氢氧化钠梯度浓度浸泡制备乌鸡皮蛋工艺研究  

Study on the Major Factors for Making Preserved Dark Eggs with Gradient Concentration Sodium Hydroxide

作　　者：刘中科[1] 黄姝洁[1] 卢晓黎[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品与发酵科技》2011年第1期46-49,共4页Food and Fermentation Science & Technology

摘　　要：以乌鸡蛋为原料,以感官评价为指标,采用正交试验研究了氢氧化钠梯度浓度浸泡制备乌鸡皮蛋的工艺方法,优化出的关键工艺参数为:食盐4%、红茶末2.5%、硫酸锌0.4%,浸泡初期温度25℃～27℃、氢氧化钠6%;进入转色期后,温度21℃～23℃、氢氧化钠浓度2.5%。Dark egg was taken as the research object,taking the sense organs assess as the test indices,the orthogonal experiment as the means of analyzing,the level of main factors for making preserved dark eggs with gradient concentration sodium hydroxide have been selected.The results show that optimum conditions were：salt concentration was 4%,black tea amount was 2.5%,zinc sulfate concentration was 0.4%,the initial curing temperature was 25-27℃,the initial sodium hydroxide concentration was 6%,the temperature of turning stage was 21-23℃,the sodium hydroxide concentration of turning stage was 2.5%.

关 键 词：氢氧化钠 梯度浓度 乌鸡皮蛋 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]