鸽蛋全蛋粉制备工艺的研究

Preparation Technology of Pigeon Egg Whole Egg Powder

试验以新鲜鸽蛋为基本原料,旨在研究全蛋粉最佳酶解工艺和干燥工艺参数。采用三种酶制剂进行复合水解、三种不同干燥方式进行干燥,运用单因素、正交试验分析方法确定最适酶制剂、酶解时间、复合酶添加量、酶解pH值、复合酶酶解温度以及干燥方式、进料液浓度、进料速度、进风温度和出风温度等,并对该工艺条件生产的全蛋粉进行质量评定。结果显示:酶解工艺和干燥工艺最佳参数为:在室温(25 ℃)条件下,添加2 万 U 复合酶(木瓜蛋白酶:中性蛋白酶为 1:2),溶液 pH 值为 6,水浴锅温度 50 ℃,酶解 180 min 后进行喷雾干燥,进料液浓度为25%,进料速度(蠕动泵转速)为45 r·min^(-1),进风与出风温度为120 ℃/70 ℃。根据确定的最佳工艺参数制备全蛋粉,全蛋粉的综合评定结果良好。

Fresh pigeon eggs were used as the basic raw materials to study the optimum enzymatic hydrolysis process and drying process parameters of the whole egg powder. Using three kinds of composite enzyme preparation to hydrolyze, three different drying methods on dry, using single factor and orthogonal test method, get the optimal enzyme preparation, digestion time, compound enzyme, enzyme solution pH value, compound enzyme digestion temperature and drying methods, liquid feed concentration, feed speed, inlet air temperature and air temperature,etc. The quality of the whole egg powder was evaluated. The results showed that the best parameters of enzymatic hydrolysis and drying process were as the followings: adding 20 thousand U complex enzyme (papain: neutral protease 1:2) at room temperature (25 ℃), the pH value of the solution was 6, the water bath temperature was 50 ℃and the enzymatic hydrolysis 180 min was followed by spray drying, the concentration of feed liquid was 25%, and the feed speed (peristaltic pump speed) was 45 r·min;. The inlet and outlet temperature was 120 ℃/70 ℃. The whole egg powder was prepared, according to the determined optimum process parameters, and the comprehensive evaluation result of the whole egg powder was good.