| 植物叶代替茶叶制作松花蛋的研究 |
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| 引用本文： | 许高升,高海生,张继东,贾文伦.植物叶代替茶叶制作松花蛋的研究[J].河北科技师范学院学报,1993(4). |
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| 作者姓名： | 许高升 高海生 张继东 贾文伦 |
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| 作者单位： | 河北农业技术师范学院食品工程系，河北农业技术师范学院食品工程系，河北农业技术师范学院食品工程系，河北农业技术师范学院食品工程系 昌黎，066600，昌黎，066600，昌黎，066600，昌黎，066600 |
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| 摘 要： | 用茶叶制作松花蛋是传统工艺的做法,但其成本较高。试验结果表明,山楂叶和柿子叶代替茶叶制作松花蛋,前者在蛋白的凝固方面优于后者,松花蛋的色泽前者比后者浅,但却很鲜艳,并且有很多大而清晰的松花。试验还同时对Zn和Pb的成色作用进行了对比。通过试验结果结合经济效益分析,认为山楂叶和柿子叶可以替代茶叶制作松花蛋。
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| 关 键 词： | 松花蛋 茶叶 山楂叶 柿子叶 |
STUDY ON THE REPLACEMENT OF TEA BY PLANT LEAVES IN PRESERVED EGG PROCESSING(FIRST-REPORT) |
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| Xu Gaosheng Gao haisheng Zhang Jidong Jia Wunlun.STUDY ON THE REPLACEMENT OF TEA BY PLANT LEAVES IN PRESERVED EGG PROCESSING(FIRST-REPORT)[J].Journal of Hebei Normal University of Science & Technology,1993(4). |
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| Authors: | Xu Gaosheng Gao haisheng Zhang Jidong Jia Wunlun |
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| Abstract: | To make preserved eggs with tea is the tranditional method with tranditional technology and high production coasts. The results of this experiment showed that how leaves and persimmon leaves can replace tea to manufacture preserved eggs. In solidifing of egg white, the former is better than the later and in the colour of the preserved eggs, the former is light-coloured and has bigger and clearer pine flowers on them in the meantime, the writers analysed the function of colour emerging of Zn and Pb in making preserved eggs. |
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| Keywords: | preserved eggs tea haw leaves persimmon leaves |
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