咸蛋蛋黄感官品质的改良研究  

Study on Improvement of Sensory Quality of Salty Eggs Yolk

作　　者：张思耀[1] 赖谱富[1] 丁瑞琴[1] 李月华[1] 潘超然[1] 

机构地区：[1]福建农林大学食品科学学院

出　　处：《中国食品工业》2008年第12期41-43,共3页China Food Industry

摘　　要：本研究探讨了成蛋蛋黄表层的灰色层形成机理,及咸蛋腌制过程中热处理、品质改良剂对咸蛋蛋黄感官品质的影响。结果表明,热处理越强,灰色层越多;采用复合品质改良剂比单一品质改良剂的抑制效果好,腌制过程中添加0.9‰EDTA+0.8‰柠檬酸,并经121℃的热处理,可有效抑制其表面灰色层的形成,获得感官品质优良的咸蛋。This thesis analyzed the formation mechanism of black material on salty eggs yolk surface. In Pickling Process ,the influence of heat treatment and quality improver on sensory quality of salty eggs yolk was also studied. The result showed that the more intense heat treatment was,the more black material on salty eggs yolk surface was. The black material can be inhibited more significantly by compound quality improver with 0.9‰ EDTA ＋ 0.8‰ citric acid and than single one after heat treatment at 121 ℃ , and salty eggs with good sensory quality can be obtained.

关 键 词：咸蛋蛋黄 感官品质 热处理 品质改良剂 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]