腌制剂对脉动压腌制咸鸡蛋的影响

为丰富咸蛋品种，改善咸蛋风味，提高咸蛋的腌制速率，应用脉动压技术，以鸡蛋为原料，选取白酒、香辛料、柠檬酸为影响因素，通过单因素及正交试验，考察咸蛋腌制中蛋质量增加率、蛋清含盐率和蛋黄含盐率的变化，对腌制禽蛋工艺进行优化。结果表明：白酒和柠檬酸对盐分渗入有促进作用，而香辛料则阻碍了盐分的渗入，影响咸蛋综合评分的因素从高到低依次为香辛料、白酒、柠檬酸，且香辛料对咸蛋综合评分的影响显著，柠檬酸对蛋清含盐率的影响显著。在高压幅值140 kPa、脉动比2.5 min/5min饱和食盐溶液中腌制96 h，风味咸蛋腌制

Influences of preserved preparations on salted eggs under pulsed pressure

In this study, pulsed pressure for pickling eggs was adopted to enrich varieties of salted eggs, to improve the flavor of salted eggs and to enhance the pickling rate. Liquor, spices and citric acid were selected as influencing factors. And the optimal technology of spices on the salted eggs under pulsed pressure was confirmed by single factor experiment and the orthogonal test, which was investigated by the variation of the weight-increasing ratio(WIR), salt content of egg white(EWSC) as well as egg yolk(EYSC) during the pickling process. The results showed that liquor and citric acid could promote the infiltration of salt, but spices hinder it. The successive order of factors affecting comprehensive score was spices, liquor and citric acid. Significant difference was found respectively in spices for comprehensive score and citric acid for EWSC. The optimum conditions of pickling flavor salted eggs under high-pressure 140?kPa, the ratio between high-pressure holding time and atmospheric-pressure holding time(HATR) 2.5?min/5 min and salt saturated solution 96 h were obtained as follows: liquor 2%, spices for the Formula 1(aniseed 0.25%, pepper 0.125%, fennel0.05%, cloves 0.05%), citric acid 0.05%.