茶叶种类及添加量对皮蛋品质的影响

doi:10.13305/j.cnki.jts.2013.02.001

Abstract

Abstract: Pickle preserved egg with immersion method, study the effects of tea type and concentration on the quality of preserved eggs. The results indicated that, preserved egg made by adding three percent of black tea, the egg white is transparent, bronzing, elastic, easy to depart from the shell and have a high chewiness. The egg yolk is invisible green, small watery center, the color layer are obvious and uniformity, the flavor is good, pH value and total alkalinity are in line with the national standard, and have a relatively high content of free amino acid.

Key words: tea, preserved egg, color, textural property

CLC Number:

TS272

LUI Yan, LUO Can, OU Yang-yuan, DU Jin-ping. Effects of Tea Types and Adding Quantity on the Quality of Preserved Egg[J]. Journal of Tea Science, 2013, 33(2): 116-124.

References 16

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Effects of Tea Types and Adding Quantity on the Quality of Preserved Egg

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