摘要
对影响鹌鹑皮蛋品质的4个主要因素:A)NaOH浓度、B)食盐用量、C)茶叶用量、D)添加剂种类,进行4因素3水平正交试验设计研究。通过感官评定方法对影响皮蛋品质的因素水平进行优选,结果表明,影响鹌鹑皮蛋品质的试验因素效应顺序为A>D>C>B,NaOH浓度是影响鹌鹑皮蛋品质的显著因素,无铅鹌鹑皮蛋最佳配方组合为A3B2C3D3。即,NaOH浓度为6.0%,食盐用量为225 g,茶叶用量为375 g,添加剂种类为CuSO4。
In this paper, four main factors including NaOH concentration, salt quantity, tea amount and additive varieties which influence the quality of preserved partridge eggs are studied through four factors three levels orthogonal test. In this experiment, the level of main factors have been optimized through the method of evaluating sensory quality, erties of preserved partridge eggs is A 〉 D 〉 C the sequence of factor influence which affect prop- 〉 B, NaOH concentration is the major factor. A3B2C3D3 is the optimal scheme compounding of lead-free preserved partridge eggs. Namely, NaOH concentration is 6.0 %, salt quantity is 225 g, tea amount is 375 g, the additive variety is CuSO4.
出处
《金陵科技学院学报》
2008年第1期90-92,共3页
Journal of Jinling Institute of Technology
关键词
鹌鹁皮蛋
正交试验
最佳配方
preserved partridge eggs
orthogonal test
the best scheme
