皮蛋腌制液循环利用工艺与设备研究进展  

Research Progress on Recycling Process and Equipment of Preserved Egg Pickling Solution

作　　者：陈孝雄 马美湖[1] 马璐璐 胡敢 吴燕 李述刚 CHEN Xiaoxiong;MA Meihu;MA Lulu;HU Gan;WU Yan;LI Shugang(National Research and Development Center for Egg Processing,College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070;Agricultural Product Quality and Safety Service Center,Yiling District,Yichang City,Yichang,Hubei 443100;College of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230009)

机构地区：[1]华中农业大学食品科学技术学院,国家蛋品加工技术研发分中心,湖北武汉430070 [2]宜昌市夷陵区农产品质量安全服务中心,湖北宜昌443100 [3]合肥工业大学食品与生物工程学院,安徽合肥230009

出　　处：《中国家禽》2023年第2期89-94,共6页China Poultry

基　　金：现代农业产业技术体系建设专项资金(CARS-40-K24)。

摘　　要：皮蛋是具有中华民族饮食文化典型特征的传统食品,随着皮蛋加工量的不断扩大,皮蛋腌制液也越来越多。皮蛋腌制液的循环利用能减少对环境的污染,更能降低皮蛋的生产成本,提升经济效益,还能促进行业的转型升级。文章在详细介绍皮蛋腌制液循环利用、循环腌制过程中腌制液成分变化基础上,综述了皮蛋腌制液循环利用工艺与设备研究进展,并对皮蛋腌制液循环利用的发展方向提出了建议。Preserved egg is a traditional food with typical characteristics of Chinese food culture.As the amount of processed preserved eggs increases,more and more pickling solution are produced.The recycling of preserved eggs pickling solution can significantly reduce environmental pollution,reduce the production cost of preserved eggs,improve economic benefits,and promote the transformation and upgrading of the industry.Based on the detailed introduction of the recycling of preserved eggs pickling solution and the changes on the composition of the pickling solution in the process of recycling pickling,the article reviews the recycling process and equipment of preserved eggs pickling liquid and makes suggestions on the development direction of the recycling of preserved eggs pickling solution.

关 键 词：皮蛋 腌制液 循环利用 工艺 

分 类 号：TS253.9[轻工技术与工程—农产品加工及贮藏工程]