不同因素对鹿角胶品质的影响

Impacts of Different Factors on the Quality of Colla Cornus Cervi

目的研究加热温度、加热时间与p H值对鹿角胶品质的影响。方法采用质构仪、分光测色仪测定不同条件下鹿角胶的凝胶强度及颜色。结果鹿角胶的凝胶强度随着加热温度升高、时间延长,逐渐降低;随p H值的升高呈先增大后减小的趋势,p H为8时达到最大;鹿角胶的外观颜色在p H值为7~9,加热时间0~4 h内变化较小。结论鹿角胶生产或加工中应控制各项生产因素,保证产品的质量。

Objective To study the impact of heating temperature,heating time and p H value on the quality of colla cornus cervi. Methods The texture analyzer and spectrophotometer were used to determine the gel strength and color of colla cornus cervi at different conditions. Results Gel strength of colla cornus cervi was reduced gradually while the heating temperature and time were increased and it was intended to increase at first and reduce afterward when p H value was increasing. The Gel strength was up the maximal when p H8. The appearance color of colla cornus cervi was getting pale when p H value was in the range from 7 to 9and the heating time from 0 to 4 h. Conclusion During the manufacture and processing of colla cornus cervi,the production factors should be controlled to ensure the product quality.