魔芋胶和瓜尔豆胶对鸭血豆腐食用品质的影响

研究添加魔芋胶与瓜尔豆胶对鸭血豆腐食用品质的影响。以新鲜鸭血为原料，添加魔芋胶和瓜尔豆胶为 稳定剂，凝血10 min，90 ℃加热40 min制成鸭血豆腐。测定鸭血豆腐的离心损失、蒸煮损失、析水率、色泽和质构 等指标，并进行感官评定。结果表明：单独添加魔芋胶或瓜尔豆胶均能降低鸭血豆腐的离心损失、蒸煮损失和析 水率，同时改善产品的质构；当魔芋胶和瓜尔豆胶以质量比7∶3进行复配，在生产鸭血豆腐时添加量为4.0 g/L时， 其效果达到最佳，能够显著改善鸭血豆腐的亮度（P＜0.05），硬度、弹性、胶着性和咀嚼性等质构特性也明显提 高，感官上切面光滑均匀，呈红褐色，孔隙少且细小。因此，魔芋胶与瓜尔豆胶复配添加具有协同稳定作用，能够 显著改善鸭血豆腐的食用品质。

Effects of Konjac Gum and Guar Gum on the Eating Quality of Duck Blood Curd

The application of konjac gum and guar gum to improve the eating quality of duck blood curd was studied in this paper. Konjac gum and guar gum were added into fresh duck blood as stabilizers to make duck blood curd by 10 min coagulation followed by 90 ℃ water bath heating for 40 min. Centrifugal loss, cooking loss, syneresis rate, color, texture, sensory characteristics and other indicators were determined. The results showed that addition of konjac gum or guar gum reduced the centrifugal loss, cooking loss and sysneresis rate and simultaneously improved texture properties. Addition of 4.0 g/L of the mixture of konjac gum and guar gum at a ratio of 7: 3 (m/m) showed the best effect on the quality of duck blood curd. The brightness was significantly improved compared with the control group (P < 0.05). The hardness, springiness, gumminess and chewiness were also improved obviously. Sensory evaluation demonstrated that the cross-section of blood curd was smooth and uniform with only a few small pores and was reddish brown in color. In conclusion, the combined addition of konjac guar gum had a synergistic effect on improving the eating quality of duck blood curd.