摘要
分析了“铜法”、“锌法”、“铁法”、“铜锌混合法”、“铁锌混合法”加工皮蛋过程中料液中铜、锌、铁浓度及OH―浓度的变化,同时检测各种方法加工皮蛋产品的质量。结果表明,锌在料液中溶解度最大,其浓度随加工进程无明显降低,“锌法”所得产品易出现“烂头”现象;铜溶解度次之,其浓度随加工进程稳步降低,“铜法”所得产品质量优良;铁溶解度最小,其浓度随加工进程稍有降低,“铁法”很难得到合格产品;“铁锌混合法”和“铜锌混合法”也能较好控制产品质量。
An analysis was conducted on the concentration variation of copper, zinc, iron and OH^- in the fluid which was used to processing preserved eggs. The quality of end-product was also examined. The result indicated that Zn concentration is highest and hardly decreases along the processing procedure; Fe concentration is the lowest and decreases more than Fe concentration; Cu concentration is in the between of Zn and Fe but decreases more than both of them. The mixed method of iron and zinc as well as the mixed method of zinc and copper were as better as the method adding Cu salt, with a high quality endproduct. The method adding Zn salt was not good enough and that adding Fe salt couldn＇t succeed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期164-167,共4页
Food Science
基金
湖北省教育厅青年资助项目(2004Q001)
关键词
铜
锌
铁
皮蛋加工
copper
zinc
iron
preserved eggs
