基于通电加热技术的猪皮胨凝胶工艺  

The Application of Ohmic Heating Technology on the Processing of Ping Skin Gelatin

作　　者：杨铭铎[1] 张春梅[1] 李钢[1] 

机构地区：[1]哈尔滨商业大学中式快餐研究发展中心博士后科研基地

出　　处：《食品与发酵工业》2008年第2期149-152,156,共5页Food and Fermentation Industries

摘　　要：利用猪皮为主要原料,采用通电加热的方法研制出皮胨凝胶。文中主要研究了:(1)以不同食盐添加量、不同电压条件下对皮胨汤汁加热速率和电导率的影响;通电加热制成的皮胨凝胶与传统工艺制作而成的皮胨凝胶在物理特性及成胨微观结构方面的比较;并在实验的基础上进行了猪皮胨凝胶通电加热技术的深层次数据挖掘。结果表明:随着食盐浓度的升高及电压强度的增强,皮胨汤汁加热速率越快,即皮胨凝结速度越快;(2)通电加热技术制作的皮胨凝胶其弹性、韧性、滑爽程度优于传统工艺制作而成的皮胨凝胶,且其保水性和强度都得到了提高。The ohmic heating technology can make the heating equally, faster, easy controlling and high efficiency. The processing of pig skin gelatin by this method was simple and easy to operate. The different dosage of salt and voltage＇s influence on heating speed and conductivity of the pigskin peptone gelatin juice was studied. The physical property as well as microscopic structure of the skin peptone gelatin made by circular telegram heating and traditional process was compared. The result indicated that, as the salt density or the voltage increase, the heating speed increased. Meanwhile, the conductivity of pigskin peptone gelatin juice increased along with the salt content, and decreases along with the voltage increase; Compared with the traditional process, its elasticity, toughness, smooth degree and water retention property and the intensity were improved; Based on the experimental data, a model which served as the foundation of the ohmic heating of the pigskin gelatin was established.

关 键 词：通电加热 猪皮胨凝胶 数据挖掘 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]