Study Of Egg White Gel Characteristics And Processing Technology Of Guizhou Sansui's Featured Nonlead (Low-Lead) Preserved Eggs

The sheldrake duck industry which is riched of idiomatical culture has been progressing rapidly by the support of Sansui government,resulting the abundant duck egg resource,while the processing techonlogy and condition of egg products are remain at manual workshop style.So the Sansui's sheldrake duck eggs was studied about its component,its nutrient value,effect of preserved eggs processing under different pickling conditions,effect of egg white gel characteristics,analyse the changes of eggs during pickling and the mechanisation of diverse conditions.Applying the result to develop nonlead preserved eggs and optimize it techincs.Concrete results as follows:1.The analysis and evaluation of nutrients of sansui's characteristic sheldrake duck eggs.Moisture content,crude protein content,amino acid composition and its content,crude fat content,composition and content of fatty acids,cholesterol content and the content of calcium,zinc,magnesium,iron,copper,manganese,lead and selenium of Sansui's characteristic sheldrake duck eggs' samples in Guizhou were determined by the methods of China national standard,chromatography of gases,Inductively coupled plasma atomic emission spectrometry and spectrofluorimetry.Amino acid and fatty acids were scientifically evaluated by the method WHO/FAO Amino Acid Scoring Model,chemical score and Thrombus index which is used internationally.The result was that the content of protein is 11.97%,the content of fat is 12.81%,the content of cholesterin is 498.55 mg/100 g,the content of Ca is 504.17 mg/kg,the AAS are all above 100,the AI and TI are 0.36,0.79,respectively.The results show that the Sansui's characteristic sheldrake duck eggs had the property of higher amino acid and fatty acid value,higher content of mineral.2.Effect of processing of preserved eggs under different conditions.Conditions are different metal-salt curing agents?Cu,Ca,Zn,Mg,Fe,Pb salt?,concentrations,tempertures,alkalis.The determination indexes are sense,egg white free alkali,egg white gel strength,and liquids' alkalis.Results show:CuSO₄,ZnSO₄,Fe₂?SO₄?₃,PbO,higher alkali and temperture have promote effection of alkali at the start of pickling,while they perform restrain effection at the later stage.PbO and CuSO₄ are stronger than ZnSO₄ adn Fe₂?SO₄?₃,and high concentrations are more stronger,while CaSO₄?MgSO₄ do not have these power.During pickling,gel gets formation firstly,as alkali comes into egg,protein which constitutes macromolecule gel partly destroied by it,followed by Maillard reaction ect a series of reaction,which provide pre-substance for colors' changing and hole plugging.So the control of the speed of alkali coming into egg is the key of promoting preserved eggs.3.Analysis of preserved egg white?PEW?gel characristics under different conditions.The microstructure of PEW gel networks presented three-dimensional uniform,fine,and regular network structures.The holes on the shell of Cu,Zn and Pb are less than Mg,which means Cu,Zn and Pb can form precipitates.As the concentration of Cu,alkali concentration and temperature increasing,hardness and springiness decreasing,SH content,ionic bonds and hydrophobic interactions increasing,SS bonds and surface hydrophobicity decreasing.4.Curing agents' development and processing technology's optimization of low-lead preserved eggs of Guizhou Sansui.By Single factor tests and orthogonal test,the result is as follows:black tea2%,NaCl 4%,CuSO₄:Zn SO₄ is 1:2,concentration of curing agent and alkali is0.45%,4.5%respectively,temperature is 19±2?.Under thi's condiction,the preserved eggs' secse is excellent,Pb,Cu,Zn's content are 0.07 mg/kg?7.99 mg/kg?35.62 mg/kg respectively,ordering the Chinese Standard GB/T 9694-2014,and percent of pass is 100%.