茶香蒸蛋加工工藝研究

打開文本圖片集

摘 要：茶香蒸蛋是一種結(jié)合茶葉與雞蛋營養(yǎng)特色的美食，其加工工藝的優(yōu)化對于提升產(chǎn)品口感與品質(zhì)至關(guān)重要。本文開展單因素試驗(yàn)和正交試驗(yàn)優(yōu)化茶香蒸蛋工藝配方，結(jié)果表明茶香蒸蛋的最佳工藝配方為蛋液100 g、水100 g、茶葉11 g、食鹽3 g，按照此配方制作的茶香蒸蛋表面光滑、口感鮮嫩、茶香濃郁。

關(guān)鍵詞：茶香蒸蛋；單因素試驗(yàn)；正交試驗(yàn)

Research on the Processing Technology of Steamed Egg with Tea Fragrance

LI Dongfang， QIN Wei

（Tianmen Vocational College， Tianmen 431700， China）

Abstract： Steamed eggs with tea fragrance is a kind of food combining the nutritional characteristics of tea and eggs， the optimization of its processing technology is crucial for improving the taste and quality of the product. In this paper， the single factor test and orthogonal test are carried out to optimize the process formula of steamed eggs with tea fragrance. The results show that the best process formula of steamed eggs with tea fragrance is 100 g egg liquid， 100 g tea soup， 11 g tea leaves， and 3 g salt. The steamed eggs with tea fragrance made according to this formula has smooth surface， fresh and tender taste， and rich tea fragrance.

Keywords： steamed egg with tea fragrance; single factor test; orthogonal test

《神農(nóng)本草經(jīng)》中記載：“神農(nóng)嘗百草，一日遇七十二毒，得茶而解之。（剩余3702字）