摘要
选用NaOH、Na2CO3和NaHCO33种食品级碱发试剂,在单因素试验基础上通过正交试验研究了不同碱发剂对冷冻鸭爪增重的影响。结果表明,NaHCO3要比其余两种碱发试剂碱发浓度高许多,碱发效果并不好;NaOH和Na2CO3碱发效果相对比较接近,最佳碱发温度也相近,但Na2CO3的碱发时间相对于NaOH要长很多,考虑到生产效率和经济效益,选择NaOH为最佳碱发试剂,最佳碱发条件为温度30℃,浓度0.2%,时间25 min,此条件下鸭爪的碱发增重比最高,为36.01%。
NaOH,Na2CO3 and NaHCO3,were selected to study the influence of different alkali-fermenting on the weight gain of frozen duck feet by orthogonal test on the basis of single factor test.The results showed that the condition of NaHCO3 condition was much higher than that of the other two kinds of reagent.NaOH and Na2CO3 were relatively close to each other,and the optimal alkali fermentation temperature was similar.However,Na2CO3 alkali fermentation time was much longer than NaOH.Considering the production efficiency and economic benefits,NaOH was selected as the best alkali fermentation reagent.The optimum alkali fermenting condition was 30℃,0.2%concentration and 25 minutes.Under this condition,the alkali development weight gain ratio of duck feet was 36.01%.
作者
陈礼福
Chen Lifu(Jiangsu College of Tourism,Yangzhou 225127,China)
出处
《现代食品》
2019年第21期95-99,106,共6页
Modern Food
关键词
鸭爪
碱发
增重
PH
Duck claw
Alkali fermentation
Weight increase
pH
