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.

CONCLUSION

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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.