【作者】 王丹；

【导师】 李斌； 王凌； 李艳； 陈义杰；

【作者基本信息】 华中农业大学 ， 食品工程（专业学位）， 2013， 硕士

【摘要】 传统的包泥法与浸泡法加工皮蛋具有辅料与料液浪费较大、生产成本高、效益低、腌制时间较长、产品不易加工成型等缺点,从安全卫生和市场的角度考虑千年不变的传统的皮蛋加工方式需要结合现代食品加工技术,进行产品创新,以实现现代化生产需要和快捷方便趣味化的消费需求。本文以相对鸭蛋价格低的鸡蛋为原料,旨在开发一种具有传统皮蛋风味、生产周期短、食用方便、便于包装运输贮藏的新型夹心皮蛋肠制品,并探讨新型夹心皮蛋肠的工业设计问题,为其规模化生产提供技术支持。研究工作提供了一种全新的产品形式,为蛋类传统食品的现代化提供了一种可借鉴的新思路,对继承和弘扬皮蛋这一文化遗产具有一定的意义。主要研究成果如下：1.对不同腌制温度、碱添加量下腌制的蛋清的感官特性、质构性质、色度等随腌制时间的变化进行研究。结果表明,在整个蛋白腌制的过程中,蛋白凝胶的颜色经历了一个由浅咖啡色到暗褐色逐渐变深的色变过程；蛋白透明度经历着一个由不透明到逐渐透明转变的过程；凝胶的硬度先呈现快速上升趋势(从580 g～1800 g),之后硬度逐渐降低直至水化；提高腌制温度和碱的添加量会加速蛋白硬度、颜色和透明度的变化。随着腌制时间的延长,不同腌制条件下蛋白凝胶的b*值都逐渐下降最终趋于2左右。2.对不同碱添加量的蛋清进行流变学研究。结果表明,碱的加入会显著降低蛋清体系的凝胶强度和凝胶温度,使频率扫描下体系的储能模量G’和损耗模量G”从10Pa左右降低到0.1Pa左右,凝胶温度从85℃左右降低到70℃左右。3.根据对蛋清加工工艺的研究,结合感官评定的结果,同时考虑到工厂化生产的需要,最终筛选出夹心皮蛋肠的最佳生产工艺为：腌制温度为90℃,碱添加量为1.5%(以腌制液质量计),腌制时间为1 d。4.通过质构仪、色度仪、菌落总数、电子鼻等对不同温度下储藏的夹心皮蛋肠的性质进行研究。结果表明,夹心皮蛋肠在4℃下的储藏效果最好,在4℃下可储藏40 d左右,在室温下可储藏20 d左右,在37℃下可储藏10d左右。5.结合对夹心皮蛋肠的生产工艺的研究,对关键工艺进行工厂化改进：借用long egg的加工成型设备解决夹心皮蛋肠的成型问题；通过将成型包装后的皮蛋肠放入外型尺寸为1200mm X 500mm X 40mm的耐高温水篮后,分批次放入3000mm X 3000mm X 2000mm恒温水池进行24 h的后熟过程解决夹心皮蛋肠腌制时间长的问题。最终形成了一个年产量为620 t的夹心皮蛋肠的工厂设计。更多还原

【Abstract】 The traditional package mud method and soaking method to process the preserved eggs have several drawbacks, such as the waste of accessories and feed liquid, high cost of production, low efficiency, long processing time as well as the difficulty of molding. In view of the sanitation and marketing aspects, the millennium constant traditional processing was expected to be combined with the modern food processing technology to achieve innovation and to meet the demand of the fast, convenient and delightful development. This study developed a new preserved egg sausage with filling, using egg with lower price than duck egg as raw material, which is less time-consuming, more convenient to eat, easier to pack and transport yet with the traditional taste.Meanwhile, the plant design of the new products preserved egg sausage with filling offers the technical support to mass production. This research provided the development of traditional egg products a whole new production form and a novel guiding thinking, which is meaningful to Inherit and carry forward the preserved egg cultural heritage. The main research results are listed below:1. The effect of preserving time on the textural properties, chromaticity,and sensory characteristics of egg white was researched under various temperatures and alkali contents. It was found that the color of the egg white experienced a gradual darkened process from light brown to dark brown. Also, the transparency enjoyed obvious improvement. Meanwhile, the hardness of gel experienced a sharp increase (580 g-1800 g) before a gradual fall till hydration. It can be concluded that the hardness, color, and transparency of egg white changed with the alkali contents. With the preserving time, the b* vablue of egg white gel under different preserving conditions gradually decreased to around 2.2. The rheology of egg white was studied under various alkali contents. It was suggested that the involvement of alkali significantly reduced the gel strength and gelling temperature of system, led to the result that under frequency sweeping, the storage module and loss module fell from 10Pa to 0,1 Pa, gelling temperature decreased from 85℃ to 70℃。3.According to the research on egg white process technology and the results of sensory evaluation, taking the need of industrialized production into consideration, the optimum manufacturing techniques of preserved egg sausage with filling were determined as preserved under 90℃ with low alkalinity(1.5%) for 1 d.4. The effect of temperature on the storage properties of preserved egg sausage with filling were determined by texture analyzer, colorimeter, total number of colonies and electronic nose. The results showed that the best storage effect occured under 4℃. The products can be stored for 40 days under 4℃,20 d under room temperature and 10 d under 37℃.5. The key industrialized technologies were improved on top of the research on manufacturing technique of preserved egg sausage with filling. The molding problem was solved by using the equipments that processed the long egg. The packed preserved egg sausages being put into the thermostability basket with a size of 1200mm×500mmx40mm were placed into a constant temperature tank(3000mmx3000mmx2000mm) for after-ripening, reaching a plant design with a annual output of 620 t.更多还原