无铅皮蛋的研制

Developed Lead-free Preserved Egg

目的:对无铅皮蛋制作工艺进行改进。方法:以鸡蛋为原料,对纯碱、红茶末、食盐、浸泡温度进行单因素和正交试验,探究各因素对皮蛋品质和质构的影响。结果:皮蛋制作工艺中生石灰添加量、纯碱的添加量、红茶末添加量比例分别为6∶1.6∶1,溶液中食盐的含量为4.43%,氢氧化钠的含量为4.6%,浸泡温度为20℃时,皮蛋的品质最优。结论:为生产品质优良的无铅皮蛋提供理论依据。

Objective： The production process was improved in making traditional lead-free preserved eggs.Methods： With fresh eggs as raw material,the experiment based on soda ash,black tea,salt,soaking temperature,according to sensory evaluation and texture analyzer. Results： The experimental results showed that the best technology of preserved egg production is that quick lime content： soda ash content： black tea at the end of the adding amount of 6∶ 1. 6∶ 1,salt content in the solution is 4. 43 %,the content of sodium hydroxide is 4. 6 %,soaking temperature for 20 to 25 ℃. Conclusion： The results provide the theoretical basis for producing good quality of preserved eggs.