用于咸蛋黄粉生产的创新型泡沫干燥技术。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-09 DOI:10.1002/jsfa.14005

Ruipeng Ma, Xuhua Yang, Sijia Cui, Mohammed Obadi, Bin Xu, Jun Sun

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引用次数: 0

摘要

背景：将咸蛋黄粉末化可以避免冷冻储存过程中出现的凝胶化问题。本研究采用微波辅助泡沫干燥（MFD）技术制备咸蛋黄粉（SEYP）：结果表明，与传统的微波干燥和热风干燥相比，采用微波辅助泡沫干燥技术制备的咸蛋黄粉色泽鲜艳、结构疏松，在乳化性能、卵磷脂保留率和抗氧化活性（P 结论：微波辅助泡沫干燥技术是一种高效、低成本、低成本的技术：总之，MFD 技术是一种绿色高效的干燥方法，适用于制备风味型 SEYP。© 2024 化学工业协会。

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Innovative foam drying technique for salted egg yolk powder production.

Background: The powderization of salted egg yolks can circumvent the gelatinization issues that occur during frozen storage. In this study, salted egg yolk powder (SEYP) was prepared using microwave-assisted foam drying (MFD) technology.

Results: The results show that, compared to traditional microwave drying and hot-air drying, the SEYP prepared by MFD exhibits a bright color and a loose structure, and shows significant improvements in emulsifying properties, lecithin retention rate and antioxidant activity (P < 0.05). The optimal microwave power for MFD of SEYP, established through principal component analysis, is 350 W, with no requirement for a cooking treatment of the salted egg yolks. Gas chromatography-mass spectrometry identified n-butanol, hexanal, nonanal, ethyl acetate, d-limonene and isopentanal as the primary volatile compounds in SEYP, contributing to its unique flavor profile. Furthermore, the SEYP prepared using MFD at 350 W also shows a reduction of 18.88% in the content of bitter-tasting amino acids compared with microwave drying.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.