期刊论文

Ultrasonic Sterilization Process Optimization of Special Foaming Egg White Solution

中文

食品科技

1005-9989

2020

45

7

33-37

10.13684/j.cnki.spkj.2020.07.007

“十三五”国家重点研发计划项目子课题（2018YFD0400304）；

本校为第一机构

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 traditi...