摘要
作者经试验研究,提出了一种皮蛋成熟的“四阶段”理论。即水化阶段、凝固阶段、基本成熟阶段和后熟阶段。并描述了加工过程中的化学变化特征及其在生产中的应用。作者还对加工皮蛋时色泽的产生及差异现象作了分析,从而解释了生产中鸡皮蛋与鸭皮蛋之间色泽存在明显差异的原因。
The authors put forward a theory of 'four-stages'in mature period of preserved eggs, i.e. hydrade stage, solidifying stage, basic mature stage and afterripening stage. The characteristics of each stage and its use in the production are described. The chemical changes in the processing are explained in particular. In addition, the authors analyse the reasons why the colour is formed in a preserved egg, and why the colour has obvious difference between preserved duck eggs and hen eggs.
出处
《甘肃农业大学学报》
CAS
CSCD
1992年第2期171-176,共6页
Journal of Gansu Agricultural University
关键词
皮蛋
分期
色泽
羰氨反应
preserved egg
stage division
color formation
