摘要
本研究以咸蛋黄和玉米淀粉为主要原料,采用单因素试验和L9(34)正交试验,以感官评定为指标,研制出具有优良风味的咸蛋黄风味基料。试验结果表明的最佳工艺参数为:以咸蛋黄为基料,分别加入40%玉米淀粉、5.0%蔗糖粉、3.0%白胡椒粉、1.5%超鲜霸,搅拌混匀,定量包装,即为成品。本研究为咸蛋黄的综合开发利用开辟了一条新的途经。
In this study, salted egg yolk and corn starch were used as main raw materials, single factor experiment and L9(34) orthogonal experiment were used to develop salted egg yolk flavor base material with excellent flavor, taking sensory evaluation as index. The results showed that the optimum technological parameters were as follows: 40% corn starch, 5.0% sucrose powder, 3.0% white pepper powder and 1.5% super-fresh hedgehog,mixing and blending, and quantitative packaging. This study opened up a new way for the comprehensive development and utilization of salted egg yolk.
作者
李和平
赵竟熠
魏建春
Li Heping;Zhao Jingyi;Wei Jianchun(Department of Food and Animal Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China)
出处
《现代食品》
2019年第16期75-78,共4页
Modern Food
基金
河南省科技攻关计划项目(编号:182102110269)
关键词
咸蛋黄
咸蛋黄风味基料
正交设计法
工艺优化
Salted egg yolk
Salted egg yolk flavor base
Orthogonal design method
Process optimization
