蔬菜鸡蛋干制作工艺研究

为丰富鸡蛋干营养，增加花色品种，实验尝试制作蔬菜鸡蛋干。通过测定蔬菜鸡蛋干硬度、咀嚼性等质构参数、观察蔬菜悬浮性等关键工序，研究蔬菜添加种类及添加量、卡拉胶添加量、时间、温度等对产品品质的影响，确定工艺最佳参数。结果表明：采用紫菜添加量0.20%、时间20min、温度120℃，高压蒸汽熟化可制得紫菜鸡蛋干产品；采用胡萝卜添加量8.0%、卡拉胶添加量0.60%、时间10min、温度120℃，高压蒸汽熟化可制的胡萝卜鸡蛋干产品。产品品质佳、风味独特、营养丰富，适于工业化生产。

关键词：蔬菜鸡蛋干；悬浮性；质构；工艺
Study on the Fabrication Process of vegetable egg curd
 

Abstract: The purpose of this experiment is to make vegetable egg curd to enrich the nutrition and assortment. By measuring the texture parameters including hardness and chewiness in vegetable egg curd and observing the key procedure including vegetable suspension property, we can study the influence on the quality of production of the addition auantity and species in vegetables, the addition quantity in carrageenan, time, temperature, etc. Finally the optimum parameters can be determine. The laver egg curd with laver（0.20%）, 20min, 120℃ and high-pressure steam can be obtained. The carrot egg curd with carrot（8.0%）, carrageenan(0.60%), 10min, 120℃ and high-pressure steam can be obtained. This product is suitful for industrial production because of its good quality, unique flavor and abundant nutrition.

Key words: Vegetable Egg Curd; Suspension Property; Texture Parameters; Technology

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