为避免含有重金属盐的皮蛋危害人体健康、提高皮蛋生产效率,该文以鸡蛋为原料,不添加重金属盐,采用传统腌制和阶段调碱法方法对料液NaOH起始质量分数为5%、5.5%、6%三组皮蛋进行腌制,并分别对其pH、感官评价、质构特性等进行研究。结果表明,采用传统方法腌制的无重金属盐类皮蛋在腌至16 d时蛋清出现严重碱伤;而采用5.5%阶段调碱法蛋清游离碱度降低了79 mg/100 g;蛋黄游离碱度降低了69 mg/100 g;L*值为25.97,a*值为25.1,色泽为深红棕色;硬度139.828 g,弹性0.92,符合传统皮蛋品质标准。阶段调碱法不仅成功避免了碱伤,还缩短了无重金属盐类皮蛋的腌制周期,最终得出阶段调碱法快速腌制无重金属盐皮蛋的具体条件为:腌制温度25 ℃,料液NaOH质量分数为5.5%,红茶质量分数为2%,腌制11 d后,降低料液NaOH质量分数至0.3%继续腌至24 d出缸成熟。
To avoid metal salt, which is contained in the preserved eggs endangering human body health and improve the production efficiency of preserved eggs, eggs without any metal salt were pickled in the traditional pickling method and adjusting the alkali method for NaOH concentration of 5%, 5.5%, 6%. The sensory evaluation, pH, free alkalinity, structure properties were studied in this paper. The results showed that non heavy metal salt-preserved eggs pickled with traditional methods had severely alkali injured on 16 d. However, the free alkalinity of metal-free preserved eggs pickled by cascade alkali adjustment decreased by 74, 79 and 77 mg/100g, respectively; and that of yolk decreased by 60 mg/100g, 69 mg/100g and 67 mg/100g, respectively. The L* value reached 25.97, a* value reached 25.1, and the color was dark red. Hardness reached 139.828 g and the elasticity reached 0.92, which is in full compliance with the quality of traditional preserved egg quality. The method of alkali adjusting in stages not only avoids the alkali injury successfully, but also shortens the production cycle of preserved eggs without heavy metal. The specific condition of preserved eggs without heavy metal is: pickled 25 ℃ , concentration of NaOH is 5.5%, concentration of black tea is 2%, change the concentration of NaOH to 0.3% when it has been pickled 11 d, then marinate until ripe 24 days.
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