摘要
以乌鸡蛋为原料,以感官评价为指标,采用正交试验研究了氢氧化钠梯度浓度浸泡制备乌鸡皮蛋的工艺方法,优化出的关键工艺参数为:食盐4%、红茶末2.5%、硫酸锌0.4%,浸泡初期温度25℃～27℃、氢氧化钠6%;进入转色期后,温度21℃～23℃、氢氧化钠浓度2.5%。
Dark egg was taken as the research object,taking the sense organs assess as the test indices,the orthogonal experiment as the means of analyzing,the level of main factors for making preserved dark eggs with gradient concentration sodium hydroxide have been selected.The results show that optimum conditions were：salt concentration was 4%,black tea amount was 2.5%,zinc sulfate concentration was 0.4%,the initial curing temperature was 25-27℃,the initial sodium hydroxide concentration was 6%,the temperature of turning stage was 21-23℃,the sodium hydroxide concentration of turning stage was 2.5%.
出处
《食品与发酵科技》
CAS
2011年第1期46-49,共4页
Food and Fermentation Science & Technology
关键词
氢氧化钠
梯度浓度
乌鸡皮蛋
sodium hydroxide
gradient concentration
preserved dark eggs
