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吃皮蛋忌过多皮蛋在腌制加工过程中,由于碱液渗透进入蛋内,使蛋白凝结成富有弹性的琥珀状胶冻,蛋黄凝结成实心或汤心状态,蛋白质变性分解成氨基酸,其外观和色泽与新鲜鸭蛋有所不同,其营养成分也会发生变化,蛋白质和脂肪均减少,维生素 A、B、C 也明显下降,一些人日常饮食中如果缺乏维生素 B_1、B_2,若再经常食用皮蛋,显然是不合适的。此外,皮蛋加工过程中,有些还会使用
To eat too much egg preserved eggs preserved in the processing process, due to the infiltration of alkali into the egg, the protein condenses into a flexible amber-like jelly, egg yolk condensed into solid or soup heart state, protein denaturation into amino acids, the appearance of its appearance And the color and fresh duck eggs are different, their nutritional content will change, reduce protein and fat, vitamin A, B, C also decreased significantly, some people’s daily diet if the lack of vitamin B_1, B_2, if the regular consumption of preserved eggs , Obviously not suitable. In addition, preserved egg processing, some will use