CN106092811A - A kind of detection method of preserved egg yellow oil yield - Google Patents
A kind of detection method of preserved egg yellow oil yield Download PDFInfo
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- CN106092811A CN106092811A CN201610381725.9A CN201610381725A CN106092811A CN 106092811 A CN106092811 A CN 106092811A CN 201610381725 A CN201610381725 A CN 201610381725A CN 106092811 A CN106092811 A CN 106092811A
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- G01N5/00—Analysing materials by weighing, e.g. weighing small particles separated from a gas or liquid
- G01N5/02—Analysing materials by weighing, e.g. weighing small particles separated from a gas or liquid by absorbing or adsorbing components of a material and determining change of weight of the adsorbent, e.g. determining moisture content
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Abstract
The invention discloses the detection method of a kind of preserved egg yellow oil yield, it sector including qualitative filter paper defines after twice doubling four layers of right angle, dry to constant weight M0；After Dai Kesheng salted egg is cooked, egg yolk is stirred and dissipates and mix into pellet shape thoroughly；Take a small amount of pellet shape egg yolk to be pressed into little pancake shape and be placed in the interlayer of segmental filter paper, be weighed as M1；The filter paper accompanying egg yolk is placed on the flat board of cleaning, and on the filter paper above egg yolk, places the counterweight weighing 600 1000g, constitute egg oil squeezing system；It is placed in calorstat placing 1 2.5 hours；Egg yolk slag post-drying to the constant weight removed on filter paper is M2, finally calculate preserved egg yellow oil yield, wherein preserved egg yellow oil yield %=(M by formula2‑M0)×100/(M1‑M0).The detection method of the present invention is the oil yield with physical method detection preserved egg yellow, it is not necessary to chemical reagent, with low cost, environment friendly and pollution-free and the quickest.
Description
Technical field
The present invention relates to field of food, be specifically related to the detection method of a kind of preserved egg yellow oil yield.
Background technology
Salted egg is one of China's traditional food, and its albumen delicacy is pure white, egg oil dew loose sand, bright in colour, is deeply consumed
Person likes.Containing abundant fatty acid in its preserved egg yellow, also it is provided that multivitamin and mineral, again because of its quality jewelry, expensive clothing and other valuables pine
Husky, oil yield height, tasty mouthfeel uniqueness, preserved egg yellow is in addition to directly eating, and the also adjuvant as food processing adds rice tamale, the moon to
In cake and other bakery products.Preserved egg yellow loose sand, the fuel-displaced consumers in general of being evaluate the important quality feature of salted egg's quality.
So far, these two qualitative characteristics are not had the method for quantitatively evaluating of standard, mainly passes through subjective appreciation.
Fowl egg are in curing process, and the infiltration of Sal causes the protein in egg yolk to separate with fat with dehydration, portion
Point fat is free out so that the preserved egg yellow boiled is glossy even to flow oil condition.The oil yield of preserved egg yellow and raw material egg kind
Relevant with pickling technology.Preserved egg yellow oil yield is more suitable between 12-16%, and too high oil yield, with albumen salinity
Too high, egg yolk also can be the most salty, and egg yolk excessive dehydration, matter structure hardens or coarse.Therefore oil yield is that embodiment salted egg is excellent
The important indicator of quality.
At present, the main oil content using Soxhlet extraction method or fat leaching to take out method mensuration preserved egg yellow, and in this, as going out
Oil rate.The oil content that both approaches detects is all the amount of total fat in egg yolk.Due in salted egg salting process egg yolk dehydration,
The Mass lost of egg yolk, the proportion shared by oil increases.Even if measuring oil content to increase, the oil mass that can not represent precipitation increases.
And its operation is relatively complicated, reagent consumption is big, is also unfavorable for quickly detecting.
Summary of the invention
The technical problem to be solved in the present invention is to provide the detection method of a kind of preserved egg yellow oil yield, detection method is easy,
Quickly.
Technical scheme is as follows:
The detection method of a kind of preserved egg yellow oil yield, comprises the following steps:
(1) qualitative filter paper is formed after twice doubling the sector at four layers of right angle, dries to constant weight M0；
(2) after Dai Kesheng salted egg being cooked, remove albumen, egg yolk is placed in dry small beaker and stirs scattered and mix thoroughly agglomerating
Granular；
(3) take a small amount of pellet shape egg yolk, pressed lightly on into little pancake shape；
(4) little pancake shape egg yolk is placed in the interlayer of the segmental filter paper in step (1), is weighed as M1；
(5) filter paper accompanying egg yolk is placed on the flat board of cleaning, and on the filter paper above egg yolk, places weight 600-
The counterweight of 1000g, constitutes egg oil squeezing system；It is placed in calorstat placing 1-2.5 hour；
(6) take out filter paper and remove the egg yolk slag on filter paper, then the filter paper of oil-containing being dried to constant weight M2, finally press
Face formula calculates preserved egg yellow oil yield, wherein preserved egg yellow oil yield %=(M2-M0)×100/(M1-M0)。
Scheme further, described step (2) Zhong Daikesheng salted egg steams 10-15 minute.
In scheme, described step (3), the weight of group's material shape egg yolk is 1.5-3g further.
Scheme further, in described step (5), the temperature of calorstat is 30-40 DEG C.
The invention has the beneficial effects as follows: 1. the detection method of the present invention is the oil yield with physical method detection preserved egg yellow,
Without chemical reagent, with low cost, environment friendly and pollution-free；
2. the present invention all can detect without special instrument and equipment, common laboratory；
3. multiple samples can be detected, the most quickly by the present invention simultaneously；
4. the detection method of the present invention is easy to learn, easy to operate, it is easy to implement.
Detailed description of the invention
Embodiment 1:
The detection method of a kind of preserved egg yellow oil yield, comprises the following steps:
(1) qualitative filter paper is formed after twice doubling the sector at four layers of right angle, dries to constant weight in 105 DEG C, weigh
For M0；
(2) Dai Kesheng salted egg is steamed 15 minutes, after removing albumen, egg yolk is placed in dry small beaker, uses rustless steel
Little spoon is disperseed and is mixed into thoroughly pellet shape；
(3) weigh the pellet shape egg yolk that quality is 1.5g, it is gently pressed into little pancake shape；
(4) little pancake shape egg yolk is placed in the interlayer of the segmental filter paper in step (1), is weighed as M1；
(5) filter paper accompanying egg yolk is placed on the flat board of cleaning, and on the filter paper above egg yolk, places weight 600g's
Counterweight, constitutes egg oil squeezing system；It is placed in the calorstat of 30 DEG C placing 2.5 hours；
(6) take out filter paper and remove the egg yolk on filter paper, then the filter paper of oil-containing being dried to constant weight (M at 105 DEG C2),
Finally calculate preserved egg yellow oil yield, wherein preserved egg yellow oil yield %=(M by formula below2-M0)×100/(M1-M0)。
Embodiment 2:
(1) qualitative filter paper is formed after twice doubling the sector at four layers of right angle, dries to constant weight M0；
(2) use the ripe Salted duck egg of commercially available vacuum packaging, remove albumen, egg yolk is placed in dry small beaker, with not
The rust little spoon of steel is disperseed and is mixed into thoroughly pellet shape；
(3) weigh 2-3g pellet shape egg yolk, it is gently pressed into little pancake shape；
(4) little pancake shape egg yolk is placed in the interlayer of the segmental filter paper in step (1), is weighed as M1；
(5) it is placed on the flat board of cleaning, and on the filter paper above egg yolk, places the counterweight of weight 1000g, constitute egg
Butter squeezing system；It is placed in the calorstat of 35 DEG C placing 1 hour；
(6) take out filter paper and remove the egg yolk on filter paper, then the filter paper of oil-containing being dried to constant weight (M2), finally press
Face formula calculates preserved egg yellow oil yield, wherein preserved egg yellow oil yield %=(M2-M0)×100/(M1-M0).Each sampling amount weight
Multiple 5 times, obtain average oil yield, and calculate standard deviation and the coefficient of variation is as shown in table 1:
The impact on measurement result of table 1 sample quality
As known from Table 1, using the method detection of the present invention, the sampling amount of preserved egg yellow has shadow to the precision of testing result
Ring.Sampling amount 2.5g, acquired results standard deviation and the coefficient of variation are minimum, and this sampling amount is most suitable.
Embodiment 3:
Using the step of embodiment 1, select commercially available vacuum packaging Salted duck egg, taking three parts of quality respectively is 2 ± 0.1g's
Pellet shape egg yolk, and it is pressed into little pancake shape respectively, it is placed in the interlayer drying the segmental filter paper to constant weight through 105 DEG C, uses
The counterweight of quality 1000g is suppressed, and is placed in the calorstat of 35 DEG C and places 1h, 1.5h, 2h respectively, and each press time repeats
5 times, its average oil yield is as shown in table 2 with standard deviation and the coefficient of variation:
The impact on measurement result of table 2 press time
| Press time/h | Oil yield/% | Standard deviation | The coefficient of variation/% |
| 1 | 12.70 | 1.31 | 10.35 |
| 1.5 | 14.28 | 1.27 | 8.93 |
| 2 | 17.75 | 1.15 | 6.46 |
As known from Table 2, the oil yield of preserved egg yellow extends with the press time and increases, when standard deviation and the coefficient of variation are with compacting
Between extend and reduce.
Embodiment 4:
Using the step of embodiment 1, select commercially available vacuum packaging Salted duck egg, taking three parts of quality respectively is 2 ± 0.1g's
Pellet shape egg yolk, is pressed into little pancake shape respectively, is placed in the interlayer drying the segmental filter paper to constant weight through 105 DEG C, uses matter
The counterweight of amount 1000g is suppressed, be respectively placed in 30 DEG C, 35 DEG C, place 1h, each temperature duplicate detection in the calorstat of 40 DEG C
5 times, its average oil yield is as shown in table 3 with standard deviation and the coefficient of variation:
The impact on measurement result of table 3 treatment temperature
| Temperature DEG C | Oil yield/% | Standard deviation | The coefficient of variation/% |
| 30 | 11.84 | 0.17 | 1.42 |
| 35 | 12.15 | 1.01 | 5.41 |
| 40 | 18.70 | 0.94 | 7.90 |
As known from Table 3, although the oil yield of preserved egg yellow increases with temperature rising, but temperature raises and causes the coefficient of variation to increase
Greatly, specification error is the biggest.
By table 1-3, analyzing from its standard deviation or the coefficient of variation, the testing conditions of coefficient of variation minimum is:
Sampling amount 2.5g, 2 hours press times, press temperature 30 DEG C.
Embodiment 5: pickle the Salted duck egg oil yield detection of different time
With fresh Ovum Anas domestica, with 25% marinating, the 9th day and within the 11st day, detect the oil yield of its egg yolk respectively.Use real
Executing the step of example 1, its testing conditions is: pellet shape egg yolk sampling amount 2 ± 0.1g, uses 600g counterweight, 40 DEG C of calorstats to place
1h, pickles the 9th day in saline, and recording its oil yield is 3.5%；Recording its oil yield by the 11st day is 11.69%.Explanation
The oil yield of egg yolk extends with salting period and increases.
Embodiment 6: commercially available vacuum packaging ripe Salted duck egg egg yolk oil yield testing result
The commercially available 3 kinds of different brands of stochastic buying are vacuum-packed ripe Salted duck egg, use the step (without steaming and decocting) of embodiment 1
Detect its egg yolk oil yield.Its testing conditions is: pellet shape egg yolk sampling amount 2.5g, uses 600g counterweight, and 30 DEG C of couveuses are put
Put 2h.Recording result is 18.56%, 21.25%, 16.35% respectively.
Embodiment 7: use the egg yolk of the step detection FRESH DUCK EGGS of embodiment 1, pellet shape egg yolk sampling amount 2.5g, use
600g counterweight, 2h placed by 30 DEG C of couveuses.Record oil yield and be only 0.05-0.32%.The oil yield that FRESH DUCK EGGS detects is the lowest
In Salted duck egg, low to negligible degree.The preserved egg yellow oil yield that the detection method of this explanation present invention records can represent
Oil yield after pickling.
The invention is simply illustrated by above example.The present invention is appointed by those skilled in the art
What amendment, without departing from the intended spirit of the present invention, all at the claims of the present invention.
Claims (4)
1. the detection method of a preserved egg yellow oil yield, it is characterised in that: comprise the following steps:
(1) qualitative filter paper is formed after twice doubling the sector at four layers of right angle, dries to constant weight M0；
(2) after Dai Kesheng salted egg being cooked, remove albumen, egg yolk is placed in dry small beaker and stirs scattered and mix into granule thoroughly
Shape；
(3) take a small amount of pellet shape egg yolk, pressed lightly on into little pancake shape；
(4) little pancake shape egg yolk is placed in the interlayer of the segmental filter paper in step (1), is weighed as M1；
(5) filter paper accompanying egg yolk is placed on the flat board of cleaning, and on the filter paper above egg yolk, places weight 600-1000g's
Counterweight, constitutes egg oil squeezing system；It is placed in calorstat placing 1-2.5 hour；
(6) take out filter paper remove the egg yolk slag on filter paper, then the filter paper of oil-containing is dried to constant weight be M2, finally by following
Formula calculates preserved egg yellow oil yield, wherein preserved egg yellow oil yield %=(M2-M0)×100/(M1-M0)。
The detection method of a kind of preserved egg yellow oil yield the most according to claim 1, it is characterised in that: in described step (2)
Dai Kesheng salted egg steams 10-15 minute.
The detection method of a kind of preserved egg yellow oil yield the most according to claim 1, it is characterised in that: in described step (3)
The weight of pellet shape egg yolk is 1.5-3g.
The detection method of a kind of preserved egg yellow oil yield the most according to claim 1, it is characterised in that: in described step (5)
The temperature of calorstat is 30-40 DEG C.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4449406A (en) * | 1980-06-02 | 1984-05-22 | Protecon B.V. | Method and device for measuring the fat content of meat |
| JP2004187642A (en) * | 2002-12-13 | 2004-07-08 | Furusato Jidori No Kai:Kk | Method for producing egg oil |
| CN101169369A (en) * | 2007-12-04 | 2008-04-30 | 张伟 | Intelligent refraction determination method for oil content |
| CN103674764A (en) * | 2012-09-05 | 2014-03-26 | 江苏欣隆羽绒有限公司 | Device for rapidly detecting content of grease in down feather |
| CN103940857A (en) * | 2014-05-05 | 2014-07-23 | 江南大学 | Device and detection method for rapidly detecting oil yield of salted egg in nondestructive manner |
| CN104237046A (en) * | 2014-08-20 | 2014-12-24 | 湖北富邦科技股份有限公司 | Method for rapidly measuring content of grease in chemical fertilizer |
-
2016
- 2016-05-27 CN CN201610381725.9A patent/CN106092811A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4449406A (en) * | 1980-06-02 | 1984-05-22 | Protecon B.V. | Method and device for measuring the fat content of meat |
| JP2004187642A (en) * | 2002-12-13 | 2004-07-08 | Furusato Jidori No Kai:Kk | Method for producing egg oil |
| CN101169369A (en) * | 2007-12-04 | 2008-04-30 | 张伟 | Intelligent refraction determination method for oil content |
| CN103674764A (en) * | 2012-09-05 | 2014-03-26 | 江苏欣隆羽绒有限公司 | Device for rapidly detecting content of grease in down feather |
| CN103940857A (en) * | 2014-05-05 | 2014-07-23 | 江南大学 | Device and detection method for rapidly detecting oil yield of salted egg in nondestructive manner |
| CN104237046A (en) * | 2014-08-20 | 2014-12-24 | 湖北富邦科技股份有限公司 | Method for rapidly measuring content of grease in chemical fertilizer |
Non-Patent Citations (3)
| Title |
|---|
| 《中国农学通报》 * |
| 张伟: "《农业工程概论》", 31 May 1997, 中国农业出版社 * |
| 李萌 等: ""咸蛋黄品质定量分析标准化研究"", 《中国农学通报》 * |
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