摘要
以枸杞鸡蛋为原料,生产卤味枸杞鸡蛋。以感官评分为指标,通过单因素试验和正交试验,确定卤味枸杞鸡蛋的最终配方为食盐添加量3.0%,酱油添加量4.5%,白砂糖添加量1.5%,花椒添加量0.1%,八角添加量0.08%,干姜添加量0.02%,茴香添加量0.04%,桂皮添加量0.03%,陈皮添加量0.02%,料酒添加量1.0%。用该配方生产出来的卤味"枸杞"鸡蛋呈棕黄色,卤香浓郁,咸淡适宜。
In this study,wolfberry eggs were used to produce pot-stewed wolfberry eggs. Sensory score was the indicator. The final the final recipe of the pot-stewed wolfberry eggs was determined by the single factor test and orthogonal test. It was 3.0%of salt,4.5% of soy sauce,1.5% of sugar,0.1% of pepper,0.08% of star anise,0.04% of Fennel,0.03% of cinnamon,0.02% of skin and 1.0% of cooking wine. According to this process,the preserved egg products were,brown and rich flavour of brine,slightly salty.
作者
吴雪凤
马忠仁
李明生
陈士恩
程浩
高丹丹
WU Xuefeng;MA Zhongren;LI Mingsheng;CHEN Shi'en;CHENG Hao;GAO Dandan(College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730124, China;Gansu Province Animal Cell Engineering Research Center, Lanzhou, Gansu 730030, China)
出处
《农产品加工(下)》
2018年第5期30-33,共4页
Farm Products Processing
基金
甘肃省科技计划资助(1504WKCA094)
科技部援助项目(KY201501005)
"长江学者和创新团队发展计划"创新团队项目(IRT-17R88)
甘肃省兰州市城关区科技计划项目(2017KJGG0024)
甘肃省科技计划资助项目(17YF1WA166)
西北民族大学中央高校基本科研业务费资金资助项目(Y17010)
关键词
正交试验法
卤味鸡蛋
配方
orthogonal experimentation
pot-stewed wolfberry eggs
recipe