猪血豆腐质构特性影响因素.docVIP

猪血豆腐质构特性影响因素 　　摘 要：采用质构仪分析血水比、盐添加量、盐的种类、pH值、不同加热时间5 个因素对猪血豆腐分别在质地剖面分析（texture profile analysis，TPA）模式、剪切模式以及破裂模式下不同质构参数的影响。结果表明：5 个因素均对猪血豆腐3 种检测模式下的质构特征有显著性影响；猪血豆腐的硬度、胶着性、咀嚼性、可恢复功、剪切力、破裂力都随加水量的增大显著降低；硬度随着氯化钠添加量的增大显著增大，但剪切力和破裂力均在氯化钠添加量0.4 g/100 mL时最大，在0.8 g/100 mL时显著下降，之后随氯化钠添加量增大无显著变化；硬度和破裂力在pH 7.5时出现最大值，而剪切力则在pH 6.5时最大；添加氯化镁形成的血豆腐凝胶在3 种机械检测指标都显著大于添加氯化钠和氯化钾的血豆腐；硬度随加热时间延长而增大，但在加热75 min时候显著降低，破裂力在加热45 min时最大，剪切力在75 min时最大。 　　关键词：猪血豆腐；影响因素；质构特性 　　Effects of Several Factors on the Textural Properties of Pig Blood Tofu 　　LI Xiang， XU Yan 　　（Chongqing Three Gorges Vocational College， Chongqing 404155， China） 　　Abstract： The goal of this experiment was to investigate the influence of several factors on the textural properties of pig blood tofu. The investigated factors included blood-to-water ratio， salt concentration and type， pH and heating time. The textural properties were measured by texture profile analysis （TPA）， shear test and puncture test with a CT3 texture analyzer （Brookfield， USA）. The results showed that all of the five factors had a significant effect on all investigated textural parameters. The hardness， gumminess， chewiness， recoverable work done， shearing force and breaking force of pig blood tofu significantly fell with increasing amount of added water. A significant increase in hardness was observed with increasing salt concentration， while shearing and breaking forces reached their maximum values at 0.4 g/100 mL salt concentration and decreased remarkably at 0.8 g/100 mL salt concentration， followed by no significant changes as salt concentration continued to increase. The maximum hardness and breaking force appeared at pH 7.5， while shearing force reached its maximum value at pH 6.5. The pig blood tofu added with magnesium chloride had higher textural parameters than that added with sodium chloride or potassium chloride. Hardness became greater with increasing heating time， except for a significant reduction after 75 min heating. Breaking force