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凝玉浮霜
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  • 作者:李鍾旻
第3屆科學攝影展 - 佳作
科學圖說

美味的皮蛋是常見的傳統美食。市面上的皮蛋通常以鮮鴨蛋為原料,當中的蛋白質在製作過程中與鹼性物質產生反應,轉化為深色具彈性的膠體。有些皮蛋的表面會因胺基酸鹽沉積,形成俗稱「松花」的白色結晶。蛋白質中含硫的胺基酸成分所產生的硫化氫及硫化氨,造就皮蛋獨特風味。在燈光的照射下,蛋白和松花因光線折射而呈現特殊的藍紫、金黃色調,宛如晶瑩剔透的玉石表面結了一層冰霜。

Introduction

Preserved eggs are a common traditional food in Taiwan. They are usually made from fresh duck eggs. During the production process, the protein reacts with base to create a dark-colored gelatin. Due to the deposition of amino acid salts on the surface, there are sometimes white crystals. From sulfur-containing amino acids in the protein, hydrogen sulfide and ammonium sulfide are produced, which create a unique flavor. Egg white and crystals refract the light to create what appears to be a sparkling layer of frost in blue, purple and golden yellow.

李鍾旻-凝玉浮霜1
李鍾旻-凝玉浮霜1
李鍾旻-凝玉浮霜2
李鍾旻-凝玉浮霜2
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2024/04/30 更新