentation is used, duck's egg is pickled
In can produce nitrite, microorganism can degrade to nitrite in secondary fermentation, effectively reduce content of nitrite.Steam
Method is boiled, parcel pickles duck's egg after tealeaves filter residue and condiment slag are mixed, by boiling method by tealeaves filter residue and condiment slag
Composition is infiltrated into duck's egg, improves healthcare function and eating mouth feel.
Embodiment
Embodiment 1：
A kind of preparation method of tea flavour Salted duck egg easy to digest, comprises the following steps：
（1）Enzymolysis：Ultraviolet-sterilization is carried out after duck's egg is cleaned, is then immersed in retort mixed enzyme solution in pressure 0.24MPa, temperature
44min is digested under the conditions of 26 DEG C of degree, enzymolysis duck's egg is made；Protease, lipase, amylase, which infiltrate into, carries out degraded work in duck's egg
With, macro-nutrients are degraded to small molecule, improve absorption rate, and Determination of Organic Acids can improve it is anti-oxidant and antibacterial
Ability, and suppress nitrite generation；
（2）Fermentation：Mix bacterium agent is added into tealeaves mixed liquor, first carries out vacuum fermentation 15h, then the magnetic in 2.5MPa magnetizers
Change processing 37min, magnetization zymotic fluid is made, there is higher penetrating power, then immerse enzymolysis duck's egg in magnetization zymotic fluid
Fermentation process is carried out, it is 14 DEG C first to set fermentation jar temperature, pressure 0.23MPa, aerobic fermentation 14h, produces more organic acid
Composition, duck's egg healthcare function can be improved, then 12 DEG C, pressure 0.53MPa, anaerobic fermentation 21h of fermentation jar temperature, anaerobic fermentation are set
It is made point containing abundant enzyme in metabolite, the decomposition to duck's egg can be improved, the duck's egg that ferments is made；
（3）Pickle：According to magnetization zymotic fluid and flavouring liquid quality proportioning 1:2 mixing, fermentation duck's egg is immersed in vacuum bar
Pickled under part 4 days, be made and pickle duck's egg；
（4）Secondary fermentation：Duck's egg will be pickled and immerse progress anaerobic fermentation 13h in magnetization zymotic fluid, wherein temperature is 24 DEG C, pressure
Duck's egg is pickled in 0.34MPa, obtained fermentation；Microorganism can degrade to nitrite, effectively reduce content of nitrite；
（5）Boiling：By tealeaves filter residue and condiment slag according to quality proportioning 2:1 mixing, and the camellia oil for adding gross mass 6.2% stirs
Mix mixing after parcel fermentation pickle duck's egg, the boiling 32min in boiling water, by boiling method by tealeaves filter residue and condiment slag into
Divide and infiltrate into duck's egg, improve healthcare function and eating mouth feel, tea flavour Salted duck egg is made.
Step（1）Described ultraviolet-sterilization, its UV illumination intensity are 380lux, time 26min.
Step（1）Described mixed enzyme solution, it is respectively configured to sub-prime gauge part and is：
104 parts of sterilized water, 1.2 parts of protease, 0.9 part of lipase, 1.2 parts of amylase, 3.4 parts of folic acid, 4.5 parts of citric acid, coffee
2.2 parts of coffee acid.
Step（2）Described mix bacterium agent, wherein saccharomycete：Lactic acid bacteria：Rice aspergillus quality proportioning is 2:2:3, wherein mixed
Close 3.3% that microbial inoculum addition is tealeaves mixed liquor quality.
Step（2）Described tealeaves mixed liquor, its compound method are：
25 parts of tealeaves, 13 parts of corn flour, 7.6 parts of strawberry juice, 7 parts of mango juice, 3.7 parts of sweet osmanthus, plum blossom are weighed according to quality meter part
4.3 parts, 2.6 parts of chrysanthemum, preparation raw material is dried, crushes 6.5 times of its gross mass of addition, and tealeaves filter is made through boiling, filtering
Slag and filtrate, the 1/3 of original volume is concentrated the filtrate to, tealeaves mixed liquor is made.
Step（3）Described flavouring liquid, its compound method are：
Anistree 10.5 parts, 6.7 parts of pepper, 4.3 parts of salt, 7.5 parts of capsicum, 4 parts of Amomum cardamomum, dried orange peel are weighed according to quality meter part
3.6 parts, 3.2 parts of jujube, 2.7 parts of murraya paniculataJack, 2.5 parts of spiceleaf, through crushing, plus water boiling 1.5h, be made after filtering condiment slag and
Flavouring liquid.
Embodiment 2：
Compared with embodiment 1, step changes in the following areas the present embodiment 2：
Step（1）Described ultraviolet-sterilization, its UV illumination intensity are 400lux, time 29min.
Step（1）Described mixed enzyme solution, it is respectively configured to sub-prime gauge part and is：
117 parts of sterilized water, 1.4 parts of protease, 1.1 parts of lipase, 1.7 parts of amylase, 3.8 parts of folic acid, 5.8 parts of citric acid, coffee
2.9 parts of coffee acid.
Step（1）Enzymolysis, its technological parameter are：
46min is digested under the conditions of pressure 0.27MPa, 28 DEG C of temperature.
Step（2）Described mix bacterium agent, wherein saccharomycete：Lactic acid bacteria：Rice aspergillus quality proportioning is 2:2:3, wherein mixed
Close 3.8% that microbial inoculum addition is tealeaves mixed liquor quality.
Step（2）Described tealeaves mixed liquor, its compound method are：
27 parts of tealeaves, 15 parts of corn flour, 8.6 parts of strawberry juice, 8.4 parts of mango juice, 4.6 parts of sweet osmanthus, plum are weighed according to quality meter part
4.8 parts, 3.5 parts of chrysanthemum are spent, preparation raw material is dried, crushes 7.5 times of its gross mass of addition, tealeaves is made through boiling, filtering
Filter residue and filtrate, the 1/3 of original volume is concentrated the filtrate to, tealeaves mixed liquor is made.
Step（2）The fermentation process, its parameter are：
It is 16 DEG C, pressure 0.27MPa, aerobic fermentation 15h first to set fermentation jar temperature, then sets 13 DEG C of fermentation jar temperature, pressure
0.58MPa, anaerobic fermentation 23h.
Step（3）Described flavouring liquid, its compound method are：
Anistree 11.5 parts, 7.5 parts of pepper, 4.8 parts of salt, 8.4 parts of capsicum, 5.5 parts of Amomum cardamomum, dried orange peel are weighed according to quality meter part
4.6 parts, 3.7 parts of jujube, 3.6 parts of murraya paniculataJack, 2.8 parts of spiceleaf, through crushing, plus water boiling 2h, condiment slag and tune are made after filtering
Feed liquid.
Step（4）Secondary fermentation, its parameter are：
Fermentation time 14h, wherein temperature are 26 DEG C, pressure 0.47MPa.
Contrast 1：
This contrast 1 does not carry out step compared with embodiment 1（1）Enzymolysis, other steps are same as Example 1.
Contrast 2：
This contrast 2 does not carry out step compared with embodiment 1（2）Fermentation, other steps are same as Example 1.
Contrast 3：
This contrast 3 does not carry out step compared with embodiment 1（2）Middle tealeaves mixed liquor uses, and other steps are same as Example 1.
Contrast 4：
This contrast 4 does not carry out step compared with embodiment 2（4）Secondary fermentation, other steps are same as Example 2.
Contrast 5：
This contrast 5 does not carry out step compared with embodiment 2（5）Middle tealeaves filter residue and condiment slag use, other steps and embodiment
2 is identical.
Control group：
Duck's egg will be put into and pickles by control group after condiment preparation, be not used enzymolysis, fermentation, tealeaves mixed liquor, secondary fermentation and
Tealeaves filter residue, condiment slag use.
To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5 and control group experimental program, statistics
Content of nitrite, organic acid content, amino acid acid content（Determined after fermentation）, mouthfeel evaluation.
Mouthfeel is evaluated：Wherein ﹢ ﹢ ﹢ ﹢ ﹢ are fine that preferably, ﹢ ﹢ ﹢ are general to ﹢ ﹢ ﹢ ﹢, and ﹢ ﹢ are poor, and ﹢ is very poor；Each evaluation sample
This capacity is 120, is defined by the super evaluation result of sample 2/3.
Experimental data：
Synthesis result：Salted duck egg obtained by the inventive method, compared with control group, content of nitrite declines 9.26 mg/kg,
Organic acid content improves 6.28 mg/kg, and amino acid content improves 4.65%, and Salted duck egg mouthfeel is obviously improved.Use enzymolysis
And fermentation process, content of nitrite decline 3.13mg/kg, 1.39% mg/kg, organic acid content raising 1.40mg/kg,
1.95mg/kg, amino acid content rise 2.08%, 1.70%；Using second fermentation process, nitrite reduces 3.94mg/kg；Make
Salted duck egg mouthfeel can be significantly improved with tealeaves filter residue and condiment slag.
Claims (6)
1. a kind of preparation method of tea flavour Salted duck egg easy to digest, it is characterised in that comprise the following steps：
（1）Enzymolysis：Ultraviolet-sterilization is carried out after duck's egg is cleaned, is then immersed in retort mixed enzyme solution in pressure 0.2-
43-47min is digested under the conditions of 0.3MPa, 25-30 DEG C of temperature, enzymolysis duck's egg is made；
（2）Fermentation：Mix bacterium agent is added into tealeaves mixed liquor, first carries out vacuum fermentation 14-18h, then in 2-3MPa magnetizers
Middle magnetization treatment 36-40min, magnetization zymotic fluid is made, then enzymolysis duck's egg is immersed in magnetization zymotic fluid and carries out fermentation process,
It is 13-17 DEG C, pressure 0.2-0.3MPa, aerobic fermentation 12-16h first to set fermentation jar temperature, then sets fermentation jar temperature 10-14
DEG C, pressure 0.5-0.6MPa, anaerobic fermentation 20-24h, fermentation duck's egg is made；
（3）Pickle：According to magnetization zymotic fluid and flavouring liquid quality proportioning 1:2-3 is mixed, and fermentation duck's egg is immersed in vacuum
Under the conditions of pickle 4-5 days, be made pickle duck's egg；
（4）Secondary fermentation：Duck's egg will be pickled and immerse progress anaerobic fermentation 12-15h in magnetization zymotic fluid, wherein temperature is 23-27
DEG C, duck's egg is pickled in pressure 0.3-0.5MPa, obtained fermentation；
（5）Boiling：By tealeaves filter residue and condiment slag according to quality proportioning 2:1 mixing, and the camellia oil for adding gross mass 6%-7% stirs
Duck's egg is pickled in parcel fermentation after mixing mixing, the boiling 30-40min in boiling water, tea flavour Salted duck egg is made.
2. the preparation method of tea flavour Salted duck egg easy to digest as claimed in claim 1, it is characterised in that step（1）Described is ultraviolet
Sterilization, its UV illumination intensity is 370-410lux, time 25-30min.
3. the preparation method of tea flavour Salted duck egg easy to digest as claimed in claim 1, it is characterised in that step（1）Described mixing
Enzyme liquid, it is respectively configured to sub-prime gauge part and is：
Sterilized water 100-120 parts, protease 1-1.5 parts, lipase 0.8-1.2 parts, amylase 1-2 parts, folic acid 3-4 parts, lemon
Sour 4-6 parts, caffeic acid 2-3 parts.
4. the preparation method of tea flavour Salted duck egg easy to digest as claimed in claim 1, it is characterised in that step（2）Described mixing
Microbial inoculum, wherein saccharomycete：Lactic acid bacteria：Rice aspergillus quality proportioning is 2:2:3, wherein mix bacterium agent addition is tealeaves mixed liquor matter
The 3%-4% of amount.
5. the preparation method of tea flavour Salted duck egg easy to digest as claimed in claim 1, it is characterised in that step（2）Described tealeaves
Mixed liquor, its compound method are：
Tealeaves 23-28 parts, corn flour 12-16 parts, strawberry juice 7-9 parts, mango juice 6-9 parts, sweet osmanthus 3-5 are weighed according to quality meter part
Part, plum blossom 4-5 parts, chrysanthemum 2-4 parts, preparation raw material is dried, crushes the water for adding 6-8 times of its gross mass, made through boiling, filtering
Tealeaves filter residue and filtrate are obtained, concentrates the filtrate to the 1/3 of original volume, tealeaves mixed liquor is made.
6. the preparation method of tea flavour Salted duck egg easy to digest as claimed in claim 1, it is characterised in that step（3）Described condiment
Liquid, its compound method are：
Anistree 10-12 parts, pepper 6-8 parts, salt 4-5 parts, capsicum 7-9 parts, Amomum cardamomum 3-6 parts, old are weighed according to quality meter part
Skin 3-5 parts, jujube 3-4 parts, murraya paniculataJack 2-4 parts, spiceleaf 2-3 parts, through crushing, add water boiling 1-2h, condiment slag is made after filtering
And flavouring liquid.
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| CN108244540A (en) * | 2018-02-06 | 2018-07-06 | 北京昊屹畜牧有限公司 | A kind of preparation method for the egg products that ferment |
| CN109549066A (en) * | 2019-01-10 | 2019-04-02 | 蕴彤本草(北京)生物科技有限公司 | Production method of high activity egg white fermentation material and products thereof and application |
| CN112998185A (en) * | 2021-04-14 | 2021-06-22 | 苏州朗邦营养科技有限公司 | Complex enzyme preparation assisting in molecular diffusion, food pickling method and pickled product |
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