摘要
主要研究卵黄抗体提取副产物蛋黄粉的综合利用。一是通过木瓜蛋白酶酶解蛋黄粉生产蛋奶饮料;二是通过喷雾干燥生产蛋黄粉功能性食品。通过单因素实验和正交实验法,探寻木瓜蛋白酶酶解和喷雾干燥的最佳条件。其实验结果为:木瓜蛋白酶酶解的最适条件:温度50℃,pH5.0,加酶量(以原料计)0.5%,酶解时间4h;喷雾干燥的最佳干燥条件:进风温度180℃,料液浓度70%。
The comprehensive utilization of egg yolk powder from yolk antibody byproduct was studied. The one was egg milk beverage produced by papain enzyme hydroly egg yolk powder, the other was egg yolk powder functional foods produced by spray drying. The best conditions of papain enzyme hydrolysis and spray drying were found by single factor test and orthogonal test. The experimental results showed the enzyme papain hydrolysis＇ s optimum conditions ： temperature 50℃, pH value of 5.0, the amount of increase （ of materials） 0.5%, hydrolysis time 4h; the best spray drying conditions： wind-temperature 180℃, the concentration of material 70%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第10期181-183,共3页
Science and Technology of Food Industry
基金
四川省教育厅自然科学重点项目经费资助(课题编号:08205009
教编号:07ZA111)
关键词
蛋黄粉
综合利用
木瓜蛋白酶
喷雾干燥
egg yolk powder
comprehensive utilization
papain enzyme
spray drying
