皮蛋加工相关机理研究进展-河南农业科学.PDFVIP

472 2010, Vol. 31, No. 17 食品科学 ※专题论述 1,2 1 1,3, 赵 燕 ，徐明生 ，涂勇刚 * (1.江西农业大学食品科学与工程学院，江西 南昌 330045 ；2.南昌大学 生物质转化教育部工程研究中心，江西 南昌 330047 ；3.洪门集团 国家蛋品加工技术研发分中心，江西 南城 344700) 皮蛋是我国独创的传统蛋制品，加工历史悠久，但有关皮蛋加工形成机理的研究却相对薄弱，这已成为 阻碍进一步开展皮蛋技术改进研究的瓶颈。本文对皮蛋加工形成过程中金属调控、风味形成、强弹性蛋白凝胶形 成、色泽形成、松花形成等机理的研究进展进行总结，分析相应存在的问题并提出研究展望。 ：皮蛋；金属调控；风味；蛋白凝胶；色泽；松花 Research Progress in Mechanisms of Preserved Egg Processing 1,2 1 1,3, ZHAO Yan ，XU Ming-sheng ，TU Yong-gang * (1. College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China； 2. Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China； 3. Subsidiary Research Center of National Egg Processing, Hongmen Group, Nancheng 344700, China) Abstract：Preserved eggs are one of the unique traditional Chinese egg products. Although preserved egg processing has a long history, understanding of its mechanisms is still relatively weak, which has become a bottleneck restricting the further improve- ment of preserved egg processing technology. This paper summarizes studies on the mechanisms of metal regulation and the formation of flavor, strong elastic protein gel, color and pine flower pattern during the processing of preserved eggs, analyzes existing problems on them and puts forward future research perspectives. Key words ：preserved egg ；metal regulation ；flavor ；protein gel ；color ；pine flower 中图分类号：TS253.1 文献标识码：A 文章编号：1002-6630(2010)17-0472-04 皮蛋是一种主要由碱腌制而成的蛋制品，加工历史 制液能够确保皮蛋在