皮蛋加工工艺创新及腌制过程中理化性质变化规律研究进展  

Research progress on innovative processing technologies and changes in physicochemical properties during the pickling of Pidan

作　　者：程静 李丽婵 汪少芸[1] 余立扬 余劼 蔡茜茜[1] CHENG Jing;LI Lichan;WANG Shaoyun;YU Liyang;YU Jie;CAI Xixi(College of Biological Science and Engineering,Fuzhou University,Fuzhou,Fujian 350108,China;Fujian Guangyang Egg Industry Co.,Ltd.,Fuqing,Fujian 350301,China)

机构地区：[1]福州大学生物科学与工程学院,福建福州350108 [2]福建光阳蛋业股份有限公司,福建福清350301

出　　处：《食品与机械》2023年第9期209-218,共10页Food and Machinery

基　　金：国家自然科学基金面上项目(编号:32272311)。

摘　　要：针对传统皮蛋加工工艺的局限性,文章综述了梯度控温、超声波辅助、真空减压、脉动压力等新型加工工艺,阐述了皮蛋腌制过程中水分、pH值、蛋白质、游离氨基酸、质构、矿物质元素、微观形貌的变化,并对新型皮蛋产品的发展方向进行了展望。In view of the limitations of the traditional processing technology of Pidan,this review summarizes the innovative processing technologies of Pidan,such as gradient temperature control,ultrasonic assisted,vacuum decompression,pulsating pressure,etc.,and describes the changes of water,pH value,protein,free amino acids,texture,mineral elements and micro-morphology during the picking process of Pidan.Moreover,the development directions of Pidan products are prospected.

关 键 词：皮蛋 加工工艺 游离氨基酸 矿物元素 形貌 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]