白云凤爪膨润工艺的优化  

Optimization of the Swelling Process of Baiyun Chicken Claw

作　　者：温雪馨[1] 芮汉明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2009年第11期1311-1314,共4页Modern Food Science and Technology

基　　金：农业部公益性行业科研专项项目:养鸡场疫病综合控制技术研究与示范(NO.nyhyzx07-038);广东省科技攻关重大项目:广东省优质鸡产业化推进(NO.2007A020400006)

摘　　要：本文研究了白云凤爪膨润工艺中各参数对其膨胀率的影响,并采用质构分析仪对凤爪产品的弹性进行分析,利用扫描电子显微镜观察凤爪产品在不同膨胀率下结构的变化。研究结果表明:白云凤爪膨润工艺的最佳条件为浸泡温度为30℃,醋酸浓度2.0%,浸泡时间5h,此时白云凤爪的膨胀率可达78.23%。A swelling technology for Baiyun chicken claw was developed and the effects of processing parameters on the expansion rate of the chicken claw were investigated. The changes of elasticity and structure of the product were analyzed by texture analyzer and scanning electron microscopy （SEM）, respectively. Results showed that the optimal swelling conditions for preparation of chicken claw product were as follows： temperature 30℃, acetate content 2.0% and treatment time 5h, under which the expansion rate was 78.23%.

关 键 词：白云凤爪 膨胀率 胶原 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]