鹌鹑蛋果冻的研制

Technical Processing of a Jelly using Quail Eggs

摘要:

本文以鹌鹑蛋为原料，采用果冻加工工艺制备鹌鹑蛋果冻，并拟定了一套鹌鹑蛋果冻的感官评定标准。通过实验研究了卡拉胶、白砂糖、鹌鹑蛋、柠檬酸的添加量对产品质量的影响。确定鹌鹑蛋果冻的优质工艺条件为：卡拉胶添加量0.8%（质量分数，下同），白砂糖添加量15%，鹌鹑蛋添加量15%，柠檬酸添加量0.25%。

Abstract:

In this paper, a new jelly was produced using quail eggs as raw material and the corresponding sensory evaluation standards were recommended. Results showed that, for the processing of quail egg jelly, the best contents of carrageenan, suger, quail-eggs and citric acid were 0.8%, 15%, 15% and 0.25%, respectively, under which the product had good flavor and nice taste.