咸鸭蛋蛋清微滤脱盐工艺研究-《集美大学学报（自然科学版）》

文章信息/Info

作者:: 叶青松¹; 2 ; 李爱贞¹; 刘毅君¹; 1.集美大学食品与生物工程学院，福建厦门 361021；2.漳州市工业产品生产许可证审查技术中心，福建漳州 363000

Author(s):: YE Qing-song¹; 2; LI Ai-zhen¹; LIU Yi-jun¹; 1.College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.Zhangzhou Industrial Product Production License Review Technical Center,Zhangzhou 363000,China

摘要:: 采用稀释结合匀浆的方法以降低咸鸭蛋蛋清的粘度，再利用微滤法对其进行脱盐淡化处理.以咸鸭蛋蛋清液粘度为指标，通过单因素试验、正交试验确定最优前处理工艺，结果表明：咸鸭蛋蛋清脱盐淡化前处理最优工艺条件为：料液比1∶4，匀浆时间120 s，匀浆转速12000 r/min，在此条件下，咸鸭蛋蛋清混合液粘度为9 mPa·s，粒度为24 μm.以微滤脱盐率为指标，通过单因素试验、正交试验确定最优处理工艺，结果表明：微滤压差0.12 MPa，微滤4次，微滤时间120 min，在此条件下，咸鸭蛋蛋清脱盐率达92.43%，蛋白质截留率78.5%.

Abstract:: In order to make full use of egg white of salted duck eggs and reduce the pollution to the environment,and obtain more economic benefits. This article explores an easy and practical method to emphasize on the desalination techniques of salted duck egg white (SDEW) for its comprehensive utilization. The results showed that the best pretreatment of microfiltration for desalination of SDEW involves a method with material to liquid of 1∶4, homogenization time for 120 s,and homogenization rate at 12000 r/min.The viscosity and particle size of SDEW were 9 mPa·s and 24 μm,respectively.The best process of microfiltration was as following:0.12 MPa of pressure difference,microfiltration for 4 times,and the duration for microfiltration is 120 min.Under these conditions, the desalination rate and retention rate of proteins of SDEW reached 92.43% and 78.5%,respectively.