摘要
在传统加工方法的基础上，利用ＫＯＨ代替ＮａＯＨ，并用ＫＣｌ部分代替ＮａＣｌ，加工低钠保健松花蛋，钠含量由４６５．８ｍｇ／１００ｇ降至２８７．６ｍｇ／１００ｇ，降幅为３８．２７％。本课题初步摸清了低钠无铅松花蛋的工艺要点，并测试了蛋中Ｎａ＋、Ｋ＋、Ｃｕ２＋、Ｚｎ２＋和碱浓度的变化情况。
On the basis of the traditional technology, KOH was adopted in place of NaOH,and KC1 was used to partially take place of NaC1,to process low Na Health Century Egg.The content of Na in the end product dropped from 465.8mg/100g to 287.6mg/100g,the dropping rate being 38.27%,In the present R&D project,the critical technological points for the low Na Century Egg was preliminarily determined.In addintion,the content of Na+,K+,Cu2+Zn2+and change in concentration of the basic salt were examined.
出处
《肉类研究》
1999年第2期23-27,共5页
Meat Research
