咸蛋黄超高压成型与质构分析

Ultrahigh Pressure Molding and Texture Analysis on Salty Egg-yolk

通过超高压技术使蛋白质变性来加工咸蛋黄,可有效解决原料利用率低、腌制周期长等问题。以新鲜蛋黄为原料,浸入氯化钠溶液中进行超高压处理,考察了浸泡时间、压力和保压时间对咸蛋黄品质的影响,并采用正交试验法探讨成型的最佳条件。试验结果表明:室温下浸泡4 h,400 MPa下保压15 min可快速加工咸蛋黄。质构分析结果表明:超高压咸蛋黄在各项质构指标上均优于快速腌制,其中咀嚼性改善最好,其次为粘性与黏着性。因此,利用超高压技术可快速加工成型咸蛋黄。

The ultrahigh pressure technology was used to make yolk rapidly denaturalize and molded.It could effectively solve those problems such as material＇s utilization lowing,the processing period＇s long,and so on.Taking the fresh egg-yolk as raw material,it was molded by ultrahigh pressure in salt solution.The influence on salty egg-yolk＇s quality by the immersion times,the pressures and presses times was researched separately.Orthogonal test was used to discuss the optimal technological conditions.The results of optimal processing technology were as follows： the yolk could be rapidly molded when it was immersed at room temperature for 4hour and kept under 400MPa pressure for 15minutes.The molding salty egg-yolks achieved the standard of salty egg-yolk which could be used in moon cake.The texture analysis results indicated： the texture index of ultrahigh salty egg-yolk was better than quickly salty egg-yolk.The mastication index had the best improvement.The coherency and adhesiveness had better improvement.Therefore,the salty egg-yolk could be molding by ultrahigh pressure technology.