摘要
研究了锌法无铅松花皮蛋新工艺料液中NaOH和Zn^(2+)浓度变化规律及其作用机理,为确保产品质量、残料的合理利用和更新工艺的研究提供了科学的理论依据.研究结果表明,该工艺料液中NaOH 和Zn^(2+)浓度,按“速降期”、“回升期”、“缓降期”和“稳降期”4个阶段进行.利用这一变化规律可有效地控制产品质量,并可在“回升期”过后辅以其它工艺,得到“无铅松花皮蛋快速高效新工艺”,进一步提高皮蛋加工的效益.
The objective of this study is to find out the change law and machnism of theNaOH and zinc contentration in the lead-free but zinc,contained alkali liguid for qualityprocessing of the nutritional preserved eggs.The experimental results showed that NaOHand Zn^(2+)concentration in the alkali solution was various with the four stages,i.e rapid drop,gradual increase,slow decrease and stable decrease.Based on this the quality of thepreserved eggs can be easily controled.
关键词
营养品质
氢氧化钠
无铅含锌
皮蛋
egg products
nutritional quality
sodium hydroxide
zine/lead-free but zinc contained preserved egg
