脉动压技术腌制皮蛋中试工艺研究  

Study on the middle experiment technology of pulse pressure processing of pidan

作　　者：王俊钢[1,2,3] 郭安民[1,2,3] 李宇辉[1,2] 吴洪斌[1,2] 刘成江[1,2,3] 金新文 

机构地区：[1]新疆农垦科学院农产品加工重点实验室,新疆石河子832000 [2]新疆农垦科学院农产品加工研究所,新疆石河子832000 [3]石河子市天晟食品有限责任公司,新疆石河子832000

出　　处：《食品工业科技》2016年第1期263-268,274,共7页Science and Technology of Food Industry

基　　金：石河子市科技型中小企业专项(2013YQ10)

摘　　要：为优化脉动压技术加工皮蛋中试工艺,选取高压幅值、Na OH溶液浓度和腌制总时间为影响因素,通过三因素二次通用旋转设计,以皮蛋综合感官评价值为评价指标,对脉动压腌制皮蛋中试工艺进行优化。结果表明:对皮蛋品质感官评分影响由大到小依次是:Na OH溶液浓度>腌制时间>高压幅值;得出最佳工艺参数为:高压幅值为122.2 k Pa、Na OH溶液浓度为7.56%、腌制时间为86.7 h;在此工艺条件下腌制的皮蛋综合感官评分为91分。其中,高压幅值和Na OH溶液浓度之间、高压幅值和腌制时间之间有明显的交互作用。结论:采用此工艺可以快速腌制品质优良的皮蛋制品。Pulse pressure technique was optimized to the pidan middle experiment technology. Effects of high voltage value,Na OH concentration and total time of curing on pidan comprehensive sensory evaluation were studied by three factors quadratic rotation design. Results showed that the Na OH solution concentration had the most important influence on the sensory score of pidan,curing time was the second,and high voltage value was the last.Optimum process parameters were thigh voltage amplitude of 122.2 k Pa,Na OH solution concentration of7.56%,and the curing time of 86.7 h,under this conditions,the sensory score was 91.High voltage value and Na OH concentration had obvious mutual effect,high voltage value and curing time had obvious mutual effect.Conclusion：The optimized technology could be quality products fast preserved pidan.

关 键 词：脉动压 皮蛋 中试工艺 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]