生产与科研应用

全蛋液超声真空干燥的干燥特性及其品质研究

  • 侯亚玲 ,
  • 朱文学 ,
  • 孙国峰 ,
  • 白喜婷 ,
  • 马怡童
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(农产品干燥技术与装备河南省工程技术研究中心,河南 洛阳,471023)
硕士研究生(朱文学教授为通讯作者,E-mail:zhuwenxue67@126.com)

收稿日期: 2020-01-07

  网络出版日期: 2020-06-24

基金资助

河南省高校科技创新团队支持计划项目(17IRTSTHN016)

Study on drying characteristics and quality of whole egg liquid usingultrasonic vacuum drying

  • HOU Yaling ,
  • ZHU Wenxue ,
  • SUN Guofeng ,
  • BAI Xiting ,
  • MA Yitong
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Agricultural Product Drying Technology and Equipment of Henan Engineering Technology Research Center,Luoyang 471023, China)

Received date: 2020-01-07

  Online published: 2020-06-24

摘要

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。

本文引用格式

侯亚玲 , 朱文学 , 孙国峰 , 白喜婷 , 马怡童 . 全蛋液超声真空干燥的干燥特性及其品质研究[J]. 食品与发酵工业, 2020 , 46(11) : 223 -230 . DOI: 10.13995/j.cnki.11-1802/ts.023291

Abstract

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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