肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2014年
12期
1-4
,共4页
猪血%酶解%休闲食品
豬血%酶解%休閒食品
저혈%매해%휴한식품
pig blood%enzymatic hydrolysate%leisure food
研究活性炭吸附法对猪血酶解液的脱色效果，并以猪肉和酶解脱色后的猪血为原料，以感官评分为指标，研究传统风味猪血肉糕的制作配方。采用正交实验法分析猪血、菜籽油、淀粉对肉糕品质的影响，确定最佳配方。实验表明：猪血酶解液活性炭脱色的最佳工艺为脱色温度75℃，活性炭用量2．5％，脱色时间60min；猪血肉糕的最佳配方为脱色猪血酶解液15％，菜籽油10％，乙酰化二淀粉磷酸酯4％。
研究活性炭吸附法對豬血酶解液的脫色效果，併以豬肉和酶解脫色後的豬血為原料，以感官評分為指標，研究傳統風味豬血肉糕的製作配方。採用正交實驗法分析豬血、菜籽油、澱粉對肉糕品質的影響，確定最佳配方。實驗錶明：豬血酶解液活性炭脫色的最佳工藝為脫色溫度75℃，活性炭用量2．5％，脫色時間60min；豬血肉糕的最佳配方為脫色豬血酶解液15％，菜籽油10％，乙酰化二澱粉燐痠酯4％。
연구활성탄흡부법대저혈매해액적탈색효과，병이저육화매해탈색후적저혈위원료，이감관평분위지표，연구전통풍미저혈육고적제작배방。채용정교실험법분석저혈、채자유、정분대육고품질적영향，학정최가배방。실험표명：저혈매해액활성탄탈색적최가공예위탈색온도75℃，활성탄용량2．5％，탈색시간60min；저혈육고적최가배방위탈색저혈매해액15％，채자유10％，을선화이정분린산지4％。
The decolorizing effect of activated carbon adsorption on enzymatic hydrolysate of pig blood was studied. Pork and the pig blood treated by enzymatic hydrolysis and decolorization were taken as raw material. The sensory score was taken as evaluation index to study the formula of traditional pig blood flesh cake. Through orthogonal experiment, the effects of pig blood, rapeseed oil and starch on the quality of pig blood flesh cake were analyzed. The optimum formula was determined. The results showed that the optimum process condition of activated carbon adsorption of enzymatic hydrolysate of pig blood was temperature 75℃, activated carbon 2. 5% and time 60min. The optimum formula of pig blood flesh cake was decolorizing pig blood enzymatic hydrolysate 15%, rapeseed oil 10% and acetylated distarch phosphate 4%.
