期刊论文

Optimization of Ultrasonic Sterilization Process for Emulsified Special Whole Egg Liquid

中文

中国家禽

1004-6364

2020

42

7

64-69

10.16372/j.issn.1004-6364.2020.07.013

2018年度科技部创新方法工作专项（2018IM030100）；

本校为第一机构

为最大限度提高全蛋液的乳化性,以全蛋液为研究对象,进行单因素及响应面试验,对乳化性专用全蛋液超声杀菌工艺条件进行优化.在保证微生物致死率大于90％的条件下,优化乳化性专用全蛋液的超声功率(130～390 W)与处理时间(10～30 min).结果 显示:随超声功率增大和时间延长,乳化性先增大后减小,分别在超声功率为260 W和超声时间为20 min时达到较大值(1.455和1.456).考虑到实际生产和响应面结果,较优工艺参数为超声功率278 W、处理时间19 min,在此条件下,乳化性为1.486,较未经处理全蛋液的乳化性提高3.6％,较巴氏杀菌蛋液的乳化性高7.07％.研究表明:超声波杀菌较巴氏杀菌更适宜生产乳化性专用全蛋液...

In order to improve the emulsibility of the whole egg liquid,taking whole egg liquid as the research object, the single-factor and response surface experiments were used to optimize the ultrasonic sterilization process conditions of emulsified special whole egg liquid. Under the condition that the lethality rate was greater than 90%, the ultrasonic power(130 to 390 W) and processing time(10 to 30 min) of the emulsified special egg liquid were optimized.The results showed that with increasing ultrasonic power and time, emulsification increased firstly and then decreased,reaching larger values o...