减压技术快速腌制松花蛋工艺条件的优化

Fast Preparation of Preserved Eggs by Low-pressure Technology

摘要:

本文采用真空减压技术，对以鲜鸭蛋为原料腌制松花蛋的工艺过程进行了分析和研究。本试验研究温度、真空度、每天维持真空度时间对松花蛋质量指标的影响，并通过正交试验研究出最佳工艺条件：温度为23 ℃，真空度为-0.01 MPa，每天维持真空度的时间为24 h。减压腌制法与常规腌制法对比，腌制时间由原来的25 d变为现在的6.5 d，腌制时间缩短了74%，且正品率达到97.5%。并以上述最佳工艺条件生产的松花蛋，经感官评定和质构、理化等指标的考察，品质最佳。

Abstract:

The fast preparation conditions for preserved egg by low pressure-vacuum were investigated and optimized by analyzing the influence of temperature, vacuum degree, vacuum-maintaining time on egg quality indexes. Orthogonal test showed that the optimum conditions were: temperature 23 ℃, vacuum -0.10 MPa and evacuation time 24 h per day. Compared with ordinary method, the preserved eggs by low pressure-vacuum method needed shorter curing time from 25 days to 6.5 days, reduced by 74%. In addition, with the low-pressure technology, the product showed the best sensory quality with the yield reached 97%.