摘要
试验以新鲜鸭蛋为主要原料,采用二步熟法进行腌制咸鸭蛋。通过感官评定测定其蛋白氯化钠含量、蛋黄氯化钠含量、蛋黄指数,探究二步熟法最优工艺。在单因素基础上设计正交试验,研究结果表明:30%盐浓度腌制5天后移到20%盐浓度腌制20天,五香料添加量为6%,酒精浓度为6%可获得色、香、味独特、口感上佳的咸鸭蛋。
In this experiment, fresh duck eggs are taken as raw materials to investigate two-step maturation technology of salted duck eggs. The optimal single factor experiment and orthogonal experiment throu processing gh sensory technology is obtained based on evaluation and detecting albumen and yolk sodium chloride content and yolk index. The results indicate that the duck eggs pickled i chloride additive delicious n 30% sodium chloride solution for 5 days, solution and being salted for 20 days, with amount in curing liquid. The finished product is taste. and then being transferred into 20 6~ spices additive amount and 6 ,／ featured by pleasant color, fragrant are firstly % sodium % alcohol flavor and
出处
《中国调味品》
北大核心
2017年第11期44-48,共5页
China Condiment
基金
福建省高等学校精品资源共享课(SJKC-2015-01)
福建省高等学校服务产业特色专业(SJZY-2016-03)
福建省教育厅B类科技项目(JB12279)
校级教改项目(MKSJJG-2016-0014)
关键词
咸鸭蛋
二步熟法
工艺优化
salted duck eggs
two-step maturation technology
technology optimization
