不同加热时间对鸭血豆腐品质的影响  

Effect of Different Heating Time on Quality of Duck Blood Curd

作　　者：陈菲[1,2] 王道营[1] 诸永志[1] 刘芳[1] 徐为民[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]京农业大学食品科学与技术学院,江苏南京210095

出　　处：《西南农业学报》2011年第4期1515-1518,共4页Southwest China Journal of Agricultural Sciences

基　　金：江苏省农业科技自主创新资金项目[CX(10)440];江苏省科技支撑计划资助项目(BE2010428);国家农业科技成果转化项目(2010GB2C100156)

摘　　要：为研究不同加热时间对鸭血豆腐品质的影响,选择90℃水浴加热,冷却后对鸭血豆腐进行色差、质构、杀菌效果分析,结合感官评定进行综合评价。结果表明:在加热10 min内鸭血豆腐的各项指标变化明显,随着加热时间的延长,蒸煮损失明显增加,L*、b*呈现出上升的趋势,硬度增加,蒸煮杀菌效果也明显加强,结合感官评定,在加热20 min时各项指标都得到最高分,故选择90℃加热20 min作为最佳加热条件。In order to know the effect of the different heating time on the quality of duck blood curd, 90 % water bath were selected, after cooling, the color, texture, effect of sterilization were analyzed, meanwhile the duck blood curd was comprehensively evaluated with sensory evaluation. The result showed that the duck blood curd was heated 10 min with rapid change of the indicators. As the heating time was longer, cooking loss significantly increased, L^ ＊ , b^ ＊ showed a rising trend, the hardness increases, cooking bactericidal effect was significantly strengthened, and with sensory evaluation, 20 min heating time, the indicators were the highest point, so 90 ℃ and 20 min was chosen as the heating conditions

关 键 词：鸭血豆腐 加热时间 品质 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]