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当前位置: 首页 > 文章 > 不同干燥方式对蛋黄粉理化性质的影响 中国家禽 2014,36 (4) 24-27
Position: Home > Articles > Effects of Different Drying Methods on Physicochemical Properties of Egg Yolk Powder China Poultry 2014,36 (4) 24-27

不同干燥方式对蛋黄粉理化性质的影响

作  者：
胥伟;向涛;王海滨;杨思成
单  位：
武汉轻工大学食品科学与工程学院;湖南省龙山县高级中学
关键词：
干燥方式;蛋黄粉;理化性质;粉体结构
摘  要：
选用喷雾干燥、真空冷冻干燥、热风干燥、红外干燥和微波干燥以研究不同干燥方式对蛋黄粉理化性质的影响。分别对不同干燥方式制备蛋黄粉的含水量、热稳定性、色泽、乳化性以及粉体结构进行测定。结果表明,喷雾干燥所得蛋黄粉的含水量最低(2.5%),热风干燥所得蛋黄粉的含水量最高(3.9%),二者之间存在显著性差异(P<0.05),这5种干燥方式所得蛋黄粉的含水量均小于4.0%,符合现行蛋制品标准;真空冷冻干燥所得蛋黄粉的色泽最好(亮度高达92.4),而热风干燥所得蛋黄粉的色泽最差(亮度仅为83.45);真空冷冻干燥所得蛋黄粉的乳化能力最高,而喷雾干燥所得蛋黄粉的乳化能力最差;喷雾干燥所得蛋黄粉的粉体为球状,且较完整均匀,而其它4种干燥方式所得蛋黄粉呈块状结构。由上述结果可知,蛋黄粉的理化性质受干燥方式的影响较大,实际生产中可根据不同需求采用不同干燥方式生产专用型蛋黄粉。
译  名：
Effects of Different Drying Methods on Physicochemical Properties of Egg Yolk Powder
作  者：
XU Wei;XIANG Tao;WANG Haibin;YANG Sicheng;College of Food Science and Engineering,Wuhan Polytechnic University;Collaborative Innovation Center of Agricultural Products Processing inHubei Province;Longshan County High Middle School of Hunan Province;
关键词：
drying method;;egg yolk powder;;physicochemical property;;powder structure
摘  要：
In order to evaluate the effects of different drying methods on physicochemical properties of egg yolk powder,spray dring,vacuum-freeze-dring,hot air drying,infrared drying and microwave drying were used to prepare egg yolk powder,and moisture content,thermal stability,color,emulsification as well as grain structure of egg yolk powder prepared by different methods were measured. The results showed that the moisture content of egg yolk powder prepared by spray drying was the lowest(2.5%),and that of the yolk powder prepared by hot air drying was the highest(3.9%), there was significant difference between them(P<0.05),every kind of egg yolk powder moisture content was less than 4%,it conformed to the current national standard of egg products. Egg yolk powder prepared by vacuum-freeze-dring was most bright,its brightness was 92.4,while the egg yolk powder prepared by hot air drying was the darkest,84.35 of its brightness. Emulsification of egg yolk powder prepared by vacuum-freeze-dring was best,while emulsibility of egg yolk powder prepared by spray dring was worst. The particle structure of spray-dried egg yolk powder was spherical,more complete and uniform,while the other four kinds of egg yolk powder were bulk. The above results indicated that drying method affected physicochemical properties of egg yolk powder. In the productioncan of egg yolk powder,different drying methods could be used to produce special egg yolk powder according to different requirements.

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