文章詳目資料
中國畜牧學會會誌
加入收藏
下載文章
中文摘要
傳統上皮蛋乃以鴨蛋浸泡於鹼液、紅茶與重金屬鹽類為主之浸漬液中所製成。本 研究擬使用雞蛋並搭配綠茶及鹼液為主之浸漬液，製作新穎之無重金屬雞蛋皮蛋， 並評估使用綠茶對雞蛋皮蛋之蛋白鹼凝膠之影響。本實驗的浸漬液配方基礎為5 ％氫氧化鈉，依配方分為 1.5％ 紅茶 10％ 食鹽（以下稱 R10）、1.5％ 紅茶 5％ 食鹽（以下稱R5）和 1.5％ 綠茶 10％ 食鹽（以下稱 G10）三組，分別於浸漬第 5、7、9 及 11 天時採樣。試驗結果顯示 G10 之蛋白凝膠最快，於第 5 天已產生 凝膠，R10 在第 7 天大部分凝膠，而 R5 組則在第 9 天凝膠完成。但在第 11 天 時三組的蛋白皆已開始液化。綜上所述，使用含有綠茶之鹼液製作雞蛋皮蛋可加 速蛋白之鹼凝膠，因此可減少皮蛋製作之時間，且為一種新穎之皮蛋浸漬液配方。
英文摘要
Traditionally, the manufacture of pidan is to immerse duck eggs in a pickling solution with alkaline, black tea and heavy metals as main ingredients. The aim of this study was to manufacture pidan with hen egg immersed in a green tea based alkaline solution without heavy metals as a novel formulation. The effect of green tea on the alkaline induced albumen gel of pidan was also studied. The pickling solution was used 5% sodium hydroxide as basic alkaline ingredient, with either 1.5% black tea and 10% sodium chloride (R10), 1.5% black tea and 5% sodium chloride (R5) or 1.5% green tea and 10% sodium chloride (G10). The samples in each experiment groups were collected at day 5, 7, 9 and 11. The results showed that the gelation of albumen was fastest in G10, where the gelation of G10, R10 and R5 was observed in day 5, day 7 and day 9 respectively. The gelation initiated liquefaction in all groups at day 11. Above all, the use of green tea in alkaline pickling solution was not only a novel formulation but also could accelerate the gelation of albumen, which might decrease the processing time for hen pidan manufacture.