摘要
猪血豆腐色泽直接影响其感官品质。为探明猪血豆腐色泽的影响因素,以色差为指标,分析加热时间、加热温度、血水比以及抗氧化剂的添加对猪血豆腐色差的变化影响。结果表明:猪血豆腐色泽在85℃以下,加热时间55min以内有较好地色泽表现;血水比的增大导致亮度增加,但红度下降;D-异抗坏血酸钠和茶多酚对猪血豆腐色泽的改善具有正面作用。
The sensory quality of pig blood tofu was directly affected by its color.In order to explore the influence factors of color of pig blood tofu,the color difference was taken as index,and the effects of heating time,heating temperature,blood-water ratio and antioxidant on color difference of pig blood tofu were analyzed.The results showed that when the temperature was below 85℃and heating time was less than 55 min,the color of pig blood tofu showed desirable color performance,the brightness increased with the increase of blood-water ratio,but the redness decreased.D-sodium erythorbate and tea polyphenol had positive effect on improvement of the color of pig blood tofu.
作者
李翔
聂青玉
许彦
LI Xiang;NIE Qingyu;XU Yan
出处
《肉类工业》
2021年第6期31-34,共4页
Meat Industry
基金
重庆市教委科学技术研究项目(KJZD-K201903501)
重庆市高校创新研究群体项目(CXQTP19037)。
关键词
猪血豆腐
色差
抗氧化剂
pig blood tofu
color difference
antioxidant
