五香咸鸭蛋二步熟法工艺优化研究

摘要

试验以新鲜鸭蛋为主要原料,采用二步熟法进行腌制咸鸭蛋.通过感官评定测定其蛋白氯化钠含量、蛋黄氯化钠含量、蛋黄指数,探究二步熟法最优工艺.在单因素基础上设计正交试验,研究结果表明:30％盐浓度腌制5天后移到20％盐浓度腌制20天,五香料添加量为6％,酒精浓度为6％可获得色、香、味独特、口感上佳的咸鸭蛋.%In this experiment,fresh duck eggs are taken as raw materials to investigate two-step maturation technology of salted duck eggs.The optimal processing technology is obtained based on single factor experiment and orthogonal experiment through sensory evaluation and detecting albumen and yolk sodium chloride content and yolk index.The results indicate that the duck eggs are firstly pickled in 30％ sodium chloride solution for 5 days,and then being transferred into 20％ sodium chloride solution and being salted for 20 days,with 6％ spices additive amount and 6％ alcohol additive amount in curing liquid.The finished product is featured by pleasant color,fragrant flavor and delicious taste.