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.
FENG Tingting
,
PENG Qian
,
WANG Yang
,
YE Yang
. Effect of alkali concentration in brine on quality of non-heavy-metal quickly salted preserved eggs by cascade alkali adjusting method[J]. Food and Fermentation Industries, 2020
, 46(10)
: 191
-196
.
DOI: 10.13995/j.cnki.11-1802/ts.022026
[1] 玄夕龙, 王志威, 黄爱兰, 等. 无铅皮蛋的研制[J]. 安徽科技学院学报, 2017, 31(3): 38-42.
[2] MAO C Y, YU Z H, LI C L, et al. The functional properties of preserved eggs: from anti-cancer and anti-inflammatory aspects[J]. Korean Journal for Food Science of Animal Resources, 2018, 38(3): 615-628.
[3] ZHAO Y, CHEN Z Y, LI J K, et al. Changes of micro-structure characteristics and inter molecular interactions of preserved egg white gel during pickling[J]. Food Chemistry, 2016, 203: 323-330.
[4] ZHAO Y, YAO Y, XU M S, et al. Simulated gastrointestinal digest from preserved egg white exerts anti-inflammatory effects on Caco-2 cells and a mouse model of DSS-induced colitis[J]. Journal of Functional Foods, 2017, 35: 655-665.
[5] ZHANG M Y, ZHAO Y, WU N, et al. The anti-inflammatory activity of peptides from simulated gastrointestinal digestion of preserved egg white in DSS-induced mouse colitis[J]. Food & Function, 2018, 9(12): 6 444-6 454.
[6] 张富新. 鸡蛋皮蛋加工中碱度的变化[J]. 食品与发酵工业, 2004, 30(10): 81-83.
[7] 刘焱, 刘伦伦, 周赞, 等. 金属盐对清料法腌制皮蛋品质的影响[J]. 现代食品科技, 2015, 31(2): 196-204.
[8] ZHAO Y, CAO D H, SHAO Y Y. Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds[J]. Food Hydrocolloids, 2019, 89:131-142.
[9] GUO W B, ZHAO Y, YAO Y. Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling[J]. International Journal of Biological Macromolecules, 2019, 138: 116-124.
[10] 孙静, 马美湖, 吴玲, 等. 热处理对皮蛋生产周期和品质的影响[J]. 农业工程学报, 2011, 27(5): 367-372.
[11] HUANG X L, LI J H, CHANG C H, et al. Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white[J]. Food Chemistry, 2019, 297(1):1-7.
[12] 唐世涛, 付星, 朱云飞, 等. 分段碱调“无金属添加”水晶鸡皮蛋的控制技术[J]. 食品工业科技, 2018, 39(1): 189-196.
[13] PALANIVE L G, SOOTTAWAT B. Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations[J].Food Science and Technology,2010, 43: 77-85.
[14] GANASEN P, BENJAKUL S. Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent canons[J]. LWT-Food Science and Technology, 2010, 43(1): 77-85.
[15] 叶阳, 王洋, 王凌云. 不同碱液对鸡蛋清凝胶特性的影响研究[J]. 食品工业科技, 2013, 34(3): 147-154.
[16] MAISSA K, HAMADI A, MOHAMED A. The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel[J]. Food Hydrocolloids, 2019, 87: 11-19.
[17] 赵燕, 徐明生, 涂勇刚. 皮蛋加工相关机理研究进展[J]. 食品科学, 2010, 31(17): 472-475.
[18] 艾民珉, 汤婷, 蒋爱民, 等. 化学作用力对蛋黄凝胶形成的影响[J]. 食品与机械, 2018, 34(6): 5-9.
[19] WANG J, FUNG D Y. Alkaline-fermented foods: A review with emphasis on pidan fermentation[J]. Gritical Reviews in Microbiology, 1996, 22(2): 101-138.
[20] 赵燕, 徐明生, 涂勇刚. 皮蛋加工相关机理研究进展[J]. 食品科学, 2010, 31(17): 472-475.
