摘要
以鹌鹑蛋为主要原料,配以蔗糖、明胶和琼脂及柠檬酸等辅料,在单因素试验基础上对鹌鹑蛋营养果冻工艺进行优化,并通过正交试验优化产品配方。结果表明,鹌鹑蛋液热变性适宜条件为:变性温度100℃、变性时间5min、蛋液稀释度1:4;鹌鹑蛋营养果冻优化配方为:蔗糖8%、明胶3%、琼脂0.5%、柠檬酸0.15%、蛋液用量33%。
Taking the dilution liquid of quail egg as the main raw material, mixed with sugar, gelatin, agar, citric acid etc, the technology condition of the quail egg nutritional jelly was optimized on the basis of the single factor experiment, and the optimum product formula was investigated through the orthogonal experiment in this paper. It revealed that 25% quail egg liquid heated under 100℃ for 5 minutes was the best denaturing condition. And the nutritional jelly with good organized state, color and taste was made up of heated quail egg liquid 33% ,sugar 8% ,citric acid O. 15% ,gelatin 3% and agar 0. 5%.
出处
《肉类工业》
2009年第10期28-31,共4页
Meat Industry
关键词
鹌鹑蛋
营养果冻
配方
正交试验
quail egg
nutritional jelly
formula
orthogonal experiment
