摘要
为改善蛋肠营养单一的问题,研制一种全蛋液和蔬菜粉蛋肠,以感官评分为指标,采用单因素试验和正交试验优化蔬菜蛋肠的配方。结果表明,原料的最佳比例为:全蛋液中加入其质量分数20%的淀粉、40%的水、12%的鸡蛋蛋白粉和2%～3%的蔬菜粉,其中甜菜根粉的用量为2%时口感最佳。
In order to improve the single nutrition problem of egg sausage,an all-egg liquid and vegetable powder egg intestine was developed.The formula of vegetable egg sausage was optimized by single factor test and orthogonal experiment.The results showed that the best proportion of raw materials was as follaws:20%of starch,40%of water,12%of egg protein powder and 2%-3%of vegetable powder were added to the whole egg solution,and the amount of beet root powder was 2%.
作者
吉艳莉
周婕
仝其根
JI Yan-li;ZHOU Jie;TONG Qi-gen(Food Science and Engineering College,Beijing University of Agriculture,Beijing 102206,China;Beijing Engineering Center for Egg Safety Production and Processing,Beijing 100094,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第4期125-129,共5页
Food Research and Development
关键词
全蛋液
蔬菜粉
蛋肠
正交试验
the whole egg liquid
vegetables powder
egg sausage
orthogonal experiment
