摘要
咸蛋黄是市场上出现的新型蛋制品,没有定量化的品质评价方法,因此从咸蛋黄出油性,出沙效果,色泽及水分含量这4项指标入手,研究制定出一个规范化测量方法。结果表明:用双圈牌中速定性滤纸扩散法表达咸蛋黄出油性可信度为95%,方法可用;用石油醚为溶剂,采用搅拌、过滤、重量法测得的咸蛋黄的起沙性,可信度为98%,方法可用;通过感官评价与色差分析并用的方法,给出了咸蛋黄颜色的评价标准;本研究所提出的咸蛋黄品质的测定方法简单、实用、可信度高,是一个可以用于定量测定咸蛋黄质量的标准化方法。
Salty yolk was a new egg product that appeared on the market, and it had no quantitative quality evaluation method. Through the oily quality, the sanding quality, chromatic aberration and the content of the moisture, a standardization measurement method was made. The results showed that： Using Shuangquan medium-speed qualitative filter paper to measure the oily quality of salty yolk, the variation coefficient was less than 5%; using petroleum ether as solvent, stirring, filtration, weight method was used to measure the sanding quality of salty yolk, the credibility was 98%. Using sensory evaluation and chromatic aberration analysis, the evaluation standard of salty yolk color was given. The method for measure the quality of salty yolk in this paper was simple, practical and had high credibility; it can be used for quantitative determination of the quality of salty yolk standardization method.
出处
《中国农学通报》
CSCD
2014年第3期254-259,共6页
Chinese Agricultural Science Bulletin
基金
科技成果转化和产业化――"天然洁蛋"的生产与推广(PZM2013-014207-000054)
关键词
咸蛋黄
出油性
沙性
蛋黄颜色
色差
salty yolk
oily quality
sanding quality
yolk color
chromatic aberration
