三种无机盐对方便盐皮蛋品质的影响及研究

The Influence and Research of Three Salts for Convenient Salt Preserved Eggs Quality

以凝胶强度、保水性、剪切力和感官评价为测试指标,研究NaCl、MgCl_2和CaCl_2三种无机盐对方便盐皮蛋品质的影响。通过L_9(3~4)正交试验进行极差分析,利用Box-Behnken响应面设计实验来验证各无机盐对皮蛋剪切力的影响,优化三种无机盐的最佳配比,并探讨该最佳比例下对方便盐皮蛋货架期的影响。结果表明,NaCl、MgCl_2和CaCl_2三种盐的最佳添加量分别4%、0.4%、0.1%,使盐皮蛋颜色为茶褐色,品质均匀一致兼有独特盐皮蛋咸香味,无其他异味。

In order to explore the effect of inorganic salts on the quality of salt preserved eggs. Researching the in- fluence of sodium chloride, magnesium chloride and calcium chloride on three kinds of inorganic salt using gel strength, water retention, shear force and the sensory evaluation as test index. The effect of inorganic salt on the shear stress of preserved egg was studied by Box-Behnken response surface design experiment. The optimal ratio of three inorganic salts was optimized by L9 （34） orthogonal experiment. And also explore the optimal proportion of salt preserved eggs effect on the shelf life. Results show that obtain the best proportion of the three kind of salt： CaCl2 0.1%, the adding amount of MgCl2 0.4%, NaCl 4%, its color is dark brown, uniformed with unique salt preserved egg salty aroma, and no other bad flamour is the best. This research also can lay a preliminary foundation for the future development of preserved egg products.