摘要
对低盐咸蛋加工过程中蛋黄主要理化特性变化规律进行分析和研究,结果表明蛋黄水分含量随着腌制时间延长而降低,腌制35 d后水分含量降低至28.7%±1.8%,降低了18.8%;蛋黄食用盐含量和蛋黄指数随着腌制时间延长而增加,腌制35 d后蛋黄食用盐含量0.87%±0.09%,蛋黄指数0.85±0.09;随着腌制时间的延长,蛋黄L*值逐渐降低,a*值略有上升,b*值略有下降。
The variations of physicochemical characteristics in yolk during processing of low-salt salted eggs are studied. The results show that the moisture of yolk decreased along with the pickled time, while the salt content and yolk index increased. After 35 d, the moisture content of yolk is reduced to 28.7% ± 1.8%, decreased by 18.8%, the salt content is 0.87% ± 0.09%, the yolk index is 0.85 ± 0.09. Moreover, L＊ value of yolk reduces gradually, a＊ value increases slightly, and b＊ value decreases slightly with the pickled time increases.
出处
《农产品加工（下）》
2014年第11期26-28,共3页
Farm Products Processing
关键词
低盐
咸蛋
理化特性
蛋黄指数
low-salt
salted eggs
physicochemical characteristics
yolk index
