PDF《不同清洗方法对皮蛋破损率影响的研究》

第8卷第1期食品安全质量检测学报Vol.

8 No.

1 2017 年1月Journal of Food Safety and Quality Jan. ,

2017 基金项目: 福建出入境检验检疫局科技计划项目(FK2013-14) Fund: Supported by the Science and Technology Planning Project of Fujian Entry-Exit Inspection and Quarantine Bureau (FK2013-14) *通讯作者: 陈长兴, 硕士, 主要研究方向为食品安全控制.E-mail: czxfq@126. com *Corresponding author: CHEN Chang-Xing, Master, Fuqing Entry-Exit Inspection &

Quarantine Bureau, Port Quarter, Qinglong Road, Fuqing 350300, China. E-mail: czxfq@126. com 不同清洗方法对皮蛋破损率影响的研究 郑丽玉

1 , 连文钦

2 , 陈长兴 3* , 范秀琴

3 , 郑忠洲

4 , 郑潮铠

5 , 吴振西

6 (1. 莆田出入境检验检疫局, 莆田 351100;

2. 福建出入境检验检疫局, 福州 350001;

3. 福清出入境检验检疫局, 福清 350300;

4. 福建大老古食品有限公司, 莆田 351100;

5. 福建省仙游县大济副食品厂, 莆田 351100;

6. 福建鸭嫂食品有限公司, 福清 350325) 摘要: 目的 探索一种可行的原料蛋清洗方式, 以便在皮蛋生产中推广使用, 满足皮蛋生产过程中的卫生 要求.方法 在其他工艺流程和工艺条件不变的情况下, 采用

5 种不同的清洗方法对原料蛋进行清洗, 并在一 年中的

4 个不同时间, 采用

3 种现有的腌制液腌制后对皮蛋破损率进行监测. 结果 皮蛋破损率受清洗方式的 影响较大, 使用传统工艺不清洗方式的破损率最低, 经55~60 ℃热水清洗方式生产的皮蛋破损率次之, 40~43 ℃ 温水清洗生产的皮蛋破损率最高. 结论 在腌制前, 采用 55~60 ℃热水对原料蛋的表面进行清洗是最有效降低 皮蛋破损率的方式. 关键词: 皮蛋;

清洗方式;

破损率 Study on the effect of different cleaning methods on broken rate of preserved eggs ZHENG Li-Yu1 , LIAN Wen-Qin2 , CHEN Chang-Xing3* , FAN Xiu-Qin3 , ZHENG Zhong-Zhou4 , ZHENG Chao-Kai5 , WU Zhen-Xi6 (1. Putian Entry-Exit Inspection &

Quarantine Bureau, Putian 351100, China;

2. Fujian Entry-Exit Inspection &

Quarantine Bureau, Fuzhou 350001, China;

3. Fuqing Entry-Exit Inspection &

Quarantine Bureau, Fuqing 350300, China;

4. Fujian Dalaogu Food Co., LTD., Putian 351100, China;

5. Fujian Xianyou Dajifu Food Factory, Putian 351100, China;

6. Fujian Yasao Food Co., LTD., Fuqing 350325, China) ABSTRACT: Objective To explore a feasible way to wash raw egg, so as to popularize it in preserved egg production and meet the hygienic requirement in the processing of preserved egg. Methods Five kinds of cleaning methods were used to clean the raw material eggs under the same conditions and other technological conditions. At the same time, the broken and inferior rate of preserved egg was monitored at

4 different times of the year, and the broken and inferior rates of eggs were monitored pickled by

3 kinds of existing curing liquid. Results The broken and inferior rate of preserved egg was greatly affected by the cleaning method. Among them, the broken and inferior rate of preserved egg produced by the traditional process was the lowest, and the broken and inferior rate of preserved egg from the hot water washing from

55 ℃ to

60 ℃ was the second;

the highest rate was

40 ℃~43 ℃ from the warm water washing. Conclusion The most effective way to reduce the broken and inferior rate of preserved egg is that washing the surface of raw egg with hot water from