蛋黄粉不同制粒方法对精制蛋黄卵磷脂质量的影响

目的考察蛋黄粉不同制粒方法对精制蛋黄卵磷脂质量的影响。方法根据多次试产情况,选用95%、65%、30%三个不同浓度乙醇对蛋黄粉湿法制粒,低温烘干,另用干法制粒把蛋黄粉压成片状或粒状作对比,然后经超临界脱油、提取、精制、冷冻干燥制成精制蛋黄卵磷脂,比较产品质量。结果成品都能达企业注册标准[1]要求,经冷链稳定性考察发现干法制粒的产品质量最稳定。结论蛋黄粉用干法制粒对成品质量最有利,并且生产操作简单、方便,适合工业化生产。

Effects of Different Granulation Methods of Egg Yolk Powder on Lecithin Quality

Objective To investigate the effects of different granulation methods of egg yolk powder on lecithin quality.Methods Based on many test,we used 95% ethanol,65% ethanol,30% ethanol on egg yolk powder wet granulation and drying,another dry granulation ws used to press egg yolk powder into a flake or granular for comparison,and then obtained lecithin by supercritical extraction,refining,freeze drying.The quality of product was compared.Results The finished product could be up to standard by the enterprise registration,cold chain stability study found that the most stable product was made by dry granulation.Conclusion The quality of product with dry granulation was the most favorable,and the operation was simple,convenient,suitable for industrialized production.