腌制剂及复配对无重金属盐皮蛋品质的影响

为解决无重金属盐皮蛋易出现的“碱伤”、“烂头”等问题，改善无重金属盐皮蛋品质，本研究以鸡蛋为原料，采用清料法腌制皮蛋，加入葡萄糖、单宁、葡萄糖酸-δ-内酯三种非金属腌制剂，通过单因素实验选择最佳添加量，之后进行复配，以蛋清硬度、游离碱度、色度以及蛋黄硬化率为指标，结合腌制20 d皮蛋的感官评价及蛋壳微观结构，考察各复配组对皮蛋品质的影响。结果表明：单独添加0.7%葡萄糖、0.5%单宁、0.7%葡萄糖酸-δ-内酯腌制组皮蛋碱伤程度均有所改善，其中0.7%葡萄糖酸-δ-内酯改腌制组改善效果最好。最优复配组为0.7%葡萄糖+0.7%葡萄糖酸-δ-内酯，腌制20 d，皮蛋蛋黄硬化率为86.69%，蛋清硬度值为183.584 g，蛋清游离碱度为240.371 mg/100 g，色泽为深红棕色，感官品质最好，未出现“碱伤”和“烂头”的现象。

Effect of Curing Agent and Recombination on Quality of Salted Preserved Eggs without Heavy Metal

To solve the problems of“alkali injury”and“rotten head”in preserved eggs without heavy metals,and improve the quality of preserved eggs without heavy metals,eggs were used as raw materials to pickle preserved eggs with bland material law,three kinds of nonmetal curing agent,glucose,tannin and gluconolactone,were added in the process of preserved egg pickling.The best additive amount was selected by single factor experiment,and then compounded.With egg white hardness,free alkalinity,color and egg yolk hardening rate as indexes,combined with the sensory evaluation and eggshell microstructure of preserved 20 day preserved eggs,the effects of each compound group on the quality of preserved eggs were investigated.The results showed that the alkali injury degree of preserved eggs was improved by adding 0.7%glucose,0.5%tannin and 0.7%gluconolactone.The 0.7%gluconolactone group had the best improvement effect.The optimal compound group was 0.7%glucose+0.7%gluconate-δ-lactone.After 20 days of curing,the hardening rate of eggshell yolk was 86.69%,the hardness value of egg white was 183.584 g,the free alkalinity of egg white was 240.371 mg/100 g,and the color was dark reddish brown.The sensory quality of preserved egg was the best,without“alkali injury”and“rotten head”.