摘要
以鲜鸡蛋为原料,研究新鲜橙汁、牛奶、白砂糖的添加量及不同的蒸制时间对感官评分的影响,通过正交试验得出最优组合为牛奶添加量100%,白砂糖添加量8%,橙汁添加量12%,蒸制时间10 min (1 200 W)。经验证试验,感官评分为94.6分。
In this paper,fresh eggs were selected as raw materials to study the effects of different proportion of fresh orange juice,milk,sugar and different steaming time on sensory score. Through orthogonal experiments,the optimum combination was obtained as follows:100% milk(based on the quality of egg juice),12% orange juice,8% sugar,and when steaming 10 minutes(1200 W). After verification test,the sensory score was 94.6 points.
作者
赵鸿滨
ZHAO Hongbin(Xinxiang Institute of Food and Drug Control,Xinxiang,He'nan 453003,China)
出处
《农产品加工》
2019年第7期34-36,39,共4页
Farm Products Processing
关键词
香橙
牛奶
蛋羹
正交试验
orange
milk
egg custard
orthogonal experiment
