为了研究添加多糖（结冷胶和菊粉）和氯化钙对猪皮冻凝胶品质的影响，单因素实验以猪皮冻硬度、弹性、熔点、感官评分为评价指标，最后通过Box-Behnken响应面分析法，选取感官评分建立回归方程得到最优添加量。结果表明，添加结冷胶提高了猪皮冻熔点、硬度和弹性，添加氯化钙促进结冷胶提高了猪皮冻熔点，添加菊粉改善了猪皮冻的适口性。三种物质的添加在总体上提高了猪皮冻的感官得分（未优化：7.58，优化后：8.85）。结论：最佳添加条件为：结冷胶0.45 g/100 g、氯化钙0.06 g/100 g、菊粉3.77 g/100 g，且猪皮冻理论感官得分为8.91。在此条件下，优化后的猪皮冻实际感官得分为8.85，与试验预测值接近。硬度为340.08 g，弹性为0.92，熔点为43.4 ℃，并且微观网络结构更为致密。因此，通过添加结冷胶、菊粉、氯化钙可以改善猪皮冻品质，使感官接受度更高，为猪皮冻进一步加工以及相关产品的开发提供了理论依据。

In order to study the effect of adding polysaccharides (gellan gum and inulin) and CaCl2 on the gel quality of pig skin jelly, the hardness, springiness, melting point and sensory score were used as response value in the single factor experiment, then box-behnken response surface analysis was used to establish the regression equation of sensory score to get the optimal value. The results showed that the addition of gellan gum increased the melting point, hardness and springiness of pigskin jelly, the addition of CaCl2could promote gellan gum to increase the melting point of pigskin jelly, and the addition of inulin improved mouthfeel. Overall, adding gellan gum, inulinand CaCl2 into the pig skin jelly increased the sensory score (unoptimized: 7.58, optimized: 8.85). Conclusion: the optimal addition conditions were 0.45 g/100 g of gellan gum, 0.06 g/100 g of CaCl2, and 3.77 g/100 g of inulin. And the predicted sensory score of the pig skin jelly was 8.91. Conclusion: under these conditions, the actual sensory score of the optimized pig skin jelly was 8.85, which was close to the predicted value. Moreover, the hardness, springiness, and melting point of the optimized pig skin jelly were 340.08 g, 0.92 and 43.4 ℃, respectively, and its microstructure was more compact. Therefore, it is feasible to improve the quality of pig skin jelly by adding gellan gum, inulin and CaCl2. This study provides a reference for further processing of pig skin jelly and development of related products.

国家生猪产业技术体系项目（CARS35）