摘要
归纳了影响皮蛋质量的关键因素:碱度、金属离子、温度、保藏等,并对皮蛋加工中蛋白质的变化和蛋黄的呈色机理进行了介绍。除了提出继续深入研究皮蛋加工中的潜在危害和关键技术外,还对皮蛋加工成熟过程中营养成分和性状的变化研究作以展望。
Key factors affecting quality of preserved duck egg ： alkalinity, metal ions,temperature, storage and so on were summarized.Changes of protein and the mechanism of color in egg yolks during processing of preserved duck egg were introduced. Potential hazards and key technologies need to discuss in- depth, and research on changes of nutrients and traits in the course of processing preserved duck egg is a trend in the next time.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第4期349-351,354,共4页
Science and Technology of Food Industry
关键词
皮蛋
关键因素
蛋白质变化
展望
preserved duck egg
key factors
protein changes
prospect
