摘要
为提高咸蛋的腌制速率和食用品质,应用脉动压技术,选取高压幅值、高压与常压时间比为影响因素,通过单因素及正交试验,考察咸蛋腌制中蛋增重率、蛋清含盐量和蛋黄含盐量的变化,对脉动压腌制禽蛋工艺进行优化。结果表明:用饱和食盐溶液腌制48h,传质速率最佳的工艺为高压幅值135kPa、高压与常压时间比7.5min/15min。并对咸蛋品质进行感官评定,最终以高压幅值120kPa、高压与常压时间比为7.5min/15min所腌制的咸蛋品质最佳。
Pulse pressure technique was employed to accelerate the salting process and promote the edible quality of salted eggs.Effects of pulse pressure amplitude,high pressure holding time/atmospheric pressure holding time ratio and their interaction on weight gain rate（WGR） and salt contents of egg white（EWSC） and egg yolk（EYSC） were studied by single factor and orthogonal array design methods.Results showed that the optimum mass transfer rate during 48 h of salting with saturated salt solution was obtained under the following conditions：pulse pressure amplitude 135 kPa and high pressure holding time/atmospheric pressure holding time ratio 7.5 min/15 min.To obtain salted eggs of optimal quality,pulse pressure amplitude was adjusted to be 120 kPa and high pressure holding time/atmospheric pressure holding time ratio was kept unchanged.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期97-101,共5页
Food Science
基金
中国农业大学基本科研业务费研究生科研创新专项
关键词
咸蛋
脉动
压力
渗透传质
salted egg
pulse pressure
osmotic transfer
