In this paper,the effect of the addition amount of phosphate,the heating temperature,the heating time and the amount of salt on the quality of egg gel was studied by used egg gel as the research object. By means of sensory evaluation,texture analysis,water holding capacity and pH determination,the factors were analyzed. The results showed that the quality of egg gel was the best when the compound phosphate was 0.3%,the heating temperature was 80℃,the heating time was 25 min and the amount of salt was 2.0%. This parameter was used to made egg gel that has best sensory quality and fine texture characteristics.%以鸡蛋凝胶为研究对象，探讨复合磷酸盐添加量、加热温度、加热时间和食盐添加量对鸡蛋凝胶品质的影响。采用感官评定、质地分析、持水力和pH测定等分析方法对各个因素进行分析。试验结果表明，复合磷酸盐添加量0.3%、加热温度80℃、加热时间25 min和食盐添加量2.0%时产生的鸡蛋凝胶品质较佳。使用该参数制成的鸡蛋凝胶具有良好的感官品质和优良的质地特征。
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