三鲜铁锅烤蛋工艺优化研究  

A study on process optimization of egg roasted in iron pan with three fresh sea foods

作　　者：张秀南 贾亚娟 李光磊[1] ZHANG Xiunan;JIA Yajuan;LI Guanglei(College of Food, Henan Institute of Science and Technology, Xinxiang, Henan 453403, China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《美食研究》2020年第1期51-55,共5页Journal of Researches on Dietetic Science and Culture

基　　金：四川省高等学校重点实验室项目(PRKX2016Z13)。

摘　　要：在传统工艺基础上,以蛋液与清汤比、烤制温度和烤制时间为探究对象,通过单因素实验和响应面分析,探究三鲜铁锅烤蛋制作工艺的标准化,得出三鲜铁锅烤蛋的最佳工艺为:蛋液与清汤质量比为1.0∶0.6、烤制温度为260℃、烤制时间为4 min,在此条件下制得的成品色泽金黄、质感良好、滋味鲜美。Based on the traditional cooking technique,the ratio of egg liquid to broth,roasting temperature and time were taken as the indicators to standardize the preparation of eggs roasted in iron pan with three fresh sea food,through single-factor experiments and response surface analysis.The optimal combination of parameters were 1.0∶0.6 of the mass ratio of egg liquid to broth,260℃of roasting temperature,and 4 min of roasting time for the finished product with golden color,good texture and delicious taste.

关 键 词：烤蛋 响应面 工艺优化 感官评价 烹饪工艺 

分 类 号：TS972.113.6[轻工技术与工程]