高锌蛋粉真空冷冻干燥工艺参数优化及冲调性能  

Optimization of processing parameters in vacuum freeze-drying of Zn enrichment egg powder and its solubility

作　　者：刘静波[1] 马爽[1] 林松毅[1] 刘博群 杨军[1] 王二雷[1] 

机构地区：[1]吉林大学营养与功能食品研究室,长春130062

出　　处：《吉林大学学报（工学版）》2011年第6期1798-1804,共7页Journal of Jilin University:Engineering and Technology Edition

基　　金：'863'国家高技术研究发展计划项目(2007AA10Z329)

摘　　要：以柠檬酸锌作为锌强化剂,利用真空冷冻干燥技术制备了高锌蛋粉并对其冲调性能进行了研究。在单因素实验基础上,采用三因素二次通用旋转组合试验设计探讨了干燥压力、物料厚度、冻干时间对高锌蛋粉冲调性能的影响,建立了高锌蛋粉冲调性能与各因素间的回归模型。结果表明,物料厚度和冻干时间对高锌蛋粉冲调性能的影响极为显著(p<0.01),影响主次顺序为物料厚度、冻干时间、干燥压力。最佳工艺参数为:物料厚度为4.3mm,冻干时间为12.51h,干燥压力为43.6Pa,此条件下所得高锌蛋粉润湿下沉时间为171.27s,分散时间为86.53s,溶解度为76.97g/100g,综合评分为109.23。对比分析鲜蛋与高锌蛋粉营养成分,锌强化量高达73.05%。Egg powder with high content of Zn was prepared by vacuum freeze-drying technique.Zinc citrate was taken as additive for Zn enrichment of the egg powder.The solubility of powder was investigated.On the basis of single experiment,the effects of the parameters of drying pressure,powder thickness,freeze-drying time on the solubility of the Zn enrichment egg powder were investigated with second general combination of rotating design method.The regression model of the solubility of the Zn enrichment egg powder as function of these parameters was obtained.Results show that influences of powder thickness and freeze-drying time on the solubility are significant（p0.01）.The impacts of these parameters are in the order： powder thickness,freeze-drying time and drying pressure.The optimum parameters are powder thickness of 4.3 mm,freeze-drying time of 12.51 h,drying pressure of 43.6 Pa.Under such optimal condition,the wetting sedimentation time is 171.27 s,disperse time is 86.53 s,the solubility is 76.97 g/100 g,and comprehensive score is 109.23.To compare the nutritional compositions with fresh egg,the Zn gain of the enrichment egg powder can reach 73.05%.

关 键 词：食品工程 蛋粉 真空冷冻干燥 冲调性 强化 锌 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]