关键词: 超声；复配胶；出品率；品质

Abstract: The quality of chicken blood tofu added with food gum blends treated by ultrasonic was evaluated. Blends of guar gum with Arabic gum or konjac gum at different ratios was added into chicken blood. The optimal blood coagulation time, heating temperature, heating time, the blood-to-water ratio, and ultrasound conditions were determined that provided the maximum yield of chicken blood tofu. Furthermore, the effect of addition of food gums combined with ultrasonic treatment on the water-holding capacity (WHC), color and texture properties of chicken blood tofu was examined. The results showed that the optimal conditions were found to be as follows: adding a blend of 4 g/L guar gum and konjac gum at a mixing ratio of 5:5, blood coagulation for 12 min time, 1:2.5 of blood-to-water ratio, ultrasonication for 3 min at 90 W, heating at 90 ℃ for 40 min, and storage at 4 ℃ for 48 h. The yield of chicken blood tofu prepared under the optimized conditions was increased by 15.91% compared to the group without food gum blends by non-ultrasonic treatment (CK1), and the color and texture were significantly improved compared with the control group (P < 0.05), indicating that ultrasonic treatment combined with guar and konjac gum blend can significantly improve the quality of chicken blood tofu.

Key words: ultrasound; mixed food gums; yield; quality