响应面法优化蛋黄粉冲调条件的研究

Optimization of Dissolvability Conditions of Egg Yolk Powder by Response Surface Methodology

蛋黄粉含有丰富的磷脂,营养价值较高,但在应用过程仍存在溶解度低、黏度大、易结块、易分层等不利于冲调性的问题。本文重点探讨了影响蛋黄粉冲调性的因素,通过单因素试验和响应面优化试验研究冲调水温、冲调水量、蛋黄粉颗粒度对蛋黄粉冲调性的影响规律。单因素试验结果表明,随着冲调水温、冲调水量、蛋黄粉颗粒度的增加,蛋黄粉的冲调性均呈先上升后下降的趋势,且分别在冲调水温为70℃、冲调水量为蛋黄粉质量的20倍、颗粒度为50目时,其溶解度和稳定系数达到最大值。响应面优化试验结果表明最适的冲调条件为:冲调水温70℃,冲调水量为蛋黄粉质量的22倍,颗粒度为60目。在此条件下,蛋黄粉的溶解度为75.86g/100g,稳定系数为78.04%,蛋黄粉的冲调性最佳。

Egg yolk powder is rich in phospholipids and has high nutritional value. However, it remains some problems in its application, such as low solubility, high viscosity, caking and easy layering, which were not conducive to dissolvability. The influencing factors of the dissolvability of egg yolk powder were discussed in this study. Through the single factor and response surface experiments, the effect rules of each factor such as water temperature, water volume,and particle size on the property of dissolvability of egg yolk powder were obtained. The results of single factor experiment showed that with the increase of water temperature, quantity of water and particle size, a increase tendency of dissolvability was observed. However, a lower dissolvability was observed when water temperature was over 70 ~C, water volume was over 20 times of quality of egg yolk powder and particle size was over 50 mesh. The results of response surface experimen! showed that the best condition was as follows： water temperature was 70 ~C, water volume was 22 times of quality of egg yolk powder for dissolving,particle size was 60 mesh. Under this condition,egg yolk powder had the best property of dissolvability, and the solubility and stable coefficient of egg yolk powder were 75.86 g/100 g and 78.04%, respectively.