腌制条件对皮蛋品质的影响

EFFECTS OF PRESERVED CONDITIONS ON QUALITY OF PRESERVED EGG

以鲜鸭蛋为原料,采用浸泡腌制法,研究腌制温度、腌制液碱度、硫酸锌及氧化钙的用量对皮蛋感官品质、质构特性和化学成分含量的影响。结果表明,采用较高的腌制液碱度和温度腌制所制得的皮蛋的蛋清粘壳,其弹性和咀嚼性较差,皮蛋黄的色层不明显,涩、辛辣味较重,但皮蛋清和皮蛋黄中游离氨基酸、水溶性蛋白、钙离子及锌离子含量较高;采用较低的腌制液碱度和温度腌制所制得的皮蛋的蛋清不粘壳、弹性较好,皮蛋黄的色层明显,具有皮蛋清香的味道,皮蛋中的游离氨基酸、水溶性蛋白、钙离子及锌离子含量都适中。硫酸锌和氧化钙的用量对皮蛋清咀嚼度的影响显著,当硫酸锌的添加量为0.3%、氧化钙的添加量为0.5%时,皮蛋清的咀嚼度最大。在工业化生产皮蛋时,建议选用腌制温度20℃、腌制碱度4%、硫酸锌添加量0.3%和氧化钙添加量1%作为腌制条件。

Effects of preserved conditions on sensory quality, textural properties and chemical compositions of preserved eggs by immersion method were studied. The results indicated that high preserved temperature and preserved alkalinity resulted in high cohesive egg white, low springiness and chewiness, vague egg yolk layer, and strong astringency and spicy. However, the preserved eggs with high preserved temperature and preserved alkalinity owned higher free amino acids, soluble protein, calcium and zinc contents. Lower preserved temperature and preserved alkalinity led to high springiness, obvious eggs yolk layers, and more fragrance. The preserved eggs with low preserved temperature and preserved alkalinity had appropriate free aminoacids, soluble protein, calcium and zinc contents. Zinc sulfate and calcium oxide had obvious effects on chewiness of preserved egg white. The highest chewiness was obtained by 0.3 % zinc sulfate and 0.5 % calcium oxide. The suitable preserved conditions were 4 % alkalinity, 0.3 % zinc sulfate and 1% calcium oxide under 20 ℃.