食品工业科技2012，Vol.33Issue(16)：111-114,4.
皮蛋腌制过程中碱度、pH及质构特性变化规律的研究
Change of alkalinity, pH and texture properties during pidan pickling
摘要
Abstract
Pidan（Chinese preserved egg） had prepared by the traditional copper method. The change of alkalinity of curing liquid,pH and free alkalinity of albumen and yolk,textural properties of albumen were studied during pickling,which could provide basic data for the quality control of pidan during pickling,exploiting the substitute of metal additives,and researching new processing technic. The result showed that alkalinity of curing liquid presented a declining curve. The pH and free alkalinity of albumen increased rapidly at first and decreased gradually,then slowly increased again. The pH and free alkalinity of yolk showed an increasing trend. Hardness of albumen presented an upward trend overall. Flexibility,chewing and cohesion of albumen all increased firstly,then decreased slightly,and finally remain stable.关键词
皮蛋/碱度/pH/质构特性Key words
pidan/alkalinity/pH/textural properties分类
轻工纺织引用本文复制引用
杨有仙,赵燕,涂勇刚,黄新球,李建科,罗序英,王俊杰..皮蛋腌制过程中碱度、pH及质构特性变化规律的研究[J].食品工业科技,2012,33(16):111-114,4.基金项目
国家自然科学基金 （）
南昌大学食品科学与技术国家重点实验室青年骨干研究基金 （）
南昌大学食品科学与技术国家重点实验室开放基金 （）
