CN110470563A - A method of judging whether boiled egg is easy to peel off - Google Patents
A method of judging whether boiled egg is easy to peel off Download PDFInfo
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- G01N5/00—Analysing materials by weighing, e.g. weighing small particles separated from a gas or liquid
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Abstract
The present invention provides a kind of methods for judging boiled egg and whether being easy to peel off, and the described method comprises the following steps: (1) selection is the same as a batch of egg；(2) it is stored under 20-25 DEG C of constant temperature；(3) the freshness index of egg is measured daily, comprising: the weight-loss ratio and Hough unit of egg；When the weight-loss ratio of egg reaches 1.41%-1.72%, and Hough unit reaches 50.7-57.3, determine that egg is easy to peel off, the hulling rate of egg is in 76%-99%；Without the egg in these indication ranges, then relative difficult is peeled off.The beneficial effects of the present invention are: in the past more, clearer with storage time Changeement to egg freshness, and the research that egg freshness influences boiled egg hulling rate is not reported so far, the present invention illustrates the relationship between boiled egg hulling rate and the freshness of egg, it is determined that boiled egg is easy the judgment method peeled off.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of method for judging boiled egg and whether being easy to peel off.
Background technique
China is the maximum egg producing country in the whole world, and egg accounts for 85% or more China's birds, beasts and eggs yield.Egg is considered a kind of
Cheap and full of nutrition food, it contains a large amount of proteins,vitamins,minerals, essential fatty acid, phosphatide and other rouge
Matter.
Freshness is to measure the major criterion of egg quality, and freshness index includes: the Houghs such as Hough unit and weight-loss ratio
Unit is related with the dense albumen height and its quality of egg；Weight-loss ratio is also the key index for reflecting egg fresh-keeping degree, eggshell
Upper stomata is the main thoroughfare of egg breathing and inside and outside mass exchange, moisture and CO in egg2 It is overflowed outward by stomata, egg
Quality mitigates, and so that with the extension of storage time, egg weight-loss ratio is gradually risen.And peeling off is that the eggs such as boiled egg, spiced egg add
One of master operation during work, because when uncertain egg peels off, effect is best, the breakage rate so that traditional handicraft is peeled off
Height has seriously affected production efficiency and cost.
In the prior art, have more research for freshness physical and chemical quality and spectral detection freshness research (2015,
Wang Qingling) in addition, there are also optimization designs (2019. yellow Zhenxiong) for shelling egg roller in research cooked egg decorticator etc., but for peeling off
Relationship between rate and freshness is not yet appeared in the newspapers.
Summary of the invention
In view of the above problems, the purpose of the present invention is store process weight-loss ratio and Hough unit by measurement egg
And the hulling rate with batch boiled egg, the corresponding relationship between them is studied, finally provides and a kind of judges whether boiled egg is easy
The method peeled off, so that the breakage rate of boiled egg or spiced egg is reduced, to improve the utilization rate and economic benefit of raw material.
The purpose of the present invention is what is be achieved through the following technical solutions:
A method of judging whether boiled egg is easy to peel off, comprising the following steps:
(1) selection is the same as a batch of egg；
(2) it is placed under 20-25 DEG C of constant temperature and stores；
(3) the freshness index for measuring egg daily includes: the weight-loss ratio and Hough unit of egg；
When the weight-loss ratio of egg reaches 1.41%-1.72%, Hough unit reaches 50.7-57.3, and yolk index reaches 0.31%-
When 0.29%, determine that the egg after being cooked is easy to peel off, hulling rate reaches 76 % -99 %, without in these indication ranges
Egg be that relative difficult is peeled off.
Further, the freshness index of egg is measured in step (3) daily further include: yolk index and moisture content；
And yolk index and moisture content extend variation without significant difference with storage time, therefore, the two indexs are peeled off with boiled egg
Rate is without direct relation.
Further, the measuring method of the weight-loss ratio are as follows:
Measurement is initial, and egg quality is successively measured with electronic balance, records data m1；
Then measurement every time, sample egg is weighed record the data obtained m first2, bring following equation into, weightlessness can be measured
Rate；
Weight-loss ratio (%)=
In formula: m1To store preceding quality, g；
m2For quality after storage, g.
Further, the measuring method of the Hough unit are as follows:
Egg is broken and is placed on glass plate, measures the dense albumen height H at 1 cm of yolk using vernier caliper, substitutes into following
Formula can measure Hough unit value；
Hough unit=100Log (H-1.7G0.37+7)；
In formula: H is dense albumen height, mm；
G is egg quality, g.
The present invention having the beneficial effect that compared with prior art
(1) present invention is by research egg freshness and the relationship of complexity of peeling off, to egg freshness and between peeling off
Relationship finds one and determines range, provides a kind of method for judging boiled egg and whether being easy to peel off, processing enterprise provides for egg products
Technical support；
(2) egg is peeled off the determination of between freshness relationship, can not only reduce the breakage rate of cooked egg, moreover it is possible to improve enterprise
Production efficiency, production cost is reduced, to bring profit for egg products processing enterprise；
(3) method of the invention is easy to operate, low in cost.
Detailed description of the invention
Fig. 1 is to change with the weight-loss ratio of the extension egg of storage time；
Fig. 2 is the Hough unit change with the extension egg of storage time；
Fig. 3 is to change with the yolk index of the extension egg of storage time；
Fig. 4 is to change with the hulling rate of the extension egg of storage time；
Fig. 5 is the egg moisture content change with the extension egg of storage time.
Specific embodiment
Below by specific embodiment, further description of the technical solution of the present invention.
Embodiment 1
The present embodiment measurement is peeled off the relationship between egg freshness, is included the following steps:
Step 1 carries out pre-treatment to Fresh Egg；
(1) it selects: the selection brown shell egg sample fresh with batch, totally 1000.
Above-mentioned egg is placed under 20 DEG C of constant temperature and stores by step 2；
Step 3 selects 100 eggs daily, detects weight-loss ratio, Hough unit, the yolk index, water of egg from third day
Point and hulling rate；
(1) firstly, measurement weight-loss ratio: experiment is initial, and egg quality is successively measured with electronic balance, records data m1.It is then every
Sample egg is weighed record the data obtained m first by secondary experiment2, bring following equation into, weight-loss ratio can be measured.
Weight-loss ratio (%)=
In formula: m1To store preceding quality, g；
m2For quality after storage, g.
(2) it measures Hough unit: egg being broken and is placed on glass plate, is measured at 1 cm of yolk using vernier caliper
Dense albumen height H.Following equation is substituted into, Hough unit value can be measured.
Hough unit=100Log (H-1.7G0.37+7)
In formula: H is dense albumen height, mm；
G is egg quality, g.
(3) measure yolk index: after eggshell is laterally knocked against hard, content is all poured on the glass plate of horizontal position.It is quiet
After setting 5 min, with vernier caliper measurement yolk height and yolk diameter, substitutes into following equation and measure yolk index；
Yolk index (%)=
In formula: H is yolk height, mm；
D is yolk diameter, mm.
(4) measurement of moisture: taking 10 g samples (being accurate to 0.0001g), be placed in 105 DEG C of drying boxes, after dry 24 h
It takes out, weighs, and repeat above operation to front and back is of poor quality and be no more than 2 mg, as constant weight.
X(%)=
In formula: the content of moisture in X- sample, unit are gram every hectogram (g/100g)；
m1The quality of weighing bottle (adding sea sand, glass bar) and sample, unit are gram (g)；
m2Quality after weighing bottle (adding sea sand, glass bar) and samples dried, unit are gram (g)；
m3The quality of weighing bottle (adding sea sand, glass bar), unit are gram (g)；
100 Units conversion factors.
When moisture content >=1 g/100 g, calculated result retains three effective digitals, when 1 g/100 g of moisture content <,
Calculated result retains two effective digitals.
(5) egg hulling rate measures: 10-15 min is boiled in 97 DEG C of -100 DEG C of water-baths, 10min is boiled in preferably 99 DEG C of water-baths,
Then it pulls cold shock out, breaks eggshell peeling into pieces, ixoderm is not defined as " being easy to peel off " by albumen, otherwise is " being not easy to peel off ".Record
Being not easy the egg number peeled off is R1, i.e., hulling rate (%)=。
In formula: R1For the bad egg number peeled off, unit is (a)；
R is boiled egg total number, and unit is (a).
Detailed description of the invention concrete analysis is as follows: Fig. 1 is with the variation of the extension egg weight-loss ratio of storage time, the mistake of egg
Rate gradually increases again, and weight-loss ratio is one of main indicator for evaluating egg freshness and egg quality and preservation economic value
Important indicator, the stomata on eggshell is the main thoroughfare of egg breathing and inside and outside mass exchange, moisture and carbon dioxide in egg
It is escaped outward by stomata, thus weight saving, with storage, egg weight-loss ratio is gradually risen, when weight-loss ratio is 1.52%, stripping
Shell rate reaches highest 99%.Weight-loss ratio reaches 1.41%-1.72%, and hulling rate is in 76 %-99 %.
Fig. 2 is the variation with the extension Hough unit of storage time.The dense albumen height of Hough unit and egg and its
Weight is related, the freshness of objective reaction egg, as the extension Hough unit of storage time is in downward trend, when Hough list
52.3, husking yield reaches 98% for position；Hough unit reaches 50.7-57.3, and husking yield is in 76 %-99 %.
Fig. 3 is the variation for extending yolk index with storage time.Yolk index decline shows that vitellinae membrana weakens, yolk liquid
Change, is reduced mainly due to dense albumen, caused by the increase of thin albumen and egg white moisture diffusion (2010, Chen Changxiu), therefore egg
Freshness reduces, as the water sample of the extension albumen of storage time makes the reduction of membrane of yolk elasticity, or even rupture, to cause to dissipate
Yolk.Extend with storage time, the variation of the yolk index of egg is not significant, therefore this with whether peel off well no direct relation.
Fig. 4 is to extend the variation of hulling rate with storage time, and the hulling rate of egg gradually rises with storage time extension,
It is begun to decline again after reaching 99 %, egg hulling rate is cooked, the mainly property with inner membrance and albumen has close relationship.
Fig. 5 as there was no significant difference for the variation of the extension moisture content of storage time, open by the 15th day in egg postpartum
Beginning is decreased obviously, with hulling rate without direct relation.
Therefore, the cooked chicken of stripping when the weight-loss ratio of egg reaches 1.41%-1.72%, and Hough unit reaches 50.7-57.3
Egg, egg are easy to peel off, and are that relative difficult is peeled off without the egg in these indication ranges.
Embodiment 2
Present embodiments provide a kind of method for judging boiled egg and whether being easy to peel off, the specific steps are as follows:
(1) selection is the same as totally 1000, a batch of egg；
(2) it is placed under 23 DEG C of constant temperature and stores；
(3) from the 3rd day, 100 eggs are selected to measure it respectively daily: weight-loss ratio, Hough unit, the indexs such as yolk index；
Specific detection method is referring to embodiment 1；
After measured, the 10th day, the weight-loss ratio of egg reached 1.52 %, and Hough unit reaches 52.3, determined that egg is easy to peel off, right
All eggs carry out processing of peeling off, and after all eggs are peeled off, and calculate hulling rate, and display hulling rate reaches 99 %.
Embodiment 3
Present embodiments provide a kind of method for judging boiled egg and whether being easy to peel off, the specific steps are as follows:
(1) selection is the same as totally 1000, a batch of egg；
(2) it is placed under 25 DEG C of constant temperature and stores；
(3) from the 3rd day, 50 eggs are selected to measure it respectively daily: the weight-loss ratio of egg, Hough unit, yolk index etc.
Index；Specific detection method is referring to embodiment 1；
After measured, the 9th day, the weight-loss ratio of egg reached 1.55 %, and Hough unit reaches 55.3, determined that egg is easy to peel off, right
All eggs carry out processing of peeling off, and after all eggs are peeled off, and calculate hulling rate, and display hulling rate reaches 98 %.
One embodiment of the present invention has been described in detail above, but the content is only preferable implementation of the invention
Example, should not be considered as limiting the scope of the invention.It is all according to all the changes and improvements made by the present patent application range
Deng should still be within the scope of the patent of the present invention.
Claims (4)
1. a kind of method for judging boiled egg and whether being easy to peel off, which is characterized in that the described method comprises the following steps:
(1) selection is the same as a batch of egg；
(2) it is placed under 20-25 DEG C of constant temperature and stores；
(3) the freshness index for measuring egg daily includes: the weight-loss ratio and Hough unit of egg；
When the weight-loss ratio of egg reaches 1.41%-1.72%, Hough unit reaches 50.7-57.3, determines that the egg after being cooked is easy
It peels off, hulling rate reaches 76 % -99 %.
2. the method according to claim 1 for judging boiled egg and whether being easy to peel off, which is characterized in that every in step (3)
The freshness index of its measurement egg further include: yolk index and moisture content；
And yolk index and moisture content change with storage time extension without significant difference, and therefore, the two indexs and boiled egg
Hulling rate is without direct relation.
3. the method according to claim 1 for judging boiled egg and whether being easy to peel off, which is characterized in that the weight-loss ratio
Measuring method are as follows:
Measurement is initial, and egg quality is successively measured with electronic balance, records data m1；
Then measurement every time, sample egg is weighed record the data obtained m first2, bring following equation into, weight-loss ratio can be measured；
Weight-loss ratio (%)=
In formula: m1To store preceding quality, g；
m2For quality after storage, g.
4. the method according to claim 1 for judging boiled egg and whether being easy to peel off, which is characterized in that the Hough unit
Measuring method are as follows:
Egg is broken and is placed on glass plate, measures the dense albumen height H at 1 cm of yolk using vernier caliper, substitutes into following
Formula can measure Hough unit value；
Hough unit=100Log (H-1.7G0.37+7)；
In formula: H is dense albumen height, mm；
G is egg quality, g.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102147402A (en) * | 2011-03-08 | 2011-08-10 | 江苏大学 | Machine vision technology based method for rapidly detecting egg freshness |
| CN108802060A (en) * | 2018-07-09 | 2018-11-13 | 华中农业大学 | A kind of egg freshness Fast nondestructive evaluation system and method |
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2019
- 2019-08-19 CN CN201910761764.5A patent/CN110470563A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102147402A (en) * | 2011-03-08 | 2011-08-10 | 江苏大学 | Machine vision technology based method for rapidly detecting egg freshness |
| CN108802060A (en) * | 2018-07-09 | 2018-11-13 | 华中农业大学 | A kind of egg freshness Fast nondestructive evaluation system and method |
Non-Patent Citations (3)
| Title |
|---|
| 刘燕德: "鸡蛋新鲜度与贮存条件的相关性分析", 《江西农业大学学报》 * |
| 张彦明: "《无公害动物源性食品检验技术[M]》", 31 December 2003 * |
| 陈果忠: "提高高温卤蛋出品率和完好率的工艺研究", 《甘肃农业科技》 * |
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Application publication date: 20191119 |