咸鸭蛋腌制液循环利用工艺对比研究

Study on Recycling Pickled Liquid of Salted Duck Eggs

为解决盐水法腌制咸鸭蛋所产生的腌制水循环利用问题,采用多级过滤装置处理咸鸭蛋腌制水,将处理后的腌制液进行第二次咸鸭蛋腌制。腌制完成后对未循环的咸腌制液和循环一次的腌制液在可溶性固形物、总氮、氨氮、重金属等指标进行对比分析,分析得到2组腌制液在沉淀物和悬浮物、重金属指标上差异不明显(p>0.05),但在氨氮、可溶性固形物、细菌总数、总氮上差异较大(p<0.05)。在咸蛋品质方面,2组咸鸭蛋重金属指标相差不大。因此,利用循环腌制液腌制咸鸭蛋,不仅能得到优质的蛋制品,还能节能减排、减少环境污染。

To solve pickled liquid produced by salted duck eggs,multi-stage filter device was used to treat it.The treated pickled liquid was used for the second processing of salted duck eggs.Contrastive analysis was conducted between not circulated and circulated pickled liquid on soluble solids,total nitrogen,ammonia nitrogen,heavy metals and other indicators.The results showed that there was little difference in the content of sediment and suspended matter,heavy metals（p〈0.05）,but the difference was significant in ammonia nitrogen,soluble solids,total bacteria and total nitrogen（p〈0.05）.At the same time,the quality of the two groups of salted duck eggs was similar on the sensory indicators and heavy metal analysis.The re-used pickled liquid of salted duck eggs,not only could get high-quality egg products,but also get energy conservation and reduce environmental pollution.