CAJ | 학술논문

咸鸭蛋的腌制周期很长，一般夏季20～30 d、春秋季40～50 d。为了提高咸蛋的腌制效率，采用超声波-脉动压联用技术，选取高压幅值、高压脉动比和超声波作用时间为影响因素，通过单因素和正交试验，测定咸蛋腌制过程中蛋清含盐量和蛋黄含盐量的变化，对超声波-脉动压联用技术在咸蛋快速腌制中的工艺参数进行优化。结果表明：采用质量分数为24%食盐溶液，在恒温30℃条件下腌制3 d，综合咸蛋品质和食盐传质速率得出最佳工艺参数：高压幅值为140 kPa，高压脉动比为4 min：16 min，超声波作用时机应在第1天，超声波脉动比为2 min：10 min，超声波作用时长为132 min，可以腌制出效果较好的咸蛋，蛋白食盐含量为4.61%，蛋黄食盐含量为2.12%，而含盐量差值只有2.49%。感官评定此组咸蛋具有蛋白细嫩、咸味适中；蛋黄松沙、含油、咸味可口的特点。同时生产周期比传统腌制方法缩短了90%，可为咸蛋的工业化生产提供技术参考。
함압단적업제주기흔장，일반하계20～30 d、춘추계40～50 d。위료제고함단적업제효솔，채용초성파-맥동압련용기술，선취고압폭치、고압맥동비화초성파작용시간위영향인소，통과단인소화정교시험，측정함단업제과정중단청함염량화단황함염량적변화，대초성파-맥동압련용기술재함단쾌속업제중적공예삼수진행우화。결과표명：채용질량분수위24%식염용액，재항온30℃조건하업제3 d，종합함단품질화식염전질속솔득출최가공예삼수：고압폭치위140 kPa，고압맥동비위4 min：16 min，초성파작용시궤응재제1천，초성파맥동비위2 min：10 min，초성파작용시장위132 min，가이업제출효과교호적함단，단백식염함량위4.61%，단황식염함량위2.12%，이함염량차치지유2.49%。감관평정차조함단구유단백세눈、함미괄중；단황송사、함유、함미가구적특점。동시생산주기비전통업제방법축단료90%，가위함단적공업화생산제공기술삼고。
The pickled cycle of salted duck eggs is a very long time. It usually takes twenty days to thirty days (in spring and summer) and forty days to fifty days (in autumn and winter) to make the salted duck eggs. Therefore, reducing the time of making salted eggs became the issue which domestic scholars were concerned about. The quality of salted duck eggs has the characteristics of moderate salinity, deliciousness, pure protein, delicate, crispy yolk, and the flow of yolk oil. Ultrasonic technology and pulsed pressure technology was applied to accelerate the process of salting duck eggs. We fabricated a rapid salted experimental apparatus of a duck's egg, which mainly contained the pressure vessel, the air compressor, the circulating system, heating devices, and control systems. The effects of the pulse pressure amplitude, the high pressure holding time/atmospheric pressure holding time ratio, and the ultrasonic acting time on the salt contents of egg white (EWSC) and salt contents of egg yolk (EYSC) were studied by single factor methods:the efficiency of water cycle pulse ratio on the salted eggs, the efficiency of water cycle time on salted eggs, the efficiency of high pressure value on salted eggs, the efficiency of high pressure pulsation ration on salted eggs, the efficiency of salting time on eggs, and an orthogonal array design methods. The experiment based on a single factor showed that: the various water cycles it played a significant role in increasing salt content of a egg yolk with the time point 1 d, which showed the best efficiency;pulsating pressure has a great promotion effect on the salt content in the egg white and yolk with the range of 120-160 kPa. Under the same condition of salted time, the increase of pressure pulsating will reduce the effect of pulsating pressure. The orthogonal experimental results showed that during the three day salting with a 24%salt solution under 30℃. To obtain optimal quality of salted eggs and the optimum mass transfer rate, a solution was obtained under the following conditions:pulse pressure amplitude was 140 kPa, and high pressure holding time/atmospheric pressure holding time ratio was 4 min:16 min, the ultrasonic acting time point was the first day’s, Ultrasonic pulsation ratio was 2 min:10 min, and the ultrasonic acting time was 132 min. The protein content was 4.61%, the egg yolk salt content was 2.12%, and the difference of salt was only 2.49%. Delicate protein, moderate salty; crispy yolk and the flow yolk oil were evaluated by a sensory method. The production cycle of the traditional salted eggs method was shortened by 90%, and it was conducive to the industrial production of salted duck egg. Because the applied pressure vessel volume is limited, it cannot be used for large quantities of salted duck egg tests. In the future, the egg-salting device can be scaled into the mechanization and automation of production of efficient Chinese egg products processing equipment that can quickly salt duck egg without pollution.