石登慧^1，2，苏 伟^1，2*，母应春^1，2，吴永燕¹，李碧云¹

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；

2.贵州省农畜产品贮藏与加工重点实验室，贵州贵阳 550025）

摘要：为使初产鸡蛋产品多样化，加工出品质优良、健康环保的溏心皮蛋，本研究采用初产鸡蛋作为原料，CaCl₂取代重金属作凝固剂，以感官评定为评价指标，通过单因素试验和正交试验研究温度、NaOH、NaCl和CaCl₂对初产蛋溏心皮蛋的影响，优化其腌制工艺，并对腌制过程中皮蛋的动态变化进行分析。结果表明，四个因素影响顺序为：NaOH＞温度＞NaCl＞CaCl₂，最佳工艺参数为：NaOH 5.5%、NaCl 3.0%、CaCl2 0.4%和温度15 ℃。根据皮蛋腌制过程变化规律，仅需2周即可腌成品质优良的溏心皮蛋。成品皮蛋水分含量为66.04±0.32 g/100g，蛋清与蛋黄pH分别为10.77±0.11和10.64±0.07，蛋清与蛋黄游离碱含量分别为244.25±4.50 mg/100 g和238.45±1.68 mg/100 g。蛋清L^*、a、b值分别为38.76±4.30、6.39±0.16和16.97±2.52；蛋黄L^*、a、b值分别为57.10±0.45、10.77±0.09和44.08±0.38。皮蛋蛋白硬度为121.20±0.15 g，弹性为6.13±0.11 mm，内聚性为1.48±0.06，咀嚼性为7.01±0.13 mJ。蛋壳厚度和强度分别为0.354±0.002 mm、5.1±0.1 kg/cm²。此工艺下的皮蛋蛋壳完整、无斑点、无异味；蛋清呈金黄色，弹性、嚼劲十足；蛋黄外层实心呈黄色，内层为直径在1.2～1.5 cm之间的橙色溏心，口感丝滑；蛋清与蛋黄均无异味、涩味、苦味及辛辣味，具有皮蛋特有风味，感官得分最高，为9.57分。本研究为初产蛋溏心皮蛋工业化生产提供了理论依据。

关键词：初产鸡蛋；溏心皮蛋；工艺优化；动态分析

中图分类号：TS253.4 文献标识码：A 文章编号：1674-506X（2021）04-0014-0009

Optimization of the Process of the Soft-boiled Preserved Eggs Made by the Early-laying Eggs and Dynamic Analysis During Curing

SHI Deng-hui^1，2, SU Wei^1，2*, MU Ying-chun^1，2, WU Yong-yan¹, LI Bi-yun¹

（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guiyang Guizhou 550025, China）

Abstract：In order to diversify the early-laying eggs and produce high-quality, healthy and environment-friendly soft-boiled preserved eggs, this study used the early- laying eggs as raw materials, CaCl₂ instead of heavy metals as coagulant, and sensory evaluation as evaluation index to study the effects of temperature, NaOH, NaCl and CaCl₂ on soft-boiled preserved eggs by single factor test and orthogonal test and optimize the picking process. Meanwhile analyzed the dynamic changes of preserved eggs during picking. The results showed that the order of four factors was as follows: NaOH＞temperature＞NaCl＞CaCl₂, and the optimal process parameters were 5.5% NaOH, 3.0% NaCl, 0.4% CaCl₂ and temperature 15 ℃. According to the rules of changing in preserved egg during curing, it only taked about 2 weeks to make the soft-boiled preserved egg with good quality riped. The moisture content of the finished preserved egg was 66.04±0.32 g/100 g. The pH of egg white and yolk were 10.77±0.11 and 10.64±0.07. The free alkali content of egg white and yolk were 244.25±4.50 mg/100 g and 238.45±1.68 mg/100 g. The L^*, a and b values of egg white were 38.76±4.30, 6.39±0.16 and 16.97±2.52. The values of L^*, a and b in yolk were 57.10±0.45, 10.77±0.09 and 44.08±0.38. The values of the preserved egg white’ hardness, elasticity, cohesiveness and chewiness was 121.20±0.15 g, 6.13±0.11 mm, 1.48±0.06, and 7.01±0.13 mJ, respectively. The eggshell thickness and strength were 0.354±0.002 mm and 5.1±0.1 kg/cm². Preserved eggs under this process eggshell integrity, no spots, no smell; The egg white was golden yellow, elastic and chewy; The outer solid yolk was yellow, and the inner layer was orange and runny with a diameter of 1.2～1.5 cm. It tasted silky and smooth. The egg white and egg yolk had no peculiar smell, astringency, bitterness and acrid taste. The egg white and yolk had the special flavor of preserved egg. The sensory score was the highest, which was 9.57 points. This study provided a theoretical basis for industrial production of soft-boiled preserved eggs made by early-laying eggs.

Keywords：early-laying eggs; the soft-boiled preserved eggs; process optimization; dynamic analysis

doi：10.3969/j.issn.1674-506X.2021.04-003

收稿日期：2021-03-15

基金项目：贵州生态特色肉制品科技创新人才团队（黔科合平台人才［2020］5004号）。

作者简介：石登慧（1996-），女，硕士研究生。研究方向：食品加工与安全。

*通信作者

引文格式：石登慧,苏伟,母应春,等.初产蛋溏心皮蛋工艺优化及其腌制过程动态分析[J].食品与发酵科技,2021,57(4):14-22.