摘要
通过研究在不同压力、温度及酒精浓度的腌制条件下,鸭蛋腌制过程中的含盐量、蛋黄指数、含油量和蛋清pH值及黏度的变化,得出咸蛋生产周期与压力、温度及酒精浓度的关系。并根据正交试验优化生产工艺,得出了一种缩短咸鸭蛋加工周期的方法:在压力0.13MPa,温度35℃,酒浓度5%条件下腌制约5d左右即成熟。
Under different temperatures, pressures and alcohol concentrations, the changes in salt content, egg yolk index, oil content, and egg white pH value and viscosity of salted duck eggs were investigated. In order to optimize the production process to shorten its cycle, orthogonal test was designed. The results showed that salting can be finished in five days under the conditions of 0.13 MPa, 35 ℃ and alcohol concentration 5%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第12期234-237,共4页
Food Science
基金
合肥市科技攻关项目(2007-1019)
关键词
咸鸭蛋
腌制
含油量
蛋黄指数
蛋清黏度
salted duck egg
salting
oil content
egg yolk index
egg white viscosity
