真空冷冻与喷雾干燥对鸡蛋全蛋粉理化性质及超微结构的影响  

Effects of Freeze-drying and Spray-drying on the Physicochemical Properties and Ultrastructure of Whole-egg Powder

作　　者：沈青[1] 赵英[1] 迟玉杰[1] 王欢[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：《现代食品科技》2015年第1期147-152,共6页Modern Food Science and Technology

基　　金：现代农业产业技术体系建设专项资金资助(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：本文以鲜蛋为原料,目的是比较两种干燥方式对全蛋粉的理化性质和功能性质的影响。采用的方法是使用喷雾干燥与真空冷冻干燥两种干燥方式制备全蛋粉并对干燥后得到的全蛋粉的理化性质和功能性质进行了对比研究,探讨了两种干燥方式对全蛋粉的水分含量,水分活度,颗粒分布情况,溶解度,起泡性,乳化性的影响。同时分析比较了两种干燥方式制备的全蛋粉的微观结构图。结果表明,两种干燥方式制成的全蛋粉水分含量和水分活度差异不显著(p>0.05),冷冻干燥全蛋粉的溶解度为93.32%,喷雾干燥全蛋粉溶解度87.88%,真空冷冻干燥全蛋粉的乳化活性和起泡力的最大值分别为0.338,62.6%,喷雾干燥全蛋粉的乳化活性和起泡力的最大值为0.248,53.4%。数据表明真空冷冻干燥制成的全蛋粉功能性质优于冷冻干燥制成的全蛋粉。而两种干燥方式制成的全蛋粉的颗粒分布情况与微观结构表征也存在显著差异。In this study, the effects of two drying methods, spray-drying and freeze-drying, on the physicochemical propel＂ties and fimctional properties of whole-egg powder were compared. Moisture content, water activity, solubility, particle size distribution, foaming properties, and emulsifying properties of the whole-egg powder were investigated. The microscopic structures of the whole-egg powders dried by the two methods were also compared. The results showed no significant difference in the moisture content and water activity of whole-egg powders prepared by the two drying methods （p 〉 0.05）, and the solubility of freeze-dried and spray-dried whole-egg powders were 93.32% and 87.88%, respectively. The maximum emulsifying activity and foaming power of the freeze-dried whole-egg powder were 0.338 and 62.6%, respectively, and those of the spray-dried whole-egg powder were 0.248 and 53.4%, respectively. The data indicated that the functional properties of freeze-dried whole-egg powder were better than those of spray-dried whole-egg powder. In addition, there were significant differences found in particle size distribution and microstructure between the whole-egg powders prepared by the two drying methods.

关 键 词：冷冻干燥 喷雾干燥 全蛋粉 理化性质 功能性质 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]