无铅松花蛋料液配方新工艺的优化

Optimization of New Processing Technology of the Liquid Formula for Lead-free Preserved Egg

研究了无铅松花蛋料液配方,采用正交试验设计法对无铅松花蛋制作工艺进行优化。在腌制温度18~25℃,鸡蛋与水的质量比1.0∶1.2,氯化钠0.03 g/mL,亚硒酸钠0.001 g/mL条件下,考察了影响松花蛋感官品质的4个因素：氢氧化钠浓度、硫酸锌浓度、茶叶含量和浸泡时间,每因素设4个水平,使用L16（45）正交表安排试验。结果得出料液配方最佳工艺条件为氢氧化钠0.06 g/mL、硫酸锌0.002 2 g/mL、茶叶含量0.04 g/mL、浸泡时间30 d。为进一步验证正交试验结果的可靠性,在最佳工艺条件下进行3次平行试验,平均感官得分高达97分,重现性好。

The liquid formula of lead-free preserved egg was studied;and the preparation process of lead-free preserved eggs was optimized by orthogonal design.When the preserving temperature was 18~25 ℃;mass ratio of egg and water was 1.0∶1.2;the concentration of NaCl and Na2 SeO3 was 0.03 g/mL and 0.001 g/mL respectively,the 4 factors affecting sensory quality of lead-free preserved egg,the concentration of NaOH,the concentration of ZnSO4,the content of tea and soaking time were studied by L16（45） orthogonal experiment.The results showed that the optimum processing technology of liquid formula was the concentration of NaOH and ZnSO4 at 0.06 g/mL and 0.0022 g/mL,respectively,the content of tea at 0.04 g/mL,and soaking time for 30 d.3 parallel experiments were conducted to validate the reliability of the optimized results,and the average sensory score of lead-free preserved egg was as high as 97,revealing good reproducibility of the experimental results.