摘要
以皮蛋的感官指标、失重率、pH值和细菌总数为衡量指标,比较聚乙烯醇、固体石蜡和壳聚糖三种涂膜保鲜剂对皮蛋的保鲜效果,确定皮蛋的最佳保鲜工艺配方。结果表明:固体石蜡性质稳定,成膜致密性好,具有良好的防水性能,其涂膜的皮蛋保鲜效果最好,贮藏8个月后仍符合国家皮蛋质量标准。
Taking sensory quality, weight-loss rate, the pH value and the total bacterium of the preserved chicken egg as measurable index, effects of three kinds of freshness coating on the preservation of lead-flee eggs were investigated. The result showed that solid paraffin had the best effect for maintaining the freshness of the preserved chicken eggs, which had high stability, good shaping and compactness and high resistance to water. After an 8-month storage, the quality of preserved chicken eggs coated by solid paraffin was still according with the national quality standard of preserved eggs
出处
《现代食品科技》
EI
CAS
2009年第7期804-806,789,共4页
Modern Food Science and Technology
关键词
无铅
皮蛋
保鲜
lead-free
preserved eggs
preservation
