鸭蛋清洗对咸蛋加工的影响  

Effect on cleaning for salt duck egg processed

作　　者：蒲跃进[1] 徐小娟[1] 梁振华[1] 皮劲松[1] 潘爱銮[1] 吴艳[1] 杜金平[1] 李清逸 

机构地区：[1]湖北省农业科学院畜牧兽医研究所/动物胚胎工程及分子育种湖北省重点实验室,武汉430064 [2]湖北神丹健康食品有限公司,安陆432600

出　　处：《食品科技》2012年第6期76-79,共4页Food Science and Technology

基　　金：现代农业产业技术体系建设专项

摘　　要：通过3种清洗方式(自来水、17%盐水和0.2%对羟基苯甲酸甲酯)对不同储存时间的脏鸭蛋进行处理,并将处理后的鸭蛋加工成咸蛋,结果表明:脏鸭蛋储存时间与成熟时咸蛋合格率之间存在负相关,且差异显著(p<0.05);3种清洗处理的脏鸭蛋加工的咸蛋合格率均高于对照组不清洗脏鸭蛋组;利用17%盐水清洗脏鸭蛋加工的咸蛋效果较好,且经真空高温灭菌后符合咸蛋质量要求。The result of the salt duck which is processed by the dirty duck egg of the different storage time revealed： the storage time of the dirty duck eggs and qualified rate of salted duck egg rate existed negative correlation, and were extremely significant difference. The qualified rates of salt duck egg which is processed by the cleaned duck egg is higher than that by the dirty duck egg that is not cleaned. The dirty duck egg through 17% saline is better in the three cleaning methods which is tap water, 17% salt water cleaning and 0.2% methyl p-hydroxybenzoate, and vacuum-packed egg through high temperature have accord with standard of the salt duck egg.

关 键 词：脏鸭蛋 咸蛋 清洗 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]