Study On New Technology Of Salted Egg Preserved With Mixed Low-Sodium And Pulse Pressure

The research selected duck eggs as raw material, with low sodium substitute to preserved salted eggs(other salts, flavor enhancers, carbohydrate), comparing different pressure methods on the effect of permeability, designing response surface test optimized low sodium preserved salted with optimum fluctuating pressure conditions, evaluated the quality of traditional salted egg and low sodium salted eggs with new technology of pulse pressure. The main results were as follows:Selected other materials of KCl, MgCl, CaCl2, potassium glutamate, sorbitol, xylitol with concentration of 25%, respectively. KCl, sorbitol, potassium glutamate mixed with NaCl by1:4,1:3,1:2, 1:1ratio (w/w) mixture. KCl, MgCl2 and NaCl with concentration of 5%,2%,13% mixed preserved.(low sodium health salt in the market), from the above, selected better substitute materials and determined ratio proportion. Salted egg mixed potassium chloride preserved 21 d, sensory score was 89 points, NaCl content in egg white was 4.01%, NaCl content was 1.06% in yolk, yolk oil yield was 65.57%, compared with NaCl control group (sensory score 90 points, NaCl content was 5.44% in egg white, NaCl content was 1.09% in yolk, yolk oil yield was 61.03%), NaCl content in egg white decreased by 26.29%, to the effect of low sodium, indicators of substitute group closest to the control group, overall quality and taste was better, in order to determined the best preserved group was KCl and NaCl, the ratio was about 1:3.Using two methods of continuous and pulse pressure preserved, determined NaCl content in the same time, compared infiltration rate, the results show that preserved with pulse pressure for 48 h, NaCl content was 2.89% in egg white,0.62% in yolk, but preserved with continuous pressure NaCl content was 2.76% in egg white,0.6% in yolk, indicating pulse pressure for better penetration. Contrast by pulse and usual pressure, NaCl content in egg white and yolk were higher in usual pressure. Speed of salts materials spread into eggs were related with given pressure, pulse pressure maked the diffusion coefficient was 3.2 times than uaual pressure, preserved with pulse pressure for 2 d NaCl content was 2.89% by theoretical,but preserved by usual for 7 d NaCl content was 2.34% by actual, effects were similar. By L9(33) orthogonal experiment, effecting quality factors on pulse pressure preserved salted eggs following orders:salt concentration> preserved time> pressure value> keeping time with high and usual pressure.Based on low sodium mixed preserved (ratio of KCl and NaCl about 1:3), study on the penetrating effect of NaCl by four fators of pressure value, holding time with high pressure, holding time with usual pressure, salts concentration.By analysis of response surface and ridge optimited best conditions were:100 kPa value of pressure, holding time with high pressure 15 min, holding time with usual pressure 20 min,25% salts concentration. Under these conditions, preserved egg for 4-6 d can be finished, time dropped by 71.43%, efficiency greatly improved.Comparison three methods of the low sodium mixture preserved egg, low sodium mixture preserved egg with pulse pressure and traditional preserved egg, by determined NaCl content showed that low sodium mixture preserved with pulse pressure for 6 d NaCl content in egg white was 3.73%, low sodium mixture preserved for 21 d NaCl content in yolk was 4.5%, both methods are close to the 3.5% which was appropriate taste, compared to NaCl traditional preserved for 21 d NaCl content in egg white was 5.44%, two products were in line with the requirements of low sodium. Compared with fresh duck eggs, ash of low sodium salted egg rose 3.94%, low sodium salted egg with pulse pressure rose 3.93%, due to water and salts were the main fators for substances penetration and transfer with external environment, ash had more significant changes. Products of two preserved methods, decreased the content of Na+, and benefit to rapid penetration into the egg, had ideal salty taste, comprehensive quality had been improved to some extent.