摘要
以新鲜鸭蛋为原料,通过添加甘草和桂花,采用均匀实验设计,对腌制剂进行优化选择,选出最佳配比成分,研究出一种具有保健功能的松花蛋的腌制方法;同时在腌制过程中,对料液中NaOH浓度以及蛋内pH进行了测定。研究结果表明,无铅中草药松花蛋的最佳配方为12(约720g)个鸭蛋,加水1200g,盐36g,ZnSO43·3g,NaOH60g,茶叶36g,甘草16·8g,桂花13g。
Taking fresh duck eggs as raw material,through adding licorice and sweet-scented osmanthus,a new kind of Chinese herb preserved egg was development.Through the even experimental design, the optimized formulation of the preserved egg was obtained.Meanwhile, the pH and NaOH density in the material fluid were determinated.The result showed that the best formulation was every twelve eggs （ about 720g）, water 1200g, salt 36g ,ZnSO4 3.3g, NaOH 60g,tea leaf 36g,liquorice 16.8g, sweet-scented osmanthus 13g.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第5期221-222,225,共3页
Science and Technology of Food Industry
基金
科技部863计划(2007AA10Z213)
江苏省农业攻关项目(BE2007320)
关键词
松花蛋
中草药
料液配比
工艺
preserved egg
Chiniese herb
the ratio of material to liquid
technique
