不同品种茶叶对卤蛋加工品质的影响

Effects of Different Varieties of Tea on the Processing Quality of Marinated Egg

为探讨不同卤蛋的加工特性,以新鲜鸡蛋为原料,采用卤煮的方法,在卤制料液中分别添加红茶、黑茶、乌龙茶、绿茶。实验结果表明,茶叶的添加对茶卤蛋亮度都有减小作用(P<0.05),红茶组与黑茶组样品色泽以红色调为主,绿茶组与乌龙茶组样品色泽以黄色调为主。添加4种茶叶均对茶卤蛋pH有降低作用(P<0.05),且红茶的添加使pH降低的幅度最大。茶叶的添加可以明显改善茶卤蛋凝胶强度、弹性、咀嚼性等质构特性(P<0.05),各组样品品质排序为:红茶组>黑茶组>乌龙茶组>绿茶组>空白对照组。红茶卤蛋和黑茶卤蛋样品的蛋黄指数偏小,且与其空白对照样品有显著性差异(P<0.05)。不同种类茶叶的添加对茶卤蛋品质有显著影响,其中添加红茶制得的茶卤蛋品质最好。

Explore the processing characteristics of different marinated eggs,use fresh egg as the raw material,study the quality of marinated egg by adding different varieties of tea leaves.The results show that the addition of tea reduces the brightness of tea marinated egg(P<0.05).The color of the samples of black tea group and dark tea group is mainly red,and the color of green tea group and oolong tea group is mainly yellow.The addition of four kinds of tea leaves all reduce the pH values of tea marinated egg(P<0.05),and black tea reduces the maximum amplitude.The addition of tea leaves could significantly improve the gel strength,elasticity,chewiness and other texture properties(P<0.05).The quality of each group is ranked as follows:black tea group >dark tea group >oolong tea group >green tea group >control group.The yolk indexes of the black group and the dark tea group samples are lower than that of the control group(P<0.05).The addition of different kinds of tea leaves has significant effects on the quality of marinated egg,and the quality of marinated egg by adding black tea is the best.