蓝孔雀蛋白粉的生产工艺研究

以蓝孔雀蛋白液为原料,采用自然发酵、费氏埃希菌发酵、面包酵母发酵以及葡萄糖氧化酶对其进行脱糖对比试验,并采用L9(34)正交试验设计对影响喷雾干燥的进料速率、进口温度、出口温度和转速4个因素进行优选.结果表明,蓝孔雀蛋白液脱糖效果最好的是葡萄糖氧化酶法;离心喷雾干燥工艺的最佳组合为A1B2C2D3,即进料速率10mL·min-1,进口温度180℃,出口温度90℃,转速18000r·min-1;蓝孔雀蛋白粉成品中蛋白质、脂肪、灰分和水分的含量分别为69.5%、0.79%、4.2%和4.1%,硫胺素和核黄素含量分别为54.79μg·100g-1和1130.00μg·100g-1.

Processing techniques on egg white powder of blue peafowl

Egg white liquid of blue peafowl was used to produce egg white powder. The removed sugar test was conducted by natural,Escherichiafreundii, Saccharomyces cerevisiae and glucose oxidase fermentation respectively. A spray dehydration test was designed by four factors as feed rate, inlet and outlet temperature and rotational speed with a orthogonal test of L9(34)). The results showed that glucose oxidase fermentation was the best effect for removing sugar from egg white liquid.The optimum parameters combination of centrifugal spray drying was A1B2C2D3, as feed rate 10 ml·min-1,inlet temperature 180 ℃,outlet temperature 90 ℃ and rotation rate 18 000 r·min-1.The content of protein,fat, ash, moisture of powder was 69.5 %,0.79 %,4.2 % and 4.1 %,and content of thiamine,riboflavin was 54.79 μg·100 g-1 and 1130.00 μg·100 g-1.