速溶蛋黄粉喷雾干燥工艺优化及其特性  

Optimum spray-drying technology and properties of instant egg yolk powder

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）》2012年第5期1336-1342,共7页Journal of Jilin University:Engineering and Technology Edition

基　　金：'十二五'农村领域国家科技计划项目(2012BAD28B08)

摘　　要：采用喷雾干燥技术制备速溶蛋黄粉并对不同溶解程度的蛋黄粉进行特性研究。在单因素试验基础上,采用Box-Benhnken试验设计结合响应面分析法探讨了喷雾流量、进料温度和进风温度对蛋黄粉速溶性的影响,优化干燥工艺参数。通过流变学性质、颗粒结构和稳定性分析研究不同溶解程度的蛋黄粉性质差异。结果表明,蛋黄粉喷雾干燥最佳工艺条件如下:喷雾流量为17.37mL/min,进料温度为35.65℃,进风温度为185.36℃,此时速溶蛋黄粉溶解指数平均值为1.8506,溶解度平均值为98.74g/100g。特性研究表明,速溶蛋黄粉是典型的非牛顿流体,具有假塑性特征,且颗粒结构较完整,稳定性较好,与鲜蛋对比,具有较好的复原性。Egg yolk powder was obtained by spray-drying technology,and the powder properties were studied.On the basis of single factor test,the effects of the factors,such as spray flux,feed temperature and inlet air temperature,on the solubility of the egg yolk powder were investigated by Box-Benhnken center composite design and response surface technology.The powder properties were analyzed through its rheological property,granular structure and stability.The results show that the optimum technical conditions are as follows： spray flux of 17.37 ml/min,feed temperature of 35.65 ℃,inlet air temperature of 185.36 ℃.Under the optimum conditions,the solubility exponent is 1.8506 and the solubility is 98.74 g/100 g.Analyses show that the instant egg yolk powder is typical non-Newtonian fluid but with pseudo plastic characteristics.Moreover,the powder has intact structure and stability.Compared with fresh egg the recoverability of the egg yolk powder is better.

关 键 词：食品科学技术 蛋黄粉 喷雾干燥 工艺优化 速溶性 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]