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投稿时间：2020-01-09
投稿时间：2020-01-09
中文摘要: 咸鸭蛋是我国传统再制蛋之一，优质咸蛋具有蛋清洁白不咸、蛋黄松沙出油的特点，但咸蛋加工周期长，品质不太稳定。该研究引入真空减压智能腌制设备加工咸蛋，并与泥包法和常压水淹法传统咸蛋加工方法进行对比，研究3种腌制方法对咸蛋理化性质的影响。测定腌制过程中的蛋增重、蛋黄指数、蛋黄硬化率、咸蛋的盐含量、蛋黄出油率、咸蛋质构与蛋黄风味物质。结果显示，真空减压法在12 d即可腌制出成熟的咸鸭蛋，而泥包法需要22 d，常压水腌法需要32 d。真空减压法在较短时间内就可达到与泥包法和常压水淹法腌制咸蛋的品质效果，其最终蛋黄指数、蛋黄硬化率、质构和风味物质结果均相当，达到咸蛋成熟度和质构指标以及具有特有的咸蛋风味。泥包法和常压水腌法腌制的咸蛋蛋清盐含量分别为5.32%和5.40%，口感较咸；真空减压腌制的咸鸭蛋蛋清的盐含量为4.60%，蛋黄盐含量为1.98%，达到适宜口味，整体口感最好。真空减压水腌法腌制得到的咸鸭蛋出油率（47.5%）略高于常压水腌法和泥包法（分别为46.1%和43.9%）。综上，与泥包法和常压水腌法相比，真空减压水腌法加工咸蛋可大大缩短腌制周期，且咸蛋产品的咸度适宜、出油率高，表明真空减压技术可用于咸蛋快速生产加工。
Abstract:Salted duck eggs are one of the traditional remanufacturing eggs in China.High-quality salted eggs have the characteristics of egg white with clean and not salty while egg yolk with pine sand and oil.But the salted egg processing cycle is long and the quality is not stable.This study utilized vacuum decompression intelligent salting equipment to process salted eggs，and compared the traditional salted egg processing method with mud wrapping method and normal pressure water flooding method.The effects of three pickling methods on the physical and chemical properties of salted eggs were investigated.The egg weight，yolk index，yolk hardening rate，salt content of salted egg，oil yield of egg yolk，texture of salted egg and egg yolk flavor substances were determined.Results showed that the salted eggs could be prepared by vacuum decompression in 12 days，while the mud wrapping method required 22 days，and normal pressure water flooding method required 32 days.The vacuum decompression method could achieve the quality effect of salted eggs pickled with mud wrapping and normal pressure water flooding method in a short time.The final yolk index，yolk hardening rate，texture and flavor results were all equivalent，reached salty egg maturity and texture index and had a unique salted egg flavor.The salt content of salted egg whites pickled in mud wrapping and normal pressure water flooding method were 5.32%and 5.40%，respectively，and the taste was more salty the salt content of salted duck egg whites pickled under vacuum reduced pressure was 4.60%，and the salt content of egg yolk was 1.98%，achieved a suitable taste and the best overall taste.The oil yield of salted duck eggs（47.5%）obtained by vacuum decompression water flooding method was slightly higher than the normal pressure water flooding method and mud wrapping method （46.1%and 43.9%，respectively）.In summary，compared with the mud wrapping method and the normal pressure water flooding method，the vacuum decompression water flooding method could greatly shorten the processing cycle，and the salted egg product had a suitable salinity and a high oil output rate，indicating that the vacuum decompression technology can be used for rapid production and processing of salted eggs.
keywords: salted egg vacuum decompression method normal pressure water flooding method mud wrapping method physical and chemical properties
文章编号：202012018 中图分类号： 文献标志码：
基金项目:国家自然科学基金（31801568）；天津市科技重大专项与工程项目（17ZXYENC00010）；天津市自然科学基金青年基金（18JCQNJC79300）；江苏省高邮市科技项目（GY201812）
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