卡拉胶在咸鸡蛋腌制中的应用

Research on the using of carrageenan in the curing of eggs

通过比较分析咸鸡蛋的黄泥包裹腌制法、草木灰包裹腌制法和盐水腌制法,推测食盐渗透速度对咸鸡蛋感官品质影响较大.研究使用卡拉胶调节食盐渗透速度,改进咸鸡蛋的腌制工艺,探讨卡拉胶添加量、食盐浓度、腌制温度和腌制时间对咸鸡蛋品质的影响.通过单因素试验和正交试验,确定咸鸡蛋的最佳腌制工艺条件:温度28℃、w(食盐)=15%、w(卡拉胶)=0.4%、腌制时间80 d,在此条件下,咸鸡蛋蛋黄油露松砂、色泽金黄,蛋白洁白细腻、咸味适中.

By analysis and comparison of eggs-curing methods such as yellow clay salting, plant ash salting and brine salting,it was suggested that permeation rate of salt had significant effects on the sensory quality of curried eggs. This paper is analyzed the various curing methods of salty eggs, the regulating permeation rate of salt by using carrageenan, and the curing technology of salty eggs improvement. The effects of carrageenan concentration, salt concentration, temperature and curing time on the sensory quality of salty eggs were discussed. By single-factor experiment and orthogonal experiment, the optimal curing technology conditions of salty eggs were found as follows： temperature 28℃, salt concentration 15%, carrageenan concentration0.4%,curing time 80 days. Under these conditions, the yolk of salty eggs was oily, sandish and golden, and the egg white of the salty eggs was white, fine and smooth with proper saline taste.