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

LUI Yan; LUO Can; OU Yang-yuan; DU Jin-ping

doi:10.13305/j.cnki.jts.2013.02.001

Journal of Tea Science >

2013 , Vol. 33 >Issue 2: 116 - 124

DOI: https://doi.org/10.13305/j.cnki.jts.2013.02.001

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

LUI Yan ,
LUO Can ,
OU Yang-yuan ,
DU Jin-ping

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1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2. Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China;
3. Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Science, Wuhan 430064, China

Received date: 2012-07-30

Revised date: 2012-11-30

Online published: 2019-09-04

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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

Cite this article

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 . DOI: 10.13305/j.cnki.jts.2013.02.001

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