论文部分内容阅读
油炸鸡蛋经高温油炸会改变油脂结构,产生大量自由基和反式脂肪,前者侵袭健康细胞,增加细胞癌变概率;后者会增加体内坏胆固醇,加大患心脑血管疾病的风险。咸蛋制作过程中加入了大量的盐,钠含量高。钠摄入量超标,会导致血压上升,增加患心脑血管患病的风险。皮蛋制作过程中加入了强碱溶液,令蛋白质
Fried egg fried at high temperature will change the fat structure, resulting in a large number of free radicals and trans fats, the former invasion of healthy cells, increasing the probability of cancerous cells; the latter will increase the body of bad cholesterol and increase the risk of cardiovascular and cerebrovascular diseases. Salted egg production process by adding a lot of salt, sodium content is high. Sodium intake exceeded, will lead to increased blood pressure, increased risk of cardiovascular disease. Preserved egg production process by adding a strong alkali solution, so that the protein