皮蛋腌制过程中碱度、pH及质构特性变化规律的研究

Change of alkalinity,pH and texture properties during pidan pickling

采用简易传统铜盐清料法腌制皮蛋,研究皮蛋腌制过程中料液碱浓度、蛋内pH和游离碱度、蛋白的质构特性的变化规律,旨为皮蛋加工过程中的质量控制,开发代金属添加剂和研究新加工工艺提供基础数据。结果表明,在腌制过程中,料液碱浓度呈下降趋势;蛋白pH和游离碱度呈现先迅速升高,后逐渐下降,再缓慢回升的趋势;蛋黄pH和游离碱度则一直呈升高的趋势;蛋白硬度总体呈上升趋势;蛋白弹性、咀嚼性、内聚性均是先上升再略有下降,然后基本保持稳定。

Pidan（Chinese preserved egg） had prepared by the traditional copper method. The change of alkalinity of curing liquid,pH and free alkalinity of albumen and yolk,textural properties of albumen were studied during pickling,which could provide basic data for the quality control of pidan during pickling,exploiting the substitute of metal additives,and researching new processing technic. The result showed that alkalinity of curing liquid presented a declining curve. The pH and free alkalinity of albumen increased rapidly at first and decreased gradually,then slowly increased again. The pH and free alkalinity of yolk showed an increasing trend. Hardness of albumen presented an upward trend overall. Flexibility,chewing and cohesion of albumen all increased firstly,then decreased slightly,and finally remain stable.