| 无铅鸡蛋皮蛋腌制工艺的优化 |
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| 引用本文： | 黄琼,丁玲,吕峰.无铅鸡蛋皮蛋腌制工艺的优化[J].浙江农业学报,2011,23(4):0. |
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| 作者姓名： | 黄琼 丁玲 吕峰 |
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| 作者单位： | 1.福建农业职业技术学院,福建 福州 350007；2 福建农林大学 食品科学学院,福建 福州 350002 |
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| 摘 要： | 以鸡蛋为原料,采用纸包法工艺,单因素试验探讨金属离子浓度、NaOH浓度、NaCl浓度和腌制温度对皮蛋成品质量的影响,并通过正交试验优化得到鸡蛋皮蛋的腌制工艺为：腌制温度为20～25℃,NaOH浓度为5.5%，NaCl浓度为4.5%，金属离子浓度为0.1% Zn2++0.1% Cu2++0.1% Fe2+。
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| 关 键 词： | 无铅 鸡蛋皮蛋 腌制工艺 优化 |
Preserved process optimization of the lead-free preserved chicken eggs |
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| HUANG Qiong,DING Ling,LU Feng.Preserved process optimization of the lead-free preserved chicken eggs[J].Acta Agriculturae Zhejiangensis,2011,23(4):0. |
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| Authors: | HUANG Qiong DING Ling LU Feng |
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| Institution: | 1 Fujian Vocational College of Agriculture, Fuzhou 350007, China; 2 College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China |
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| Abstract: | Effects of concentrations of ion metal, NaOH and NaCl, and preserving temperature on quality of preserved eggs were explored and determined by the single factor experiments with chicken eggs as the raw material using paper method technology. Moreover, the preserving process of the preserved chicken eggs was optimized through the orthogonal test, which showed as follows: the preserving temperature was 20-25 ℃,the content of NaOH was 5.5%, the content of NaCl was 4.5% and the contents of ion metal was 0.1% Zn2++0.1% Cu2++0.1% Fe2+． |
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| Keywords: | lead-free preserved chicken egg preserving technology optimization |
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