NaOH和温度对鸡蛋皮蛋加工的影响  

Research on the Effects of NaOH and Temperature on the Processing of Preserved Chicken Egg

作　　者：王晓涧[1] 周小燕[1] 张向前[1] 

机构地区：[1]延安大学生命科学学院陕西省红枣重点实验室(延安大学),陕西延安716000

出　　处：《绿色科技》2015年第10期289-292,295,共5页Journal of Green Science and Technology

基　　金：延安大学高水平大学建设项目(编号:2012SXTS06)资助

摘　　要：以鸡蛋为原料,采用浸泡法加工工艺,用NaCl、ZnSO4·7H2O、CuSO4·5H2O作为辅料加工皮蛋,根据皮蛋形成的机理,以氢氧化钠和温度为主要影响因素,通过交叉试验初步探讨了碱度和温度共同作用下对鸡蛋皮蛋加工的影响以及寻求相对最好的一组组合。结果表明:30℃、35℃各碱度(3.5%、4.0%、4.5%)下,NaOH渗入速度太快,未发现蛋白凝固;25℃下前两个较低碱度有凝固期出现,但未成皮蛋;20℃的各组鸡蛋都成皮蛋,其中NaOH的质量分数为3.5%为相对最好一组组合。Taking chicken eggs as materials and using the processing technique of soaking method, the test selects NaC1, ZnSO4· 7H2O and CuSO4 · 5H2O as supptementary materials to process preserved egg. According to the mechanism of the formation of preserved egg, the test takes NaOH and temperature as the main influencing factors. Through the crossover experiment, the article aims to explore the effects of alkalinity and temperature on the processing of preserved chicken egg and to find out the best combination. The result show that, at 30 ℃ and 35 ℃in every alkalinity （3. 5%, 4. 0%, 4. 5%）, NaOH penetrates in eggs too fast and the proteins are not found in solidification state; in the lower alkalinities of the first two at 25 ℃, it can be seen in the test that solidification phase occurs but eggs fail to become preserved eggs; all chicken eggs become preserved eggs at 20 ℃ in every alkalinity, in which mass fraction 3.5% of NaOH is the optimal fit.

关 键 词：鸡蛋皮蛋 NAOH 温度 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]