咸蛋蛋清液除腥脱盐的工艺  

Study on Deodorization and Desalination for Saline Egg White

作　　者：李晶晶[1] 郑建仙[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与发酵工业》2009年第9期72-75,共4页Food and Fermentation Industries

摘　　要：考察了不同脱腥方法对蛋清液腥异味的去除效果,并对脱腥后蛋清液的超滤脱盐工艺进行了研究。确定采用β-环糊精(β-CD)包埋法、酵母发酵法除腥,研究了脱腥剂的用量、作用时间和作用温度对除腥效果的影响;采用超滤技术对咸蛋蛋清液进行脱盐处理,利用正交试验优化脱盐工艺参数。结果表明:β-CD用量为44%,70℃下脱腥40 min后除腥效果最佳;酵母用量1.5%,35℃下脱腥6 h后腥味基本除去;超滤脱盐的工艺参数为:膜截留分子质量30 000、蛋清液稀释倍数为1倍、压力差为0.3 MPa。The method of deodorization and desalination of saline egg white waste was studied in this paper. The effect of physical, chemical and microbial methods on deodorization from egg white were investigated and evaluated. The optimum method was that most offending odor of saline egg white can be removed with 4% 13-CD in 70℃ for 40 min or 1.5% yeast in 35℃ for 6 h. Finally, egg white liquid was desalinated by ultra filtration. Orthogonal tests showed that the best desahing effect can be obtained under the conditions of membrane retentate molecular weight of 50 000, dilution multiple 1 and pressure at 0.3 MPa.

关 键 词：酵母 Β-环糊精 除腥 超滤 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]