咸蛋盐水腌制动力学研究  

Pickling dynamics of salted eggs

作　　者：荣建华[1] 张正茂[1] 冯磊[1] 熊善柏[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《农业工程学报》2007年第2期263-266,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：华中农业大学创新基金

摘　　要：以鲜鸡蛋为原料,采用盐水腌制法,研究腌制温度、时间和盐水浓度对咸蛋成熟度的影响。试验结果表明:随着腌制温度、时间的延长和盐水浓度的增加,含盐量及蛋黄指数迅速升高,蛋清的含盐量明显高于蛋黄,且含盐量由内到外呈梯度分布,蛋黄外层含盐量明显高于中心点。建立的腌制条件对蛋品含盐量及蛋黄指数的拟合方程,能较好地描述腌制温度、时间和盐水浓度对咸蛋成熟的影响。The effects of pickling temperature, time and concentration of salt solution on maturation of salted eggs were investigated. Results show that the salt content and yolk index increase obviously with the increase of pickling temperature, time and concentration of salt solution, the salt content of egg-white is obviously higher than that of the yolk, and the salt content distribution is graded from inner to out layer of salted egg, the salt content of out layer of yolk is obviously higher than that of inner layer. The regression equation of pickling Conditions on the salt content in egg-white, yolk and yolk index were established, which preferably expresses the effects of pickling temperature, time and concentration of salt solution on maturation of salted eggs.

关 键 词：咸蛋 腌制 动力学 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]