摘要
为研究鸭血豆腐加工过程中超声波处理对其品质的影响,选择超声处理条件为功率50W,频率40k Hz,先对预处理鸭血进行不同时间(0、2、4、6、8min)的超声处理,再对所制得的鸭血豆腐进行保水性、色泽、质构和感官评定分析,进行综合评价。结果表明:当新鲜鸭血与水的比例为1∶0.5,超声时间为4min,90℃加热40min热处理,此时所制得的鸭血豆腐各项指标最佳:蒸煮损失和析水率分别为3.82%和8.64%;主要质构指标硬度为109.522,咀嚼性53.568,胶性35.032;感官评价得分为4.64分。
In order to study the effect of ultrasonic treatment on the quality during duck blood tofu processing, power 50W and frequency 40kHz of ultrasonic treatment conditions were chose. Different time（0,2,4,6,8min） of ultrasonic treatment of pretreatment duck blood was conducted, then water re- tention, color, texture and sensory evaluation of prepared duck blood tofu were analyzed, and compre- hensive evaluation was also conducted. The results showed that when the ratio of fresh duck blood and water was 1 ： 0.5, ultrasonic time was 4 min, heating condition was at 90~C for 40min, various indexes of the prepared duck blood tofu were the best. Cooking loss and water separating proportion were 3.82% and 8.64%, respectively. Major texture indexes were hardness 109. 522, chewiness 53. 568 and gel property 35. 032, and the score of sensory evaluation was 4.64.
出处
《肉类工业》
2017年第6期30-33,共4页
Meat Industry
基金
山东省现代农业产业技术体系家禽创新团队建设项目(SDAIT-11-11)
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)
青岛农业大学高层次人才基金项目(6631115050)
关键词
鸭血豆腐
超声
品质
质构
duck blood tofu
ultrasonic
quality
texture
