鸡蛋全粉酶解工艺的优化研究
|
摘要
鸡蛋粉是由新鲜鸡蛋经过打蛋、分离、过滤、均质、巴氏杀菌、喷雾干燥等一系列工艺制作而成的粉末状呈味料。将新鲜鸡蛋液通过木瓜蛋白酶在预设的温度、时间、pH值和酶添加量的条件下进行酶解,得到的鸡蛋酶解液进行氨基酸态氮含量的测定,从而选出较优的酶解参数,最后通过正交试验得出制备酶解鸡蛋全粉的最优工艺条件。结果表明,木瓜蛋白酶酶解制备鸡蛋全粉的最佳酶解温度55℃,酶解时间5 h,酶解pH值4.5,酶添加量0.6%。
Egg powder is made from fresh eggs by laying eggs, separating, filtering, homogenizing, pasteurization, spray drying and so on. The idea of this experiment was to determine the amino acid nitrogen content in the enzymatic hydrolysate of fresh egg by papain under the conditions of preset time,temperature,pH value and enzyme dosage,so as to select the optimum enzymatic hydrolysis parameters. Finally,the optimum technological conditions for preparing enzymatic hydrolysate of egg powder were obtained through orthogonal experiments. The results showed that optimal enzymatic hydrolysis temperature 55 ℃,the enzymatic hydrolysis time 5 h,the enzymatic hydrolysis pH 4.5,and the enzyme addition 0.6%.
Egg powder is made from fresh eggs by laying eggs, separating, filtering, homogenizing, pasteurization, spray drying and so on. The idea of this experiment was to determine the amino acid nitrogen content in the enzymatic hydrolysate of fresh egg by papain under the conditions of preset time,temperature,pH value and enzyme dosage,so as to select the optimum enzymatic hydrolysis parameters. Finally,the optimum technological conditions for preparing enzymatic hydrolysate of egg powder were obtained through orthogonal experiments. The results showed that optimal enzymatic hydrolysis temperature 55 ℃,the enzymatic hydrolysis time 5 h,the enzymatic hydrolysis pH 4.5,and the enzyme addition 0.6%.
引文
[1]吕忠孝.蛋品市场与真空冷冻干燥技术[J].中国禽业导刊,2000(19):6-7.
[2]岳晓霞,张根生,顾利文.鸡蛋蛋白水解物功能特性的研究[J].哈尔滨商业大学学报(自然科学版),2005(4):461-463.
[3]娄源功,钱向明,陈复生,等.专用鸡全蛋粉工业化生产新工艺研究[J].郑州粮食学院学报,1997(1):16-21.
[4]甘予华,钱向明.专用全蛋粉工业化生产技术[J].中国商办工业,2001(6):44-46.
[5]任艳艳,张水华,王启军.酵母抽提物改善鸡精调味料风味的研究[J].中国食品添加剂,2004(1):103-105.
[6]张根生,周云,费英敏,等.鸡全蛋蛋白质酶水解工艺的研究[J].食品工业科技,2003(1):55-57.
[7]邓静,吴华昌,周健.木瓜蛋白酶研究进展[J].广西轻工业,2003(3):5-7.
[2]岳晓霞,张根生,顾利文.鸡蛋蛋白水解物功能特性的研究[J].哈尔滨商业大学学报(自然科学版),2005(4):461-463.
[3]娄源功,钱向明,陈复生,等.专用鸡全蛋粉工业化生产新工艺研究[J].郑州粮食学院学报,1997(1):16-21.
[4]甘予华,钱向明.专用全蛋粉工业化生产技术[J].中国商办工业,2001(6):44-46.
[5]任艳艳,张水华,王启军.酵母抽提物改善鸡精调味料风味的研究[J].中国食品添加剂,2004(1):103-105.
[6]张根生,周云,费英敏,等.鸡全蛋蛋白质酶水解工艺的研究[J].食品工业科技,2003(1):55-57.
[7]邓静,吴华昌,周健.木瓜蛋白酶研究进展[J].广西轻工业,2003(3):5-7.