喷雾干燥条件对蛋清粉冲调效果的影响  

Effect of Condition of Spray Drying on Egg White Powder

作　　者：孙临政[1] 迟玉杰[1] 王欢[1] 王晓莹[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《中国家禽》2014年第2期29-33,共5页China Poultry

基　　金：现代农业产业技术体系建设专项资金(CARS-41-K25);黑龙江省"十二五"科技攻关项目(GC12B402);哈尔滨市高新技术产业化项目(2012DB6BN050)

摘　　要：蛋清粉作为鲜蛋清的替代品,具有便于储存、运输以及工业生产等优点。蛋粉的干燥方法很多,如热风干燥、喷雾干燥、真空冷冻干燥、远红外干燥、微波干燥等,但多以喷雾干燥为主。本试验对蛋清粉的喷雾干燥条件进行了调整,研究不同喷雾干燥流量、进料温度、进风温度对蛋清粉最终成品的溶解性和分散性的影响,优化工艺参数,使得最终得到冲调性良好的蛋清粉。结果表明,喷雾流量4.0 mL/min,进料温度在40℃,进风温度170℃时蛋清粉的含水量为4.46%,颗粒大小为60目,溶解度为96.87%,分散性为50.13 s,冲调效果最好。With the easiness for storaging and transporting and the benefits of industry production, egg white powder has been treated as the substitutes of fresh egg. Egg powder has many kinds of methods for drying fresh eggs, such as, hot air drying, spray drying, vacuum freeze drying, infrared drying, microwave drying and so on, but spraying drying is predominant in these methods. To study the effect of flow rate of spray drying,temperature of feed and inlet air temperature on solubility and dispersibility of egg white powder,the parameters of manufacturing process was adjusted and optimized in order to abtain the good quality of egg white powder. The results showed that under the condition of the flow rate of spray drying as 4.0 mL/min, the temperature of feed as 40 ℃, inlet air temperature as 170℃, the reconstitute effect was good and the moisture content was 4.d6%,the size of particle was 60 item,the value of solubility was 96.87%,the time of dispersibility was 50.13 s.

关 键 词：蛋清粉 溶解性 分散性 工艺参数 

分 类 号：TS652[轻工技术与工程]