贵州三穗特色黄皮蛋无铅腌制过程中色泽及蛋黄凝固度变化分析

为了探究无铅腌制过程中皮蛋色泽及蛋黄凝固度变化,以黄皮蛋无铅腌制工艺为基础,用硫酸铜与硫酸锌复配剂代替氧化铅,探究铜锌复配液浓度、铜锌复配比、腌制温度、Na OH浓度、腌制时间对皮蛋色泽、蛋黄凝固度的影响。结果表明:腌制温度、Na OH浓度和腌制时间为主要影响因素,并在主要因素的研究基础上得到皮蛋色泽、蛋黄凝固度以及感官品质最佳的特色黄皮蛋腌制条件为:铜锌复配液浓度0.40%、铜锌复配比为1:2、腌制温度15℃、Na OH浓度4%、腌制时间18 d。该腌制条件下,皮蛋的蛋黄凝固度为0.85、蛋清白度值(w)为30.15、蛋黄白度值(w)为46.72,此时皮蛋呈半透明的黄色、凝胶完整、软硬适中、具有光泽性。皮蛋品质优秀,感官评分为81.35、综合评分为0.92。综上所述,该研究为无铅腌制皮蛋的生产提供了理论基础。

Changes in Color and Extent of Yolk Coagulation of Characteristic Yellow Preserved Eggs of Sansui in Guizhou during Lead-free Curing

In order to study the changes in the color and coagulation extent of preserved eggs during lead-free curing process and on the basis of the lead-free curing technology for yellow preserved eggs,the copper sulfate-zinc sulfate compound was used in the place of lead oxide,and the effects of the concentration of Cu-Zn compound solution,the Cu-Zn ratio,the curing temperature,the Na OH concentration and the curing time on the color and coagulation degree of preserved egg yolks were investigated.The results showed that the curing temperature,Na OH concentration and curing time were the main influencing factors,and on the basis of studying the main factors,the optimum curing conditions for yielding characteristic yellow preserved eggs with the most desirable color,yolk coagulation extent and sensory quality were:concentration of copper-zinc compound solution,0.40%;copper-zinc ratio,1:2;curing temperature,15℃;NaOH concentration,4%;curing time,18 days.Under such curing conditions,the coagulation extent of the preserved egg yolk was 0.85,the whiteness(W)of egg white was 30.15,and the whiteness(W)of the yolk was 46.72.The preserved egg was translucent yellow,the gel was intact with moderate softness and hardness and glossy appeal.The quality of the preserved egg was excellent,with a sensory score of 81.35 and comprehensive score of 0.92.In summary,this research provides a theoretical basis for the production of lead-free preserved egg.