研究复配胶对猪皮冻食用及凝胶特性的影响。通过D-最优混料实验设计,以皮冻的凝胶强度、持水力、熔点和综合感官评分为指标,考察卡拉胶、魔芋胶和结冷胶不同配比对皮冻品质的影响。运用Design Expert软件进行分析,建立回归方程,研究三者之间的相互作用及对产品的影响,最终得到优化后水晶皮冻配方中3种胶的质量分数分别为:卡拉胶22.6%、魔芋胶60%,结冷胶17.4%,同时进行验证试验,优化的水晶皮冻的凝胶强度、持水力、熔点和感官评分分值分别为435.27 g、87.12%、54.2℃、4.21,与预测值相符。因此,通过添加复配胶改良皮冻生产方法可行,且对降低成本具有一定意义。
The effects of compound gel on the edible and gel properties of pig skin jelly were studied. Gel strength, water holding capacity, melting point and comprehensive sensory score of pig skin jelly were investigated by D-optimal mixture design. Design Expert software was used to analyze and establish regression equations to study the interaction among gels and their impact on the quality of product. The optimal formula was carrageenan of 22.6% (mass fraction), konjac of 60%, and gellan gum of 17.4%. In addition, the gel strength, water holding capacity, melting point and sensory score of the optimized pig skin jelly were 435.27g, 87.12%, 54.2°C and 4.21, respectively, consistent with the predicted values. Therefore, it is feasible to improve the quality of the skin jelly by adding compound gel, which has certain significance for reducing production cost.
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