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投稿时间：2015-06-07
投稿时间：2015-06-07
中文摘要: 烤卤蛋是在卤蛋成品的基础上，对卤蛋进行烘烤，使得卤蛋的气味、口感、色泽、质地更佳，货架期更长。选用正交试验研究了糖、盐、酱油、辣椒4种调味料对卤蛋感官品质的影响；随后采用正交试验对卤蛋的烘烤工艺进行研究。结果表明：添加2.5%糖，2.5%盐，2.5%酱油，3%辣椒，烘烤温度为80℃，烘烤时间为40min，得到的烤卤蛋感官品质最佳。
Abstract:Roasted marinated egg has the better taste，color，texture and longer shelf life which were baked after marinated.The object was to study the effect of the orthogonal experiment.After marinated，the best baking time and temperature were studied by the orthogonal experiment.The results showed that the best roast marinated used 2.5%sugar，2.5%salt，2.5%soy sauce，3%pepper，baking temperature 80℃and baking time 40 min.
keywords: roasted marinated egg sauce bake sensory evaluation
文章编号：201616029 中图分类号： 文献标志码：
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