摘要
研究了锌法皮蛋新工艺中料液NaOH浓度及皮蛋蛋白与蛋黄pH变化规律以及不同浸泡时期料液NaOH浓度、温度对皮蛋质量的影响。结果表明,在浸泡的不同时期采用合适的NaOH浓度与温度进行处理,可以保障皮蛋产品的质量,其最佳条件是:第10～18d,料液NaOH浓度的起始浓度1.5%,浸泡液温度25℃;第19～30d,料液NaOH浓度的起始浓度2.5%,浸泡液温度20℃。
The change regularity of NaOH concentration of soaking solution and pH of preserved egg white and yolk,the influence of different NaOH concentration and soaking temperature of soaking solution on quality of the preserved eggs during different soaking periods in the new technological process of alkaline-preserved eggs with zinc sulfate were studied.The results showed the quality of preserved eggs that treated with fitting NaOH concentration and soaking temperature of soaking solution was as good as that of those made with traditional method.The optimum condition was as follows:the initiative NaOH concentration and temperature of soaking solution were 1.5% and 25 ℃ respectively from the 10th day to the 18th day,and they were 2.5% and 20 ℃ respectively from the 19th day to the 30th day.
出处
《长江大学学报（自科版）（中旬）》
CAS
2007年第2期95-97,共3页
Journal of Yangtze University(Nature Science Edition)
关键词
锌
皮蛋
加工工艺
zinc
preserved egg
processing technology
作者简介
汤钦林（1968-），男，湖南岳阳市人，工学硕士，讲师，研究方向为农产品加工与贮藏．
