纸包法加工无铅皮蛋的研究  

Study on Paper Package Methods to Process No-Lead Preserved Egg

作　　者：宾冬梅 马美湖[2] 娄爱华[2] 易诚 曹友福[2] 

机构地区：[1]湖南衡阳环境生物学院,衡阳421005 [2]湖南农业大学食品科技学院,长沙410128

出　　处：《中国食品工业》2006年第11期54-56,共3页China Food Industry

摘　　要：几百年来,皮蛋都采用传统的浸泡,包泥等方法加工,很少变化,这在一定程度上制约了皮蛋质量、成本等。本研究在分析传统工艺的基础上,采用浸泡纸包蛋加工溏心皮蛋,经过了批12种配方对比试验,得出了产品质量与传统方法生产的皮蛋质量相当的新工艺的最佳配方。For centuries, the traditional processing methods of preserved egg such as soak or mud packs have seldom changed, which restrain preserved eggs＇ quality and cost in some extent. For adapting produces quality and techniques, we have carried out a series of experiments on the basis of traditional techniques. Soak paper processing sugar hearts preserves eggs have been adopted and a new best recipes has been selected from 12 recipes through contrary test.

关 键 词：无铅皮蛋 加工 纸包法 传统工艺 产品质量 最佳配方 溏心皮蛋 对比试验 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]