[1]LIU Meng-jia,ZHOU Qiang.腌制条件对咸鸭蛋品质的影响及熟化工艺研究[J].中国调味品,2019,(01):50-53.
　LIU Meng-jiaZHOU Qiang.ffect of Curing Conditions on Quality of Salted Duck Eggs and Research of Its Maturation Process[J].CHINA CONDIMENT,2019,(01):50-53.
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腌制条件对咸鸭蛋品质的影响及熟化工艺研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
50-53
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
ffect of Curing Conditions on Quality of Salted Duck Eggs and Research of Its Maturation Process
作者:
LIU Meng-jia; ZHOU Qiang
(Minman Institute of Science and Technology, Fujian Normal University, Quanzhou 362332, China )
Author(s):
LIU Meng-jiaZHOU Qiang
(Minman Institute of Science and Technology, Fujian Normal University, Quanzhou 362332, China )
关键词:
腌制条件、咸鸭蛋、品质、熟化工艺ffect of Curing Conditions on Quality of Salted Duck Eggs and Research of Its Maturation Process
Keywords:
condition;  salted duck egg;  quality;  maturation process
摘要:
以鲜鸭蛋、精制食盐、白酒为主要原料，通过考察鸭蛋腌制过程中蛋黄氯化钠含量、蛋白氯化钠含量、蛋黄指数及感官评分，探究其品质变化及熟化工艺。结果表明，随着腌制时间、食盐添加量增加，蛋黄指数增大，随着时间的增加，蛋白、蛋黄含盐量而逐渐增大，且蛋白的含盐量明显高于蛋黄;通过正交试验确定腌制咸鸭蛋的最佳工艺条件为：腌制时间20天，食盐添加量为17.5（g/mL），香辛料含量为6%时，可腌制出味道鲜美、口感细腻、上佳的咸鸭蛋。
Abstract:
With fresh duck eggs, refined salt and liquor as the main raw materials, the quality changes and ripening technology of duck eggs are studied by investigating the content of sodium chloride, protein sodium chloride, yolk index and sensory score in the course of salting duck eggs. The results show that the yolk index increases with the increase of curing time and the additive amount of salt, and the salt content of protein and yolk increases gradually with the increase of time, and the salt content of protein is significantly higher than that of yolk.The optimum technological conditions of salted duck eggs are determined by orthogonal experiment. The salted duck eggs with delicious flavor and fine taste and excellent quality could be prepared when the curing time is 20 days, the additive amount of salt is 17.5 (g/mL) and the spice content is 6%

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更新日期/Last Update: 2019-02-11