摘要
试验选用双因子设计方法,采用不同的配方进行皮蛋加工。将成品的品质进行数字化,以成品的感官品质为指标分析腌制剂对皮蛋品质的影响并获得一种合理的生产工艺。
The method of double-factor design is adopted. And the preserved eggs are processed by using different ingredient. The effect of different preserved preparation on preserved egg is analyzed and a reasonable process is found on the guideline of the products sense quality.
出处
《食品科技》
CAS
北大核心
2003年第8期40-41,共2页
Food Science and Technology
关键词
双因子设计
配料
皮蛋
品质
工艺
double- factor design
ingredient
preserved egg
quality
process
