摘要
影响鸭蛋腌制成熟的一些因素进行正交试验,并从渗透传质的角度对其进行分析,得出影响咸蛋成熟的因素中,磷酸影响较大(在盐的浓度一定时),其次是香辛料,试验证明,香辛料对改善鸭蛋的风味有重要作用。
Salted duck egg was subjected to osmotic processing at various salt solution. And we analyzed the factors which affected the maturation of salted duck egg. We found that the effect of phosphoric acid was significant. The effect was different when the concentration changed. Spice was important too. Spice could improve the salted egg′s flavor.
出处
《食品科技》
CAS
北大核心
2005年第2期26-28,共3页
Food Science and Technology
关键词
咸蛋
渗透
传质
salted duck egg
infiltration
mass transfer
