摘要
为缩短皮蛋的生产周期,本研究采用了酶解结合中温处理技术进行皮蛋腌制,利用蛋白酶酶解壳下膜以提高通透性,并适当提高腌制温度,加快腌制液向蛋内渗透,使腌制过程(化清、凝固、转色及成熟期)缩短,达到快速腌制皮蛋的目的。通过对蛋白指数、蛋黄硬化率和感官评分进行综合评价,选出最优工艺条件为:0.4%木瓜蛋白酶(800 U/mg)酶解液,48℃酶解6 h,酶解后的鸭蛋在44℃、4.5%碱液(食品级氢氧化钠)中腌制20 h,室温再腌制10 d,最后在44℃下再腌制20 h。在保证品质的前提下,用此法腌制皮蛋可将生产周期缩短至传统腌制工艺的1/3左右,大幅提高工业化生产效率。
In order to shorten the production period of preserved egg,enzymatic hydrolysis combined with medium temperature treatment was used to pickling preserved egg.To cut down the pickling process(thinning,solidification,color conversion and maturity period)to achieve rapid pickling preserved eggs,protease was used to hydrolyze the eggshell membrane to improve permeability,and appropriately increased pickling temperature was used to accelerate the penetration of pickling liquid into eggs.Through the comprehensive evaluation of egg white index,yolk hardening rate and sensory score,the optimal technology conditions combination determined were as followes.Enzymolysis:papain(800 U/mg)hydrolysate 0.4%,hydrolysis temperature 48℃,enzymolysis time 6 h.Pickling:duck eggs were marinated in 4.5%alkali solution(food grade sodium hydroxide)for 20 h at44℃,and then pickled for another 10 days at room temperature,finally preserved for another 20 h at 44℃.On the premise of ensuring the quality,the production cycle could be shortened to about 1/3 of the traditional pickling process,thus the industrial production efficiency will be greatly improved.
作者
徐海祥
林敏
夏子轩
周婕
张棋涵
XU Hai-xiang;LIN Min;XIA Zi-xuan;ZHOU Jie;ZHANG Qi-han(School of Food Science and Technology,Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,China)
出处
《保鲜与加工》
CAS
2021年第5期109-116,共8页
Storage and Process
基金
2019年江苏省大学生创新训练一般项目(201912806009Y)。
关键词
皮蛋
酶解
中温
快速腌制
工艺
preserved egg
enzymatic hydrolysis
medium temperature
quick pickling
technology
