Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
LI Yun-bo, ZHANG Xiao-na, YAO Shuang-li, MA Han-jun, LIU Ben-guo, ZHAO Si-ming, XIONG Shan-bai. Processing optimization and textural properties of steamed egg[J]. Science and Technology of Food Industry, 2017, (09): 186-190. DOI: 10.13386/j.issn1002-0306.2017.09.027
Citation: LI Yun-bo, ZHANG Xiao-na, YAO Shuang-li, MA Han-jun, LIU Ben-guo, ZHAO Si-ming, XIONG Shan-bai. Processing optimization and textural properties of steamed egg[J]. Science and Technology of Food Industry, 2017, (09): 186-190. DOI: 10.13386/j.issn1002-0306.2017.09.027
shu

Processing optimization and textural properties of steamed egg

    Abstract
  • In this study, the effects of steaming time, addition of water and salt on the sensory quality and textural properties of steamed egg were investigated by the usage of egg 30 g by single factor experiment.And the processing condition was optimized by response surface methodology and the linear regression model between textural properties and sensory evaluation scores was also established by stepwise regression method.In conclusion, the optimum conditions were determined as following: water 69.6 g, salt 0.50 g, and steaming time 9.9 min.And the effects of these factors on the textural properties were significant.
    • FullText(HTML)
  • loading
    • References (22)
    • Relative Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return