将酸浸减压技术应用于咸蛋的传统盐水浸泡工艺中,将各理化指标变化与传统腌制的咸蛋进行对比.实验结果表明:酸浸减压法腌制咸蛋过程中,蛋清和蛋黄含盐量增长率较快,生产周期由32 d缩短至6d;与传统咸蛋相比,各指标最终结果无较大差异,符合咸蛋应有的标准.随着时间的延长,两者的出油率都达到16％以上,无显著差异,符合市场需求.GC-MS法分析脂肪酸和风味物质组成成分,得出两种咸蛋黄均含有13种脂肪酸,成分一致,相对含量上有小范围波动,但酸浸减压法咸蛋的风味物质较传统法多了4种.电镜观察发现酸处理后蛋壳表面变得粗糙,气孔暴露,有利于腌制过程的进行.%The acid soaking pretreatment combined with reduced pressure vacuum technology was applied in the traditional method of brine immersion to produce salted eggs.The physicochemical changes of the salted eggs obtained by the two methods were compared.The results showed that the salinity both egg white and yolk increased faster and the production cycle was shortened from 32 days to 6 days.Compared with the traditional salted eggs,the eggs produced by the new technology showed no significant difference,and meet the standard of salted egg.Over time,the oil exudation of two groups had reached more than 16％.The fatty acids and flavor components were analyzed by GC-MS.The results showed that both the two kinds of salted egg yolk contained 13 kinds of fatty acids,of which the components were the same,and the relative contents fluctuated in a small range.While the flavor substances of the salted eggs obtained by the new method were four kinds more than those of the traditional ones.When observed by electron microscope,the surface of eggshell became rough after acid treatment,which was beneficial to the curing process.
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