Study On Egg Preserved In Rice Wine Processing Technology And Gel Method

At present,there are few studies on the single recipe used to pickle drunk eggs and the gelation behavior of egg white induced by ethanol.Therefore,in this paper,fresh duck eggs were pickled with different pickling formulas to preliminarily explore the processing technology of drunk eggs.Then the effects of ethanol on the gelation behavior of duck egg white gel inside and outside the shell were studied.Specific research contents and results are as follows:First of all,breaking through the traditional egg pickling method,using high liquor and other liquor mixed way to make pickled liquid directly pickled fresh duck eggs.Then the physicochemical properties and sensory indexes of the newly pickled eggs were compared with the traditional Pinghu zaodan.The results showed that the four kinds of eggs obtained by the new pickling method were different from Pinghu zaodan in physical and chemical properties and sensory properties.The four kinds of eggs pickled directly with liquor have better morphological integrity,and have elliptical egg shape after breaking the shell,but Pinghu zaodan.can not maintain a complete form after removing the eggshell membrane,and flow out in a thick liquid shape.The moisture content showed that the four kinds of drunk eggs had better moisture content than Pinghu zaodan,and their ash content was higher than that of Pinghu zaodan,but the water holding capacity was the opposite.Whether the new pickled drunk eggs or Pinghu zaodan,the salt content is basically the same.The color of different pickled liquid is different,also cause all kinds of drunk eggs to contain different color.Secondly,duck eggs were pickled directly with liquor to further simplify the pickling steps of eggs,and the effect of alcohol on egg white gel was emphasized.In this paper,the changes of physico-chemical characteristics,microstructures and secondary structures of duck egg white(EW)gels under the action of baijiu(Chinese liquor)were studied via the texture analyzer,environmental scanning electron microscope(ESEM)and Fourier transform infrared spectroscopy(FTIR).Results showed that the hardness,centrifugal water holding capacity(WHC)and surface hydrophobicity of EW gel increased gradually with the pickling time.The gel under ESEM indicated an increasingly compact network structure.The ionic bond and disulfide bond took the leading role in maintaining the gel network.SDS-PAGE showed that other protein bands disappeared,except for the ovomucoid.The absolute value of Zeta potential reached the maximum on the 8th day and then decreased slightly.The overall trend of α-helix,β-turn,β-sheet and the random coil in the secondary structure of the gel increased.Finally,in vitro ethanol was used to directly contact with egg white to induce the formation of gel.In this study,changes in the gel properties,microstructure,and molecular interaction force during the formation of duck egg white(EW)gel induced by ethanol were investigated.Results showed that the viscosity of the EW increased with increasing ethanol concentration and treatment time.The hardness and cohesiveness of the formed gel increased first with prolonged treatment time,then decreased slightly,and finally almost kept stable.The increase in the centrifugal water holding capacity and transformation of immobile and free water into bound water was related to the increasingly compact structure of the gel network.The force that maintained the gel network was mainly ionic bond(～45%)and disulfide bonds(～45%).The hydrogen bond and hydrophobic interaction were extremely low.SDSPAGE results showed that the ethanol-treated EW proteins were degraded to some extent,but the bands did not significantly change with time.The negative charge content and surface hydrophobicity of the protein increased continuously.The secondary structure of the EW gel showed that the mutual transformation of β-sheet,random coil,α-helix,and β-turn resulted in the good texture characteristics of the gel.