摘要
宝庆丸子,是用豆腐、鲜肉、猪血配以传统佐料,经磨、压、捏、揉、拍、烘等多道工序加工而成的豆制品。传统宝庆丸子的脱水,一直采用风干和烘烤相结合的方法,脱水时间10d左右,而其色泽的形成则主要靠猪血染色和烟熏上色,工艺上存在安全隐患,本研究采用间接烘烤-热变性熟化脱水上色技术,利用蛋白质聚集变性脱水原理及美拉德反应使产品脱水、上色同步完成。通过正交试验得出最佳的间接烘烤工艺参数为:温度85℃,时间7h,猪血用量1.0%,糖用量1.0%,最佳的热变性熟化脱水上色工艺是:温度是100℃,最佳的时间是1.0h,最高的糖浓度是0.5%。
The Baoqing Pellet, go together with the bean curd, fresh meat, the pig blood and the traditional condiment, through whet, press, knead, crumple, clap, dry several works bean ware of preface process but become.The dehydration of the traditional Baoqing Pellet, has been adopt to dry by air and bake to combine mutually of method, dehydrate time for about 10 days, but the formation of its color is main with dying by the pig blood and with smoking, in the craft exist the hidden safe trouble, this research adoption the indirectly bake- heat denatuaration dehydrate and apply color the technique, making use of the protein gathering to denatuaration dehydration principle and Maillard reaction to make the product dehydrate, apply color completed synchronously. Through just hand over to experiment, the best indirectly baking craft parameter is： temperature 85 ℃, time 7 h, the pig blood 1.0%, the sugar 1.0%, the best heat denatuaration dehydrate and apply color craft is：The temperature is 100 ℃, the best time is 1.0 hours, the tallest sugar is 0.5%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期550-553,共4页
Food Science
基金
湖南省科技厅科技基金资助项目(04NK3010)
关键词
宝庆丸子
脱水
上色
生产工艺
Baoqing Pellet
dehydrates
apply color
produce the craft
