腌制过程中咸蛋品质变化的动态分析

Dynamic Analysis on Quality of Salted Eggs in Pickling Process

以鲜鸡蛋为原料,分析了腌制温度、时间和盐水浓度对咸蛋品质的影响。结果表明:随着腌制温度、时间的延长和盐水浓度的增加,含盐量及蛋黄指数迅速升高,蛋清的含盐量明显高于蛋黄。咸蛋腌制30 d后,蛋清pH值从9.09降到6.71,蛋黄的pH值变化不明显;蛋清的水分含量变化不显著,而蛋黄的水分含量从46.98%减少到17.23%。建立的腌制条件对蛋品含盐量及蛋黄指数的拟合方程,能较好地描述腌制温度、时间和盐水浓度对咸蛋成熟度的影响。

The effects of pickling temperature, time and concentration of salt solution on maturation of salted eggs were investigated. The salt content and yolk index increased obviously with the increase of pickling temperature, time and concentration of salt solution. The salt content of eggwhite was obviously higher than that of the yolk, and the salt content was graded distribution from the inner to out laver of salted eggs, the salt content of out layer yolk was obviously higher than that of inner layer. After pickled for 30 days, pH value of eggwhite droped from 9.09 to 6.71, and the change of the pH of yolk was not marked. While the content of water of the yolk reduced from 46.98% to 17. 23%, the difference of the eggwhite was not obvious. The regression equation of pickling condition on the salt content in eggwhite, yolk and yolk index were established, which preferably expressed the effects of pickling temperature, time and concentration of salt solution on maturation of salted eggs.