脉动压法加工变蛋过程中腌渍液成分变化的研究

Variation of curing liquid composition of preserved-eggs by pulse pressure processing

通过对变蛋和腌渍料液中Na OH、Na Cl、Zn等成分的测定,研究了脉动压法加工过程中变蛋和腌渍料液有效腌渍成分的变化。结果表明,料液中的氢氧化钠浓度24 h内下降较快,加工结束时含量为51.2 g/L;氯化钠的含量呈缓慢下降趋势,到64 h趋于恒定,最终的氯化钠浓度为32 g/L;Zn含量逐渐下降,96 h加工完成含量达到最低,为290 mg/L。蛋清和蛋黄中的氢氧化钠含量随着加工时间不断升高,蛋清中氢氧化钠32 h达到最高峰为4.43 g/100 g;蛋黄中氢氧化钠最终含量为3.8 g/100 g;蛋清中氯化钠的含量16 h前迅速增加;而蛋黄中的氯化钠则呈直线缓慢增加,最终蛋黄中Na Cl的含量为2.1 g/100 g。

Through measuring the main composition such as NaOH, NaCl, and Zn in preserved-eggs and material liquid, the variation of picking composition of preserved-eggs was investigated by pulse pressure processing. The results indicated that NaOH in the material liquid decreased very fast within 24 h, and the final concentration was 51.2 g/L. The NaCl content decreased slowly, and it tended to be constant in 64 h, the final concentration was 32 g/L. Zn content decreased gradually, and the final concentration was the lowest of 290 mg/L at the 96 h. NaOH content in the egg white and yolk increased with processing time, and the content in egg white peaked at the 32 h of 4.43 g/100 g, the final NaOH concentration in the yolk was 3.8 g/100 g. NaCl in the egg white increased significantly in the former 16 h, however, the content in egg yolk increased slowly and linearly, and the final NaCl concentration in the yolk was 2.1 g/100 g.