食品工业科技2017，Vol.38Issue(18)：8-13,6.DOI:10.13386/j.issn1002-0306.2017.18.002
酸浸减压法腌制咸蛋与传统咸蛋的对比
The contrast of salted eggs produced by soaking in acid combined with reduced pressure vacuum technology and the traditional method of brine immersion
邵萍 1刘会平 1邹乾 1田丽元 1刘易坤 1董越1
作者信息
- 1. 天津科技大学食品工程与生物技术学院,天津300457
- 折叠
摘要
Abstract
The acid soaking pretreatment combined with reduced pressure vacuum technology was applied in the traditional method of brine immersion to produce salted eggs.The physicochemical changes of the salted eggs obtained by the two methods were compared.The results showed that the salinity both egg white and yolk increased faster and the production cycle was shortened from 32 days to 6 days.Compared with the traditional salted eggs,the eggs produced by the new technology showed no significant difference,and meet the standard of salted egg.Over time,the oil exudation of two groups had reached more than 16％.The fatty acids and flavor components were analyzed by GC-MS.The results showed that both the two kinds of salted egg yolk contained 13 kinds of fatty acids,of which the components were the same,and the relative contents fluctuated in a small range.While the flavor substances of the salted eggs obtained by the new method were four kinds more than those of the traditional ones.When observed by electron microscope,the surface of eggshell became rough after acid treatment,which was beneficial to the curing process.关键词
酸浸减压/传统工艺/咸蛋脂肪酸/风味Key words
soaking in acid combined with reduced pressure vacuum technology/traditional brine immersion/salted egg/flavor分类
轻工纺织引用本文复制引用
邵萍,刘会平,邹乾,田丽元,刘易坤,董越..酸浸减压法腌制咸蛋与传统咸蛋的对比[J].食品工业科技,2017,38(18):8-13,6.
