腌制液乳化对鸭蛋性质的研究.docVIP

腌制液乳化对鸭蛋性质的研究 花朋朋 李田田 陈紫红 于志颖 孔瑾 陈弘培 刘斌 赵立娜 福建农林大学食品科学学院 国家菌草工程技术研究中心 河南科技学院食品学院 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 以鸭蛋为原料, 以乳化腌制液腌制为试验组, 未经乳化的腌制液为对照组, 在腌制液含盐量相同的情况下, 比较鸭蛋在乳化的腌制液腌制下和未经乳化的腌制液腌制的含盐率及其性质。结果表明, 乳化的腌制液腌制出的蛋黄出油率高于未乳化的腌制液腌制出的蛋黄, 蛋清的含盐率、蛋黄的含盐率几乎无影响。同时研究结果表明, 腌制液的乳化对鸭蛋感官品质具有一定的改善作用, 鸭蛋外观、形态、风味和气味均优于未经乳化处理的腌制液腌制的鸭蛋。 关键词： 鸭蛋; 腌制液; 乳化; 出油率; 感官品质; 作者简介：花朋朋 (1989—) , 女, 在读硕士, 研究方向为食品生物技术。 作者简介：刘斌 (1969—) , 男, 博士, 教授, 博士生导师, 研究方向为食品生物技术。 作者简介：赵立娜 (1984—) , 女, 博士, 助理研究员, 研究方向为食品生物技术。 收稿日期：2017-08-09 基金：国家科技支撑计划 (2014BAD15B01) Study on the Properties of Duck Eggs by Emulsifying Emulsions HUA Pengpeng LI Tiantian CHEN Zihong YU Zhiying KONG Jin CHEN Hongpei LIU Bin ZHAO Lina College of Food Science, Fujian Agriculture and Forestry University; National Engineering Research Center of JUNCAO Technology; Henan Institute of Science and Technology; Abstract： Duck eggs were used as raw materials and processed into salted eggs. The emulsified marinade was used as the experimental group, the emulsified pickled liquid was taken as the control group. The effects of ducks on the salinity of ducks under the condition of emulsified pickled liquid and non-emulsified pickled liquid were investigated in the same salt content of the pickled liquid and the effect of duck egg. The results showed that Emulsified pickled liquid pickled egg yolk oil rate was higher than the non-emulsified pickled liquid pickled egg yolk, egg white salt rate, egg yolk salt rate almost no effect. The results showed that the emulsification of the pickled liquid had a certain improvement effect on the sensory quality of duck eggs. The appearance, the oil, shape, flavor and smell of duck eggs were better than the duck eggs without emulsion of the pickled liquid preserved. Keyword： emulsification technology; orthogonal test; marinade; oil rate; sensory quality; Received： 2017-08-09 咸鸭蛋是消费者最喜爱的蛋制品之一, 是鸭蛋在制品理论应用和实践中的代表产品[1]。该产品传统的腌制方法是盐水浸渍法和盐泥涂布法, 其中盐水浸渍法