| 黄奕源 1，潘竞龙 1，欧阳宏佳 1,2，黄运茂 1,2，田允波 1,2，唐 军1,2.咸鸭蛋腌制过程相关指标变化规律及最佳配方的筛选研究[J].广东农业科学,2019,46(6):142-149 |
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咸鸭蛋腌制过程相关指标变化规律及最佳配方的筛选研究 |
| Study on the Variation of Relevant Indicators and Selection of the Optimum Formula in Pickling Process of Salted Duck Egg |
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| DOI：10.16768/j.issn.1004-874X.2019.06.019 |
| 中文关键词: 淡盐水 盐酸 香辛料 出油率 最佳腌制条件 |
| 英文关键词: dilute salt water hydrochloric acid spices oil yield optimum pickling condition |
| 基金项目:广东省教育厅育苗工程项目（2013 LWM0041）；广东省自然科学基金（2016A030313369） |
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| 中文摘要: |
| 【目的】探究不同腌制条件对咸蛋品质的影响，选出最佳条件，为咸蛋的深加工提供一定的技术参考。
【方法】先用盐酸处理鸭蛋壳，使其蛋壳变薄。并采用分步式腌制方法，即前 11 d 用饱和食盐水腌制，后期用
低浓度的淡盐水腌制，使咸蛋含盐量降低，并添加白酒、香辛料。分别于腌制 11、15、19、23 d 测定蛋白含盐量、
蛋黄出油率、蛋黄指数和蛋黄色度等指标分析其变化规律，通过单因素试验及正交试验确定最佳腌制条件。【结
果】最佳腌制条件为：食盐的质量浓度为 10%、香辛料的质量分数为 0.6%，白酒的体积分数为 5%，盐酸的体
积分数为 0.5%。【结论】采用分步式腌制方法，在上述最佳腌制要件下，腌制 23 d 的咸蛋出油率高、蛋黄指数
大、蛋黄色度深，且具有较低的含盐量，咸蛋品质高。 |
| 英文摘要: |
| 【Objective】The present study explored the best pickling conditions from different curing conditions on
the quality of salted eggs, and provide technical reference for further processing of salted eggs. 【Method】Duck eggshells
were treated with hydrochloric acid to thin their eggshells. A stepwise processing method was applied.Duck eggs was
marinated with salt water in the first 11 days, then the salt content of salted eggs was reduced by decreasing the concentration
of salt water with liquor and spices in the later period. The changes of albumen salt content, egg yolk oil yield, egg yolk index
and yolk color were determined on the 11th, 15th, 19th and 23rd day, respectively. The optimum pickling conditions were
determined by single factor test and orthogonal test. 【Result】The optimum pickling condition was as fouows:10% salt
concentration, 0.6% spice concentration, 5% liquor concentration and 0.5% hydrochloric acid concentration. 【Conclusion】
The salted eggs had high oil yield, high yolk index, deep yolk color and low salt content with the optimum pickling condition.
The optimum curing time was 23 days with the stepwise processing technology. |
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