半干鸭血干加工工艺及食用品质的研究

摘要

研究半干鸭血干的加工工艺和食用品质.将鸭血用3种不同方式进行卤制,通过感官评定选出最佳卤制方式,后通过热风干燥、微波干燥及微波真空干燥对卤制过的鸭血进行干制,控制水分含量在38%左右,比较后得出最理想的半干鸭血干.对半干鸭血干和鸭血豆腐进行质构、色泽、感官及硫代巴比妥酸(thiobarbituric acid,TBA)值的对比,结果显示:与鸭血豆腐相比,半干鸭血干具有较好的棕红色色泽,硬度适中、弹性良好、有嚼劲儿,贮藏时间较长,便于携带和食用.因此,半干鸭血干的研发为更好的开发鸭血产品提供了一条新思路.%Process technology and edible quality of semi-dried duck curd were studied in this paper. The duck blood will be stewed in three different ways to select the best stew way by sensory evaluation. To obtain an ideal semi-dried duck curd, the stewed duck blood should be dried by hot-air drying, microwave drying and mi-crowaves-vacuum drying in the condition that the moisture content was 38%. The texture parameters, color, sensory evaluation and TBA were determined to compared the semi-dried duck curd and duck flood tofu. The results showed that compared with duck flood tofu, the semi-dried duck curd had a better brownish red color, fit hardness, better springiness, good chewiness, long shelf life, taken and eaten convenience.Therefore, the development of the semi-dried duck curd provide a new processing way to duck blood.