无壳碱性蛋加工工艺  

Preparation Process of Non-Shell Alkaline Eggs

作　　者：王玉芳[1] 李玮[1] 熊善柏[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2012年第10期306-310,共5页Food Science

基　　金：湖北省重大科技攻关计划项目(2007AA20B02);华中农业大学创新基金项目

摘　　要：以鲜鸭蛋为原料,采用高温凝固法制作无壳碱性蛋。研究调配剂配方对产品品质的影响,确定适宜的工艺参数。结果表明,氯化钠可促进蛋白凝固、调节滋味,碳酸钠、茶汁、硫酸亚铁可提高碱性蛋的凝胶强度、改善色泽。适宜的调配剂配方:碳酸钠1.1%,氯化钠1.3%,硫酸亚铁0.001%,茶汁0.17%;适宜的制作工艺:调制蛋液pH10,包装后于90℃条件下加热35min。采用该方法制作的无壳碱性蛋具有传统皮蛋的风味。Fresh duck eggs were used as the raw materials to prepare non-shell alkaline eggs through high-temperature-coagulation method. The effect of deployment agent formula on product quality and the optimal preparation conditions were explored. Results indicated that sodium chloride could promote protein coagulation and regulate taste. Sodium carbonate, tea juice and ferrous sulfate could promote gel strength and improve color. The optimal deployment agent formula was composed of 1.1% Na2CO3, 1.3% NaC1, 0.001% FeSO4, and 0.17% tea juice. The optimal preparation process conditions were pH 10, preparation temperature of 90℃ and heating time of 35 min. The products obtained under the optimal preparation conditions have the flavor of traditional preserved egg.

关 键 词：无壳碱性蛋 调配剂 工艺条件 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]