用枸杞叶加工无铅松花蛋的工艺研究

Study on the Production Technology of Non-lead Preserved Eggs with Chinese Wolfberry leaf

本试验以鸡蛋为原料，采用浸泡法加工工艺，对用枸杞叶、氯化锌、硫酸铜加工松花蛋的技术进行了研究。通过单因素和正交实验，结果表明，温度在20～25℃下，浸泡时间为30～35d，料液中食盐浓度为6％，氢氧化钠的浓度为5％，使用0．4％的氯化锌和0．06％的硫酸铜，添加4％的枸杞叶加工生产的松花蛋，在色、香、味等方面均有良好的品质。

The processing technology of preserved eggs with Chinese wolfberry leaf, ZnCl2 and CuSO4 was studied by soaking method and using hen＇s eggs as materials, by single factor and .perpendicular experiment, the results showed the preserved eggs gave good color, flavor and taste at 20 - 25℃, using 6%salt, 0.40% ZnCl2, 0.06% CuSO4, 4% wolfberry leaf, soaked for 30 to 35 days in 5%NaOH.