食品科学2011，Vol.32Issue(14)：350-355,6.
K^＋型无铅鸡蛋皮蛋加工技术
Processing Technology of K^＋ Type Lead-free Preserved Chicken Eggs
张献伟 1郭善广 1蒋爱民 1李远志1
作者信息
- 1. 华南农业大学食品学院,广东广州510642
- 折叠
摘要
Abstract
Fresh chicken eggs were used to prepare lead-free preserved eggs. The effect and mechanisms of KOH on pH and color of albumen and yolk as well as the texture profile analysis （TPA） of preserved chicken eggs were investigated. The results indicated that adding 5.5% KOH during the pickling process could provide excellent sensory quality and texture properties for preserved chicken eggs. This investigation can provide theoretical guidance for the manufacturing of K^＋ type lead-free preserved eggs.关键词
K^＋无铅皮蛋/腌制液碱度/色泽/质构特性Key words
K^＋ type lead-free preserved eggs/curing solution alkalinity/color/textural property分类
轻工纺织引用本文复制引用
张献伟,郭善广,蒋爱民,李远志..K^＋型无铅鸡蛋皮蛋加工技术[J].食品科学,2011,32(14):350-355,6.
