摘要
应用现代食品感官评定和数据分析的方法对卤鸡蛋进行五香调味研究,发现食盐用量、砂糖、味精、五香料对产品口感感官效果影响大小的顺序为:砂糖>食盐>味精>五香料;得出了五香偏甜风味的无公害卤蛋调味配方为砂糖4.5%+食盐2.5%+味精0.3%+五香料4.0%+肌苷酸与鸟苷酸0.016%+黄酒3%～6%,其中五香料由一些香料物质按一定的配比而成;还确定了鲜蛋剥壳后在80℃卤制6h的最佳卤制条件。
Studies on the flavoring of nuisanceless brine spiced egg by the methods of sensory assessment and data analysis. The facts effect heavy the sensory organ of product are granulated sugar 〉 salt〉 monosodium glutamate 〉 spice power. The directions for producing chemicals or metallurgical products fill a prescription are salt （2.5%） and granulated sugar（4.5%） and monosodium glutamate （0.3%） and spice power （4.0%） and IMP and GMP （0,016%） and yellow wine （3%-6%）.Spice power is made up of a lot of flavor substance. The optimal condition is that eggs without shell are brined in 80℃ for 6 hours.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第7期156-158,共3页
Science and Technology of Food Industry
关键词
无公害
五香
卤蛋
调味
nuisanceless
spice
brine egg
flavoring
