摘要
从生产实际与效益出发,研究了锌法皮蛋新工艺料液及皮蛋内质OH-浓度变化规律与作用机理以及不同浸泡期浓度、温度对皮蛋质量的影响,探讨了新配方、新工艺加工锌法皮蛋的可行性,为锌盐生石灰纯碱法加工松花皮蛋提供了理论依据。
Setting out with benefit and the practice of production, this paper studies the new technological process of alkaline- preserved eggs with zinc sulfate, soda ash and lime, and analyzes the change law and mechanism of NaOH concentration in the zinc-contained alkali solution ,the influence of different soaking temperature to quality processing of the alkaline- preserved eggs, and discusses the feasibility of the new technological process and prescription for making rich zinc contained alkaline-preserved eggs, provided the theoretical foundation of processing of alkaline- preserved eggs with the zinc salt sulfate ,lime and soda ash,
出处
《食品研究与开发》
CAS
北大核心
2007年第7期93-96,共4页
Food Research and Development
基金
湖北省重大科技成果(EK050689)
关键词
锌
皮蛋
加工工艺
zinc
alkaline-preserved egg
processing technology
