摘要
探讨了几种食品添加剂与香辛料对咸蛋加工的影响。结果显示,几种所用食品添加剂与香辛料对蛋内氯化钠的含量有明显提高作用,对蛋内微生物有不同的抑制作用,对咸蛋的蛋黄指数、蛋黄色度没有不利的影响。
The paper discussed the influence of various food additives and natural spices on the process of salted eg g s.The result showed there was a distinctive increase effect on the content of NaCl in the salted eg g s.The microorg anism was controlled by different deg ree.The yolk index and chroma were not influenced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第1期48-50,共3页
Science and Technology of Food Industry
