真空减压法制备天津松花蛋与白洋淀松花蛋的对比

The contrast of Tianjin preserved egg and Baiyangdian preserved egg by low-pressure technology

研究利用真空减压法腌制天津松花蛋和白洋淀松花蛋,主要对2种鸭蛋的基本特征、pH值变化、色泽变化、质构、风味物质及感官评价进行了对比研究。实验结果表明:天津鸭蛋和白洋淀鸭蛋的蛋形指数相近,白洋淀的鸭蛋比天津鸭蛋要重,白洋淀鸭蛋蛋壳要比天津鸭蛋蛋壳略厚;在减压腌制过程中,蛋清、蛋黄的pH值都比常压要升高的更快;天津与白洋淀鸭蛋蛋清、蛋黄的L*值、a*值、b*值都随着腌制时间的延长成不规律的变化,最终蛋清形成半透明的棕褐色或暗茶褐色,蛋黄形成黄绿色;天津松花蛋的硬度、弹性、内聚性、胶黏性、咀嚼性及回复性比白洋淀松花蛋要略高;天津松花蛋与白洋淀松花蛋的风味物质都主要包括以下5大类:醇类、醛类、酮类、醚类以及杂环类化合物等风味物质;白洋淀松花蛋溏心要略大于天津松花蛋溏心,白洋淀松花蛋蛋黄较绵软、适口,但都符合合格松花蛋应有的标准。

In this topic, we studied the Tianjin preserved egg and Baiyangdian preserved egg pickled by low pressure-vacuum. We mainly studied the basic characteristics of the duck, the pH value changes, the changes in color, the texture, the flavor substances and sensory evaluation. The experiment results showed that： The egg shape index of Tianjin duck egg and Baiyangdian duck egg is similar. The Baiyangdian duck egg is heavier than Tianjin duck egg. The Baiyangdian duck eggshell slightly thicker than the Tianjin duck eggshell. During the low-pressure of the curing process, the pH of the egg white and egg yolk rise faster than the duck egg pickled by atmospheric pressure. With the pickling time extension, the L＊, a＊, b＊ of Tianjin and Baiyangdian duck egg white, egg yolk showed irregular changes. Finally, egg white form translucent tan or dark brown, egg yolk form yellow-green. The hardness, elasticity, cohesiveness, adhesiveness, chewiness and resilience of Tianjin preserved egg are slightlyhigher than the Baiyangdian preserved egg. The flavor compounds of Tianjin preserved egg and Baiyangdian preserved egg mainly consist of the following five categories： alcohols, aldehydes, ketones, ethers and heterocyclic compounds. The runny of Baiyangdian preserved egg is slightly larger than the Tianjin preserved egg. Baiyangdian preserved egg yolk tastes feel more soft and palatability. But they are according to the standard of qualified preserved eggs.