期刊论文

Effects of Different Drying Methods on Physicochemical Properties of Egg Yolk Powder

中文

中国家禽

1004-6364

2014

36

4

24-27

10.16372/j.issn.1004-6364.2014.04.004

基金项目：湖北省武汉轻工大学大学生科研项目

本校为第一机构

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...

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 dryin...