摘要
为了便于鸡蛋凝胶的贮藏运输,用微波真空干燥机将鸡蛋凝胶干燥至其安全水分含量7.5%(干基)。微波功率、真空度、鸡蛋凝胶厚度是影响鸡蛋凝胶微波真空干燥效果的主要因素。通过正交试验,优化出鸡蛋凝胶微波真空的工艺条件为:微波功率为300 W,真空度为-80k Pa,鸡蛋凝胶厚度为2.5 mm。按此条件干燥的鸡蛋凝胶,其复水比为3.82。干燥方式对鸡蛋凝胶的复水比和质构有显著影响。3种干燥方式中,冷冻干燥所得鸡蛋凝胶的复水比最高,达4.14,但其硬度过低;微波真空干燥所得鸡蛋凝胶的复水比为3.82,但质构最好;热风干燥所得鸡蛋凝胶的复水比最低,为2.32,质构也最差。鸡蛋凝胶适合采用微波真空方式干燥。
In order to facilitate storage and transportation of egg gel, using the microwave vacuum drying machine to dry the egg gel to the safe moisture content of 7.5%（dry basis）. The microwave power, vacuum and the slice thickness of egg gel are major factors which can affect the microwave vacuum drying of egg gel. The optimum conditions obtained through orthogonal test are as follows： the microwave power is 300 W, the vacuum is-80 k Pa and the slice thickness is 2.5 mm. The rehydration rate of microwave vacuum drying egg gel is 3.82 according to this condition to dry egg gel. Drying methods has significant effect on the water ratio and the quality and structure of the egg gel. Freeze dried egg gel rehydration（rehydration ratio is 4.14） is the highest, but the hardness is low; Microwave vacuum drying gel rehydration（rehydration ratio is 3.82） is lower than the freeze dried product, but the texture is the best; the quality of the air drying egg gel（rehydration ratio is 2.32） is the worst.
出处
《食品科技》
CAS
北大核心
2015年第1期96-100,共5页
Food Science and Technology
基金
湖北省新农村发展研究院长江大学社会服务基金项目(2014022)
关键词
鸡蛋凝胶
微波真空干燥
复水比
工艺优化
质构
egg gel
microwave vacuum drying
rehydration
technology optimization
texture
