不同腌制剂对皮蛋品质的影响.docxVIP

= XM 44* = XM 44* = XM 44* = XM 44* 食品技术 不同腌制剂对皮蛋品质的影响 姚宏亮 (金陵科技学院动物科学系 南京？ 210038 摘要:试验选用双因子设计方法，采用不同的配方进行皮蛋加工。将成品的品质 进行数字化，以成品的感官品质为指标分析腌制剂对皮蛋品质的影响并获得一种合 理的生产工艺。 关键词:双因子设计；配料；皮蛋；品质;工艺 中图分类号：TS253.4+6文献标识码:B文章编号：1005-9989(200308-0040-02 The effect of differe nt preserved preparati on on preserved egg YAO Hon g-lia ng (Ji nling In stitute of Tech no logy, Nanji ng, 210038 Abstract:The method of double-factor desig n is adopted. And the preserved eggs are processed by using differe nt in gredie nt. The effect of differe nt preserved preparatio n on preserved egg is an alyzed and a reas on able