摘要
石灰水蒸蛋是一道风味独特的特色佳肴。开发这一风味美食成调味品有一定的市场前景。本文就这特色风味食品的工艺及风味形成机理进行了初步探讨。全蛋液与石灰水按照1∶4的比例混匀,加入0.6%NaCl,在90℃热处理50分钟可形成味道鲜美,口味醇厚的风味。氨基态氮的变化和游离氨基酸的变化与风味形成有一定的关系。蛋黄中的成分是形成色泽的主要物质,同时也是形成风味的重要物质。
Steaming liquid egg with limewater is a delicious dish with unique flavor. There will be some market to develop this condiment. In this paper, the technology condition of this condiment and mechanism of development of flavor were investigated. The opitical condition is : the proportion of egg whole liquid with saturated alkaline solution 1:4,temperature 90℃,time 50 minutes,containing salt 0.6%. The changes of free amino acid and nitrogen of amino are related to the flavor.Some component of egg yolk mainly favor color formation and attribute some flavor.
出处
《中国调味品》
CAS
北大核心
2005年第6期43-47,共5页
China Condiment
基金
广东省自然科学基金资助项目编号:20020842
广东省科技计划项目
编号:2003c20506
关键词
调味品
全蛋液
风味
condiment
liquid whole egg
flavor
