起泡性专用蛋清液超声波杀菌工艺优化  

Ultrasonic Sterilization Process Optimization of Special Foaming Egg White Solution

作　　者：高帮君 张志鹏 吴彬彬 胥伟 王宏勋 易阳 GAO Bangjun;ZHANG Zhipeng;WU Binbin;XU Wei;WANG Hongxun;YI Yang(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;College of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武汉轻工大学生物与制药工程学院,湖北武汉430023

出　　处：《食品科技》2020年第7期33-37,共5页Food Science and Technology

基　　金：“十三五”国家重点研发计划项目子课题(2018YFD0400304)。

摘　　要：以超声波的灭菌效果和蛋清液起泡性为指标,对起泡性专用蛋清液超声波杀菌工艺进行优化。结果表明,起泡性专用蛋清液超声波灭菌的最佳工艺参数为:超声时间15.5 min、超声功率220 W,在此条件下,蛋清液起泡性为0.31;较未经处理的鲜蛋液起泡性提升约8.8%,且较传统巴氏杀菌起泡性提升约21.3%,因此超声处理比传统巴氏杀菌更适合用于起泡性专用蛋清液的生产。In this study,the ultrasonic sterilization effect and the foaming property of egg white liquid were used as indicators to optimize the ultrasonic sterilization process of foaming egg white liquid.The results show that the optimal process parameters for ultrasonic sterilization of foaming egg white liquid are:ultrasonic time 15.5 min and ultrasonic power 220 W.Under these conditions,the egg white liquid foamability is 0.31.Compared with the untreated fresh egg white liquid,the foaming property is improved by about 8.8%,and the foaming property is improved by about 21.3%compared with the traditional pasteurization.Therefore,ultrasonic treatment is more suitable for the production of foaming special egg white liquid than the traditional pasteurization.

关 键 词：起泡性 蛋清液 超声波杀菌 工艺优化 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]