摘要
本文以鹌鹑蛋为原料,采用果冻加工工艺制备鹌鹑蛋果冻,并拟定了一套鹌鹑蛋果冻的感官评定标准。通过实验研究了卡拉胶、白砂糖、鹌鹑蛋、柠檬酸的添加量对产品质量的影响。确定鹌鹑蛋果冻的优质工艺条件为:卡拉胶添加量0.8%(质量分数,下同),白砂糖添加量15%,鹌鹑蛋添加量15%,柠檬酸添加量0.25%。
In this paper, a new jelly was produced using quail eggs as raw material and the corresponding sensory evaluation standards were recommended. Results showed that, for the processing of quail egg jelly, the best contents of carrageenan, suger, quail-eggs and citric acid were 0.8%, 15%, 15% and 0.25%, respectively, under which the product had good flavor and nice taste.
出处
《现代食品科技》
EI
CAS
2008年第1期69-71,88,共4页
Modern Food Science and Technology
关键词
鹌鹑蛋
果冻
加工工艺
quail-eggs
jelly
processing technique
