摘要
以新鲜鸡蛋为原料,运用真空脉冲减压水腌法,探究腌制液配比、腌制时间等对咸蛋品质的影响,采用抗氧化剂茶多酚与金属螯合剂葡萄糖酸钠作为防黑圈剂,探究在真空脉冲减压水腌法下两者抑制咸蛋黑圈的可行性及抑制效果,结果发现在42℃的腌制环境下,将鸡蛋放入盐度为24%的五香腌制液中腌制5 d,再放入盐度16%的五香腌制环境中腌制2 d,腌制成熟时间最短为7 d,极大缩短了腌制时间,咸蛋蛋黄出油率为(64.73±1.98)%,蛋清的盐含量为(4.05±0.06)%,蛋黄盐含量为(1.36±0.02)%,风味物质含有醇类、烃类、酮类、酸类和酯类,酯类物质种类及含量增加,产品为低盐风味咸蛋。复配的腌制助剂(1%茶多酚+4%葡萄糖酸钠)较单一腌制助剂预防黑圈的效果较好,在质构分析与感官评价表现也较好。
This paper,with fresh eggs as raw material and using vacuum pulse-decompressed water curing method,explored the influence of curing liquid ratio and curing time on the quality of salted eggs.In view of the black circle in salted eggs,antioxidant tea polyphenol and metal chelating agent sodium gluconate were separately used as anti-black circle agent to study the feasibility and effect of inhibiting black circle in salted eggs under vacuum pulse-decompressed water curing method.It was found in 42℃curing environment,eggs put in a salinity of 24%spiced salted liquid for 5 d,followed by a salinity of 16%of spiced salted environment for 2 d,had the shorted curing time of 7 d,which greatly shortened the curing time.The oil yield of salted egg yolk was(64.73±1.98)%,and the salt contents of egg white and egg yolk were(4.05±0.06)%and(1.36±0.02)%,respectively.The flavor substances contained alcohol,hydrocarbons,ketone,acid and esters.And the product was salted egg with low salt flavor.The experimental results showed that the combined curing agent(1%tea polyphenols+4%sodium gluconate)had a better effect on preventing black circle than the single curing agent,and had a better performance in texture analysis and sensory evaluation.
作者
王紫冰
郭小诗
施凯洋
董事
曾天悦
刘静怡
张晓维
刘会平
WANG Zi-bing;GUO Xiao-shi;SHI Kai-yang;DONG Shi;ZENG Tian-yue;LIU Jing-yi;ZHANG Xiao-wei;LIU Hui-ping(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第9期112-119,136,共9页
Food Research and Development
基金
天津市科技计划项目(21YDTPJC00060)
天津科技大学国家级大学生创新创业训练项目(202110057071)。
关键词
脉动减压技术
低盐风味咸蛋
理化性质
黑圈抑制剂
茶多酚
葡萄糖酸钠
pulse decompression technique
salted egg with low salt flavor
physical and chemical properties
black circle inhibitor
tea polyphenols
sodium gluconate
