中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 腌制剂对脉动压腌制咸鸡蛋的影响 农业工程学报 2010,26 (2) 394-398
Position: Home > Articles > Influences of preserved preparations on salted eggs under pulsed pressure Transactions of the Chinese Society of Agricultural Engineering 2010,26 (2) 394-398

腌制剂对脉动压腌制咸鸡蛋的影响

作  者：
王晓拓;高振江;王雅维;娄正
单  位：
中国农业大学工学院
关键词：
农产品;工艺;贮藏;香辛料;咸蛋;脉动;压力;渗透
摘  要：
为丰富咸蛋品种,改善咸蛋风味,提高咸蛋的腌制速率,应用脉动压技术,以鸡蛋为原料,选取白酒、香辛料、柠檬酸为影响因素,通过单因素及正交试验,考察咸蛋腌制中蛋质量增加率、蛋清含盐率和蛋黄含盐率的变化,对腌制禽蛋工艺进行优化。结果表明:白酒和柠檬酸对盐分渗入有促进作用,而香辛料则阻碍了盐分的渗入,影响咸蛋综合评分的因素从高到低依次为香辛料、白酒、柠檬酸,且香辛料对咸蛋综合评分的影响显著,柠檬酸对蛋清含盐率的影响显著。在高压幅值140kPa、脉动比2.5min/5min饱和食盐溶液中腌制96h,风味咸蛋腌制的最优工艺为:白酒2%,香辛料配方为八角0.25%、花椒0.125%、茴香0.05%、丁香0.05%,柠檬酸0.05%。
译  名：
Influences of preserved preparations on salted eggs under pulsed pressure
作  者：
Wang Xiaotuo,Gao Zhenjiang,Wang Yawei,Lou Zheng(College of Engineering,China Agricultural University,Beijing 100083,China)
关键词：
agricultural products,technology,storage,spices,salted egg,pulsation,pressure,osmosis
摘  要：
In this study,pulsed pressure for pickling eggs was adopted to enrich varieties of salted eggs,to improve the flavor of salted eggs and to enhance the pickling rate.Liquor,spices and citric acid were selected as influencing factors.And the optimal technology of spices on the salted eggs under pulsed pressure was confirmed by single factor experiment and the orthogonal test,which was investigated by the variation of the weight-increasing ratio(WIR),salt content of egg white(EWSC) as well as egg yolk(EYSC) during the pickling process.The results showed that liquor and citric acid could promote the infiltration of salt,but spices hinder it.The successive order of factors affecting comprehensive score was spices,liquor and citric acid.Significant difference was found respectively in spices for comprehensive score and citric acid for EWSC.The optimum conditions of pickling flavor salted eggs under high-pressure 140 kPa,the ratio between high-pressure holding time and atmospheric-pressure holding time(HATR) 2.5 min/5 min and salt saturated solution 96 h were obtained as follows:liquor 2%,spices for the Formula 1(aniseed 0.25%,pepper 0.125%,fennel0.05%,cloves 0.05%),citric acid 0.05%.

相似文章

导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46