为研究超声对真空干燥全蛋液的强化效应,采用超声联合真空干燥的方式,探讨了全蛋液在不同干燥温度、超声声能密度及超声时间的作用下,超声真空干燥的干燥特性及蛋液干燥后所得蛋粉的品质。结果表明,随着干燥温度、超声声能密度及超声时间的增加,全蛋液真空干燥速率增加。干燥温度对除乳化稳定性外其他性质的影响均为先升高后降低,最佳干燥温度为50 ℃。随着超声声能密度及超声作用时间的增加,蛋粉可溶性蛋白保存率、稳定系数、溶解度、泡沫稳定性逐渐升高,而起泡性、乳化性及乳化稳定性则先升高后降低。最佳超声声能密度及超声作用时间分别为1.2~1.6 W/g和2~2.5 h。
In order to study the strengthening effect of ultrasound on vacuum-dried whole egg liquid, the ultrasonic and vacuum drying methods were used to investigate the drying characteristics and quality of egg powder obtained after drying under different drying temperature, ultrasonic sound energy density and ultrasonic time. The results showed that with the increase of drying temperature, ultrasonic sound energy density and ultrasonic time, the vacuum drying rate of whole egg liquid increased. Except for emulsification stability, the effect of drying temperature resulted in other properties first increased and then decreased. And the optimal drying temperature was 50 ℃. With the increase of ultrasonic acoustic energy density and ultrasonic time, the preservation rate, stability coefficient, solubility and foam stability of soluble protein in egg powder gradually increased, while the foaming, emulsification and emulsification stability increased initially and then decreased. The best ultrasonic sound energy density and ultrasonic action time were 1.2-1.6 W/g and 2-2.5 h, respectively. This result could provide a theoretical basis for the production and quality control of ultrasonic vacuum drying of whole egg powder.
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