摘要
目的:对无铅皮蛋制作工艺进行改进。方法:以鸡蛋为原料,对纯碱、红茶末、食盐、浸泡温度进行单因素和正交试验,探究各因素对皮蛋品质和质构的影响。结果:皮蛋制作工艺中生石灰添加量、纯碱的添加量、红茶末添加量比例分别为6∶1.6∶1,溶液中食盐的含量为4.43%,氢氧化钠的含量为4.6%,浸泡温度为20℃时,皮蛋的品质最优。结论:为生产品质优良的无铅皮蛋提供理论依据。
Objective： The production process was improved in making traditional lead-free preserved eggs.Methods： With fresh eggs as raw material,the experiment based on soda ash,black tea,salt,soaking temperature,according to sensory evaluation and texture analyzer. Results： The experimental results showed that the best technology of preserved egg production is that quick lime content： soda ash content： black tea at the end of the adding amount of 6∶ 1. 6∶ 1,salt content in the solution is 4. 43 %,the content of sodium hydroxide is 4. 6 %,soaking temperature for 20 to 25 ℃. Conclusion： The results provide the theoretical basis for producing good quality of preserved eggs.
作者
玄夕龙
王志威
黄爱兰
李先保
XUAN Xi - long WANG Zhi - wei HUANG Ai - lan LI Xian - bao(College of Food and Drug, Anhui Science and Technology University, Fengyang 233100, China)
出处
《安徽科技学院学报》
2017年第3期38-42,共5页
Journal of Anhui Science and Technology University
基金
安徽省家禽产业技术体系基金(AHCYTX-10)
安徽省淮北市应用技术研究与开发重大项目基金(20110104)
关键词
无铅皮蛋
浸泡法
质构分析
最佳工艺
Lead-free eggs
Solid-liquid immersion method
TPA texture analysis
The optimum production
