CaCl2和瓜尔豆胶对鸭血豆腐综合品质的影响研究  

Effects of CaCl2 and guar gum on comprehensive quality of duck blood tofu

作　　者：孔玲 陈丽园[2] 李新林 曹建宙 夏伦志[2] KONG Ling;CHEN Liyuan;LI Xinin;CAO Jianzhou;XIA Lunzhi(Anhui Original Chicken Catering Co.,Ltd.,Hefei Anhui 230088;Anhui Key laboratory of Livestock and Poultry Product Safety Engineering,Institute of Animal Husbandry and Veterinary Medicine,Anhui Academy of Agricultural Sciences,Hefei Anhui 230031;School of Food and Biological Engineering,Hefei University of Technology,Hefei Anhui 230009)

机构地区：[1]安徽老乡鸡餐饮股份有限公司,安徽合肥230088 [2]安徽省农业科学院畜牧兽医研究所,畜禽产品安全工程安徽省重点实验室,安徽合肥230031 [3]合肥工业大学食品与生物工程学院,安徽合肥230009

出　　处：《安徽农学通报》2023年第10期110-114,155,共6页Anhui Agricultural Science Bulletin

基　　金：安徽省家禽产业技术体系(AHCYTX-6)。

摘　　要：为深入探究CaCl2和瓜尔豆胶对鸭血豆腐综合品质的影响,本研究通过调整鸭血豆腐加工过程中的CaCl2添加比例以及添加瓜尔豆胶,对产品物性、感官品质以及风味特征等进行了综合分析。结果表明,提升CaCl2浓度能够显著提高鸭血豆腐的L*、a*、b*值(P<0.05)和感官总得分,当添加浓度为1.6%时,鸭血豆腐感官评定总得分达到19.98,而其中香气得分降低至6.07;提高CaCl2浓度能够显著降低鸭血豆腐的蒸煮损失(P<0.05),而对离心损失的影响不显著(P>0.05);1.2%CaCl2的添加量适宜鸭血豆腐的标准化加工;添加瓜尔豆胶能够降低鸭血豆腐的硬度,提升弹性、胶着性、回复性、香气和组织形态。In this study,we adjusted the proportion of CaCl2 and guar gum in the processing of duck blood tofu,and comprehensively analyzed the physical properties,sensory quality and flavor characteristics of the product.Our purpose was to further explore the effects of CaCl2 and Guar gum on the comprehensive quality of duck blood tofu.The results showed as follows:increasing the concentration of CaCl2 could significantly increase the L*,a*and b*values of duck blood tofu(P<0.05)and the sensory score.When the concentration was 1.6%,the total sensory score of duck blood tofu reached 19.98,but the aroma score decreased to 6.07.The increase of CaCl2 concentration significantly decreased the cooking loss of duck blood tofu,but had no significant effect on the centrifugation loss(P>0.05).1.2%CaCl2 is suitable for standardized processing of duck blood tofu.The effects of Guar gum on duck blood tofu were analyzed.The results showed that Guar gum reduced the hardness of duck blood tofu,improved elasticity,adhesion,resilience and the aroma score of duck blood.

关 键 词：鸭血豆腐 凝固剂 质构 保水性 瓜尔豆胶 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]