CN103704736B - A kind of processing method of double-color goat blood tofu - Google Patents
A kind of processing method of double-color goat blood tofu Download PDFInfo
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- CN103704736B CN103704736B CN201310740703.3A CN201310740703A CN103704736B CN 103704736 B CN103704736 B CN 103704736B CN 201310740703 A CN201310740703 A CN 201310740703A CN 103704736 B CN103704736 B CN 103704736B
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- 210000004369 blood Anatomy 0.000 title claims abstract description 87
- 239000008280 blood Substances 0.000 title claims abstract description 87
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 34
- 241000283707 Capra Species 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 241001494479 Pecora Species 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 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 13
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims abstract description 13
- 235000019796 monopotassium phosphate Nutrition 0.000 claims abstract description 13
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000005119 centrifugation Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 14
- 240000001417 Vigna umbellata Species 0.000 claims description 10
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 5
- 239000003146 anticoagulant agent Substances 0.000 claims description 3
- 229940127219 anticoagulant drug Drugs 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 2
- 210000002381 plasma Anatomy 0.000 abstract description 26
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 150000003839 salts Chemical class 0.000 abstract description 8
- 238000001816 cooling Methods 0.000 abstract description 5
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 abstract description 4
- 238000011049 filling Methods 0.000 abstract description 3
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- 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
- 229910000160 potassium phosphate Inorganic materials 0.000 abstract description 2
- 235000011009 potassium phosphates Nutrition 0.000 abstract description 2
- 238000007689 inspection Methods 0.000 abstract 1
- 238000009413 insulation Methods 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
- 230000000694 effects Effects 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
- 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
- 238000012545 processing Methods 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
- 238000004458 analytical method Methods 0.000 description 2
- 230000005587 bubbling Effects 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 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
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000005259 measurement Methods 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
- 230000001464 adherent effect 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
- 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
- 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
- 230000036541 health Effects 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
- 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
- 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
- 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
Abstract
The present invention relates to a kind of processing method of double-color goat blood tofu, the method comprises the following steps: with anti-freezing sheep whole blood for raw material, upper plasma is got after centrifugation, frozen water, potassium dihydrogen phosphate, dipotassium hydrogen phosphate etc. are added respectively in whole blood and blood plasma, through the step such as pH value adjustment, step-by-step filling, twice solidifying, sealing in advance, insulation, sterilization, cooling, inspection, obtain a kind of double-color goat blood tofu.The method, by PROCESS FOR TREATMENT such as centrifugal treating, step-by-step filling, secondary coagulate in advance, makes goat blood tofu present red white dichromatism; By controlling water, Ca under cryogenic conditions
2+addition, make product quality more homogeneous; By potassium phosphate adjusted to ph, improve products'texture quality, avoid salt simultaneously and add, define less salt, low fat, high protein, healthy food low in calories.
Description
Technical field
The present invention relates to a kind of processing method of double-color goat blood tofu, belong to food processing technology field.
Background technology
China is the country that the mutton sheep amount of butchering is maximum in the world, abundant accessory substance is created in slaughtering process, blood is as the higher one of output in accessory substance, its nutrition is very abundant, except containing except the several functions such as immunoglobulin (Ig), superoxide dismutase protein component, 8 seed amino acids (wherein lysine and leucic content especially high) also containing 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 blood directly emits by domestic most mutton sheep meat producing plant, 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, goat blood tofu, sheep blood sausage etc. can the product of direct human consumption 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 goat blood tofu is the important indicator of its quality of reflection.At present, the common method improving products'texture has be control protein concentration at three: one, realizes by regulating the addition of water; Two is add the thickener such as CMC-Na, guar gum; Three is in blood, add a large amount of salt, by the electrostatic repulsion of charged ion under high ionic strength, forms good products'texture while improving protein water-retaining property.Wherein, method three is comparatively conventional, but a large amount of salt (mainly Na+) and modern nutrition idea are runed counter to, negative unhealthy.
Summary of the invention
For above-mentioned technical problem, the present invention's design have developed a kind of processing method of double-color goat blood tofu, the method can solve at least one of following technical problem, but is not limited to following several: (1) provides a kind of method preparing goat blood tofu being different from prior art; (2) by increase by step centrifugal treating, heating is separated with the blood plasma in white after heating in bolarious red blood cell afterwards, coagulates in advance through step-by-step filling, secondary, product is rendered as red, double-colored in vain; (3) pH value by adjusting raw material improves products'texture; (4) adding of a large amount of salt is avoided.
Technical scheme provided by the present invention is as follows:
A processing method for goat blood tofu, the method comprises the following steps:
1) take a blood sample: fresh sheep blood is quantitatively mixed rear cooling with anti-coagulants;
2) centrifugal: to get part sheep blood centrifugal under low temperature, collect upper plasma;
3) prepare burden: in sheep whole blood, sheep blood plasma, add frozen water, potassium dihydrogen phosphate and dipotassium hydrogen phosphate respectively, be adjusted to required pH value;
4) coagulate in advance: to step 3) described in sheep whole blood in add calcium chloride solution, stir, be filled into about 1/2 of packing container, be statically placed in room temperature or tepidarium, make it pre-consolidated, the red bean obtaining pre-consolidated is rotten; Immediately to step 3 after solidifying) described in sheep blood plasma in add calcium chloride solution, stir evenly and adherently slowly pour into container afterwards;
5) secondary coagulates in advance: the double-colored blood bean curd sealing mouth is placed in 35 DEG C ~ 45 DEG C 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 DEG C ~ 88 DEG C;
7) cool: blood bean curd is placed in normal temperature water-bath and cools.
According to aforesaid processing method, it is characterized in that: anti-coagulants is sodium citrate solution, its concentration is 3.0% ~ 3.8%, and its volume ratio with sheep whole blood is 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, temperature 1 DEG C ~ 7 DEG C, centrifugation time is 60min ~ 70min.
According to aforesaid processing method, it is characterized in that: in sheep whole blood, sheep blood plasma add the frozen water that frozen water is 0 DEG C ~ 4 DEG C.
According to aforesaid processing method, it is characterized in that: in sheep whole blood, the addition of frozen water is 60% ~ 120% of blood volume.
According to aforesaid processing method, it is characterized in that: the sheep whole blood pH value adding frozen water, in phosphate radical 3.5g/kg ~ 5.0g/kg, is adjusted to 7.0 ~ 7.5 by the concentration of potassium dihydrogen phosphate and dipotassium hydrogen phosphate.
According to aforesaid processing method, it is characterized in that: in sheep blood plasma, the addition of frozen water is 25% ~ 50% of blood volume.
According to aforesaid processing method, it is characterized in that: the sheep blood plasma pH value adding frozen water, in phosphate radical 3.5g/kg ~ 5.0g/kg, is adjusted to 8.0 ~ 8.5 by the concentration of potassium dihydrogen phosphate and dipotassium hydrogen phosphate.
According to aforesaid processing method, it is characterized in that: the addition of calcium chloride is in calcium chloride sheep whole blood or sheep blood plasma quality 0.3% ~ 0.8%.
According to aforesaid processing method, it is characterized in that: after the rotten pre-consolidated of red bean, need pour into blood plasma immediately, operation needs slow, adherent, avoids bubbling, makes product have good red white line of demarcation.
According to aforesaid processing method, it is characterized in that: the temperature of constant temperature water bath is 39 DEG C, and the time is 15min ~ 30min, make red, white peas or beans rotten both can well be bonded together.
The goat blood tofu that preceding method is prepared.
Edible composition, is characterized in that said composition contains aforesaid goat blood tofu.
Beneficial effect of the present invention is:
1, the present invention proposes the centrifugal blood treatment process parameter for double-color goat blood tofu.Known in this field, in centrifugation, the size of centrifugal force, rotating speed and centrifugation time all affect the separating effect in blood in red blood cell.During the preferred centrifugally operated technique of the present invention, not using red blood cell yield as screening conditions, but using the color and luster of blood bean curd (whiteness) as with reference to index, propose to meet the condition that sheep blood plasma is separated.
2, the institute of the present invention before sterilization in steps, all controls feed temperature, makes it be in low-temperature condition, inhibit the activity of clotting factor in blood, therefore work as Ca
2+after adding, do not react with fibrin ferment immediately, thus have enough operating times to make it mix with solution, avoid Ca
2+the products'texture heterogeneity formed with fibrin ferment snap action.
3, the present invention contains K by use two kinds
+phosphate (i.e. potassium dihydrogen phosphate, dipotassium hydrogen phosphate) regulates the pH value of sheep whole blood and blood plasma respectively: for sheep whole blood, its natural ph slightly reduced, and can make it to present comparatively bright-coloured color and luster; For sheep blood plasma, its natural ph is raised, to reach the object improving product structure.The more important thing is, use these two kinds of sylvite to avoid Na in product
+introducing, define the healthy food of less salt.
4, present invention optimizes the addition of the raw water of double-color goat blood tofu.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 using sheep whole blood, sheep blood plasma as respective water addition during blood tofu raw material, to obtain an ideal product hardness at this point.
5, by the goat blood tofu that said method is produced, having that color is various, soft tender, the feature such as the fresh cunning of mouthfeel, stay in grade of quality, is the healthy food of a kind of less salt, low fat, high protein.
Detailed description of the invention
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. take a blood sample: after qualified sheep of quarantining is butchered, fresh sheep blood is collected in and adds in the container of sodium citrate solution in advance, quantitatively after mixing, put into 2 DEG C ~ 8 DEG C freezer coolings.
2. centrifugal: to use centrifuge by centrifugal for sheep blood 40min under 3000g, 4 DEG C of conditions, and collect upper plasma, put it in storage tank 4 DEG C of refrigerations.
3. prepare burden: by list of ingredients, respectively to the frozen water, potassium dihydrogen phosphate and the dipotassium hydrogen phosphate that add 4 DEG C in sheep whole blood, sheep blood plasma, mix.
4. coagulate in advance: in the sheep whole blood described in step 3, add calcium chloride solution, stir, be filled into about 1/2 of packing box, be statically placed in 39 DEG C of waters bath with thermostatic control, make it pre-consolidated, the red bean obtaining pre-consolidated is rotten; In the sheep blood plasma described in step 3, add calcium chloride solution immediately after solidifying, stir evenly and adherently slowly pour into packing box afterwards, avoid bubbling.
5. seal: use plastic sheeting by packing box heat-seal mouth, and check whether and seal.
6. coagulate in advance for two times: the box-packed double-colored blood bean curd sealing mouth is placed in 39 DEG C of water-bath constant temperature 30min, double-colored bean curd is bonded together well.
7. heating, sterilization: be slowly warming up to 85 DEG C, and keep 25min, make its central temperature reach 78 DEG C.
8. cool: blood bean curd is placed in normal temperature water-bath and cools.
Embodiment 2, suitable centrifugation time, suitable Ca
2+concentration
In centrifugation step, centrifugal condition is 3500g, 4 DEG C, 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. take a blood sample: after qualified sheep of quarantining is butchered, fresh sheep blood is collected in and adds in the container of sodium citrate solution in advance, quantitatively after mixing, put into 2 DEG C ~ 8 DEG C freezer coolings.
2. centrifugal: to use centrifuge by centrifugal for sheep blood 60min under 3500g, 4 DEG C of conditions, and collect upper plasma, put it in storage tank 4 DEG C 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. take a blood sample: after qualified sheep of quarantining is butchered, fresh sheep blood is collected in and adds in the container of sodium citrate solution in advance, quantitatively after mixing, put into 2 DEG C ~ 8 DEG C freezer coolings.
2. centrifugal: to use centrifuge by centrifugal for sheep blood 60min under 3500g, 4 DEG C of conditions, and collect upper plasma, put it in storage tank 4 DEG C 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) uses 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 food texture measurement to carry out matter structure profile analysis to it, its hardness is defined as the pressure peak of wearing for the first time when rushing sample; (3) sensory evaluation group comprehensively gives a mark to above-described embodiment, and overall acceptance is defined as the overall acceptance level (5=takes like a shot very much, and 1=can not accept) to color sample, matter structure, local flavor.Each embodiment result is as shown in table 1, and wherein "-" expression does not detect.
The edible quality Indexes 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 overall acceptance of each embodiment of table 2 compares
Note: lowercase difference person significant difference (p<0.05) in colleague.
Although embodiment 1 ~ 4 all achieves the pretty good effect of hinge structure, according to the data in table 1, we can find out, when the technological parameter of preparation goat blood tofu is in the technological parameter left and right that embodiment 2 is listed, can obtain better technique effect.
The whiteness value of embodiment 2 product is significantly higher than embodiment 1 products obtained therefrom, compares its product effect known, and in embodiment 1, the color of the rotten part of white peas or beans is white middle band ash, comparatively dull; Embodiment 2 is salubrious white.We think can obtain two major parts through centrifugation after the anti-freezing of sheep blood: one is red haemocyte precipitation, and one be the blood plasma of yellow or light red clear.Owing to containing hemoglobin that is a large amount of, that be made up of globin and ferroheme in red blood cell, blood color is made to be rendered as redness.After whole blood is made blood bean curd by heating, 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, are namely because early stage is centrifugal insufficient, and haemocyte precipitation degree causes not, and the product colour obtained is not good; And implement in 2 under suitable centrifuging process parameter, haemocyte is substantially precipitated to get off, and the color and luster obtained 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, and be preferable ph scope, and the pH value of experimental example 3 is 8.5, pH value is higher.Sheep whole blood mainly forms the rotten part of red bean of double-color goat blood tofu, and from its hardness number, the rotten hardness number of red bean of embodiment 2 and 3 there is no significantly (p>0.05), and pH value there is no impact to it; But it is known to contrast its red scale value, the red scale value (15.66) of embodiment 2 is significantly higher than embodiment 3 (10.00) (p<0.05), the blood bean curd under higher ph is made to present dark red like this, even pitchy, but not the bronzing under lower ph, cause 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, and be preferable ph scope, and the pH value of experimental example 4 is 7, 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 protein solution, when its pH value departs from its isoelectric point, protein can be made with the electrical electric charge of difference, thus change the electrostatic interaction of protein, can affect the indexs such as the hardness of product.In addition, Na is not related to by potassium phosphate adjusted to ph
+introducing, can low-sodium diet be formed, reduce Na
+to the adverse effect of health.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, 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 described.
Claims (3)
1. a processing method for goat blood tofu, the method comprises the following steps:
1) take a blood sample: lower the temperature after fresh sheep blood is mixed with anti-coagulants;
2) centrifugal: to get part sheep blood centrifugal under low temperature, separation condition is centrifugal force 3500g ~ 4500g, temperature 1 DEG C ~ 7 DEG C, and centrifugation time is 60min ~ 70min, collects upper plasma;
3) prepare burden: in sheep whole blood, upper plasma, add the frozen water of 0 DEG C ~ 4 DEG C, potassium dihydrogen phosphate and dipotassium hydrogen phosphate respectively, and mix; Wherein, in sheep whole blood, the addition of frozen water is 60% ~ 120% of blood volume, and its pH value is adjusted to 7.0 ~ 7.5; In upper plasma, the addition of frozen water is 25% ~ 50% of Plasma volumes, and its pH value is adjusted to 8.0 ~ 8.5;
4) coagulate in advance: to step 3) described in sheep whole blood in add calcium chloride solution, stir, be filled in packing container, make it pre-consolidated; Immediately to step 3 after the rotten pre-consolidated of red bean) described in upper plasma in add calcium chloride solution, adherently lentamente after stirring evenly pour in the red bean corruption of pre-consolidated in container;
5) secondary coagulates in advance: the blood bean curd sealing mouth is placed in 39 DEG C of water-bath constant temperature 15min ~ 30min;
6) heating, sterilization: again through intensification, insulating process, make its central temperature reach 70 DEG C ~ 88 DEG C;
7) cool.
2. according to the goat blood tofu that claim 1 is prepared.
3. edible composition, is characterized in that said composition contains goat blood tofu according to claim 2.
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| 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 |
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