全蛋液脱腥工艺及其效果评价

Deodorization Process of Whole Liquid Egg and Effectiveness Evaluation

鸡蛋的蛋腥味作为鸡蛋特有的风味制约着鸡蛋及蛋制品加工业的发展。本文通过比较活性炭吸附、发酵和真空蒸发等脱腥方法对鸡蛋脱腥效果,筛选出效果较明显的方法及最佳条件。试验表明,发酵法和真空蒸发法对鸡蛋脱腥效果比较明显,且可在不损失鸡蛋营养成分的前提下实现蛋液的脱腥。发酵脱腥的最佳条件为加入安琪高活性干酵母0.05 g/100 m L全蛋液,35℃条件下发酵反应40 min;真空脱腥的最佳条件为在温度50℃,转速50 r/min的条件下,反应35 min。运用电子鼻技术对脱腥前后蛋液进行主成分分析,实现对不同脱腥方法处理前后的蛋液气味的有效区分。

The fishy smell of raw egg has become a factor that restrains the application of egg and egg products. In this paper, using different treatment including activated carbon adsorption, fermentation, and vacuum evaporation to deodorize the eggs＇ fishy smell, tries to find out the effective treatment and its optimum condition. The results showed that both fermentation and vacuum evaporation treatment have obvious deodorized effect without the loss of nutrient content. The best condition of fermentation treatment is： add active dry yeast 0.05 g/100 mL into whole liquid egg, ferment 40 min under the temperature of 35 ℃; The best condition of vacuum evaporation treatment is rotate react 35 min, under the speed of 50 r/min and the temperature of 50 ℃. Electronic, nose technology is used to analysis the principal components, to distinguish the smell of liquid egg after activated carbon adsorption, fermentation, and vacuum evaporation treatments.