碱处理对风味皮蛋物理品质的影响  

Influence of alkali process on the physical quality of flavor preserved egg

作　　者：侯大军[1] 李洪军[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品工业科技》2008年第5期119-121,共3页Science and Technology of Food Industry

基　　金：重庆市重点自然科学基金项目(CSTC2007BA1016)资助

摘　　要：主要研究了碱处理鸭蛋的过程中，使用碱的种类（NaOH、Na2CO3、NaHCO3）、碱液的处理浓度、处理温度以及处理时间对风味皮蛋的硬度、咀嚼度、粘着性、脆性、弹性等物性的影响。实验结果表明，添加食盐20％、氢氧化钠6％，最佳腌制时间为5d，最佳腌制温度为20-30℃，其加工周期比传统皮蛋加工周期缩短25～30d左右，产品不但具有宜人的色泽，还兼具皮蛋、成蛋和卤蛋的混合风味。The influence of alkali process, including the kind of alkali, the concentration of alkali solution, the processing temperature and the processing time of alkali solution on the physical texture（ hardness, chewiness, cohesiveness, brittleness and springiness） of flavor preserved egg were investigated. The results indicated： the additives in the pickle were optimally composed of 20% of salt, 6% of sodium hydroxide, and the optimal pickled time was 5d,the best processing temperature was 20-30℃. In this way, the processing time reduces 25-30d compared with that of traditional preserved egg. The product had the pleasant luster and the mix flavor of preserved egg, salty egg and hard boiled egg.

关 键 词：风味蛋 腌制 品质 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]