摘要
将减压技术应用于咸蛋的传统盐水浸泡法中,达到了明显缩短咸蛋腌制周期的目的。通过单因素试验和正交试验分析,测定各组蛋在腌制过程中的蛋黄色度、指数、蛋清和蛋黄含盐量、咸蛋合格率以及感官评分,得到减压法腌制咸蛋的最优工艺条件是:真空度为-0.09 MPa,温度为23℃,每天维持一定真空度的时间为23.5 h。利用GC-MS技术测定鲜鸭蛋和所腌制咸蛋的蛋黄中的脂肪酸,发现两者之间脂肪酸的种类没有发生变化,相对含量有所不同,腌制后棕榈酸由7.707%上升到12.910%,亚油酸由6.166%减少到3.835%,顺式-十八烷酸由16.510%增加到31.620%。
The vacuum technology was applied to the method of immersion, a traditional way in salting eggs, in our study. In this way we achieved the goal of reducing lead times successfully. Through the experimental result, the optimum medium was obtained as： the vacuum degree was 0.10 MPa, the temperature was 23 %, the time of keeping vacuum was 23.5 h a day. It was detected the free fatty acids in egg yolk by GC-MS technology, finding that there was no difference in kind of fatty acids, but difference in relative content. Palmic acid which was 7.707% rose to 12.910%, linoleic acid decreased to 3.835% and cis-octadecane acid was up to 31.620%.
出处
《食品科技》
CAS
北大核心
2015年第6期102-107,共6页
Food Science and Technology
关键词
咸蛋
减压技术
工艺优化
脂肪酸
salted eggs
the technology of vacuum
process optimization
fatty acids
