低钠松花蛋腌制工艺优化研究  

Study on the optimization of curing technology of low sodium songhua egg

作　　者：阎佩佩[1] 张心雨 高杰 郝建敏 姬生贺 付强 YAN Peipei;ZHANG Xinyu;GAO Jie;HAO Jianmin;JI Shenghe;FU Qiang(Poultry Institute,Shandong Academy of agriculture Sciences,Jinan 250100,China;Department of Bioengineering,Shandong Polytechnic9 Jinan 250104,China;Jining Nanyang Lake Lake-Products Co.LTD,Jining 272350,China)

机构地区：[1]山东省农业科学院家禽研究所,山东济南250100 [2]山东职业学院生物工程系,山东济南250104 [3]济宁南阳湖湖产品有限公司,山东济宁272350

出　　处：《家禽科学》2020年第8期15-18,共4页Poultry Science

基　　金：济宁市科技发展计划项目“高端鸭蛋制品绿色加工与质量追溯体系”。

摘　　要：采用单因素分析法,进行了两次腌制试验,确定了KOH取代NaOH的松花蛋腌制液的最佳浓度为4.90%(OH-离子浓度相当于3.51%NaOH)。感官综合评分结果显示该配方与NaOH对照组感无显著差异,腌制效果较好。其最佳腌制液配方为:NaCl 1.00%~1.50%,KCl 1.90%,KOH3.60%~4.90%,ZnCl20.28%,CuSO40.14%,红茶末1.00%~1.50%,其余为水。腌制过程中,料液中碱液初始浓度较高,下降幅度较大,试验组平均降幅约为40.00%。试验组第一周平均降幅31.59%;第二、第三周变化幅度较小,平均降幅分别为1.02%、4.41%;第四周变化加快,碱浓度下降平均幅度为6.88%。Single factor analysis was used in two pickling experiments.The optimum concentration of KOH instead of NaOH in Songhua egg pickle liquid was 4.90%, of which the OH-ion concentration is equal to 3.51% NaOH. Comprehensive sensory results showed that there was no significant difference between this formula and NaOH control group. The best recipe for the salting solution is: NaCl 1.00%~1.50%,KCl 1.90%,KOH 3.60%~4.90%,ZnCl20.28%,CuSO40.14%, Black tea powder 1.00%~1.50%,and water.In the pickle process, as the initial concentration of alkali liquor in the solution is high, the decrease range of which is large. The average total reduction of alkali liquor was 40.00%.The average drop of the experimental groups in the first week was 31.59%. The change range in the second and third weeks was relatively small,averaging 1.02% and 4.41%.In the fourth week,the change was accelerated and the decrease rate of alkali concentration was 6.88% on average.

关 键 词：松花蛋 低钠 腌制工艺 

分 类 号：S873[农业科学—畜牧兽医]