喷雾干燥与冷冻干燥鸡蛋粉特性研究  

Comparison of Microstructure and Physicochemical Properties of Spray Drying and Freeze-Dried Egg Powder

作　　者：王家镔 林军 曲可欣 刘龙龙 仇宏图 张华[1] WANG Jiabin;LIN Jun;QU Kexin;LIU Longlong;QIU Hongtu;ZHANG Hua(College of Agricultural,Yanbian University,Yanbian 130002,China)

机构地区：[1]延边大学农学院,吉林延边130002

出　　处：《食品科技》2020年第3期80-86,共7页Food Science and Technology

基　　金：南昌大学食品科学与技术国家重点实验室开放基金项目(SKLF-KF-201821);吉林省教育厅项目(JJKH20170456KJ)。

摘　　要：以鲜鸡蛋为原料,利用喷雾干燥和冷冻干燥技术制备鸡蛋粉,对比2种蛋粉水分含量、水分活度、溶解度、色差、微观结构等理化性质,同时检测起泡性、乳化性,并选用喷雾干燥蛋黄粉制备凝胶探讨功能特性。结果表明:喷雾干燥蛋粉和冷冻干燥的蛋粉水分含量、水分活度、溶解度和色差差异显著(P<0.05),且喷雾干燥蛋粉和冷冻干燥蛋粉起泡性及乳化性均在氯化钠浓度为0.5 g/100 mL时达到最大值;制备凝胶最佳条件为加水量为150%、氯化钠浓度为3%、温度100℃、热处理15 min。此项研究将对蛋粉的应用奠定理论基础。In this paper,fresh eggs were used as raw materials,and egg powder was prepared by spray drying technology and freeze-drying technology.Then we compare the physical and chemical properties of the two kinds of egg powder,including moisture content,water activity,solubility,color difference,microstructure,etc.,at the same time,foaming and emulsifying properties were tested,and spray-dried egg yolk powder was used to prepare gel to explore the functional properties.The results showed that the egg powder prepared by spray drying technology and the egg powder prepared by freeze-drying technology had significant difference in water content,water activity,solubility and color difference(P<0.05).The foaming and emulsifying properties of egg powder prepared by spray drying technology and freeze-drying technology both reach a maximum when the concentration of sodium chloride is 0.5 g/100 mL.The optimum conditions for preparing the gel were deionized water addition of 150%,sodium chloride concentration of 3%,temperature of 100℃,and heat treatment for 15 min.And this research will lay a theoretical foundation for the application of eggs powder.

关 键 词：喷雾干燥鸡蛋粉 冷冻干燥鸡蛋粉 理化性质 功能性质 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]