摘要
以鲜鸭蛋为原料,采用盐水腌制法,探讨了负压处理加工咸蛋的方法以及腌制过程中几个重要理化指标的变化规律。试验结果表明:负压处理腌制鸭蛋蛋白和蛋黄的氯化钠含量、蛋黄指数比对照组上升快。经检测,负压处理腌制的咸蛋理化指标和微生物指标均符合无公害食品-咸鸭蛋(NY 5144—2002)标准要求。
The paper discussed the methods of reducing the processing time of salted egg by negative pressure technology,and detected the variation of sodium in egg during the salting process of duck eggs. The result showed that sodium chloride content of albumen, yolk and yolk index in duck＇s eggs which pickled by negative pressure technology increase faster than in the control group. Physicochemical indexes and microbial indicators of salted eggs by negative pressure technology are consistent with the pollution-free food – salted duck egg（NY 5144—2002） standards.
出处
《食品科技》
CAS
北大核心
2015年第9期38-40,共3页
Food Science and Technology
基金
现代农业产业技术体系建设专项资金项目(CARS-43-18)
江西省科技支撑计划项目(20093BNB06600)
江西省农业科学院青年基金项目(2014CQN008)
关键词
咸蛋
负压
快速腌制
salted egg
negative pressure technology
quickly pickling
