无铅加工溏心皮蛋技术研究

A TECHNICAL STUDY OF PROCESSING PRESERVED EGG WITH SOLF YOLK IN THE ABSENCE OF LEAD(PH)

皮蛋是我国首创.但在传统加工法生产溏心皮蛋的过程中必需用一定量的氧化铅,使皮蛋中含铅量较高.铅是一种有毒的重金属元素,对人体的健康,特别对儿童的智力发育有严重的不良影响.本文根据用10种不同配方的筛选性试验和5批较多数量的生产性试验的资料,提出用铜盐和锌盐代替氧化铅生产无铅溏心皮蛋的新方法.新法生产的溏心皮蛋保持了传统法皮蛋的色、香、味、形的特色,在化学成分上又消除了铅的危害,增加了对人体有益的微量元素—铜和锌.其理化指标和细菌学指标均符合国家皮蛋卫生标准.本文对禽蛋食品向营养、保健方向发展开辟了新的途径,对促进水禽业、食品工业的发展和出口创汇都具有重大的意义.为了保证成品的质量,提出了应注意的问题.

The preserved egg is one of China's inventions.An amount of Lead oxidewas necessary for traditional preserved egg process method.Lead is a poisonheavy metal element,which is harmful to human health,especially to thedevelopment of children's intelligence.Based upon the two kinds of experi-ments,selecting experiment from 10 prescriptions and producing experiment,this paper introduces a new process method,with which the Lead oxide wasreplaced by copper salt and Zinc salt.The preserved egg with a soft yolkwithout Lead not only retains the characters of color,fragrance,taste andshape of the traditional preserved egg,but also possesses trace elements,Copper and Zinc,that is helpful to human health.The physical and chemicalcharacters and bacteriological index are all in keeping with the nationalhygiene standard of the preserved egg.This new method has established anew way in egg process and owns very important significance in duck-rai-sing,food industry and exportation.This paper also discusses some questionssequiring attention in practice.