牛皮明胶通过替代部分复配胶改善布丁品质

Quality Improvement of Cowhide Gelatin Pudding by Using Alternative Compound Gums

摘要:

为提高布丁的凝胶性和牛皮的利用率，以牛皮明胶替代部分复配胶（卡拉胶、刺槐豆胶），制备高蛋白质的凝胶型布丁。以乳粉为原料，卡拉胶、刺槐豆胶、白砂糖等为辅料，对乳粉、白砂糖、复配胶添加质量分数进行单因素和响应面优化试验，确定凝胶型布丁的最佳配方。同时添加牛皮明胶替代部分复配胶（卡拉胶、刺槐豆胶），以质构特性、感官评分为评价指标，观察替代前后凝胶型布丁的品质差异。结果表明，牛皮明胶替代部分复配胶制成布丁的最佳配方为：乳粉质量分数7.50%、白砂糖质量分数4.50%、卡拉胶质量分数1.08%、刺槐豆胶质量分数0.72%、牛皮明胶质量分数0.20%，其中复配胶配比为m（卡拉胶）∶m（刺槐豆胶）=6∶4。在此条件下制得的布丁与传统布丁相比，硬度、弹性性能、感官评分分别提高了2.45%、8.23%和2.60%，且营养价值更高。该研究为布丁产品质构特性的改善和牛皮的高值化利用提供理论支持。

Abstract:

To enhance the gelation ability of pudding from cowhide for its valorization, gelatinous pudding with high protein were prepared using cowhide gelatin by partially replacing with alternative compound gums (carrageenan and locust bean gum). With milk powder as raw material and carrageenan, locust bean gum and white sugar as auxiliary materials, the optimal formula of the gel pudding was determined based on a single-factor experiment and response surface method. Simultaneously, cowhide gelatin was added to replace part of the blended gums (carrageenan, locust bean gum), and the quality differences of the gel pudding before and after replacement are observed using textural properties and sensory scores as evaluation indicators. The results showed that the optimal ingredient formula of the cowhide gelatin partial replacement pudding was 7.50% milk powder, 4.50% sugar, 1.08% carrageenan, 0.72% locust bean gum with 0.20% cowhide gelatin. And the ratio of compound glue was m(carrageenan)∶m(locust bean gum)=6∶4. Compared with the traditional pudding, the hardness, elasticity, and sensory score of the pudding prepared under optimum conditions were increased by 2.45%, 8.23%, and 2.60%, respectively, and the nutritional value was higher. It provides a theoretical support for the high-value utilization of cowhide by improving the texture characteristics of pudding products.