Jin Huaizhou, Zou Yanxia, Jin Shangzhong, Lin Qiang
Key Laboratory of Quantum Precision Measurement, College of Physics, Zhejiang University of Technology, Hangzhou 310014, China.
College of Optical and Electronic Technology, China Jiliang University, Hangzhou 310018, China.
Foods. 2024 Nov 25;13(23):3775. doi: 10.3390/foods13233775.
Salted duck eggs are a popular food in China and a key ingredient in pastries such as mooncakes, valued for their unique flavors. In this study, we examined the influence of brining processes on duck eggs, focusing on salt concentration and the effect of added wine. Four experimental groups were established: 18% salt, 25% salt, and 18% or 25% salt with added wine. The results from egg yolks suggest that increasing the salt concentration or adding 10% wine (53% alcohol) accelerates the brining process, while the Raman spectra of egg whites remain remarkably stable throughout brining. Our findings suggest that the traditional 30-day brining period can be reduced to 20-25 days with a higher salt concentration or the addition of wine, after which the egg yolk structure becomes largely stable.
咸鸭蛋是中国一种受欢迎的食品，也是月饼等糕点的关键原料，因其独特的风味而备受珍视。在本研究中，我们研究了腌制过程对鸭蛋的影响，重点关注盐浓度和添加酒的效果。设立了四个实验组：18%盐、25%盐以及添加酒的18%或25%盐。蛋黄的结果表明，提高盐浓度或添加10%的酒（酒精含量53%）会加速腌制过程，而蛋清的拉曼光谱在整个腌制过程中保持非常稳定。我们的研究结果表明，传统的30天腌制期可以通过提高盐浓度或添加酒缩短至20 - 25天，之后蛋黄结构基本稳定。
