[1]陈德碧.不同品种茶叶对卤蛋加工品质的影响[J].中国调味品,2019,(02):80-82.
 The Effects of Different Varieties of Tea on the Processing Quality of Marinated Egg[J].CHINA CONDIMENT,2019,(02):80-82.
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不同品种茶叶对卤蛋加工品质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
80-82
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
The Effects of Different Varieties of Tea on the Processing Quality of Marinated Egg
作者:
陈德碧
文献标志码:
A
摘要:
为探讨不同卤蛋的加工特性,以新鲜鸡蛋为原料,采用卤煮的方法,在卤制料液中分别添加红茶、黑茶、乌龙茶、绿茶。实验结果表明,茶叶的添加对茶卤蛋亮度都有减小作用(p<0.05),红茶组与黑茶组样品色泽以红色调为主,绿茶组与乌龙茶组样品色泽以黄色调为主。添加四种茶叶均对茶卤蛋pH有降低作用(p<0.05),且红茶的添加pH降低的幅度最大。茶叶的添加可以明显改善茶卤蛋凝胶强度、弹性、咀嚼性等质构特性(p<0.05),各组样品品质排序为:红茶组 > 黑茶组 > 乌龙茶组 > 绿茶组 > 空白对照组。红茶卤蛋和黑茶卤蛋样品的蛋黄指数偏小,且与其空白对照样品有显著性差异(P<0.05)。不同种类茶叶的添加对茶卤蛋品质有显著影响,其中添加红茶制得的茶卤蛋品质最好。
Abstract:
To explore the processing characteristics of different marinated egg, using fresh egg as raw material, studying quality of marinated egg by adding the different varieties of tea leaves. The results showed that the addition of tea reduced the brightness of tea marinated egg (P < 0.05). The color of the samples of the black tea group and the dark tea group was mainly red, and the color of the green tea group and oolong tea group was mainly yellow. The addition of four kinds of tea leaves all decreased the pH value of tea marinated egg (P < 0.05), and black tea reduced maximum amplitude. The addition of tea could significantly improve the gel strength, elasticity, chewiness and other texture properties (P < 0.05), black tea group > dark tea group > oolong Tea Group > control group. The yolk index of the black group and dark tea group samples was lower than that of the control (P < 0.05).The addition of different kinds of tea leaves had significant effects on the quality of marinated egg, and the quality of marinated egg by adding black tea was the best .
更新日期/Last Update: 2019-03-18