頁籤選單縮合
題 名 | 滾筒配合熱風兩段式乾燥蛋片的開發及其品質評估(1)--不同蛋黃蛋白比例及乾燥條件之影響=The Development and Quality Evaluation of Two-Stages Drum-Hot Air Dried Egg Flakes(1)--Effect of Various Egg Yolk and Egg White Ratio and Drying Conditions |
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作 者 | 李建和; 楊勝欽; 紀學斌; | 書刊名 | 中國畜牧學會會誌 |
卷 期 | 27:4 1998.12[民87.12] |
頁 次 | 頁579-587 |
分類號 | 463.7 |
關鍵詞 | 液體蛋; 滾筒乾燥; 熱風乾燥; 蛋片; Liquid egg; Drum drying; Hot air drying; Egg flakes; |
語 文 | 中文(Chinese) |
中文摘要 | 將雞蛋蛋黃和蛋白依1:1與1:2的比例均勻混合並調味成液體蛋,再以滾筒配 合熱風乾燥方式製成乾燥蛋片,並探討不同的乾燥條件對蛋片品質的影響。調味蛋液經滾 筒及熱風乾燥後的產品呈雪片狀,經質地與官能品評分析,選定適當之乾燥條件為136℃ ,39秒之滾筒乾燥,再經50℃,30分鐘熱風乾燥。由所建立之乾燥蛋片的等溫吸濕曲線, 得知乾燥蛋片的適當水分含量為4.1~8.3%,水活性為0.20~0.50。1:2的蛋黃蛋白比例之 蛋片水分含量、吸水力及色澤皆較1:1者高。 |
英文摘要 | Chicken egg yolk and egg white were mixed in ratios of 1:1 and 1:2, and formulated into various flavored liquid eggs. The flavored liquid egg was subjected to drum drying, followed by hot air drying to remove residual moisture of dried egg product. Suitable drying conditions, as selected from the result of textural and sensory analysis, was drum drying at 135 'C for 39 sec, followed by hot air drying at 50 'C for 30 min. The dried egg product was flake in shape. Optimum moisture content of the egg flakes was 4- 1-&31/o, and water activity was 0.20-0.50 according to the curve of moisture sorption isotherm. Various egg yolk and egg white ratio had significant effect on the moisture content, moisture absorption capacity and colorness of egg flakes. |
本系統中英文摘要資訊取自各篇刊載內容。