HUANG Zhan-quan,FENG Yi-bing,XU Jian.Development of the Multi Vitamin Egg Custard[J].HEILONGJIANG AGRICULTURAL SCIENCES,2010,(05):131-133.
多维蛋羹的研制
- Title:
- Development of the Multi Vitamin Egg Custard
- 文章编号:
- 1002-2767（2010）05-0131-03
- Keywords:
- custard; eggs; vitamin C content; protein content
- 分类号:
- TS253
- 文献标志码:
- A
- 摘要:
- 选用维生素含量相对较高的灯笼椒、西红柿、胡萝卜作试验材料添加到蛋羹的制作中。通过试验对比，以及维生素C的测定和蛋白质含量的测定，确定了较为合理的添加比例，对多维蛋羹的制作起到了一定的指导作用。
- Abstract:
- Taking the hot pepers,tomatos and carrots which have vitamin content as experimental material to research the multi vitamin egg custard.Made sure the reasonable adding proportion of vegetable through the vitamin C and the protein content measurese.
参考文献/References:
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备注/Memo
第一作者简介：黄占权（1971-），男，黑龙江省巴彦县人，学士，工程师，从事肉类工艺研究。