响应面法优化冷冻鸡血豆腐的制备工艺

Response Surface Method Optimizes the Preparation Process of Frozen Chicken Blood Tofu

为使肉鸡副产物之一鸡血高效利用。以新鲜鸡血为主要原料,采用低场核磁不易流动水峰面积为评价标准,通过添加不同品种与浓度的抗冻改良剂对冷冻鸡血豆腐中不易流动水峰面积影响的单因素实验,再结合响应面设计优化冷冻鸡血豆腐的制备工艺。进一步以失水率、质构、色泽指标对优化的冷冻鸡血豆腐的品质进行分析,为开发冷冻鸡血豆腐产品提供科学依据。结果表明,冷冻鸡血豆腐优化制备工艺为:添加脂酰乳酸钠0.1%,海藻酸钾0.1%,木薯变性淀粉2%。在此工艺条件下,冷冻鸡血豆腐的低场核磁不易流动水峰面积为2143,与空白组和其他优化组相比不易流动水峰面积最大,故保水效果最好。优化制备的冷冻鸡血豆腐的硬度、咀嚼性、凝胶性以及亮度都显著(P<0.05)高于空白组(其中硬度是空白组的17倍,亮度的是空白组的1.13倍)。因此,冷冻鸡血豆腐的制备工艺可显著提高解冻后鸡血豆腐的品质,可促进肉鸡副产物高值化产品的开发。

To efficiently utilize chicken blood,one of the by-products of broiler chickens,the fresh chicken blood was as the main raw material in this study.The peak area of immobilized water in low field nuclear magnetic field was used as the evaluation standard.The effect of different varieties and concentrations of anti-freezing amendments was investigated in the peak area of immobilized water for the frozen chicken blood tofu.Moreover,the preparation process of frozen chicken blood tofu was optimized by response surface design.Furthermore,the water loss rate,texture and color index were analyzed in the optimized frozen chicken blood tofu,which could provide scientific basis for the development of frozen chicken blood tofu products.The results showed that the optimized preparation process of frozen chicken blood tofu was as follows,0.1%(w/v)of sodium fatty acyllactate,0.1%(w/v)of potassium alginate,and 2%(w/v)of cassava modified starch.Under this process condition,the low-field nuclear magnetic non-flowing water peak area of frozen chicken blood tofu was 2143,which was the largest compared with the blank group and other treated groups.Therefore,the water retention effect in this study was best.The hardness,chewability,gelability and brightness of the optimized frozen chicken blood tofu were significantly(P<0.05)higher than that of the blank group,which the hardness of the optimized group was 17 times and the brightness was 1.13 time as that of the blank group.Therefore,the preparation process of frozen chicken blood tofu could significantly improve the quality of thawed chicken blood tofu and promote the development of high-value by-product products of broilers.