Effects of Blood Cell Membrane Disruption by Ultrasonic Technology on the Quality of Duck Blood Tofu  

超声波工艺对鸭血豆腐质量的影响（英文）

作　　者：王道营[1] 张牧焓[1] 卞欢[1] 刘芳[1] 耿志明[1] 陈菲[1] 诸永志[1] 徐为民[1] 吴海虹[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

出　　处：《Agricultural Science & Technology》2014年第4期616-619,626,共5页农业科学与技术（英文版）

基　　金：Supported by National Agricultural Scientific and Technological Achievements Transformation Program of China(2012GB2C100165)~~

摘　　要：[Objective] The aim was to improve the quality of the duck blood tofu by ultrasonic technology. [Method] Ultrasonic technology was used to break the blood cell membrane. The optimal ultrasonic condition was determined by single factor de- sign, and the differences in sensory quality and nutritional value between the duck blood tofu treated with and without ultrasonication were studied. [Result] The optimal ultrasonic power was 400 W and the optimal ultrasonic time was 6 min. Under these conditions, the content of duck blood haemoglobin increased by 43.46%, the content of iron increased by 10.85%, and the breakage rate was 100%. The a＊ value of the duck blood tofu increased significantly under ultrasonic treatment. Both internal micro-structure and texture parameters proved that the ultrasonic contributed to the formation of gel structure. After treatment by artificial gastric juice and artifi- cial intestinal juice, the total amino acids in the digestive juice were 9.25% higher than that of the duck blood tofu without ultrasonic treatment. [Conclusion] The duck blood tofu under ultrasonic treatment would be beneficial to human body absorption, and the nutrition value would be higher as well.[目的]探讨超声波工艺对鸭血豆腐的品质的影响。[方法]利用超声波对血细胞进行破壁处理,通过单因素实验确定最佳超声波工艺条件,并研究破壁和未破壁处理的鸭血豆腐在感官品质和营养价值方面的差异。[结果]最佳超声波破壁工艺为功率400 W,超声时间6 min,此时破壁率达到100%,鸭血中血红蛋白含量提高了43.46%,铁含量增加了10.85%,破壁处理后制成的鸭血豆腐a*明显增加,其内部微观结构和质构参数共同证明超声波处理有利于鸭血凝胶结构的形成,经过人工胃液和人工肠液处理后游离氨基酸含量比未经超声波处理的鸭血豆腐9.25%。[结论]超声波破壁工艺可以提高鸭血豆腐的感官品质和营养价值。

关 键 词：ULTRASONIC Duck blood tofu QUALITY DISRUPTION Blood cellular membrane 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]