牛皮明胶通过替代部分复配胶改善布丁品质  

Quality Improvement of Cowhide Gelatin Pudding by Using Alternative Compound Gums

作　　者：赵以宁 何龙 余群力[1] 王敏 罗进 韩广星 朱潇鹏 张新军 ZHAO Yi’ning;HE Long;YU Qunli;WANG Min;LUO Jin;HAN Guangxing;ZHU Xiaopeng;ZHANG Xinjun(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Shandong Lorain Food Co.,Ltd.,Linyi 276600,China;Gansu Wanhe Grass Livestock Industry Technology Development Co.,Ltd.,Zhangye 734000,China;Ningxia Xiahua Meat Food Co.,Ltd.,Zhongwei 751700,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]山东绿润食品有限公司,山东临沂276600 [3]甘肃万禾草畜产业科技开发有限责任公司,甘肃张掖734000 [4]宁夏夏华肉食品股份有限公司,宁夏中卫751700

出　　处：《食品与生物技术学报》2024年第9期39-47,共9页Journal of Food Science and Biotechnology

基　　金：国家“十四五”重点研发计划项目(2021YFD1600200);甘肃省科技计划项目(20YF3NA016);肉类加工四川省重点实验室开放基金项目(22-R-27)。

摘　　要：为提高布丁的凝胶性和牛皮的利用率,以牛皮明胶替代部分复配胶(卡拉胶、刺槐豆胶),制备高蛋白质的凝胶型布丁。以乳粉为原料,卡拉胶、刺槐豆胶、白砂糖等为辅料,对乳粉、白砂糖、复配胶添加质量分数进行单因素和响应面优化试验,确定凝胶型布丁的最佳配方。同时添加牛皮明胶替代部分复配胶(卡拉胶、刺槐豆胶),以质构特性、感官评分为评价指标,观察替代前后凝胶型布丁的品质差异。结果表明,牛皮明胶替代部分复配胶制成布丁的最佳配方为:乳粉质量分数7.50%、白砂糖质量分数4.50%、卡拉胶质量分数1.08%、刺槐豆胶质量分数0.72%、牛皮明胶质量分数0.20%,其中复配胶配比为m(卡拉胶)∶m(刺槐豆胶)=6∶4。在此条件下制得的布丁与传统布丁相比,硬度、弹性性能、感官评分分别提高了2.45%、8.23%和2.60%,且营养价值更高。该研究为布丁产品质构特性的改善和牛皮的高值化利用提供理论支持。To enhance the gelation ability of pudding from cowhide for its valorization,gelatinous pudding with high protein were prepared using cowhide gelatin by partially replacing with alternative compound gums(carrageenan and locust bean gum).With milk powder as raw material and carrageenan,locust bean gum and white sugar as auxiliary materials,the optimal formula of the gel pudding was determined based on a single-factor experiment and response surface method.Simultaneously,cowhide gelatin was added to replace part of the blended gums(carrageenan,locust bean gum),and the quality differences of the gel pudding before and after replacement are observed using textural properties and sensory scores as evaluation indicators.The results showed that the optimal ingredient formula of the cowhide gelatin partial replacement pudding was 7.50%milk powder,4.50%sugar,1.08%carrageenan,0.72%locust bean gum with 0.20%cowhide gelatin.And the ratio of compound glue was m(carrageenan)∶m(locust bean gum)=6∶4.Compared with the traditional pudding,the hardness,elasticity,and sensory score of the pudding prepared under optimum conditions were increased by 2.45%,8.23%,and 2.60%,respectively,and the nutritional value was higher.It provides a theoretical support for the high-value utilization of cowhide by improving the texture characteristics of pudding products.

关 键 词：牛皮明胶 卡拉胶 刺槐豆胶 布丁 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程] TS201.7[轻工技术与工程—食品科学与工程]