低钠松花蛋腌制工艺优化研究

Study on the optimization of curing technology of low sodium songhua egg

采用单因素分析法,进行了两次腌制试验,确定了KOH取代NaOH的松花蛋腌制液的最佳浓度为4.90%(OH-离子浓度相当于3.51%NaOH)。感官综合评分结果显示该配方与NaOH对照组感无显著差异,腌制效果较好。其最佳腌制液配方为:NaCl 1.00%~1.50%,KCl 1.90%,KOH3.60%~4.90%,ZnCl20.28%,CuSO40.14%,红茶末1.00%~1.50%,其余为水。腌制过程中,料液中碱液初始浓度较高,下降幅度较大,试验组平均降幅约为40.00%。试验组第一周平均降幅31.59%;第二、第三周变化幅度较小,平均降幅分别为1.02%、4.41%;第四周变化加快,碱浓度下降平均幅度为6.88%。

Single factor analysis was used in two pickling experiments.The optimum concentration of KOH instead of NaOH in Songhua egg pickle liquid was 4.90%, of which the OH-ion concentration is equal to 3.51% NaOH. Comprehensive sensory results showed that there was no significant difference between this formula and NaOH control group. The best recipe for the salting solution is: NaCl 1.00%~1.50%,KCl 1.90%,KOH 3.60%~4.90%,ZnCl20.28%,CuSO40.14%, Black tea powder 1.00%~1.50%,and water.In the pickle process, as the initial concentration of alkali liquor in the solution is high, the decrease range of which is large. The average total reduction of alkali liquor was 40.00%.The average drop of the experimental groups in the first week was 31.59%. The change range in the second and third weeks was relatively small,averaging 1.02% and 4.41%.In the fourth week,the change was accelerated and the decrease rate of alkali concentration was 6.88% on average.