茶香蒸蛋加工工艺研究

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摘 要：茶香蒸蛋是一种结合茶叶与鸡蛋营养特色的美食，其加工工艺的优化对于提升产品口感与品质至关重要。本文开展单因素试验和正交试验优化茶香蒸蛋工艺配方，结果表明茶香蒸蛋的最佳工艺配方为蛋液100 g、水100 g、茶叶11 g、食盐3 g，按照此配方制作的茶香蒸蛋表面光滑、口感鲜嫩、茶香浓郁。

关键词：茶香蒸蛋；单因素试验；正交试验

Research on the Processing Technology of Steamed Egg with Tea Fragrance

LI Dongfang， QIN Wei

（Tianmen Vocational College， Tianmen 431700， China）

Abstract： Steamed eggs with tea fragrance is a kind of food combining the nutritional characteristics of tea and eggs， the optimization of its processing technology is crucial for improving the taste and quality of the product. In this paper， the single factor test and orthogonal test are carried out to optimize the process formula of steamed eggs with tea fragrance. The results show that the best process formula of steamed eggs with tea fragrance is 100 g egg liquid， 100 g tea soup， 11 g tea leaves， and 3 g salt. The steamed eggs with tea fragrance made according to this formula has smooth surface， fresh and tender taste， and rich tea fragrance.

Keywords： steamed egg with tea fragrance; single factor test; orthogonal test

《神农本草经》中记载：“神农尝百草，一日遇七十二毒，得茶而解之。（剩余3702字）