真空脉动技术对鸡蛋腌制效率及品质的影响  

Effect of vacuum pulsation technology on egg pickling efficiency and quality

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作  者:邹燕子 巨浩羽 耿亚慧 刘鑫汉 张卫鹏 ZOU Yanzi;JU Haoyu;GENG Yahui;LIU Xinghan;ZHANG Weipeng(College of Bioscience and Engineering,Hebei University of Economics and Business,Shijiazhuang,Hebei 050061,China;College of Computer and Artificial Intelligence,Beijing Technology and Business University,Beijing 100048,China)

机构地区:[1]河北经贸大学生物科学与工程学院,河北石家庄050061 [2]北京工商大学人工智能学院,北京100048

出  处:《食品与机械》2025年第1期219-224,共6页Food and Machinery

基  金:国家自然科学基金(编号:32202233,32102141);河北省高等学校科学技术研究项目(编号:BJK2023047)。

摘  要:[目的]提高咸鸡蛋腌制效率和品质。[方法]将真空脉动技术应用于鸡蛋的腌制,并与常压腌制(对照组)进行比较。选取真空保持时间、常压保持时间和腌制时间为影响因素,以咸鸡蛋在腌制过程中的蛋增重率、蛋清含盐率、蛋黄含盐率、蛋黄指数和蛋黄色泽为指标进行单因素试验。[结果]在真空度为-90 kPa、饱和食盐水浸泡的条件下,真空保持时间与常压保持时间脉动比4∶5(真空保持时间12 min,常压保持时间15 min),腌制48 h的咸鸡蛋品质佳。该条件下蛋增重率、蛋清含盐率、蛋黄含盐率和蛋黄指数分别为3.73%,5.85%,3.98%,91.00%,腌制速率比常压腌制快9~15倍;后熟36 h时,咸鸡蛋的蛋清含盐率、蛋黄含盐率、蛋黄指数和色泽h*分别为5.12%,4.13%,91.00%,82.32。[结论]与常压腌制相比,真空脉动腌制不但能够大幅缩短腌制时间,还能显著提高腌制品质。[Objective]To improve the efficiency and quality of salted egg pickling.[Methods]Vacuum pulsation technology is applied to the pickling of eggs and compared with atmospheric pressure pickling(control group).Vacuum-holding time,atmospheric pressure holding time,and pickling time are selected as the influencing factors,and the egg weight gain rate,egg white salt content,egg yolk salt content,egg yolk index,and egg yolk color of salted eggs during pickling are used as indicators for single factor experiments.[Results]Under the conditions of a vacuum degree of-90 kPa and immersion in saturated salt water,with the pulsation ratio of vacuum-holding time to atmospheric pressure holding time of 4∶5(Vacuum-holding time is 12 min and atmospheric pressure holding time is 15 min)and the pickling time of 48 h,the salted eggs are of good quality.Under these conditions,the egg weight gain rate,egg white salt content,egg yolk salt content,and egg yolk index were 3.73%,5.85%,3.98%,and 91.00%,respectively,and the pickling rate is 9~15 times faster than that of atmospheric pressure pickling.After 36 h of ripening(post-pickling storage at low temperatures),egg white salt content,egg yolk salt content,egg yolk index,and color h*of salted eggs are 5.12%,4.13%,91.00%,and 82.32,respectively.[Conclusion]Compared with atmospheric pressure pickling,vacuum pulsation pickling can not only greatly shorten the pickling time,but also significantly improve the curing quality.

关 键 词:鸡蛋 真空脉动技术 真空 腌制 后熟 

分 类 号:TS253.4[轻工技术与工程—农产品加工及贮藏工程]

 

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