全蛋粉喷雾干燥工艺研究  

Study on Process Conditions of Spray-drying Whole Egg Powder

作　　者：赵媛[1] 苏宇杰[1] 杨严俊[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《安徽农业科学》2015年第15期243-246,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]优化全蛋粉喷雾干燥工艺条件。[方法]以润湿性、分散性、溶解性为指标,考察喷雾干燥过程中喷雾流量、进风温度、出风温度对全蛋粉产品冲调性能的影响,结合正交试验与主成分分析综合评价,筛选出全蛋粉喷雾干燥最佳工艺条件。[结果]喷雾流量对全蛋粉润湿性和分散性有显著影响,进风温度和出风温度对全蛋粉溶解性有显著影响,全蛋粉最佳喷雾干燥工艺条件为:喷雾流量25ml/min、进风温度180℃、出风温度60℃。[结论]研究结果进一步明确了各工艺条件对全蛋粉冲调性能中关键指标的影响,并可为具有良好冲调性全蛋粉的生产提供理论指导。[Objective]To optimize process conditions of spray-drying whole egg powder.[Method]With wettability,dispersibility,solubility as indicators,the influence of spray-flowing rates,inlet air-temperature,outlet air-temperature on reconcilability of spray-drying whole egg powder were investigated.Combined with orthogonal test and principle component analysis method,the optimal technique conditions of spraydrying whole egg powder were selected.[Result]Spray-flowing rates had a significant influence for wettability and dispersibility,inlet air-temperature and outlet air-temperature had a significant influence for solubility,optimal of technology parameters for processing whole egg powder with spray drying were as below： spray-flowing rates 25 ml/min,inlet air-temperature 180 ℃,outlet air-temperature 60 ℃.[Conclusion]The research provides theoretical guidance for the spray-drying whole egg powder with good reconcilability and further defined the influence of process conditions on the reconcilability indicators.

关 键 词：全蛋粉 喷雾干燥 冲调性 主成分分析 工艺条件 

分 类 号：S509.9[农业科学—作物学]