摘要
以鸡蛋为原料 ,采用浸泡法加工工艺 ,分别用PbO、CuSO4 和ZnSO4 为辅料加工皮蛋 ,研究了皮蛋加工中料液及蛋白和蛋黄中碱度的变化。结果表明 ,浸泡初期料液碱度迅速下降 ,蛋白碱度逐渐上升 ,浸泡后期趋于稳定 ;蛋黄碱度在浸泡初期变化不大 ,随着蛋白向蛋黄中不断渗入 ,蛋黄碱度逐渐上升 ;不同金属离子对碱液渗透速度有一定的影响 ,含铅料液和含铜料液渗透速度较慢 ,含锌料液较快。
T The changes of alkalinity in soaking solution, albumen and yolk was studied using different food additives for making preserved chicken eggs. The results showed that the alkalinity of soaking solution decreased significantly in the initial stage while the alkalinity of albumen gradually increased in this period. Following this stage was a relative stable stage with no significant change in alkalinity. The yolk alkalinity in first period showed minor change and then gradually raised as alkaline permeating from albumen. The different metal ions affected the alkaline permeating speed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第10期81-83,共3页
Food and Fermentation Industries
