Studied On Formation And Process Control Of Egg Yolk Powder Gel

China is a country with a large scale of egg production. Now, egg yolk powder is widely used in food filed for its excellent characters in gelation and emulsification. This thesis based on the research of the effects of factors such as oil, salt, heat treatment, ultrahigh pressure processing method, etc, to the formation process of egg yolk powder gel. And as such, look for ways of controlling the formation, and devising test methods on the quality of egg yolk powder gels.First, the determination of the main components of the egg yolk powder, such as protein, fat, moisture, and the objective evaluation method of egg yolk powder gel texture characteristics was established:HDP/SR was used to detect the hardness and organizational exquisite degree of egg yolk powder gel, the stabiliy of results were 9.301%、4.090% and the correlation coefficient were 0.9622,0.9815. P/36R was used to detect the springness of egg yolk powder gel, the stabiliy of result was 3.395% and the correlation coefficient was 0.9640.The hardness, organizational exquisite degree, springiness, surface sulfydryl content, water holding capacity as the investigation index, based on the experimental of the effects of factors such as water, oil, salt, heating time, ultra high pressure, holding time, to the formation process of egg yolk powder gel, research showed that the above factors can be significantly influenced by egg yolk powder gel properties in the temperature of 100℃ conditions. Finally, with hardness, organizational exquisite degree, springiness for response variables, the response surface experiment were established the main factors and the model for the relationship between the gel properties of egg yolk powder.Combine with heat treatment and ultrahigh pressure, compare the influences of egg yolk powder gel. With the hardness, organizational exquisite degree, springiness, surface sulfydryl content, water holding capacity as the investigation index, and the application of scanning electron microscope to observe the microstructure of the gel. The research showed: after processing method ② processed egg yolk powder gel hardness, organizational exquisite degree, springiness, water holding capacity were better than processing method ①, ②, but the surface sulfydryl content was the lowest of three processing methods, namely that the gel had tend to mature after processing method ② processed.