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.
HOU Yaling
,
ZHU Wenxue
,
SUN Guofeng
,
BAI Xiting
,
MA Yitong
. Study on drying characteristics and quality of whole egg liquid usingultrasonic vacuum drying[J]. Food and Fermentation Industries, 2020
, 46(11)
: 223
-230
.
DOI: 10.13995/j.cnki.11-1802/ts.023291
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