半干鸭血干加工工艺及食用品质的研究  

Study on Process Technology and Edible Quality of Semi-dried Duck Curd

作　　者：于林宏 孙京新[1] 王宝维[1] 丛嘉昕 周兴虎 黄明 郝小静[3] 王述柏[1] 孟凡生[4] YU Lin-hong SUN Jing-xin WANG Bao-wei CONG Jia-xin ZHOU Xing-hu HUANG Ming HAO Xiao-jing WANG Shu-bai MENG Fan-sheng(College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China Nanjing Nongda Meat Company Limitid , Nanjing 210095, Jiangsu, China Qingdao Institute of Animal Husbandry and Veterinary Medicine, Qingdao 266109, Shandong,China Linyi University, Linyi 276005, Shandong, China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]南京农大肉类食品有限公司,江苏南京210095 [3]青岛市畜牧兽医研究所,山东青岛266109 [4]临沂大学,山东临沂276005

出　　处：《食品研究与开发》2017年第13期82-87,共6页Food Research and Development

基　　金：山东省现代农业产业技术体系家禽创新团队项目(SDAIT-11-11);江苏省"双创计划"资助对象(双创博士类);山东省农业重大应用技术创新课题-水禽副产品加工综合利用新技术研究项目(2013)

摘　　要：研究半干鸭血干的加工工艺和食用品质。将鸭血用3种不同方式进行卤制,通过感官评定选出最佳卤制方式,后通过热风干燥、微波干燥及微波真空干燥对卤制过的鸭血进行干制,控制水分含量在38%左右,比较后得出最理想的半干鸭血干。对半干鸭血干和鸭血豆腐进行质构、色泽、感官及硫代巴比妥酸(thiobarbituric acid,TBA)值的对比,结果显示:与鸭血豆腐相比,半干鸭血干具有较好的棕红色色泽,硬度适中、弹性良好、有嚼劲儿,贮藏时间较长,便于携带和食用。因此,半干鸭血干的研发为更好的开发鸭血产品提供了一条新思路。Process technology and edible quality of semi-dried duck curd were studied in this paper. The duck blood will be stewed in three different ways to select the best stew way by sensory evaluation. To obtain an ideal semi-dried duck curd, the stewed duck blood should be dried by hot-air drying, microwave drying and mi-crowaves-vacuum drying in the condition that the moisture content was 38%. The texture parameters, color, sensory evaluation and TBA were determined to compared the semi-dried duck curd and duck flood tofu. The results showed that compared with duck flood tofu, the semi-dried duck curd had a better brownish red color, fit hardness, better springiness, good chewiness, long shelf life, taken and eaten convenience.Therefore, the development of the semi-dried duck curd provide a new processing way to duck blood.

关 键 词：半干鸭血干 卤制 干燥 色泽 质构 感官 硫代巴比妥酸 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]