食品级盐类清料法加工低钠鸡皮蛋的应用研究

摘要

The preserved egg is a traditional style product, nutrient-rich, unique taste, very popular with consumers. However, traditional processing technology used the lead oxide, which brought great danger in food safety. And high-sodium foods would bring some hurt to human. In this paper, the application of food grade Lead substitute, the recipe of low-sodium and high-potassium health preserved eggs processing with diluted material were studied comparatively. This paper explorated new formula and new technology, which provided a new theoretical reference for processing low-sodium and high-potassium health preserved eggs.%　　皮蛋是我国传统的风味制品，营养丰富，口味独特，很受消费者欢迎。但是，传统的加工工艺中使用的氧化铅给食品安全带来很大的危险，且高钠食品会给人的身体健康带来一定的危害，本研究通过对食品级代铅物质的选择、使用清料法加工低钠高钾保健鸡皮蛋的配方进行反复的比较研究，探讨新配方、新工艺，为清料加工低钠鸡高钾保健皮蛋提供了新的理论参考。