CN103704736A - Processing method for double-color goat blood tofu - Google Patents
Processing method for double-color goat blood tofu Download PDFInfo
- Publication number
- CN103704736A CN103704736A CN201310740703.3A CN201310740703A CN103704736A CN 103704736 A CN103704736 A CN 103704736A CN 201310740703 A CN201310740703 A CN 201310740703A CN 103704736 A CN103704736 A CN 103704736A
- Authority
- CN
- China
- Prior art keywords
- blood
- sheep
- processing method
- plasma
- advance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 210000004369 blood Anatomy 0.000 title claims abstract description 84
- 239000008280 blood Substances 0.000 title claims abstract description 83
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 34
- 238000003672 processing method Methods 0.000 title claims abstract description 26
- 241000283707 Capra Species 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 20
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims abstract description 15
- 235000019796 monopotassium phosphate Nutrition 0.000 claims abstract description 15
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000000926 separation method Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 241001494479 Pecora Species 0.000 claims description 82
- 210000002381 plasma Anatomy 0.000 claims description 33
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 16
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 14
- 240000001417 Vigna umbellata Species 0.000 claims description 11
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 11
- 238000005119 centrifugation Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 230000001464 adherent effect Effects 0.000 claims description 5
- 238000010241 blood sampling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000003146 anticoagulant agent Substances 0.000 claims description 4
- 229940127219 anticoagulant drug Drugs 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000005587 bubbling Effects 0.000 claims description 3
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 5
- 238000011049 filling Methods 0.000 abstract description 3
- 235000001497 healthy food Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000007710 freezing Methods 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 235000011009 potassium phosphates Nutrition 0.000 abstract description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 235000019797 dipotassium phosphate Nutrition 0.000 abstract 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 abstract 1
- 229910052739 hydrogen Inorganic materials 0.000 abstract 1
- 239000001257 hydrogen Substances 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 11
- 239000001509 sodium citrate Substances 0.000 description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 10
- 244000046052 Phaseolus vulgaris Species 0.000 description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- 240000004713 Pisum sativum Species 0.000 description 7
- 235000010582 Pisum sativum Nutrition 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 241000219307 Atriplex rosea Species 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 210000003743 erythrocyte Anatomy 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000019628 coolness Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 102000009123 Fibrin Human genes 0.000 description 2
- 108010073385 Fibrin Proteins 0.000 description 2
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 2
- 102000001554 Hemoglobins Human genes 0.000 description 2
- 108010054147 Hemoglobins Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229950003499 fibrin Drugs 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- INGWEZCOABYORO-UHFFFAOYSA-N 2-(furan-2-yl)-7-methyl-1h-1,8-naphthyridin-4-one Chemical compound N=1C2=NC(C)=CC=C2C(O)=CC=1C1=CC=CO1 INGWEZCOABYORO-UHFFFAOYSA-N 0.000 description 1
- 102000015081 Blood Coagulation Factors Human genes 0.000 description 1
- 108010039209 Blood Coagulation Factors Proteins 0.000 description 1
- 239000005996 Blood meal Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 239000003114 blood coagulation factor Substances 0.000 description 1
- 235000015249 blood sausages Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000009881 electrostatic interaction Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 102000018146 globin Human genes 0.000 description 1
- 108060003196 globin Proteins 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000014659 low sodium diet Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a processing method for double-color goat blood tofu. The method comprises the following steps: taking anti-freezing goat whole blood as a raw material; taking upper plasma after centrifugal separation; respectively adding ice water, monopotassium phosphate and dipotassium phosphate into the whole blood and the plasma; and finally obtaining the double-color goat blood tofu after steps of pH (Potential of Hydrogen) value adjustment, step-by-step filling, two times of pre-setting, sealing, heat preservation, sterilization, cooling and inspecting. According to the method, the goat blood tofu has two colors, namely red and white, through processing of the centrifugal treatment, the step-by-step filling and twice pre-setting; by controlling the adding amounts of water and Ca<2+> in a low-temperature condition, the product has more uniform character; the texture and the quality of the product can be improved by adjusting a pH value through the potassium phosphates; meanwhile, table salt is prevented from being added in the processing process, so as to obtain low-salt, low-fat, high-protein and low-heat healthy food.
Description
Technical field
The processing method that the present invention relates to a kind of double-colored sheep blood bean curd, belongs to food processing technology field.
Background technology
China is the country of the mutton sheep amount of butchering maximum in the world, in slaughtering process, produced abundant accessory substance, blood is as higher a kind of of output in accessory substance, its nutrition is very abundant, except containing the several functions protein components such as immunoglobulin (Ig), superoxide dismutase, 8 seed amino acids (wherein lysine and leucic content are especially high) that also contain needed by human, and trace element, vitamin, inorganic salts, carbohydrate and the lipid such as calcium, iron, magnesium, phosphorus, potassium, have the good reputation of " liquid meat ".
At present, the utilization rate of China's sheep blood resource is extremely low, and domestic most mutton sheep meat producing plants directly emit blood, and Jin You minority enterprise is reclaimed as feed blood meal, or for extracting bioactive ingredients.And as a kind of high protein, raw-food material low in calories, sheep blood bean curd, sheep blood sausage etc. the directly product of human consumption are actually rare, a small amount of processing mostly also is handicraft workshop processing, and production product category is single, poor product quality.
The texture characteristic of sheep blood bean curd is the important indicator of its quality of reflection.At present, the common method that improves products'texture has three: one, controls protein concentration, by regulating the addition of water to realize; The 2nd, add the thickeners such as CMC-Na, guar gum; The 3rd, in blood, add a large amount of salt, by the electrostatic repulsion of charged ion under high ionic strength, when improving protein water-retaining property, form good products'texture.Wherein, method three is comparatively conventional, but a large amount of salt (being mainly Na+) and modern nutrition idea run counter to, and health is harmful to health.
Summary of the invention
For above-mentioned technical problem, the present invention designs the processing method of having researched and developed a kind of double-colored sheep blood bean curd, the method can solve at least one of following technical problem, but is not limited to following several: (1) provides a kind of method of preparing sheep blood bean curd that is different from prior art; (2) by increasing by a step centrifugal treating, make to be the plasma separation being white in color after bolarious red blood cell and heating after heating, solidifying in advance through step-by-step filling, secondary, product is rendered as red, double-colored in vain; (3) by adjusting the pH value of raw material, improve products'texture; (4) avoid adding of a large amount of salt.
Technical scheme provided by the present invention is as follows:
A processing method for sheep blood bean curd, the method comprises the following steps:
1) blood sampling: cooling after fresh sheep blood and anti-coagulants are quantitatively mixed;
2) centrifugal: to get part sheep blood centrifugal under low temperature, collect upper plasma;
3) batching: add respectively frozen water, potassium dihydrogen phosphate and dipotassium hydrogen phosphate in sheep whole blood, sheep blood plasma, be adjusted to required pH value;
4) solidifying in advance: to step 3) add calcium chloride solution in described sheep whole blood, stir, be filled into 1/2 left and right of packing container, be statically placed in room temperature or tepidarium, make it to solidify in advance, obtain the red bean solidifying in advance rotten; After solidifying immediately to step 3) add calcium chloride solution in described sheep blood plasma, stir evenly the rear adherent container that slowly pours into;
5) secondary is solidifying in advance: the double-colored blood bean curd of sealing mouth is placed in to 35 ℃～45 ℃ water-bath constant temperature 15min～30min, double-colored bean curd is bonded together;
6) heating, sterilization: through intensification, insulating process, make its central temperature reach 70 ℃～88 ℃;
7) cooling: blood bean curd to be placed in to normal temperature water-bath cooling.
According to aforesaid processing method, it is characterized in that: anti-coagulants is sodium citrate solution, its concentration is 3.0%～3.8%, it with the volume ratio of sheep whole blood for quantitatively to mix by 1: 10.
According to aforesaid processing method, it is characterized in that: the separation condition of sheep blood plasma is centrifugal force 3500g～4500g, 1 ℃～7 ℃ of temperature, centrifugation time is 60min～70min.
According to aforesaid processing method, it is characterized in that: in sheep whole blood, sheep blood plasma, add frozen water and be the frozen water of 0 ℃～4 ℃.
According to aforesaid processing method, it is characterized in that: in sheep whole blood, the addition of frozen water is blood volume 60%～120%.
According to aforesaid processing method, it is characterized in that: the concentration of potassium dihydrogen phosphate and dipotassium hydrogen phosphate, in phosphate radical 3.5g/kg～5.0g/kg, will add the sheep whole blood pH value of frozen water to be adjusted into 7.0～7.5.
According to aforesaid processing method, it is characterized in that: in sheep blood plasma, the addition of frozen water is blood volume 25%～50%.
According to aforesaid processing method, it is characterized in that: the concentration of potassium dihydrogen phosphate and dipotassium hydrogen phosphate, in phosphate radical 3.5g/kg～5.0g/kg, will add the sheep blood plasma pH value of frozen water to be adjusted into 8.0～8.5.
According to aforesaid processing method, it is characterized in that: the addition of calcium chloride is in 0.3%～0.8% of calcium chloride sheep whole blood or sheep blood plasma quality.
According to aforesaid processing method, it is characterized in that: after red bean corruption is solidified in advance, need pour into immediately blood plasma, operation needs slow, adherent, avoid bubbling, make product there is red white line of demarcation preferably.
According to aforesaid processing method, it is characterized in that: the temperature of constant temperature water bath is 39 ℃, and the time is 15min～30min, making red, white peas or beans, rotten both can well be bonded together.
The sheep blood bean curd that preceding method is prepared.
Edible composition, is characterized in that said composition contains aforesaid sheep blood bean curd.
Beneficial effect of the present invention is:
1, the present invention proposes the centrifugal blood treatment process parameter for double-colored sheep blood bean curd.Known in this field, in centrifugation, the size of centrifugal force, rotating speed and centrifugation time all affect the separating effect in red blood cell in blood.During the preferred centrifugally operated technique of the present invention, do not using red blood cell yield as screening conditions, but using the color and luster (whiteness) of blood bean curd as with reference to index, propose to meet the condition of sheep blood plasma separation.
2, the institute of the present invention before sterilization in steps, all controlled feed temperature, makes it in low-temperature condition, suppressed the activity of clotting factor in blood, therefore works as Ca
2+after adding, do not react with fibrin ferment immediately, thereby have enough operating times that it is mixed with solution, avoided Ca
2+the products'texture heterogeneity forming with fibrin ferment snap action.
3, the present invention is by using two kinds containing K
+phosphate (being potassium dihydrogen phosphate, dipotassium hydrogen phosphate) regulates respectively the pH value of sheep whole blood and blood plasma: for sheep whole blood, its natural pH value is reduced slightly, can make it to present comparatively bright-coloured color and luster; For sheep blood plasma, its natural pH value is raise, to reach the object of improving product structure.The more important thing is, use these two kinds of sylvite to avoid Na in product
+introducing, formed the healthy food of less salt.
4, the present invention has optimized the addition of the raw water of double-colored sheep blood bean curd.Known in this field, protein concentration affects the hardness of gel-like product, and protein content in whole blood is not identical with blood plasma, the present invention proposes at this point and using sheep whole blood, sheep blood plasma water addition separately during as blood tofu raw material, to obtain a comparatively desirable product hardness.
5, the sheep blood bean curd of producing by said method, has that color is various, a feature such as soft tender, the fresh cunning of mouthfeel of quality, stay in grade, is the healthy food of a kind of less salt, low fat, high protein.
The specific embodiment
Below by specific embodiment, method of the present invention is described, but the present invention is not limited thereto.Experimental technique described in following embodiment, if no special instructions, is conventional method; Described reagent and material, if no special instructions, all can obtain from commercial channels.
Embodiment 1, shorter centrifugation time
Batching: red bean is rotten: 100kg sheep whole blood, 3.8% sodium citrate solution 10L, frozen water 90kg, potassium dihydrogen phosphate 212.9g, dipotassium hydrogen phosphate 373.2g, 37.5% calcium chloride solution 2.67kg;
White peas or beans is rotten: 100kg sheep whole blood, sodium citrate solution 3.8%10L, frozen water 40kg, potassium dihydrogen phosphate 5.03g, dipotassium hydrogen phosphate 881.84g, 37.5% calcium chloride solution 2.13kg.
1. blood sampling: after the qualified sheep of quarantining is butchered, fresh sheep blood is collected in the container that adds in advance sodium citrate solution, puts into 2 ℃～8 ℃ freezer coolings after quantitatively mixing.
2. centrifugal: use centrifuge under 3000g, 4 ℃ of conditions by the centrifugal 40min of sheep blood, and collect upper plasma, put it in storage tank 4 ℃ of refrigerations.
3. batching: press list of ingredients, to the frozen water, potassium dihydrogen phosphate and the dipotassium hydrogen phosphate that add 4 ℃ in sheep whole blood, sheep blood plasma, mix respectively.
4. solidifying in advance: in the sheep whole blood described in step 3, to add calcium chloride solution, stir, be filled into 1/2 left and right of packing box, be statically placed in 39 ℃ of waters bath with thermostatic control, make it to solidify in advance, obtain the red bean solidifying in advance rotten; After solidifying, in the sheep blood plasma described in step 3, add calcium chloride solution immediately, stir evenly the rear adherent packing box that slowly pours into, avoid bubbling.
5. sealing: use plastic sheeting by packing box heat-seal mouth, and check whether seal.
6. coagulate in advance for two times: the box-packed double-colored blood bean curd of sealing mouth is placed in to 39 ℃ of water-bath constant temperature 30min, double-colored bean curd is bonded together well.
7. heating, sterilization: be slowly warming up to 85 ℃, and keep 25min, make its central temperature reach 78 ℃.
8. cooling: blood bean curd to be placed in to normal temperature water-bath cooling.
Embodiment 2, suitable centrifugation time, suitable Ca
2+concentration
In centrifugation step, centrifugal condition is 3500g, 4 ℃, 60min, and other are with embodiment 1.
Embodiment 3, higher sheep whole blood material liquid pH value (pH8.5)
Batching: red bean is rotten: 100kg sheep whole blood, 3.8% sodium citrate solution 10L, frozen water 90kg, potassium dihydrogen phosphate 11.4g, dipotassium hydrogen phosphate 632.1g, 37.5% calcium chloride solution 2.67kg;
White peas or beans is rotten: 100kg sheep whole blood, sodium citrate solution 3.8%10L, frozen water 40kg, potassium dihydrogen phosphate 5.03g, dipotassium hydrogen phosphate 881.84g, 37.5% calcium chloride solution 2.13kg.
1. blood sampling: after the qualified sheep of quarantining is butchered, fresh sheep blood is collected in the container that adds in advance sodium citrate solution, puts into 2 ℃～8 ℃ freezer coolings after quantitatively mixing.
2. centrifugal: use centrifuge under 3500g, 4 ℃ of conditions by the centrifugal 60min of sheep blood, and collect upper plasma, put it in storage tank 4 ℃ of refrigerations.
3～8. with embodiment 1.
Embodiment 4, lower sheep blood plasma pH value (pH7.0)
Batching: red bean is rotten: 100kg sheep whole blood, 3.8% sodium citrate solution 10L, frozen water 90kg, potassium dihydrogen phosphate 212.9g, dipotassium hydrogen phosphate 373.2g, 37.5% calcium chloride solution 2.67kg;
White peas or beans is rotten: 100kg sheep blood, sodium citrate solution 3.8%10L, frozen water 40kg, potassium dihydrogen phosphate 171.3g, dipotassium hydrogen phosphate 669.3g, 37.5% calcium chloride solution 2.13kg.
1. blood sampling: after the qualified sheep of quarantining is butchered, fresh sheep blood is collected in the container that adds in advance sodium citrate solution, puts into 2 ℃～8 ℃ freezer coolings after quantitatively mixing.
2. centrifugal: use centrifuge under 3500g, 4 ℃ of conditions by the centrifugal 60min of sheep blood, and collect upper plasma, put it in storage tank 4 ℃ of refrigerations.
3～8. with embodiment 1.
Blood bean curd for gained in the various embodiments described above carries out edible quality index determining, mainly comprise color and luster, texture characteristic and sensory evaluation, concrete assay method is as follows: (1) is used red, the white two-part brightness value L * of Minolta colorimeter measurement blood bean curd, red scale value a* and yellow value degree b* value, its lustre index comprises red scale value, whiteness value, wherein
(2) use TA-XT2i Physical Property Analysis instrument to carry out matter structure profile analysis to it, its hardness is defined as the pressure peak of wearing for the first time while rushing sample; (3) sensory evaluation group comprehensively gives a mark to above-described embodiment, and overall acceptability is defined as the overall acceptance level of color sample, matter structure, local flavor (5=takes like a shot very much, and 1=can not accept).Each embodiment result is as shown in table 1, and wherein "-" represents not detect.
The edible quality index comparison of each embodiment of table 1
Note: * p<0.05 (significant difference); * p<0.01 (difference is extremely remarkable); NS:p>0.05 (difference is not remarkable).
The sense organ of each embodiment of table 2 is overall relatively acceptable
Note: lowercase difference person significant difference (p<0.05) in colleague.
Although embodiment 1～4 has obtained the pretty good effect of relative prior art, according to the data in table 1, we can find out, when technological parameter left and right that the technological parameter of preparation sheep blood bean curd is listed at embodiment 2, can obtain better technique effect.
The whiteness value of embodiment 2 products is significantly higher than embodiment 1 products obtained therefrom, and relatively its product effect is known, and in embodiment 1, the color of the rotten part of white peas or beans is white middle band ash, comparatively dull; 2 of embodiment are salubrious white.We think that the anti-freezing of sheep blood can obtain two major parts by centrifugation: one is red haemocyte precipitation, and one is the blood plasma of yellow or light red clear.Because red blood cell contains hemoglobin a large amount of, that be comprised of globin and ferroheme, make blood color be rendered as redness.When whole blood is heated, make after blood bean curd, the existence of these hemoglobins makes product be rendered as chocolate.We think why dull color and luster appears in the rotten part of embodiment 1 white peas or beans, is because early stage is centrifugal insufficient, and haemocyte precipitation degree causes not, and the product colour obtaining is not good; And implement in 2 under suitable centrifuging process parameter, haemocyte is substantially precipitated to get off, and the color and luster obtaining is desirable white.
Comparative example 2 and embodiment 3, both differences are mainly the pH value of sheep whole blood, and the pH value of embodiment 2 is about 7, be preferred pH value scope, and the pH value of experimental example 3 is 8.5, and pH value is higher.Sheep whole blood mainly forms the rotten part of red bean of double-colored sheep blood bean curd, and from its hardness number, embodiment 2 there is no significantly (p>0.05) with 3 red bean corruption hardness number, and pH value there is no impact to it; But it is known to contrast its red scale value, the red scale value of embodiment 2 (15.66) is significantly higher than embodiment 3 (10.00) (p<0.05), make like this blood bean curd under higher pH value present dark red, pitchy even, but not bronzing under lower pH value causes the sensory evaluation scores value in table 2 lower.
Comparative example 2 and embodiment 4, both differences are mainly the pH value of sheep blood plasma, and the pH value of embodiment 2 is about 8, be preferred pH value scope, and the pH value of experimental example 4 is 7, and pH value is lower.From the Analyses Methods for Sensory Evaluation Results of the rotten hardness number of its white peas or beans and table 2, the obvious hardness of hardness of embodiment 4 is too low, and mouthfeel is excessively soft, and sensory evaluation scores value is lower.We think, sheep blood plasma can be seen as to protein solution, when its pH value departs from its isoelectric point, can make protein with the electrical electric charge of difference, thereby change the electrostatic interaction of protein, can affect the indexs such as hardness of product.In addition, with potassium phosphate, adjust pH value and do not relate to Na
+introducing, can form low-sodium diet, reduce Na
+to healthy adverse effect.
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in description and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other modification, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment describing.
Claims (11)
1. a processing method for sheep blood bean curd, the method comprises the following steps:
1) blood sampling: cooling after fresh sheep blood is mixed with anti-coagulants;
2) centrifugal: to get part sheep blood centrifugal under low temperature, collect upper plasma;
3) batching: add respectively frozen water, potassium dihydrogen phosphate and dipotassium hydrogen phosphate in sheep whole blood, sheep blood plasma, and mix;
4) solidifying in advance: to step 3) add calcium chloride solution in described sheep whole blood, stir, be filled in packing container, make it to solidify in advance; Red bean corruption after solidifying in advance immediately to step 3) add calcium chloride solution in described sheep blood plasma, adherent pouring in the red bean corruption of having solidified in advance in container lentamente after stirring evenly;
5) secondary is solidifying in advance: the blood bean curd of sealing mouth is placed in to 35 ℃～45 ℃ water-bath constant temperature 15min～30min
6) heating, sterilization: through intensification, insulating process, make its central temperature reach 70 ℃～88 ℃ again.
7) cooling.
2. processing method according to claim 1, is characterized in that: anti-coagulants is natrium citricum.
3. a kind of processing method of sheep blood bean curd according to claim 1, is characterized in that: the separation condition of sheep blood plasma is centrifugal force 3500g～4500g, 1 ℃～7 ℃ of temperature, and centrifugation time is 60min～70min.
4. processing method according to claim 1, is characterized in that: in sheep whole blood, the addition of frozen water is blood volume 60%～120%.
5. processing method according to claim 1, is characterized in that: use potassium dihydrogen phosphate and dipotassium hydrogen phosphate, will add the sheep whole blood pH value of frozen water to be adjusted into 7.0～7.5.
6. processing method according to claim 1, is characterized in that: in sheep blood plasma, the addition of frozen water is 25%～50% of blood plasma volume.
7. processing method according to claim 1, is characterized in that: use potassium dihydrogen phosphate and dipotassium hydrogen phosphate, will add the sheep blood plasma pH value of frozen water to be adjusted into 8.0～8.5.
8. processing method according to claim 1, is characterized in that: the addition of calcium chloride is in 0.3%～0.8% of calcium chloride sheep whole blood or sheep blood plasma quality.
9. processing method according to claim 1, is characterized in that: after red bean corruption is solidified in advance, need pour into immediately blood plasma, operation needs slow, adherent, avoids bubbling.
10. processing method according to claim 1, is characterized in that: the temperature of constant temperature water bath is 39 ℃, and the time is 15min～30min.
The 11. sheep blood bean curd of preparing according to claim 1-10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310740703.3A CN103704736B (en) | 2013-12-26 | 2013-12-26 | A kind of processing method of double-color goat blood tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310740703.3A CN103704736B (en) | 2013-12-26 | 2013-12-26 | A kind of processing method of double-color goat blood tofu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103704736A true CN103704736A (en) | 2014-04-09 |
| CN103704736B CN103704736B (en) | 2016-04-13 |
Family
ID=50398407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310740703.3A Active CN103704736B (en) | 2013-12-26 | 2013-12-26 | A kind of processing method of double-color goat blood tofu |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704736B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614721A (en) * | 2015-12-31 | 2016-06-01 | 重庆三峡职业学院 | Pig blood bean curd and preparation method of pig blood bean curd |
| CN106616428A (en) * | 2016-12-30 | 2017-05-10 | 河南华英樱桃谷食品有限公司 | Process for pre-steaming duck blood |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0023161A1 (en) * | 1979-05-16 | 1981-01-28 | Christian Balsse | Process for the modification of the physical and biochemical characteristics of animal blood after slaughtering, device for the application of the process, industrial products obtained and derived applications |
| CN1347666A (en) * | 2001-09-19 | 2002-05-08 | 陆志文 | Blood curd and its prepn process |
| CN101352243A (en) * | 2008-08-28 | 2009-01-28 | 南京雨润食品有限公司 | Method for processing duck blood in box |
| CN102258202A (en) * | 2011-06-15 | 2011-11-30 | 天津宝迪农业科技股份有限公司 | Chicken blood tofu and production method thereof |
-
2013
- 2013-12-26 CN CN201310740703.3A patent/CN103704736B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0023161A1 (en) * | 1979-05-16 | 1981-01-28 | Christian Balsse | Process for the modification of the physical and biochemical characteristics of animal blood after slaughtering, device for the application of the process, industrial products obtained and derived applications |
| CN1347666A (en) * | 2001-09-19 | 2002-05-08 | 陆志文 | Blood curd and its prepn process |
| CN101352243A (en) * | 2008-08-28 | 2009-01-28 | 南京雨润食品有限公司 | Method for processing duck blood in box |
| CN102258202A (en) * | 2011-06-15 | 2011-11-30 | 天津宝迪农业科技股份有限公司 | Chicken blood tofu and production method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 杨锡洪，等: "猪血综合利用技术", 《山东食品科技》 * |
| 王鹏: "血液蛋白的凝胶性质及其对肌原纤维蛋白凝胶的影响", 《中国博士学位论文全文数据库（电子期刊）》 * |
| 郑景志，等: "《在家做蔬菜料理》", 31 August 2011, 吉林科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614721A (en) * | 2015-12-31 | 2016-06-01 | 重庆三峡职业学院 | Pig blood bean curd and preparation method of pig blood bean curd |
| CN106616428A (en) * | 2016-12-30 | 2017-05-10 | 河南华英樱桃谷食品有限公司 | Process for pre-steaming duck blood |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103704736B (en) | 2016-04-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103704735B (en) | A kind of processing method of goat blood tofu | |
| CN103519035B (en) | Preparation method of chlorella fermented jelly | |
| Hongsprabhas et al. | Effect of pre-heated whey protein level and salt on texture development of poultry meat batters | |
| CN102349656A (en) | Preparation method and application of enzymolysis lactoalbumin/xanthan gum composite gel | |
| CN102273649A (en) | Flavored high-calcium sausage and preparation method thereof | |
| CN101911972A (en) | Low-fat peanut yoghourt and making method thereof | |
| CN104082372A (en) | Preparation method of fermented aggregate-containing crispy pastry | |
| CN111642745A (en) | Beta-carotene emulsion gel based on vegetable protein and nut oil and preparation method thereof | |
| CN103704736B (en) | A kind of processing method of double-color goat blood tofu | |
| CN102972791B (en) | Ham and production method thereof | |
| CN103750092B (en) | A kind of preparation method of vitamin jelly | |
| RU2663113C2 (en) | Method for obtaining a sour cream product | |
| CN102994213A (en) | Method for preparing crude fish oil, collagen peptide and hydroxyapatite by using scaled fish skin | |
| CN104543316A (en) | Method for making fermented glutinous rice ice sucker | |
| KR101180971B1 (en) | Cheese containing red pepper paste and manufacturing method thereof | |
| CA1102610A (en) | Method of production of thermostable textured milk albumins | |
| CN102599425B (en) | Special cooked rice dumpling for amazake | |
| CN107173697A (en) | A kind of thick broad-bean sauce and preparation method thereof | |
| CN1089108A (en) | Method for processing health food with fresh bone of fowls and animals | |
| KR20010035764A (en) | The process and manufactures of health assist foods | |
| CN108157524A (en) | A kind of potato bean curd and preparation method thereof | |
| CN102870894A (en) | Making method for low-temperature self-coagulated aseptically packaged bean curd | |
| CN110839705A (en) | Formula process and extraction method of novel bean product | |
| CN113057226A (en) | Functional protein processed cheese and preparation method thereof | |
| CN109645277A (en) | A kind of red bayberry sour milk beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |