减压技术快速腌制松花蛋工艺条件的优化

Fast Preparation of Preserved Eggs by Low-pressure Technology

本文采用真空减压技术,对以鲜鸭蛋为原料腌制松花蛋的工艺过程进行了分析和研究。本试验研究温度、真空度、每天维持真空度时间对松花蛋质量指标的影响,并通过正交试验研究出最佳工艺条件:温度为23℃,真空度为-0.01 MPa,每天维持真空度的时间为24 h。减压腌制法与常规腌制法对比,腌制时间由原来的25 d变为现在的6.5 d,腌制时间缩短了74%,且正品率达到97.5%。并以上述最佳工艺条件生产的松花蛋,经感官评定和质构、理化等指标的考察,品质最佳。

The fast preparation conditions for preserved egg by low pressure-vacuum were investigated and optimized by analyzing the influence of temperature, vacuum degree, vacuum-maintaining time on egg quality indexes. Orthogonal test showed that the optimum conditions were： temperature 23℃, vacuum -0.10 MPa and evacuation time 24 h per day. Compared with ordinary method, the preserved eggs by low pressure-vacuum method needed shorter curing time from 25 days to 6.5 days, reduced by 74%. In addition, with the low-pressure technology, the oroduct showed the best sensory aualitv with the yield reached 97%.