摘要
Abstract
The effects of several factors, which influenced the products sensitive quality, were investigated in the centrifugal spray dry process, including duck egg fluid, duck egg fluid, feeding fluid concentration, fermentation time, feed ing speed, import and export temperature of drying chamber, feeding fluid temperature, on sensory quality of product was mainly studied. By analyzing the pellet condition, color, solubility, sensory index of the product, the optimal technological parameters of the spray drying of duck egg powder was obtained, namely the duck egg fluid concentration was 250%, fermentation time 72 h, wriggles pump's rotational speed 50 r/min, import and export temperature of drying chamber 210～100℃, feeding fluid temperature 30～45 ℃. The product was powdery or extremely easy loose block-shaped, even faint yellow, had normal odor, none offflavor and impurity. The renaturation and dissolution property of duck egg powder were simultaneously studied.关键词
鸭蛋粉/离心喷雾干燥/工艺参数Key words
Duck egg powder/Centrifugal spray drying/Technological parameters分类
轻工纺织
