食品与机械2011，Vol.27Issue(2)：149-152,4.DOI:10.3969/j.issn.1003-5788.2011.02.044
锌铜法加工无铅皮蛋技术
Studies on processing technology of lead-free preserved egg with zinc and copper salt
张献伟 1郭善广 1蒋爱民 1张佳玲1
作者信息
- 1. 华南农业大学食品学院,广东,广州,510642
- 折叠
摘要
Abstract
Investigated the influence of NaOH concentration and metal-salt's variety and use-level on the quality properties of preserved egg based on the immersion processing with fresh duck egg, for the sake of discussing the possibility of preserved egg with zinc salt and copper salt and their mixture. The result enunciated the NaOH concentration of immersion which best value is 4.5％ had a great influence on the process of preserved egg with exclusive use of zinc salt and copper salt, both of which could process the qualified preserved egg with different characteristic. The mixture of zinc and copper salt could have a cooperative effect, to certain extent reduced the process period, and processed excellently in quality. When the NaOH concentration of immersion was 4. 5％ ,the usage amount of zinc salt was 0. 3％, copper salt was appended during the range of 0. 05％ ～0. 075％, the products had ideal quality after pickling 25 d approximately.关键词
无铅皮蛋/锌盐/铜盐/加工技术Key words
preserved egg without lead/ zinc salt/ copper salt/ processing technology引用本文复制引用
张献伟,郭善广,蒋爱民,张佳玲..锌铜法加工无铅皮蛋技术[J].食品与机械,2011,27(2):149-152,4.
