摘要
进行了β 环状糊精脱除鸡蛋中胆固醇工艺的研究 .在实验室规模进行了工艺参数的优化 ,以较低的环状糊精添加量 (1 5% ) ,获得较高的蛋黄中胆固醇的去除率 (85% ) ;同时保证低胆固醇蛋制品具原蛋黄的营养价值和功能性质 .在此基础上扩大试验规模 ,调整工艺参数 ,研制出适于工业化生产低胆固醇蛋制品的最佳工艺 .
With the further study on the process of removing cholesterol from egg by β cyclodextrin, the optimum process parameters in lab scale were obtained. The optimized result showed that with lower additive of cyclodextrin (15%), the higher removal rate of cholesterol was reached (85%) without changing the nutritional values and the functional properties of egg yolk. Based on the optimized lab scale parameters, the test has been enlarged on a pilot plant scale and the corresponding parameters have been optimized.
关键词
胆固醇
低胆固醇蛋制品
Β-环状糊精
脱除
cholesterol
egg products with low cholesterol
β cyclodextrin
removal rate of cholesterol
