食品工业科技2024，Vol.45Issue(8)：247-253,7.DOI:10.13386/j.issn1002-0306.2023060132
响应面法优化冷冻鸡血豆腐的制备工艺
Response Surface Method Optimizes the Preparation Process of Frozen Chicken Blood Tofu
摘要
Abstract
To efficiently utilize chicken blood,one of the by-products of broiler chickens,the fresh chicken blood was as the main raw material in this study.The peak area of immobilized water in low field nuclear magnetic field was used as the evaluation standard.The effect of different varieties and concentrations of anti-freezing amendments was investigated in the peak area of immobilized water for the frozen chicken blood tofu.Moreover,the preparation process of frozen chicken blood tofu was optimized by response surface design.Furthermore,the water loss rate,texture and color index were analyzed in the optimized frozen chicken blood tofu,which could provide scientific basis for the development of frozen chicken blood tofu products.The results showed that the optimized preparation process of frozen chicken blood tofu was as follows,0.1%(w/v)of sodium fatty acyllactate,0.1%(w/v)of potassium alginate,and 2%(w/v)of cassava modified starch.Under this process condition,the low-field nuclear magnetic non-flowing water peak area of frozen chicken blood tofu was 2143,which was the largest compared with the blank group and other treated groups.Therefore,the water retention effect in this study was best.The hardness,chewability,gelability and brightness of the optimized frozen chicken blood tofu were significantly(P＜0.05)higher than that of the blank group,which the hardness of the optimized group was 17 times and the brightness was 1.13 time as that of the blank group.Therefore,the preparation process of frozen chicken blood tofu could significantly improve the quality of thawed chicken blood tofu and promote the development of high-value by-product products of broilers.关键词
冷冻鸡血豆腐/抗冻剂/响应面设计/低场核磁/品质Key words
frozen chicken blood tofu/antifreeze agent/response surface design/low field nuclear magnetism/quality分类
轻工纺织引用本文复制引用
王哲,王灵娟,杨静,马晶晶,杨彪,秦晓娟,王道营,邹烨,徐为民..响应面法优化冷冻鸡血豆腐的制备工艺[J].食品工业科技,2024,45(8):247-253,7.基金项目
国家现代农业(肉鸡)产业技术体系建设专项(CARS-41) （肉鸡）
江苏省重点研发计划(现代农业)项目(BE2020301) （现代农业）
江苏省农业科技自主创新资金项目(CX(22)2044). （CX(22）
