两种不同干燥方式对不同预处理方式的脱盐鸭蛋清品质的影响

Two Kinds of Different Drying Methods Affect on Different Desalination Pretreatment Duck Egg Quality

DOI：10.3969/j.issn.1673-1689.2013.12.013

中文关键词: 鸭蛋清 超声波 超滤 负压微波喷动干燥 功能性质

英文关键词: duck egg white desalting ultrasound pretreatment pulse-spouted microwave freeze dryer quality

基金项目:广东省教育厅产学研结合项目(2012B091000125)

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中文摘要:

采用真空冷冻干燥和负压微波喷动干燥两种干燥方式,对经不同预处理的咸鸭蛋清进行干燥制粉,以鲜鸭蛋清为对照,研究不同干燥方式咸鸭蛋清脱盐前后的功能特性。产品的质量主要通过色差、表观密度、凝胶性、起泡性及泡沫稳定性、乳化性及乳化稳定性等方面来衡量。实验结果表明:当负压微波喷动干燥条件为干燥腔压力80 Pa,脉冲压力800 Pa,微波功率0.1~0.6 kW,每间隔10 min脉冲2 s;真空冷冻干燥条件为真空泵压力10 kPa,温度为50℃,加热功率为350 W,干燥时间为10 h时,负压微波喷动干燥产品的理化特性优于真空冷冻干燥产品的理化特性(色泽、表观密度值、硬度、起泡性和乳化性等),咸鸭蛋清的最佳干燥方式是负压微波喷动干燥(PSMFD);经超声波预处理后PSMFD的蛋清粉具有最好的色泽,较好的表观密度值(0.333 kg/dm3)、较小的硬度(831.251 g)、较高的起泡性(86.7%)和乳化性(0.540 4)、较好的起泡稳定性(93.3%)和乳化稳定性(26.48 min)。

英文摘要:

In this manuscript,the apparent density,color,and functional characteritics(gelling, foaming and emulsifying) were used to evaluate the quality of fresh duck egg white(FDEW) dried with conventional freeze-drying(CFD) and a pulse-spouted bed microwave freeze-drying(PSMFD),and desalted duck egg white(DDEW) with and without ultrasound pretreatments dried by FDEW and PSMFD. With fresh duck eggs as a control group. The results demonstrated that PSMFD yields dried DEW with a better color of higher L* and lower b* values as well as lower apparent density compared to FD. Apart from that,dried DEW with PSMFD can form a more transparent gelatin,higher foaming stability(FS) and emulsifying activity index(EAI) in comparison with CFD. After PSMFD,except for lower color difference and apparent density values,ultrasound pretreatment can produce the dried DDEW with higher gel hardness(831.251 g),higher foaming capacity(FC(86.7%)) and FS(93.3%),and higher emulsifying stability(ES(26.48 min)) relative to those obtained without ultrasound pretreatment.

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