Eggs are at the second level at the top of the food pyramid, and eating an egg a day is good for the human body. Egg powder is a dry egg product similar to milk powder, it still retains most of the nutrients of fresh eggs, such as calcium, protein, minerals (potassium and sodium), and it also has the ability to improve food consistency, thickening And the added advantage of chewiness. In the kitchen, for example, it can be baked directly in powder form, or stirred in water to reconstitute it, as an egg. In the food industry, egg powder is used to make biscuits, egg noodles or puffed food.
Production method of egg powder
In recent decades, more and more people pay attention to food quality and health issues, and the production technology of egg powder has been greatly improved, which can meet consumers' demand for poultry eggs throughout the year, even in remote areas. Therefore, egg powder production has become an important part of poultry production.
In the food processing industry, the production process of ordinary egg powder includes material selection→egg breaking & shell removal mixing→filtration→pasteurization and drying→packaging→storage. Next, the editor mainly brings you a comparative analysis of the egg powder spray dryer and freeze dryer, let's take a look.
Comparative analysis of two drying results
Spray drying is a method to achieve high-temperature dehydration of food in a short period of time, while freeze-drying is to sublimate and remove the moisture of eggs through low temperature and low pressure. The results showed that the products dried by the two methods had different physicochemical properties:
(1) The spray dryer can greatly reduce the material volume, usually by 60-70%. In freeze-drying, however, almost no material is lost, so its volume hardly changes.
(2) Spray-dried powder has more uniform particles and better fluidity, while freeze-drying has better recombination performance.
(3) The two dry powders showed a trend of rising first and then falling when foaming, and the freeze-dried powder had higher foaming ability and foam stability than the spray-dried powder.
(4) Freeze drying is more expensive than spray drying. The moisture content of its dehydrated egg powder is similar, both are 3-5%. The freeze-dried product does not need to be spray-dried because of its crystal structure, but needs to be ground. In fact, freeze dryers are usually used in the pharmaceutical and chemical fields, and spray dryers are mainly used in food and industrial production.
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