皮蛋加工及食用安全性研究  

A Study on the Processing and Food Safety of Preserved Eggs

作　　者：周黎[1] 王蓉蓉[2] 刘玮[1] 徐萌[1] 马志方[1] 彭增起[1] WANG Fu-long 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [2]南京晓庄学院食品科学学院,江苏南京211171

出　　处：《南京晓庄学院学报》2016年第6期5-8,共4页Journal of Nanjing Xiaozhuang University

基　　金：现代农业产业技术体系建设专项资金资助项目(NYCYTX-38)

摘　　要：皮蛋是我国传统蛋制品,深受消费者喜爱.皮蛋加工中涉及强碱以及重金属盐,生产过程中存在重金属过量以及赖丙氨酸生成的问题.因此确保皮蛋的食用安全性是至关重要的.本文综述了当下皮蛋加工及食用安全性,主要从重金属过量和赖丙氨酸两个方面来介绍,以期为安全皮蛋的生产提供参考依据.Preserved eggs as a kind of traditional Chinese food are popular with consumers. Alkali and heavy metal salt are used in processing, and thus they may contain the excessive amount of heavy metal and lysinoalanine. So it is very important to ensure that the consumption of preserved eggs is safe. The present paper reviews the processing of preserved eggs and the food safety regarding the amount of heavy metal and lysinoalanine in them and aims to provide reference to the production of safe preserved eggs.

关 键 词：皮蛋 重金属 赖丙氨酸 安全 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]