食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2013年
6期
11-18
,共8页
去骨凤爪%凝胶特性%影响因素%正交试验
去骨鳳爪%凝膠特性%影響因素%正交試驗
거골봉조%응효특성%영향인소%정교시험
boneless chicken feet%gel characteristics%influencing factors%orthogonal experiment
以市售凤爪为原料，建立凤爪凝胶特性的综合评价指标，研究压力、pH、氯化钠添加量和柠檬酸钙添加量对去骨凤爪凝胶强度、弹性、脆度和持水率的影响。试验结果表明：四个单因素均能显著提高凤爪的凝胶性能。各因素对去骨凤爪凝胶特性综合指标影响的主次顺序为：氯化钠添加量>柠檬酸钙添加量>压力>pH。由正交试验结果表明去骨凤爪凝胶特性最佳的组合为：500MPa 压力下保压25min、pH4.0、氯化钠添加量为1.0%，柠檬酸钙添加量为0.04%。在此组合下，去骨凤爪凝胶特性最好，综合指标为94.765。
以市售鳳爪為原料，建立鳳爪凝膠特性的綜閤評價指標，研究壓力、pH、氯化鈉添加量和檸檬痠鈣添加量對去骨鳳爪凝膠彊度、彈性、脆度和持水率的影響。試驗結果錶明：四箇單因素均能顯著提高鳳爪的凝膠性能。各因素對去骨鳳爪凝膠特性綜閤指標影響的主次順序為：氯化鈉添加量>檸檬痠鈣添加量>壓力>pH。由正交試驗結果錶明去骨鳳爪凝膠特性最佳的組閤為：500MPa 壓力下保壓25min、pH4.0、氯化鈉添加量為1.0%，檸檬痠鈣添加量為0.04%。在此組閤下，去骨鳳爪凝膠特性最好，綜閤指標為94.765。
이시수봉조위원료，건립봉조응효특성적종합평개지표，연구압력、pH、록화납첨가량화저몽산개첨가량대거골봉조응효강도、탄성、취도화지수솔적영향。시험결과표명：사개단인소균능현저제고봉조적응효성능。각인소대거골봉조응효특성종합지표영향적주차순서위：록화납첨가량>저몽산개첨가량>압력>pH。유정교시험결과표명거골봉조응효특성최가적조합위：500MPa 압력하보압25min、pH4.0、록화납첨가량위1.0%，저몽산개첨가량위0.04%。재차조합하，거골봉조응효특성최호，종합지표위94.765。
In this paper, comprehensive evaluation system of chicken feet gel characteristics was established and commercially available chicken feet was used as raw materials to investigate the influence of pressure, pH, the adding amount of sodium chloride and calcium citrate on gel strength, springiness, brittleness and WHC. The result showed gel characteristics could be significantly improved by all the four single factors. the effect size of various factors on the characteristics of boneless chicken feet gel: the adding amount of calcium citrate>the adding amount of sodium chloride >pressure >pH. It could be showed that best combination of boneless chicken feet gel characteristics was under 500MPa pressure, holding 25min, pH 4.0, the adding amount of sodium chloride is 1.0%, the adding amount of calcium citrate 0.04% by orthogonal test. On this conditions , gel performance of chicken feet was optimal and comprehensive index was 94.765.
