摘要
应用现代食品感官评定和数据分析的方法对卤鸡蛋进行麻辣调味研究,对感官效果影响大小的顺序为:食盐>麻辣料>砂糖>味精;得出了麻辣风味卤蛋调味配方为食盐3.0%+白砂糖3.0%+味精0.6%+麻辣料3.0%+肌苷酸与乌苷酸0.032%+黄酒3%～6%,还确定了鲜蛋剥壳后在80℃卤制6h的最佳卤制条件。
Studies on the flavoring of brine tingling and hot egg by the methods of sensory assessment and data analysis. The facts effect heavy the sensory organ of product are salt〉tingling and hot ingredient〉granulated sugar〉monosodium glutamate. The directions for producing chemicals or metallurgical products fill a prescription are salt（3.0%） ＋ granulated sugar（3.0%） ＋ monosodium glutamate（0.6%） ＋ tingling and hot ingredient（3.0%）＋ IMP and GMP（0.032%）＋yellow wine（3%-6%）. The optimal condition is that eggs without shell are brined in 80℃ for 6 h.
出处
《食品工业》
北大核心
2007年第5期47-50,共4页
The Food Industry
关键词
麻辣
卤蛋
调味
tingling and hot
brine egg
flavoring
