优质猪皮冻加工工艺参数研究  

A study of parameters in the high quality pig skin jelly processing

作　　者：胡文娥[1] 曾文华 李紫红[1] 蔡瑞仪[1] 

机构地区：[1]佛山科学技术学院食品科学系,广东佛山528231 [2]汕头市潮阳区畜牧兽医局,广东汕头515100

出　　处：《佛山科学技术学院学报（自然科学版）》2010年第4期18-20,共3页Journal of Foshan University(Natural Science Edition)

摘　　要：本试验主要研究优质猪皮冻的加工工艺参数。通过试验,确定皮冻加工中脱脂、漂白和熬煮工艺的适宜参数。试验结果表明:脱脂的适宜工艺参数为:80°C的3%Na2CO3溶液中浸泡10 min;漂白的适宜工艺参数为:pH值为7.0、50°C的0.6%H2O2溶液中浸泡15 min;熬煮的适宜工艺参数为:在料液比为1∶3的条件下熬煮3 h。该猪皮冻脂肪含量少,色泽和口感好。The purpose of this study was to investigate the parameters in the high quality pig skin jelly processing. The optimal terms in different stages of the process were determined through tests. The results showed that the optimal processing of defatting was to soak the pig skin in 30% Na2CO3 at 80 ℃ for 10 min, that of bleaching was to soak the pig skin in 0. 6%H2O2（pH7. 0） at 50 ℃ for 15 min and that of decocting was to decoct it in 3 volumes of water for 3 h. The product made through these processes had low fat, pretty luster and great taste.

关 键 词：猪皮 脱脂 漂白 熬煮 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]