摘要
以鲜鸭蛋为原料,采用浸泡法腌制皮蛋。基于机器视觉的方法,通过图像获取系统得到皮蛋表面斑点的整体颜色特征,采用计算机软件对皮蛋表面斑点进行量值化处理得出蛋壳亮度值,以考察金属添加剂种类和含量、NaOH含量、食盐含量等因素对皮蛋表面斑点形成的影响。采用正交试验方法,通过对试验结果的加权评分,得出上述影响因素对综合品质的影响程度顺序为:食盐含量>NaOH含量>金属盐含量;腌制时采用配比为NaOH 6g/100mL、食盐2g/100mL、氯化铜0.3g/100mL制作的皮蛋斑点少、颜色浅、感官品质较好。
In order to explore the effect of metal salt concentration,NaOH concentration,NaCl concentration and preserving temperature on spot formation on shell surface of preserved eggs,orthogonal tests were used to optimize the preserved formula.The results indicated that the order of factors for spot formation on shell surface was NaCl concentration,NaOH concentration and metal salt concentration.The optimal formula was composed of 6%NaOH,2%NaCl and 0.3%CuCl2,which was better than traditional process.In this case,the spots on shell surface were fewer and the color of spots was light.Therefore,the quality of preserved eggs using optimal preserved formula was greatly improved.
作者
乐立强
吴玲
孙静
马美湖
LE Li-qiang;WU Ling;SUN Jing;MA Mei-hu(National R&D Center for Egg Processing,Huazhong Agricultual University,Wuhan 430070,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第6期203-208,共6页
Food Science
关键词
机器视觉
皮蛋
表面斑点
配方
vision system
preserved egg
spots on surface
formula
