低量钙镁盐与钾盐对咸蛋腌制影响
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摘要
用质量分数为3%的KCL的腌制剂1、质量分数为2%的CaCl_2与1%的MgCl_2腌制剂2取代部分NaCl对鸭蛋进行腌制,通过对比腌制剂1、2的理化指标(含盐量、含水量、出油率),对钙镁混合盐与钾盐的在部分取代NaCl在咸蛋腌制的影响做比较。实验表明,钙镁混合盐与钾盐对咸蛋理化指标影响差异上并不显著,钙镁混合盐与钾盐代替NaCl的效果比较相似,都能起到代替NaCl的作用。
The marinade preparation of KCL with a mass fraction of 3 %, CaCl_2 with a mass fraction of 2 % and the 1 % MgCl_2 marinade preparation 2 were used to marinate duck eggs, and the comparison of the marinade preparations 1 and 2 was carried out. The physical and chemical indicators(salt content, water content, oil yield), the effect of calcium and magnesium mixed salt and potassium salt on the partial substitution of NaCl in salted egg pickling. Experiments show that the effect of calcium and magnesium mixed salt and potassium salt on the physical and chemical indicators of salted eggs is not significant. The effect of calcium and magnesium mixed salt and potassium salt instead of NaCl is similar, and it can replace NaCl.
The marinade preparation of KCL with a mass fraction of 3 %, CaCl_2 with a mass fraction of 2 % and the 1 % MgCl_2 marinade preparation 2 were used to marinate duck eggs, and the comparison of the marinade preparations 1 and 2 was carried out. The physical and chemical indicators(salt content, water content, oil yield), the effect of calcium and magnesium mixed salt and potassium salt on the partial substitution of NaCl in salted egg pickling. Experiments show that the effect of calcium and magnesium mixed salt and potassium salt on the physical and chemical indicators of salted eggs is not significant. The effect of calcium and magnesium mixed salt and potassium salt instead of NaCl is similar, and it can replace NaCl.
引文
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[3]吴玲.孙静.乐立强.KCl部分替代Na Cl腌制咸蛋效果的比较研究[J].食品科学,2011,32,13:5-10.
[4]Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan.Effect of salting processes on chemical composition,textural properties and microstructure of duck egg[J].SCI,2009,1:94-97.
[5]韦来红.张晓娟.张慧玲.咸蛋腌制过程中几项理化指标变化规律的研究[J].China Poultry,1997,11:18-21.
[6]荣建华.张正茂.韩晓.等.咸蛋腌制动力学研究[D].中国农业工程学会2005年学术年会论文集.
[7]吕刚景.唐广奎.浓海水生产自然食用盐的实践与研究[J].中国盐业,调查与研究:1004-9169.
[2]GELABERT J,GOU P,GUERRERO L,et al.Effect of sodium chloride Replacement on some characteristics of fermented sausages[J]. Meat Science,2003,65(2):833-839.
[3]吴玲.孙静.乐立强.KCl部分替代Na Cl腌制咸蛋效果的比较研究[J].食品科学,2011,32,13:5-10.
[4]Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan.Effect of salting processes on chemical composition,textural properties and microstructure of duck egg[J].SCI,2009,1:94-97.
[5]韦来红.张晓娟.张慧玲.咸蛋腌制过程中几项理化指标变化规律的研究[J].China Poultry,1997,11:18-21.
[6]荣建华.张正茂.韩晓.等.咸蛋腌制动力学研究[D].中国农业工程学会2005年学术年会论文集.
[7]吕刚景.唐广奎.浓海水生产自然食用盐的实践与研究[J].中国盐业,调查与研究:1004-9169.