方便蛋羹的研制  

Development of Convenient Egg Custard

作　　者：袁丽娜 YUAN Li'na(Xinxiang Institute of Food and Drug Control,Xinxiang,He'nan 453003,China)

机构地区：[1]新乡市食品药品检验所,河南新乡453003

出　　处：《农产品加工》2020年第15期10-12,17,共4页Farm Products Processing

摘　　要：选用新鲜的鸡蛋、牛奶等材料研制方便牛奶蛋羹,以感官评分为评价标准,通过单因素试验和正交试验确定了最佳的配方及工艺,即蛋液添加量为100%,牛奶添加量为120%,白砂糖添加量为7%,卡拉胶添加量为0.9%,蒸制时间为8 min(1200 W)。该条件下制作的蛋羹营养丰富,具有特殊的奶香味,口感细腻,含丰富的蛋白质、卵磷脂和钙等营养物质,为即食蛋羹的研制提供理论指导。Select fresh eggs,milk and other raw materials to study convenient egg custard on sensory score.Through single factor experiment and orthogonal experiment,the optimum combination were obtained as follows:egg 100%,milk 120%(based on the weight of egg juice),sugar 7%,carrageenan 0.9%and steamed 8 min(1200 W).The egg custard was rich in nutrition,with special milk flavor,delicate taste,rich in protein,lecithin,calcium and other nutrients,providing theoretical guidance for the development of instant egg custard.

关 键 词：鸡蛋 牛奶 蛋羹 正交试验 

分 类 号：TS201[轻工技术与工程—食品科学]