滷汁配方及烹煮方法對滷蛋品質影響之研究

文化大學機構典藏 CCUR > 環境規劃暨生物資源學院 > 農學院 > 生活應用科學系暨生活應用科學研究所 > 博碩士論文 > Item 987654321/26023

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題名:	滷汁配方及烹煮方法對滷蛋品質影響之研究 Effect of Sauce Formulation and Cooking Method on the Quality of Marinated Egg’s Product
作者:	楊雅筑 Yang, Ya-Chu
貢獻者:	生活應用科學系
關鍵詞:	滷蛋滷汁配方滷包烹煮時間烹調方法 Marinated egg Sauce Bag Sauce Cooking Time Cooking Method
日期:	2013-06
上傳時間:	2013-11-07 14:24:14 (UTC+8)
摘要:	雞蛋富含豐富營養成分，且廣泛運用於各式烹調方法，其中尤以滷蛋廣受國人喜愛。由於價格便宜、營養價值高、風味佳且食用方便等特性，導致滷蛋一直是國人的最愛。滷蛋製作耗時較長、生蛋的選購處理、烹煮時間及烹調方式等皆會影響到滷蛋品質。因此本研究目的在探討增進滷蛋製備的效率、品質及延長其貯存期限的方法。本實驗共分為五個子實驗做為探討，實驗一探討以不同比例的冰糖(1%、5%、10%)、醬油(10%、15%)、0.5%沙拉油等調味料，製備出的滷汁來烹煮滷蛋，再以官能品評、色澤分析及酸鹼值測定。其結果以配方D (冰糖10%、醬油15%、水90%、沙拉油0.5%)為最佳，並作為以下所有試驗製備樣本的基本配方。實驗二以常見滷包中藥材(八角、花椒、小茴香、桂皮)，添加於由實驗一選出的最佳滷汁中，並以無添加滷包為對照組，再以官能品評、色澤分析及酸鹼值測定。實驗結果以無添加滷包組最佳，並將此作為以下所有試驗製備樣本的基本配方。實驗三為熟度變因使用實驗一、二的滷汁滷包配方來烹煮滷蛋，至不同熟度(傳統滷蛋、糖心滷蛋A、糖心滷蛋B)，再以官能品評、質地剖面分析、色澤分析及酸鹼值測定等來比較其差異。其結果以傳統滷蛋較受到普遍消費大眾的喜愛，然而糖心滷蛋確實也受到部分品評者的青睞。實驗四以四種不同烹調方式(1)傳統鍋具(2)壓力鍋加熱(3)電鍋蒸煮(4)冷卻醃製，並與(5)市售懷古滷蛋做比較，再以官能品評、質地剖面分析、色澤分析、酸鹼值測定及總生菌數貯存試驗等來比較其差異。其結果仍以傳統鍋具烹煮120分鐘擁有較佳的品評結果，以及較低的總生菌數。實驗五以不同比例的蒜粉(0.5%、1%、1.5%)和辣粉(0.5%、1%、1.5%)添加於滷汁中，再以官能品評、TBA測定等來比較其差異。其結果以辣粉1.5%有最佳的色澤與風味；而在質地、整體接受度方面，則以蒜粉1%最佳。同時添加蒜粉及辣粉的滷蛋其酸敗質(TBA)皆比對照為低。 Due to high in nutrition, popular in consumption and great in taste, marinated egg has been a long time favorite for our Chinese people. There are several factors affecting the quality of marinated egg including selection of egg, formulation, cooking time and cooking method et. al., Therefore, the purpose of this study is to find the way to improve the procrssing efficiency, quality and extend the shelf-life of this product. Packed AGG eggs were bought from Family mark convenient store. Eggs used for this study were peeled off the shell after cooked at 98±2℃ for 10 min and then cooled at 25℃tap water for 10 min except the samples used for soft egg yolk egg of the 3rd experiment were cooked at 98±2℃only for 5 min. There are five experiments conducted. The first one was to understand the impact of formulation on the favorite of taste panel. The ingredients of crystal sugar (1%, 5%, 10%) , soy sauce (10%, 15%) , 90% water and salad oil 0.5% were well mixed after fried salad oil and sugar for 2 min superlatively. The result showed the group of the crystal sugar 10% and soy sauce 15% water 90% and salad oil 0.5% was the best which was used as the standard formula for next following experiments. The second experiment is looking at the influence of different sauce bags with different ingredients such as (Star anise, Zanthoxylum, Cumin, Cinnamomum cassia). The result evaluated by sensory evaluation, color and pH value test was indicated that sauce without added addition sauce bag of Chinese medicine ingredients is better compared with other groups. The third experiment is compared the quality different of the cooked degree. The eggs were cooked to three different degree of doneness (traditional fully cooked hard egg, soft egg yolk egg A and semi-solid egg yolk egg B). The result was analyzed by sensory evaluation, texture profile analysis (TPA), color and pH value and indicated that traditional fully cooked hard egg is still more preferred by panel members, however semi-solid egg yolk egg also came close in second place. The fourth experiment is looking at the different result of four cooking method including (1) traditional cookware 120 min (2) pressure cooker 15 min (3) electric rice cooker 60 min (4) cooling marinated 24hr to commercially available marinated eggs. The result were shown that cooking 120 min of traditional cookware has better sensory, and lower total plate counts up to 12 days storage at 4℃. However, the other groups also showed the result was acceptable. The fifth experiment was using standard formula with addition different ratio of ingredient including garlic powder (0.5%,1%,1.5%) and chili powder (0.5%,1%,1.5%) into the sauce and evaluated by sensory evaluation and TBARS value to compare the difference. The group of 1.5% chili powder was found better color and flavor. The 1% of garlic powder was more desirable hardness and overall acceptance of the product. The addition of chili and garlic powder was shown TBA compared with the control group.
顯示於類別:	[生活應用科學系暨生活應用科學研究所] 博碩士論文

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