腌制液乳化对鸭蛋性质的研究  

Study on the Properties of Duck Eggs by Emulsifying Emulsions

作　　者：花朋朋 李田田[1] 陈紫红[1] 于志颖 孔瑾[3] 陈弘培 刘斌[1,2] 赵立娜 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]国家菌草工程技术研究中心,福建福州350002 [3]河南科技学院食品学院,河南新乡453003

出　　处：《农产品加工（下）》2017年第10期25-28,共4页Farm Products Processing

基　　金：国家科技支撑计划(2014BAD15B01);福建省科技重大专项(2014NZ2002-1);福建省科技计划项目(闽科技[2016]13号)

摘　　要：以鸭蛋为原料,以乳化腌制液腌制为试验组,未经乳化的腌制液为对照组,在腌制液含盐量相同的情况下,比较鸭蛋在乳化的腌制液腌制下和未经乳化的腌制液腌制的含盐率及其性质。结果表明,乳化的腌制液腌制出的蛋黄出油率高于未乳化的腌制液腌制出的蛋黄,蛋清的含盐率、蛋黄的含盐率几乎无影响。同时研究结果表明,腌制液的乳化对鸭蛋感官品质具有一定的改善作用,鸭蛋外观、形态、风味和气味均优于未经乳化处理的腌制液腌制的鸭蛋。Duck eggs were used as raw materials and processed into salted eggs. The emulsified marinade was used as the experimental group,the emulsified pickled liquid was taken as the control group. The effects of ducks on the salinity of ducks under the condition of emulsified pickled liquid and non-emulsified pickled liquid were investigated in the same salt content of the pickled liquid and the effect of duck egg. The results showed that Emulsified pickled liquid pickled egg yolk oil rate was higher than the non-emulsified pickled liquid pickled egg yolk,egg white salt rate,egg yolk salt rate almost no effect. The results showed that the emulsification of the pickled liquid had a certain improvement effect on the sensory quality of duck eggs. The appearance,the oil,shape,flavor and smell of duck eggs were better than the duck eggs without emulsion of the pickled liquid preserved.

关 键 词：鸭蛋 腌制液 乳化 出油率 感官品质 

分 类 号：TS83[轻工技术与工程]