摘要
我国工业上屠宰畜禽后主要副产品血液被大量废弃,未得到有效利用。为深入开发利用畜禽血液,以盒装驴血豆腐为切入点,研究影响盒装驴血豆腐蒸煮品质的3个因素(灌装厚度、蒸煮温度、蒸煮时间),结合单因素分析和正交试验,综合考虑感官得分、主要品质指标确定最佳蒸煮条件。结果显示,盒装驴血豆腐的最佳蒸煮条件为:当蒸煮时间25 min、蒸煮温度85℃、灌装厚度2.0 cm时,感官得分为36、蒸煮损失率3.6%。该工艺条件下制得的驴血豆腐表面光滑平整、色泽均匀、口感嫩滑。
After slaughtering livestock and poultry in China,the main by-product blood has been largely abandoned and has not been effectively utilized.In order to further develop and utilize the blood of livestock and poultry,three factors(filling thickness,cooking temperature and cooking time)that affect the cooking quality of boxed donkey blood curd were studied.The optimal cooking conditions were determined by combining single factor analysis and orthogonal test,sensory scores and main quality indexes were comprehensively considered.The results showed that the best cooking conditions were as follows:when the cooking time was 25 min,the cooking temperature was 85℃,and the filling thickness was 2.0 cm,the sensory score was 36 and the cooking loss rate was 3.6%.Under this condition,the donkey blood curd has smooth surface,uniform color and tender taste.
作者
李静
陈建兴
郭成
李凌阁
LI Jing;CHEN Jianxing;GUO Cheng;LI Lingge(Department of Chemistry and Life Sciences,Chifeng University,Chifeng 024000,China)
出处
《食品科技》
CAS
北大核心
2020年第6期138-141,149,共5页
Food Science and Technology
基金
赤峰学院科研服务地方项目(cfxyfd201702)。
关键词
驴血豆腐
灌装厚度
蒸煮温度
蒸煮时间
donkey blood curd
filling thickness
boiling temperature
boiling time
