摘要
通过模拟现有的加工条件,对皮蛋腌渍过程中内容物pH值受原料蛋规格、环境温度的影响情况进行研究。统计分析表明,在58d的加工周期内,皮蛋内容物pH值受原料蛋规格的影响不明显,而与加工环境的温度密切相关;腌渍过程内容物pH值≥10保持45d以上,符合美国农业部对进境皮蛋制品的检疫要求。
Through simulating present processing conditions,the research was conducted on the influence of specifications and ambient temperature upon pH value of contents in preserved eggs during pickling.The statistical analysis indicated that during the 58-day process-cycle,the contents in preserved eggs were influenced not obviously by specifications of raw eggs while rather distinctly by the ambient temperature.During pickling,the pH value of contents was not less than 10 and remained unchanged for 45 days,which accorded with the quarantine requirements for preserved eggs stipulated by U.S.Department of Agriculture.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第4期240-244,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
福建出入境检验检疫局科研课题(FK2008-24)
关键词
皮蛋
腌渍
PH值
因素
研究
preserved eggs
pickling
pH value
factor
research
