鹌鹑蛋脉冲真空卤制工艺优化及其品质分析

doi:10.3969/j.issn.1004-1524.20250453

浙江农业学报 ›› 2026, Vol. 38 ›› Issue (5): 998-1007.DOI: 10.3969/j.issn.1004-1524.20250453

鹌鹑蛋脉冲真空卤制工艺优化及其品质分析

覃响(), 邓翔鸿, 黄展锐^*(), 袁驰, 陈浩, 胡连花, 何婉莹, 赵良忠

邵阳学院食品与化学工程学院, 豆制品加工与安全控制湖南省重点实验室,湘味特色食品绿色加工与装备湖南省工程研究中心, 湖南邵阳 422000

收稿日期:2025-06-20 出版日期:2026-05-25 发布日期:2026-06-02
作者简介:覃响,研究方向为食品加工与安全控制。E-mail:3127730390@qq.com
通讯作者: *黄展锐,E-mail:zhanrui_huang@163.com
基金资助:
湖南省教育厅研究生科研创新项目(LXBZZ2024396)

Optimization and quality analysis of pulsed vacuum marination for quail eggs

QIN Xiang(), DENG Xianghong, HUANG Zhanrui^*(), YUAN Chi, CHEN Hao, HU Lianhua, HE Wanying, ZHAO Liangzhong

Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan, China

Received:2025-06-20 Published:2026-05-25 Online:2026-06-02

摘要/Abstract

摘要：

本研究以鹌鹑蛋为研究对象,采用脉冲真空卤制技术,基于单因素实验和响应面实验优化鹌鹑蛋脉冲真空卤制的工艺参数,并对比不同卤制工艺对卤鹌鹑蛋品质特性的影响。结果表明,卤制温度、卤制时间、脉冲次数、卤汁盐度对卤鹌鹑蛋的感官评分、弹性、蛋白质含量均有显著(p<0.05)影响。经响应面实验优化,得到鹌鹑蛋脉冲真空卤制的最佳工艺参数为卤制温度82 ℃、卤制时间124 min、脉冲次数4次、卤汁盐度3.3%,在此条件下卤鹌鹑蛋的感官评分为88.37分,弹性为0.89。与其他卤制技术相比,脉冲真空卤制技术能有效提升卤鹌鹑蛋的盐度、蛋白质含量,并从弹性、硬度、咀嚼性等方面改善卤鹌鹑蛋的质构特性。

关键词: 脉冲真空卤制, 鹌鹑蛋, 工艺优化, 品质特性

Abstract:

In this study, quail eggs were taken as the research object, and the pulsed vacuum marination technology was used. The optimal parameters were optimized based on single factor experiments and response surface methodology, and the effects of different marination on the quality characteristics of marinated quail eggs were compared. The results showed that the sensory score, elasticity and protein content of marinated quail eggs were significantly (p<0.05) affected by marinating temperature, marinating time, pulse times and marinade salinity. The results of response surface methodology showed that the optimal parameters for pulsed vacuum marination of quail eggs were as follows: marinating temperature of 82 ℃, marinating time of 124 min, pulse times of 4, marinade salinity of 3.3%. Under these conditions, the sensory score of the marinated quail egg was 88.37, and the elasticity was 0.89. Compared with other marination technologies, pulsed vacuum marination could effectively enhance the salinity, protein content and texture characteristics of marinated quail eggs from elasticity, hardness and chewiness.

Key words: pulsed vacuum marination, quail egg, process optimization, quality characteristics

中图分类号:

TS253.4

覃响, 邓翔鸿, 黄展锐, 袁驰, 陈浩, 胡连花, 何婉莹, 赵良忠. 鹌鹑蛋脉冲真空卤制工艺优化及其品质分析[J]. 浙江农业学报, 2026, 38(5): 998-1007.

QIN Xiang, DENG Xianghong, HUANG Zhanrui, YUAN Chi, CHEN Hao, HU Lianhua, HE Wanying, ZHAO Liangzhong. Optimization and quality analysis of pulsed vacuum marination for quail eggs[J]. Acta Agriculturae Zhejiangensis, 2026, 38(5): 998-1007.

图/表 9

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水平编码 Level code	各因素不同水平的设定值Setting value of factors under different levels
水平编码 Level code	(A)卤制温度/℃ Marinating temperature/℃	(B)卤制时间/min Marinating time/min	(C)脉冲次数 Pulse times	(D)卤汁盐度/% Marinade salinity/%
1	75	100	3	2
0	80	120	4	3
-1	85	140	5	4

水平编码 Level code	各因素不同水平的设定值Setting value of factors under different levels
水平编码 Level code	(A)卤制温度/℃ Marinating temperature/℃	(B)卤制时间/min Marinating time/min	(C)脉冲次数 Pulse times	(D)卤汁盐度/% Marinade salinity/%
1	75	100	3	2
0	80	120	4	3
-1	85	140	5	4

项目Item	评分标准Evaluation standard	得分Score
色泽 Color	蛋白黄褐色或红褐色,色泽均匀;蛋黄油亮明黄 Yellowish brown or reddish brown egg white, with uniform color;oil bright yellow egg yolk	20~30
	蛋白深褐色,颜色较为均匀;蛋黄深黄 Dark brown egg white, with relatively uniform color; deep yellow egg yolk	10~19
	蛋白暗褐色,色泽不均;蛋黄暗灰Dark brown egg white, with uneven color; dark gray egg yolk	0~9
香气Fragrance	香味浓郁协调,有良好持香性,无异味Rich and harmonious fragrance, good fragrance retention, no odor	8~10
	香味清淡较为协调,有适当的持香性,无异味 Light and harmonious fragrance, proper fragrance retention, no odor	4~7
	香味寡淡,无卤制香气或不协调,无持香性,有异味 Faint fragrance, without marinated aroma, or incongruous, no fragrance retention, peculiar smell	0~3
滋味Taste	滋味浓郁协调,咸淡适宜Rich and harmonious taste, properly salted	20~30
	滋味淡较协调,稍有回味,咸淡较适Light and harmonious taste, slight aftertaste, acceptable salty	10~19
	滋味寡淡不协调,无回味,咸淡不适Light and incongruous taste, no aftertaste, salty and unwell	0~9
形态Exterior	外形规整,无破损,无残缺Regular appearance, without damage or deformity	8~10
	外形较为规整,无破损,无残缺Relatively regular appearance, without damage or deformity	4~7
	外形破损,有残缺Damaged and incomplete appearance	0~3
质地 Texture	蛋白有良好弹性,咀嚼劲道;蛋黄松软细腻,无噎感 Egg white with good elasticity and chewy strength; soft and delicate egg yolk, without choking	15~20
	蛋白有较好的弹性,咀嚼较为软弹,咸淡较适;蛋黄较松软 Egg white with good elasticity, soft and elastic texture, acceptable salty; soft egg yolk	7~14
	蛋白无弹性,咀嚼无劲道;蛋黄粗糙,有噎感 Inelastic egg white without strong chewing; rough and choking egg yolk	0~6

项目Item	评分标准Evaluation standard	得分Score
色泽 Color	蛋白黄褐色或红褐色,色泽均匀;蛋黄油亮明黄 Yellowish brown or reddish brown egg white, with uniform color;oil bright yellow egg yolk	20~30
	蛋白深褐色,颜色较为均匀;蛋黄深黄 Dark brown egg white, with relatively uniform color; deep yellow egg yolk	10~19
	蛋白暗褐色,色泽不均;蛋黄暗灰Dark brown egg white, with uneven color; dark gray egg yolk	0~9
香气Fragrance	香味浓郁协调,有良好持香性,无异味Rich and harmonious fragrance, good fragrance retention, no odor	8~10
	香味清淡较为协调,有适当的持香性,无异味 Light and harmonious fragrance, proper fragrance retention, no odor	4~7
	香味寡淡,无卤制香气或不协调,无持香性,有异味 Faint fragrance, without marinated aroma, or incongruous, no fragrance retention, peculiar smell	0~3
滋味Taste	滋味浓郁协调,咸淡适宜Rich and harmonious taste, properly salted	20~30
	滋味淡较协调,稍有回味,咸淡较适Light and harmonious taste, slight aftertaste, acceptable salty	10~19
	滋味寡淡不协调,无回味,咸淡不适Light and incongruous taste, no aftertaste, salty and unwell	0~9
形态Exterior	外形规整,无破损,无残缺Regular appearance, without damage or deformity	8~10
	外形较为规整,无破损,无残缺Relatively regular appearance, without damage or deformity	4~7
	外形破损,有残缺Damaged and incomplete appearance	0~3
质地 Texture	蛋白有良好弹性,咀嚼劲道;蛋黄松软细腻,无噎感 Egg white with good elasticity and chewy strength; soft and delicate egg yolk, without choking	15~20
	蛋白有较好的弹性,咀嚼较为软弹,咸淡较适;蛋黄较松软 Egg white with good elasticity, soft and elastic texture, acceptable salty; soft egg yolk	7~14
	蛋白无弹性,咀嚼无劲道;蛋黄粗糙,有噎感 Inelastic egg white without strong chewing; rough and choking egg yolk	0~6

卤制温度/℃ Marinating temperature/℃	蛋白质含量/% Protein content/%	盐度/% Salinity/%	弹性 Elasticity	感官评分 Sensory score
70	11.44±0.12 d	1.29±0.01 e	0.83±0.02 d	68.30±0.67 e
75	11.55±0.22 c	1.42±0.01 d	0.87±0.02 b	73.50±1.08 d
80	11.64±0.31 b	1.57±0.02 c	0.88±0.01 a	86.40±1.26 a
85	11.76±0.25 a	1.60±0.01 b	0.86±0.01 b	84.60±1.17 b
90	11.77±0.43 a	1.61±0.04 a	0.85±0.01 c	79.10±0.99 c

鹌鹑蛋脉冲真空卤制工艺优化及其品质分析

Optimization and quality analysis of pulsed vacuum marination for quail eggs

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卤制时间/min Marinating time/min	蛋白质含量/% Protein content/%	盐度/% Salinity/%	弹性 Elasticity	感官评分 Sensory score
80	11.62±0.13 c	1.38±0.01 c	0.85±0.02 c	81.70±1.16 c
100	11.66±0.12 b	1.41±0.02 b	0.86±0.01 b	85.30±2.67 b
120	11.68±0.21 a	1.45±0.02 a	0.88±0.02 a	87.50±2.22 a
140	11.68±0.23 a	1.45±0.01 a	0.88±0.01 a	87.40±3.25 a
160	11.68±0.14 a	1.46±0.03 a	0.88±0.01 a	87.00±2.87 a

脉冲次数 Pulse times	蛋白质含量/% Protein content/%	盐度/% Salinity/%	弹性 Elasticity	感官评分 Sensory score
1	11.48±0.12 d	1.25±0.02 d	0.82±0.01 c	71.00±1.33 d
2	11.69±0.33 c	1.37±0.01 c	0.86±0.01 b	76.50±2.85 c
3	11.76±0.24 b	1.43±0.03 b	0.88±0.02 a	85.70±3.16 a
4	11.78±0.25 a	1.49±0.02 a	0.89±0.03 a	86.40±2.17 a
5	11.78±0.15 a	1.50±0.04 a	0.87±0.02 b	81.30±1.06 b

卤汁盐度/% Marinade salinity/%	蛋白质含量/% Protein content/%	盐度/% Salinity/%	弹性 Elasticity	感官评分 Sensory score
1	11.22±0.35 e	0.54±0.03 e	0.82±0.01 d	82.10±2.99 c
2	11.39±0.32 d	0.82±0.02 d	0.85±0.02 c	84.40±1.35 b
3	11.78±0.16 c	1.43±0.03 c	0.87±0.03 b	87.20±3.23 a
4	12.15±0.18 b	2.04±0.05 b	0.88±0.02 ab	81.30±3.34 c
5	12.33±0.15 a	2.39±0.04 a	0.89±0.01 a	71.70±1.95 d

试验号 No.	卤制温度/℃ Marinating temperature/℃	卤制时间/min Marinating time/min	脉冲次数 Pulse times	卤汁盐度/% Marinade salinity/%	感官评分 Sensory score	弹性 Elasticity
1	75	100	4	3	84.00±1.17	0.86±0.02
2	85	100	4	3	81.70±0.67	0.84±0.02
3	75	140	4	3	83.00±0.82	0.86±0.05
4	85	140	4	3	80.00±0.75	0.84±0.03
5	80	120	3	2	82.10±1.33	0.84±0.06
6	80	120	5	2	79.90±0.59	0.82±0.01
7	80	120	3	4	81.50±0.68	0.89±0.05
8	80	120	5	4	73.40±0.62	0.87±0.03
9	75	120	4	2	79.20±0.72	0.84±0.04
10	85	120	4	2	80.00±1.13	0.82±0.01
11	75	120	4	4	78.70±0.81	0.88±0.06
12	85	120	4	4	74.70±0.96	0.87±0.03
13	80	100	3	3	82.30±1.24	0.86±0.05
14	80	140	3	3	84.10±1.08	0.87±0.02
15	80	100	5	3	81.70±0.77	0.83±0.01
16	80	140	5	3	79.70±0.82	0.82±0.01
17	75	120	3	3	82.00±0.69	0.86±0.06
18	85	120	3	3	83.50±1.35	0.85±0.05
19	75	120	5	3	81.00±0.93	0.85±0.03
20	85	120	5	3	75.80±0.57	0.81±0.02
21	80	100	4	2	82.00±0.89	0.84±0.04
22	80	140	4	2	80.70±0.78	0.85±0.01
23	80	100	4	4	81.40±1.12	0.88±0.08
24	80	140	4	4	78.90±0.77	0.88±0.06
25	80	120	4	3	88.60±1.36	0.87±0.05
26	80	120	4	3	89.00±1.14	0.86±0.06
27	80	120	4	3	90.30±1.52	0.88±0.07
28	80	120	4	3	87.60±1.17	0.87±0.03
29	80	120	4	3	89.40±0.98	0.89±0.04

处理 Treatment	蛋白质含量/% Protein content/%	水分含量/% Moisture content/%	盐度/% Salinity/%	弹性 Elasticity	硬度/g Hardness/g	内聚性 Cohesiveness	咀嚼性/N Chewiness/N
C	10.96±0.08 c	71.05±0.23 a	—	0.79±0.02 c	282.93±9.71 d	0.68±0.01 a	1.48±0.08 c
TM	11.38±0.04 b	69.38±0.04 b	1.14±0.03 c	0.84±0.01 b	446.98±15.82 a	0.69±0.01 a	1.60±0.02 b
RM	11.79±0.02 a	68.63±0.19 c	1.45±0.01 b	0.88±0.01 a	386.49±8.81 b	0.69±0.01 a	1.72±0.04 a
PVM	11.82±0.03 a	68.24±0.11 d	1.57±0.02 a	0.89±0.02 a	305.75±5.82 c	0.69±0.01 a	1.75±0.03 a

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