CN109430734A - 一种血豆腐制作方法 - Google Patents
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- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本申请公开了血豆腐技术领域的一种血豆腐制作方法,包括:在新鲜猪血中加入木瓜蛋白酶和食盐,放入到温度为‑20~‑10℃的环境中急冻2~3min后,加入0.1~0.6%转谷氨酰胺酶和3~6%谷朊粉,搅拌均匀后放置于容器中静置130~160min后,升温至80~90℃后保温10~18min,杀菌处理后冷藏保存,最后制成血豆腐。本方案解决了现有技术制备血豆腐时保水性和弹性差的问题。
Description
技术领域
本发明涉及血豆腐加工技术领域,具体涉及一种血豆腐制作方法。
背景技术
猪血,又称液体肉、血豆腐和血花等,性平、味咸、是最理想的补血佳品。猪血中蛋白质含量高达18.9%,含有18种氨基酸,全部含有人体必需的8种氨基酸,猪血含铁量非常丰富,每100克含铁高达45毫克,比猪肝高两倍,比鸡蛋高18倍,比瘦肉高20倍,而且猪血中的铁是易于被人体吸收的卟啉铁,对治疗缺铁性贫血具有很好的辅助作用,另外,猪血中所含人体必需的无机盐,如钙、磷、钾、钠等,以及微量元素铁、锌、铜、锰也较多。除此之外,猪血还能较好地清除人体内的粉尘和有害金属微粒对人体的损害;现代医学研究发现,猪血中的蛋白质经胃酸分解后,可产生一种消毒及润肠的物质,这种物质能与进入人体内的粉尘和有害金属微粒起生化反应,然后通过排泄将这些有害物带出体外,堪称人体污物的“清道夫”。
申请号为CN201010160089.X公开的一种血豆腐的制备方法,该血豆腐的制备工艺是:按比例选取新鲜动物血,将16~17℃的纯净水、食盐和调料水按比例加入混合均匀,凝固40分钟,然后切成长方体小块,放入水中急速加热到沸点,停留40分钟,然后急速将水温降至14~17℃既得到本产品。但是其制得的血豆腐保水性较差,且血豆腐的弹性也不好。
发明内容
本发明意在提供一种血豆腐制作方法,以解决现有技术制备血豆腐时保水性和弹性差的问题。
为了解决上述技术问题,本发明提供如下技术方案:一种血豆腐制作方法,包括在新鲜猪血中加入木瓜蛋白酶和食盐,放入到温度为-20~-10℃的环境中急冻2~3min后,加入0.1~0.6%转谷氨酰胺酶和3~6%谷朊粉,搅拌均匀后放置于容器中静置130~160min后,升温至80~90℃后保温10~18min,杀菌处理后冷藏保存,最后制成血豆腐。
本发明的工作原理及有益效果为:本方案主要是将血急冻到-20~-10℃,使得血细胞膜破裂,方便血红蛋白、矿物质、维生素等从血细胞中游离出来,这样更有利于血红蛋白转化成游离的氨基酸,有利于人体对这些营养成分的消化吸收,在急冻处理中加入木瓜蛋白酶是因为木瓜蛋白酶对蛋白质在冷冻条件下的变性有缓解作用,即具有一定的抗冻性,保证血细胞膜被破坏的同时,不伤及过多的血红蛋白,血红蛋白被快速水解产生一些具有保水作用且具有生物活性的小肽类,小肽类比蛋白质和游离氨基酸更容易被人体消化吸收,从而能够从整体上保证营养,并提高血豆腐的保水性;谷朊粉作为一种纯天然的食品改良剂,正是利用其特殊的功能特性,添加到小麦粉中可提高小麦粉筋度,使面团形成的网络结构更具规律性,内部孔洞壁薄,组织均匀,纹路清晰,质地通透,色泽洁白,谷朊粉能与前面加入到猪血中的木瓜蛋白酶发生反应,使得谷朊粉具有更优良的粘弹性,而谷氨酰胺转胺酶是一种能够催化蛋白质上赖氨酸的ε-氨基与谷氨酸的γ-谷氨酰基形成共价键从而导致蛋白质(或多肽)之间发生聚合的酶,它的作用机理与蛋白水解酶类完全不同,聚合后的蛋白质表现出比聚合前更优良的功能性质,如蛋白质的胶凝性、塑性、持水性、水溶性、稳定性等都会得到改善,从而使得血豆腐质地细腻,光滑而富有弹性。
以下是对基础技术方案的优化:
进一步,所述木瓜蛋白酶与猪血的质量百分比为0.08~0.15%。这样木瓜蛋白酶与猪血的相互作用更彻底。
进一步,所述食盐与猪血的质量百分比为4~5%。食盐能够在改善血豆腐口味的同时,加快血红蛋白的变性。
进一步,所述冷藏时的温度为2~5℃。这样使得血豆腐更耐于储藏。
进一步,所述杀菌处理是在80~85℃灭菌30~40min。这个温度能使得血豆腐中大多数的细菌被杀死。
具体实施方式
下面通过具体实施方式进一步详细说明:
实施例1:一种血豆腐制作方法,具体工艺流程如下:采血抗凝,用空心刀将经过检疫合格的猪的新鲜全血收集在容器中,在新鲜猪血中加入质量分数为1.5%的柠檬酸钠、木瓜蛋白酶和食盐,其中木瓜蛋白酶与猪血的质量百分比为0.1%,食盐与猪血的质量百分比为4%,由于新鲜猪血中含有凝血酶,新鲜猪血静置后会很快凝固,不利于工业化批量生产,因此,加入柠檬酸钠溶液可以抗凝血,放入到温度为-20℃的环境中急冻2min后,加入0.3%转谷氨酰胺酶和3%谷朊粉,搅拌均匀后放置于容器中静置130min后,升温至80℃后保温10min,在80℃灭菌30min后放入到2℃的环境中保存,最后制成血豆腐。
实施例2:一种血豆腐制作方法,具体工艺流程如下:采血抗凝,用空心刀将经过检疫合格的猪的新鲜全血收集在容器中,在新鲜猪血中加入质量分数为3%的柠檬酸钠、木瓜蛋白酶和食盐,其中木瓜蛋白酶与猪血的质量百分比为0.15%,食盐与猪血的质量百分比为5%,由于新鲜猪血中含有凝血酶,新鲜猪血静置后会很快凝固,不利于工业化批量生产,因此,加入柠檬酸钠溶液可以抗凝血,放入到温度为-15℃的环境中急冻2.5min后,加入0.4%转谷氨酰胺酶和4%谷朊粉,搅拌均匀后放置于容器中静置150min后,升温至90℃后保温18min,在85℃灭菌40min后放入到5℃的环境中保存,最后制成血豆腐。
血豆腐的评定采用感官评价,对实施例1和实施例2中的方法制得的血豆腐进行感官评价,并且以传统方法(将纯净水、食盐加入新鲜猪血中并混合均匀,然后切成小块,放入水中急速加热到沸点;然后急速降温)作为对比例,制得下表(以十分为满分):
弹性 | 硬度 | 光滑度 | 口感 | |
实施例1 | 9 | 8 | 9 | 8 |
实施例2 | 8.5 | 8 | 9 | 8 |
对比例 | 6 | 7 | 6 | 7 |
从上表可以看出,使用本方案制备的血豆腐在弹性和光滑度上比对比例的血豆腐更好,在硬度和口感上有稍微的差别,说明本方案使得血豆腐的保水性和弹性更好。
Claims (5)
1.一种血豆腐制作方法,其特征在于包括:在新鲜猪血中加入柠檬酸钠、木瓜蛋白酶和食盐,放入到温度为-20~-10℃的环境中急冻2~3min后,加入0.1~0.6%转谷氨酰胺酶和3~6%谷朊粉,搅拌均匀后放置于容器中静置130~160min后,升温至80~90℃后保温10~18min,杀菌处理后冷藏保存,最后制成血豆腐。
2.根据权利要求1所述的一种血豆腐制作方法,其特征在于:所述木瓜蛋白酶与猪血的质量百分比为0.08~0.15%。
3.根据权利要求1所述的一种血豆腐制作方法,其特征在于:所述食盐与猪血的质量百分比为4~5%。
4.根据权利要求1所述的一种血豆腐制作方法,其特征在于:所述冷藏时的温度为2~5℃。
5.根据权利要求1所述的一种血豆腐制作方法,其特征在于:所述杀菌处理是在80~85℃灭菌30~40min。
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