摘要
通过浸泡的方法,用硫酸亚铁和硫酸锌对咸鸡蛋进行铁、锌必需微量元素的强化。试验结果表明,咸鸡蛋中食盐浓度与硫酸锌、硫酸亚铁都呈强的负相关。用硫酸亚铁作铁强化剂效果较好,而硫酸锌作锌强化剂效果相对较差。
Through infusion method, microelement Fe and Zn are enriched to salted egg by the use of ZnSO4and FeSO4, It turned out positive correlation（Pearson） between the density of ZnSO4 and FeSO4 and the amount of salt into salted egg. The result is good to use FeSO4 as Fe rein forcer, While it＇s not so good to use ZnSO4 Zn rein forcer.
出处
《食品科技》
CAS
北大核心
2006年第11期142-144,共3页
Food Science and Technology
关键词
鸡蛋
咸蛋
强化
铁
锌
egg
salty egg
rein forcer
Fe
Zn
