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.
[1] 迟玉杰, 沈青, 赵英, 等. 提高全蛋粉速溶性的研究[J].中国家禽, 2016,38(12):1-3.
[2] 刘云宏, 苗帅, 孙悦, 等. 接触式超声强化热泵干燥苹果片的干燥特性[J]. 农业机械学报, 2016, 47(2):228-236.
[3] ZHAO Y, WANG W, ZHENG B, et al. Mathematical modeling and influence of ultrasonic pretreatment on microwave vacuum drying kinetics of lotus (Nelumbo nucifera Gaertn.) seeds[J].Drying Technology,2017,35(5):553-563.
[4] 艾治余. 超声波对流体的作用效应研究[D]. 西安: 西安石油大学, 2015:16-21.
[5] 张磊,文青,赵子梦, 等.基于多模式超声场作用下的空泡空化机理[J].江苏大学学报(自然科学版),2017,38(3):302-307.
[6] 由美雁,张秀秀,沈阳, 等.超声空化热效应破解剩余污泥的机制[J].东北大学学报(自然科学版),2019,40(1):126-131.
[7] 刘云宏, 孙悦, 王乐颜,等. 超声波强化热风干燥梨片的干燥特性[J]. 食品科学, 2015, 36(9):1-6.
[8] ROMERO J CA, YÉPEZ V BD. Ultrasound as pretreatment to convective drying of Andean blackberry (Rubus glaucus Benth) [J]. Ultrasonics Sonochemistry, 2015, 22:205-210.
[9] SU Y, ZHANG M, ZHANG W, et al. Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature[J]. Food and Bioproducts Processing, 2018, 108: 95-104.
[10] 和大奎, 朱文学,于斌, 等. 地黄浸膏超声真空干燥特性和动力学研究[J]. 江苏农业科学, 2017,45(13):157-164.
[11] TEKIN Z H, BASLAR M. The effect of ultrasound-assisted vacuum drying on the drying rate and quality of red peppers[J]. Journal of Thermal Analysis and Calorimetry, 2018,132(2): 1 131-1 143.
[12] ARZENI C, PÉREZ O E, AMR P. Functionality of egg white proteins as affected by high intensity ultrasound[J]. Food Hydrocolloids, 2012, 29(2): 308-316.
[13] SUN Y, CHEN J, ZHANG S, et al. Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate[J]. Journal of Food Engineering, 2014, 124(4): 11-18.
