摘要:
为加快咸蛋腌制速率,缩短腌制周期,本实验通过测定腌制过程中咸蛋含盐率、含水率、蛋黄出油率及蛋清粘度指标的变化,探究超声波技术对咸蛋腌制的影响。通过超声波单因素试验探究超声波处理次数、超声时间、超声功率以及超声频率对超声波辅助咸蛋腌制效果的影响,后由L9(34)正交实验对间歇超声辅助腌制咸蛋工艺进行优化,由蛋清、蛋黄含盐率以及蛋黄出油率得出最优的间歇超声辅助腌制工艺为:超声波处理3次,超声时间30 min,超声功率350 W,超声频率20 kHz,此工艺相对传统腌制工艺,蛋清含盐率6.37%,蛋黄含盐率1.58%,蛋黄出油率达到57.53%。在保证咸蛋出油率等品质上,与传统工艺相比腌制时间缩短了15~20 d,且蛋白细嫩,咸蛋黄松沙出油,蛋黄外周黑圈等优点。
关键词:
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咸蛋
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超声波
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含盐率
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含水率
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出油率
Abstract:
In order to speed up the pickling rate of salted eggs and shorten the cycle of salting,this experiment explored the changes of salt content,moisture content,egg yolk yield and egg white viscosity index of salted eggs during salting process,and explored the effect of ultrasonic technology on pickling salted eggs. The effects of ultrasonic treatment times,ultrasonic time,ultrasonic power,and ultrasonic frequency on the ultrasonic-assisted salting of preserved eggs were investigated by ultrasonic single-factor experiments. After that,the L9(34)orthogonal experiment was used to optimize the process of intermittent ultrasonic assisted salted preserved eggs. The optimum intermittent ultrasonic assisted pickling process was obtained from egg white,salt content of egg yolk,and yield rate of egg yolk:ultrasonic treatment 3 times,ultrasonic time 30 min,ultrasonic power 350 W,ultrasonic frequency 20 kHz,this process was relatively traditional in the production process,the salt content of egg white was 6.37%,the salt content of egg yolk was 1.58%,and the oil yield of egg yolk was 57.53%. In ensuring the quality of salted eggs and other qualities,compared with the traditional process,the pickling time was shortened by 15~20 d,and the protein was tender,the salted egg was yellow and the sand was out of the oil,and the egg yolk had the advantages of black circles on the periphery.
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