方便风味蛋的加工工艺及改善其品质的研究

Study on Processing Technology of New Flavor Duck Egg and Way of Improving Its Quality

通过对咸鸭蛋和皮蛋传统加工工艺的综合和改良,提出了一种增加鸭蛋风味和缩短风味蛋加工周期的方法,并对鸭蛋腌制过程中的蛋重、含盐量、干燥时间和含水量以及pH值的变化规律进行了研究。结果表明,腌制液最佳配方为:食盐20%、氢氧化钠4%,最佳腌制时间为4d;干燥处理最佳工艺参数为:80℃恒温干燥1h;产品中水分含量为30%;加工周期比传统皮蛋缩短25～30d左右;产品不但具有宜人的色泽,还兼具皮蛋、咸蛋和卤蛋混合风味。

Through improving the traditional processing technology of salty duck egg and the preserved egg, a way of increasing the flavor of duck egg and reducing its processing time is got. Furthermore, the change of egg weight, salt content, time of drying, water content and pH value is investigated. The results indicates： the additives in the pickle are optimally composed of 20% of salt, 4% of sodium hydroxide ,and the optimal pickled time is 4d; the best dehydrated processing method is on the temperature of 80 ℃ for 1 h; the processing time reduces from 25 to 30 days compared to that of traditional preserved egg. The product has the pleasant luster and the mix flavor of preserved egg, salty egg and hard boiled egg.