摘要
以鲜鸭蛋、精制食盐、白酒为主要原料,通过考察鸭蛋腌制过程中蛋黄氯化钠含量、蛋白氯化钠含量、蛋黄指数及感官评分,探究其品质变化及熟化工艺。结果表明,随着腌制时间、食盐添加量的增加,蛋黄指数增大,随着时间的增加,蛋白、蛋黄含盐量逐渐增大,且蛋白的含盐量明显高于蛋黄;通过正交试验确定腌制咸鸭蛋的最佳工艺条件为:腌制时间20天、食盐添加量17.5g/mL,香辛料含量6%时,可腌制出味道鲜美、口感细腻、上佳的咸鸭蛋。
With fresh duck eggs, refined salt and liquor as the main raw materials, the quality changes and maturation process of duck eggs are studied by investigating the content of egg yolk sodium chloride, egg white sodium chloride, yolk index and sensory score in the curing process of duck eggs. The results show that the yolk index increases with the increase of curing time and the additive amount of salt, and the salt content of egg white and egg yolk increases gradually with the increase of time, and the salt content of egg white is significantly higher than that of egg yolk.The optimum technological conditions of salted duck eggs are determined by orthogonal experiment. The salted duck eggs with delicious flavor, fine taste and excellent quality can be prepared when the curing time is 20 days, the additive amount of salt is 17.5 g/mL and the spice content is 6%.
作者
刘蒙佳
周强
刘禹
LIU Meng-jia;ZHOU Qiang;LIU Yu(Minnan Science and Technology Institute, Fujian Normal University,Quanzhou 362332, China)
出处
《中国调味品》
CAS
北大核心
2019年第1期50-53,共4页
China Condiment
基金
福建省高等学校服务产业特色专业--食品科学与工程专业(SJZT-2016-03)
福建省高校精品资源共享课(创新创业教育与专业教育融合类)--<食品工艺学>(SJKC-2015-01)
泉州市高校中青年学科(专业)带头人专项
关键词
腌制条件
咸鸭蛋
品质
熟化工艺
curing condition
salted duck egg
quality
maturation process
