蛋粉冲调特性及复合型功能蛋粉的研究与开发
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摘要
本课题是科技部十二五农产品与食品加工预备项目《蛋品加工产业链关键技术研究与产业化示范》（NC2010KA0092）的子课题。国内外专家学者对蛋粉的研究主要集中在三个领域，一是对蛋粉的功能特性和营养价值研究；二是对蛋粉中蛋白质、脂肪能营养成分的研究；三是对功能性蛋粉的加工利用的研究。这些成果推动了蛋粉的生产与发展，使蛋粉具有广阔的开发前景。但由于蛋粉加工技术的缺陷，蛋粉产品仍存在品质问题，且目前对蛋粉冲调特性方面的研究较少。
本课题通过对蛋粉冲调特性影响因素探究和不同干燥方式进行对比分析，以期确定蛋粉最佳干燥方式。在单因素试验基础上，通过正交设计确定添加剂最佳复配比，获得3种蛋粉最佳冲调条件及颗粒度，进一步改善了蛋粉的冲调特性。以鲜蛋为原料，采用德国BüCHI喷雾干燥塔，研究干燥工艺参数（喷雾流量、进料温度、进风温度）对蛋粉理化特性、冲调特性的影响。利用BBD试验设计，考察蛋粉干燥工艺参数对蛋粉冲调特性的影响规律，优化蛋粉喷雾干燥最佳干燥工艺条件，试验验证蛋粉的冲调特性有所提高。此外，研制开发出2种复合型功能蛋粉，为实现高品质新型蛋粉的工业化进程奠定理论基础。
The rapid development of egg industry draws more and more attentions on thecomposite functional egg powder.In China,however,there are still many quality problemsassociated with egg powder products due to shortage of high technologies,especially thelow solubility of egg powder, which has seriously limited the the progress of eggpowder.In order to meet the needs of egg industry and improve the solubility and stabilityof egg powder,five major aspects about this area were focused on in this thesis and theconclusions obtained are as follows:
1. Research on the dissolution mechanisms of three forms of egg powder indicated thatin alkaline environment,water bath temperature40~50℃for30~40min,and ionic strength0.2~0.3mol/L.Water bath temperature70℃, ionic strength0.6~0.8mol/L for enough timecould enhance the hydrophobicity of egg powder,which was significantly effected byconcentration and ionic strength.The amount of sulfhydryl of whole egg powder wassignificantly higher than egg yolk powder and egg white powder.The denaturationtemperature of whole egg powder and egg yolk powder ranged from65℃to77℃,and56~68℃for egg white powder, respectively.Characteristic absorption peak of egg powderprotein was detected by using infrared spectrum.Fluid behavior approached to Newtonianfluid in ideal state when egg powder solution had a low concentration,increasing shearingrate and temperature could facilitate it turn to ideal fluid.All three forms of egg powdersolution showed elasticity behavior in the low frequency condition,however, in the highfrequency condition,whole egg powder solution showed glutinosity behavior,the othersshowed elasticity behavior.
2. Analysis of effects of different drying methods on egg powder solubility revealed thatthe particle structure helped to keep water, and retain the original structure of fresh eggliquid.The infrared spectrum of different egg powder produced by different dryingmethods,which can reflect egg powder protein structure,did not show significant differences among them.However,egg powder produced by spray drying had optimalphysical characteristics and solubility.
3. Optimization of the mixing proportion for egg powder indicated that the optimaldissolve technology parameters were as below:temperature30~40℃,solid-liquid ratio1:3,granularity80~100meshes.It also can be seen that egg powder solubility can be provedby physics modification and the influence of combined additives on egg powder solubilitywas better than single additive.Combined emulsifiers increased whole egg powder and eggyolk powder solubility.
4. Optimal of technology parameters for processing egg powder with spray drying wereas below and the method significantly improve the solubility of egg powder:whole eggpowder, flow rates of spray20.00mL/min, feed temperature42.1℃,inlet air-temperature182℃,egg yolk powder, flow rates of spray15.14mL/min,feed temperature36.2℃,inletair-temperature186.1℃,egg white powder, flow rates of spray22.77mL/min,feedtemperature39.3℃,inlet air-temperature185.6℃.
5. Research on instant composite functional egg powder indicated the optimal oftechnology parameters for processing Fe enriched egg powder with spray drying were asbelow:flow rates of spray22.00mL/min, feed temperature39.8℃,inlet air-temperature178.2℃,Fe enrichment reached9.36mg/100g.The optimal of technology parameters forprocessing Zn enriched egg powder with freeze drying were as below:drying pressure43.6Pa,powder thickness4.3nm, freeze-drying time12.51h,Zn enrichment reached5.518mg/100g..
As a whole,based on the investigation of mechanism and analysis of different dryingmethods on egg powder,solubility and stability of egg powder were significantly increasedby optimization of technologies for mixing proportion and spray drying.Fe enriched andZn enriched instant composite functional egg powder were also obtained successfully inthis thesis. Therefore, the processing for instant egg powder is feasible,and this work isimportant for the industrialization of composite functional egg powder.
本课题通过对蛋粉冲调特性影响因素探究和不同干燥方式进行对比分析，以期确定蛋粉最佳干燥方式。在单因素试验基础上，通过正交设计确定添加剂最佳复配比，获得3种蛋粉最佳冲调条件及颗粒度，进一步改善了蛋粉的冲调特性。以鲜蛋为原料，采用德国BüCHI喷雾干燥塔，研究干燥工艺参数（喷雾流量、进料温度、进风温度）对蛋粉理化特性、冲调特性的影响。利用BBD试验设计，考察蛋粉干燥工艺参数对蛋粉冲调特性的影响规律，优化蛋粉喷雾干燥最佳干燥工艺条件，试验验证蛋粉的冲调特性有所提高。此外，研制开发出2种复合型功能蛋粉，为实现高品质新型蛋粉的工业化进程奠定理论基础。
The rapid development of egg industry draws more and more attentions on thecomposite functional egg powder.In China,however,there are still many quality problemsassociated with egg powder products due to shortage of high technologies,especially thelow solubility of egg powder, which has seriously limited the the progress of eggpowder.In order to meet the needs of egg industry and improve the solubility and stabilityof egg powder,five major aspects about this area were focused on in this thesis and theconclusions obtained are as follows:
1. Research on the dissolution mechanisms of three forms of egg powder indicated thatin alkaline environment,water bath temperature40~50℃for30~40min,and ionic strength0.2~0.3mol/L.Water bath temperature70℃, ionic strength0.6~0.8mol/L for enough timecould enhance the hydrophobicity of egg powder,which was significantly effected byconcentration and ionic strength.The amount of sulfhydryl of whole egg powder wassignificantly higher than egg yolk powder and egg white powder.The denaturationtemperature of whole egg powder and egg yolk powder ranged from65℃to77℃,and56~68℃for egg white powder, respectively.Characteristic absorption peak of egg powderprotein was detected by using infrared spectrum.Fluid behavior approached to Newtonianfluid in ideal state when egg powder solution had a low concentration,increasing shearingrate and temperature could facilitate it turn to ideal fluid.All three forms of egg powdersolution showed elasticity behavior in the low frequency condition,however, in the highfrequency condition,whole egg powder solution showed glutinosity behavior,the othersshowed elasticity behavior.
2. Analysis of effects of different drying methods on egg powder solubility revealed thatthe particle structure helped to keep water, and retain the original structure of fresh eggliquid.The infrared spectrum of different egg powder produced by different dryingmethods,which can reflect egg powder protein structure,did not show significant differences among them.However,egg powder produced by spray drying had optimalphysical characteristics and solubility.
3. Optimization of the mixing proportion for egg powder indicated that the optimaldissolve technology parameters were as below:temperature30~40℃,solid-liquid ratio1:3,granularity80~100meshes.It also can be seen that egg powder solubility can be provedby physics modification and the influence of combined additives on egg powder solubilitywas better than single additive.Combined emulsifiers increased whole egg powder and eggyolk powder solubility.
4. Optimal of technology parameters for processing egg powder with spray drying wereas below and the method significantly improve the solubility of egg powder:whole eggpowder, flow rates of spray20.00mL/min, feed temperature42.1℃,inlet air-temperature182℃,egg yolk powder, flow rates of spray15.14mL/min,feed temperature36.2℃,inletair-temperature186.1℃,egg white powder, flow rates of spray22.77mL/min,feedtemperature39.3℃,inlet air-temperature185.6℃.
5. Research on instant composite functional egg powder indicated the optimal oftechnology parameters for processing Fe enriched egg powder with spray drying were asbelow:flow rates of spray22.00mL/min, feed temperature39.8℃,inlet air-temperature178.2℃,Fe enrichment reached9.36mg/100g.The optimal of technology parameters forprocessing Zn enriched egg powder with freeze drying were as below:drying pressure43.6Pa,powder thickness4.3nm, freeze-drying time12.51h,Zn enrichment reached5.518mg/100g..
As a whole,based on the investigation of mechanism and analysis of different dryingmethods on egg powder,solubility and stability of egg powder were significantly increasedby optimization of technologies for mixing proportion and spray drying.Fe enriched andZn enriched instant composite functional egg powder were also obtained successfully inthis thesis. Therefore, the processing for instant egg powder is feasible,and this work isimportant for the industrialization of composite functional egg powder.
引文
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