有机酸预处理对腌制咸蛋的影响  

Effect of Pretreatment with Organic Acids on Salted Duck Eggs

作　　者：何家林[1] 欧阳玲花[1] 付晓记[1] 冯健雄[1] 

机构地区：[1]江西省农业科学院农产品加工研究所,江西南昌330200

出　　处：《江西农业学报》2015年第11期61-63,76,共4页Acta Agriculturae Jiangxi

基　　金：江西省农业科学院青年基金项目(2014CQN008);江西省科技支撑计划项目(20093BNB06600)

摘　　要：研究了不同浓度有机酸(冰乙酸、乳酸、柠檬酸、苹果酸)预处理对腌制鸭蛋蛋壳的通透性及蛋黄硬化率的影响。结果表明:随着各有机酸浓度的增加,咸蛋电导率均逐渐增大(即蛋壳通透性增加),可以缩短腌制时间;经10%有机酸处理50 min后,咸蛋蛋黄硬化率得到明显提高,蛋白细嫩,蛋黄松沙出油,感官品质最佳。The salted duck eggs were pretreated with different concentrations of organic acids （ glacial acetic acid, lactic acid, citric acid, and malic acid）, and the effects of these pretreatments on the permeability of egg shell and the hardening rate of egg yolk were studied. The results showed that ： along with the increase in the concentration of various organic acids, the conductivity of the salted duck eggs all increased gradually, namely the permeability of egg shell increased, which could shorten the salting time; after being treated with 10% organic acid for 50 min, the salted duck eggs had obviously higher hardening rate of egg yolk, and they possessed the best sensory quality due to the delicate egg white and the loose and oil-droplet egg yolk.

关 键 词：咸蛋 有机酸 电导率 硬化率 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]