玉竹奶羮的研制

Study on the processing technology of steamed egg custard with polygonatum odoratum and milk

本试验研究了不同奶粉、鸡蛋和食盐用量对玉竹奶羹感官品质的影响,通过单因素试验和正交试验对玉竹奶羹的配方进行了优化。结果表明:玉竹奶羹的最佳配方为鸡蛋液用量65%、奶粉用量为6%、食盐用量0.5%(以玉竹水提液为参照),制作出的玉竹奶羮色泽淡黄,组织细腻,口感咸甜适中,奶香味浓厚,具有玉竹原料的气息。

In this experiment,the effects of different amounts of milk powder,egg and salt on the sensory quality of steamed egg custard with polygonatum odoratum and milk(SEPM)were studied.The formula of SEPM was optimized by single factor test and orthogonal test.The results showed that the optimal formula of SEPM was 65%egg liquid,6%milk powder and 0.5%salt(using polygonatum odoratum water extract as reference).The product was yellow in color,delicate in organization,salty and sweet in taste,strong in milk flavor,and had the smell of raw materials of polygonatum odoratum.