蛋黄的

Egg yolk and sugar into the stainless steel basin, with eggbeater whipping until sugar dissolves and liquid egg yolk was white, the number of hours and then joined the salad oil and water mixing evenly, and then after the screening Add flour, baking powder and salt, Gently stir evenly.

制作方法：1。蛋黄和白糖纳入不锈钢盆中，用打蛋器搅打至白糖溶化且蛋黄液呈乳白色时，再分多次加入色拉油和清水搅拌均匀，然后放入过筛后的面粉、泡打粉和精盐，轻轻搅拌均匀。2。

As to quail egg yolk, the emulsibility could be improved with the increase of sucrose concentration, temperature (10~60℃), and adding Sodium chloride. The effect of pH value on foamability, foam stability, emulsibility of quail egg was also demonstrated in a dynamic change.

鹌鹑蛋黄乳化性随蔗糖浓度增大而提高，10~60℃内随温度升高而提高，加入氯化钠能明显提高蛋黄乳化性。pH值对蛋白起泡性和泡沫稳定性、蛋黄乳化性的影响均呈动态变化。

There were significantly correlation among the 9 egg quality traits in silkies. There were positive phenotypic correlation among albumen proportion and egg weight (P.01), Haugh Unit and albumen proportion (P.05), shell proportion, shell strength and shell thickness (P.01) respectively. There were negative phenotyp

4本研究还进行了丝羽乌骨鸡蛋品质各个性状间的相关分析，结果发现蛋壳强度与蛋壳厚度极显著正相关(P.01)；蛋黄比例与蛋重极显著负相关(P.01)：蛋壳比例与蛋壳强度、蛋壳厚度极显著正相关(P.01)；蛋白比例与蛋重极显著正相关(P.01)，与蛋黄比例、蛋壳比例极显著负相关(P.01)；哈氏单位与蛋黄比例极显著负相关(P.01)，与蛋白比例显著正相关P 。

ELISA results indicated that the vaccine can resulted in immune response. 82-day old pigs were inactively immunized with yolk powder containing CCK antibodies.

用含CCK抗体的蛋黄粉饲喂82天龄肉猪，试验结果表明，在肉猪饲料中添加100g/t含CCK抗体蛋黄粉，试验期间平均日增重和采食量与阴性蛋黄粉组相比，分别提高6.64%和8%，差异显著（P.05）。

The crude salted vitellus is cooked to 70~80% maturity, and dipped in the suspension of Natamyc for 2 min after cooled.

生咸蛋黄入炉烤至七八成熟，取出冷却后浸泡于Natamycin悬浮液中约2 分钟，即可防止蛋黄馅的霉变。

In 300mg/kg JSS treatment, the yolk color was 6 degree too. While added 500mg/kg JMH into the basal diet, the egg yolk color was up to 9 degree. Supplement of oxytetracycline + JMH or chlortetracy dine + JMH in the basal diet, the egg yolk color was up to 8 and 6 degree respectively and decreased one and three color unit respectively than that of JMH treatment. Added oxytetracyclimne + JSS or chlortetracycline + JSS, the egg yolk color was up to 8 and 6degree respectively. When added arsanilic acid + JSS, the egg yolk color was up to 7 degree and improved one color unit than that of JSS treatment. When added arsanilic acid +JMH to basal diet, the egg yolk color was up to 8 degree and decreased one color unit than that of JMH treatment.

饲料中添加300mg/kg的金闪闪，蛋黄颜色也是6级，没有产生增色效果，添加500mg/kg的加美黄，可使蛋黄颜色达到9级，提高3个比色单位，土霉素与加美黄配合使用，蛋黄颜色为8级，比加美黄组降低1级，金霉素与加美黄配合使用蛋黄颜色为6级，比加美黄组降低3级，土霉素与金闪闪配合使用可使蛋黄颜色升到8级，比金闪闪组提高2级，金霉素与金闪闪配合使用蛋黄颜色仍为6级，阿散酸与金闪闪配合使用，蛋黄颜色为7级，比金闪闪组提高1级，阿散酸与加美黄配合使用蛋黄颜色为8级，比加美黄组降低1级。

Experimental dietaries were control, Cu 150mg/kg+Cr 600ug/kg, Cu 150mg/kg+Cr 600ug/kg+ LO 3.0%, Cu 150mg/kg+Cr 600ug/kg+CLA 0.3% and Cu 150mg/kg+Cr 600ug/kg+LO 3.0%+ CLA 0.3% respectivel

Cu+Cr十LO显著降低蛋黄TG和TC水平，Cu+Cr+CLA对蛋黄TG和TC水平有升高的效果。

The effect of extrusion parameter with a twin-screw extruder on the color, soluble protein and amino acid of egg yolk powder was investigated.

采用双螺杆挤压膨化机对蛋黄粉进行加工，研究挤压工艺对蛋黄粉挤压产品色泽、可溶性蛋白质和氨基酸的影响。

Green eggs with a shell of the egg is different from other nutritional content and structure of the green shell of the egg yolk than Cao Ji 8% of the large egg yolk, egg white thick, easily digested and absorbed by the body, egg yolk pigment Roche up to 13 About class (ordinary egg yolk pigment Roche for the general level 4 -5), lecithin, a living -A, B, E, amino acid content than the 5-10 times higherthanordinary eggs, the yolk of the egg ball ammonia β White and γ-globulin were higher than other kinds of chicken, the best is good tonic, Green Egg high-quality, nutritious, high-selenium, high zinc, high-PC PE, high Amino acid, high-vitamin A, E, the high non-saturated fatty acid, low-fat, low cholesterol, high Flavin light, the lightpigment αβγ and unknown immune globulin antibodiesanddiseaseresistantfactorisextremely desirable Health food, the scientists as "the ginseng eggs."

绿壳蛋具有不同于其它蛋品的营养结构和含量，绿壳蛋的蛋黄比草鸡蛋黄大8%，蛋清稠，极易被人体消化吸收，蛋黄色素可达罗氏13级左右（普通鸡蛋的蛋黄色素一般为罗氏4级-5级），卵磷脂、维生素A、B、E、氨基酸的含量比普通鸡蛋高出5-10倍，蛋黄中的氨β球蛋白和γ球蛋白均高于其它鸡种，是上等滋补佳品，绿蛋蛋品质高，营养丰富，含高硒、高锌、高卵磷脂脑磷脂、高氨基酸、高维生素A、E、高不饱合脂肪酸，低脂肪、低胆固醇、富含光黄素、光色素αβγ球蛋白和未知免疫抗体和抗病因子，是极为理想的保健食品，被科学家誉为&鸡蛋中的人参&。

Result and Conclusion: The yolk oils processed by daking and dry distillation are almost similar in the contents of fatty oils, type of fatty acids, acid value, iodine value, saponification value, relative density and refractive index, while obvious differences were found in the products processed by chloroform extraction.

结果 ：烘法和干馏法炮制的蛋黄油中脂肪油含量，所含脂肪酸的种类、含量以及酸值、碘值、皂化值、相对密度、折光率相近，氯仿提取法制备品则差异较大。结论：烘法和干馏法制备的蛋黄油中脂肪油部分没有明显区别，二者与直接用氯仿提取的蛋黄脂肪油相比则有较大差异。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。