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鸡蛋是营养价值极高的食品,有人称之为“人类理想的营养库”,深得人们的喜爱。新鲜鸡蛋是活的有机体,在蛋壳表面有一层胶性物质蛋壳膜,它能起保护作用;鸡蛋里面还有一种溶解酶,可以抵抗细菌的浸入。但是,鸡蛋在贮存、运输过程中,往往会受到温度、湿度以及贮存方法、时间等因素的影响,发生一系列的变化,以致腐败变质不能食用。所以,下面五种鸡蛋在食用时要十分谨慎。 散黄蛋 鸡蛋散黄一般有两种原因:一种是激烈振荡,蛋黄膜破裂,造成机械性散黄。这种散黄,蛋液较浓,蛋白质没有变
Egg is a highly nutritious food, some people call it “the ideal human nutrition library,” won the people’s favorite. Fresh egg is a living organism, the egg shell surface has a layer of plastic material eggshell membrane, it can play a protective role; egg inside there is a lytic enzyme, can resist the bacteria immersion. However, during the storage and transportation of eggs, the eggs are often affected by factors such as temperature, humidity, storage methods and time, and a series of changes have taken place so that spoilage can not be eaten. Therefore, the following five kinds of eggs when eating very carefully. Scattered egg Scattered yellow eggs generally have two reasons: one is intense oscillation, rupture of the yolk membrane, resulting in mechanical yellow. This yellow powder, concentrated egg, protein has not changed