咸蛋腌制老料和新料腌制效果差异分析.docVIP

咸蛋腌制老料和新料腌制效果差异分析 　　摘要：采用在腌制老料中添加明矾的方法制作咸蛋，以新料不添加明?\及新料添加明矾作为对照，通过测定咸蛋腌制过程与出缸贮藏期蛋内盐分含量和出油率，比较不同配方腌制效果的差异，并测定蛋内铝含量确定添加明矾腌制的安全性。结果表明，在制作咸蛋时添加明矾可在缩短咸蛋成熟时间的同时，使蛋黄含盐率及出油率升高，改善咸蛋品质；以咸蛋清含盐率5%为标准，新料组需腌制19 d左右，老料+明矾组需腌制16～17 d，新料+明矾组需腌制22 d。新料组在腌制7 d内出油快，新料+明矾组最慢，但腌制后期24～32 d时老料+明矾组蛋黄出油快速上升，最高可达90%以上；咸蛋成熟后出缸，恒温放置8 d后，蛋清含盐率可下降1%左右，蛋黄含盐率上升幅度不大，最多达0.50%，最少为0.17%；各组咸蛋内铝含量均在安全范围内（≤100 mg/kg）。 　　关键词：咸蛋腌制；腌制老料；明矾 　　中图分类号：TS253.4+6 文献标识码：A 文章编号：0439-8114（2016）23-6176-04 　　DOI：10.14088/j.cnki.issn0439-8114.2016.23.043 　　Abstract：Alum was added in the pickled used liquid to cure salted egg， not adding alum of the nonused liquid and nonused liquid added alum were taken as the contrast. During the curing process and the storage period，the salt component and spiral in the salted egg were measured to compare the difference among the three formulas. Aluminium content were measured to make sure the safety of salted egg added alum. Results showed that，adding alum in the salted egg production can shorten the salted eggs mature time，at the same time，make the egg yolk lower salt content and higher free oil，so the quality of salted egg was better. With salted egg white salty content 5% for the standard，it needed 19 d to pickle the salted eggs by normal formula，16～17 d by nonused liquid with alum，and 22 d by used liquid with alum. Nonused liquid make oil free faster when curing 7 d，and nonused liquid with alum was the slowest，but late for 24～32 d used liquid with alum of egg yolk oil rising fast，up to more than 90%； Salted egg matured cylinder，constant temperature placed after 8 d，salt content in egg white can be decreased about 1%， the increase of salt content in egg yolk is not much，up to 0.50%，at least 0.17%；The aluminum content of each salted egg was in the security range（100 mg/kg or less）. 　　Key words：salted eggs pickled； curing used liquid； aluminium 　　咸蛋是中国历史悠久的传统特色产品，不仅具有蛋白洁白细腻、鲜嫩，蛋黄松沙出油等特点，还可以提供大量丰富的蛋白质、维生素和矿物质[1]。食盐是咸蛋的主要加工辅料，食盐用量是咸蛋加工的技术关键，直接决定着咸蛋腌制的成熟进程、成品品质与风味[2]。腌制咸蛋时，食盐添加不