摘要
利用传统工艺加工茶蛋,再采用烘烤工艺进行烤制,通过不同配方、烘烤温度和烘烤时间三个因素对产品质量的影响评价,确定采用配方Ⅲ、烘烤温度为85℃、烘烤时间50min的工艺技术加工的烤茶蛋最优,成品外表光亮,呈琥珀色,质地外脆里嫩,有浓郁的茶香和烤香混合风味。
Using traditional technology to process tea eggs and then use toasting technology to toast them. The effects of the three factors （ ingredients, toasting temperature and toasting time） were analyzed. The results showed that using ingredients IH ; toasting under 85℃; and toasting for 50min were the optimum technical conditions. The color was amber. The products were bright and of mixed perfume of the toasted and tea eggs.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第12期171-171,178,共2页
Science and Technology of Food Industry
关键词
鸡蛋
茶
煮制
烘烤
egg
tea
stewed
toasted
