咸蛋腌制剂低盐高渗替代物的筛选  

Salted Eggs Pickled Formulation Screening of Low Hypertonic Salt Substitutes

作　　者：孙静[1] 皮劲松[1] 潘爱銮[1] 申杰[1] 梁振华[1] 吴艳[1] 蒲跃进[1] 张昊[1] 杜金平[1] 

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

出　　处：《湖北农业科学》2015年第24期6334-6337,6341,共5页Hubei Agricultural Sciences

基　　金：现代农业产业技术体系水禽体系专项(CARS-43-18);湖北省动物胚胎工程与分子育种重点实验室项目(2015ZD108)

摘　　要：为了研究木糖醇、甘露糖醇、山梨糖醇、麦芽糖醇等食品添加剂部分替代Na Cl对咸蛋进行腌制,分别设置0.5%、1%、2%、4%、8%5个浓度梯度检测其渗透压,发现糖醇的渗透压值随糖醇浓度的增加呈正比趋势,同时筛选出渗透压较高的糖醇种类为山梨糖醇(470 m Osm/L)和甘露糖醇(471 m Osm/L),筛选出部分替代食盐效果最好的糖醇是1%山梨糖醇、4%木糖醇和0.5%麦芽糖醇,三者腌制24 d后蛋清含盐率分别为(3.91±0.37)%、(4.09±0.04%)、(3.25±0.09)%,蛋黄含盐率分别为(1.56±0.12)%、(1.58±0.09)%、(1.69±0.04)%,腌制30 d后蛋黄出油率感官评分分别为(7.60±0.40)、(8.75±0.25)、(8.50±1.40)分,并观察试验组咸蛋的货架期,发现甘露糖醇组在腌制30 d时即出现大量霉变现象,不适宜用于咸蛋腌制;山梨糖醇组、木糖醇、麦芽糖醇组在4℃下保存45 d仍未见变质。Using 0%, 4%, 5%, 6%, 7%, 8%, 9% and 10% salt water for osmotic pressure detection, osmotic pressure was obtained by linear regression relation.Xylitol, mannitol, sorbitol, maltitol set respectively 0.5%, 1%, 2%, 4% and 8% con-centration gradient of the five test the osmotic pressure, it is found that sugar alcohol osmotic pressure value with the in-crease of the concentration of sugar alcohol was increased. At the same time, select higher osmotic pressure of sugar alcohol types for sorbitol （470 mosm/L） and mannitol （471 mosm/L）. Under the condition of 17% brine concentration, the xylitol, mannitol, maltitol, sorbitol content were 0.5%, 1% and 4% of 12 groups. Test sampling regularly, to egg white salt rate, egg yolk, salt content, egg yolk, spiral and sensory evaluation as evaluation index, screen out partly replace salt effect is the best sugar alcohol 1% sorbitol （3.91＋/-0.37%, egg yolk, egg white salt content rate of salt 1.56＋/-0.12%, egg yolk, two 57.6＋/-0.40%）, 4% xylitol （4.09＋/-0.04%, egg yolk, egg white salt content rate of salt 1.58＋/-0.09%, egg yolk, two 58.75＋/-0.25%）） and 0.5% maltitol （3.25＋/-0.09%, egg yolk, egg white salt content rate of salt 1.69＋/-0.04%, egg yolk, two 58.50＋/-1.40%）. It is indicated that a large amount of mildew occurred in manitol group for 30 d, which is not suitable for salty preserved. Sorbitol, xylitol, maltitol groups were not metamorphic when reserved under 4℃ for 45 d.

关 键 词：咸蛋腌制 替代物 糖醇 

分 类 号：TS253.41[轻工技术与工程—农产品加工及贮藏工程]