CN111887396A - 一种易消化养胃型猪血豆腐及其制备方法 - Google Patents
一种易消化养胃型猪血豆腐及其制备方法 Download PDFInfo
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- CN111887396A CN111887396A CN202010875776.3A CN202010875776A CN111887396A CN 111887396 A CN111887396 A CN 111887396A CN 202010875776 A CN202010875776 A CN 202010875776A CN 111887396 A CN111887396 A CN 111887396A
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Abstract
本发明公开了一种易消化养胃型猪血豆腐及其制备方法,其原料包括血水、盐、黄酒、胡椒粉和营养添加剂,所述血水由猪血和水组成,其中,猪血和水的质量比1:2.1‑3.5;盐和血水的质量比0.8‑2:100;黄酒和血水的质量比4.3‑5.5:100;胡椒粉和血水的质量比0.3‑1:250;营养添加剂与血水的质量比0.5‑3.5:100。本发明的猪血豆腐外观呈现红褐色,具有新鲜光泽、猪血固有风味明显,且有清淡的中药清香,切面组织紧密,而且具有较好的任性和恢复性,不易破裂弹性强、脆度好、保水性好,而且保质期长,具有健胃、助消化等保健效果,能够实现工业化大规模生产。
Description
技术领域
本发明涉及食品加工技术领域,具体为一种易消化养胃型猪血豆腐及其制备方法。
背景技术
猪血是一种营养价值很高的食品,猪血富含蛋白质、维生素B2、维生素C、维生素K,铁、磷、钙、尼克酸等,还含有18种氨基酸,其中8种必须氨基酸,此外,猪血中还含有钴、锰、铬等微量元素,具有防癌抗癌、抗衰老、提高免疫力,消除尘毒等多种功效,且猪血资源丰富,具有广阔的市场前景。
随着人们生活水平的提高,人们对食物要求越来越高,如何改善猪血豆腐的风味和质构,是摆在技术人员的一项难题,某些研究从添加外源性食用胶的方来改变血豆腐的质构品质,食用胶具有凝胶保水、增强分散体系的稳定性以及保护蛋白质在高温条件下过分变性的作用,但是这类血豆腐产品已经在很大程度上失去了血豆腐的天然口感,更多的是体现出了食用胶本身的凝胶口感,其市场表现并不良好。
另外,随着人们生活水平的提高,肉类食品经常出现在人们的餐桌上,肉类食品对胃肠的消化负担较重,并不适合胃脾功能不好的人食用,特别是患有消化道和胆囊炎的消费者来说。因此,市场上急需一种高品质、易消化、养胃型的猪血豆腐,来满足市场需求。
发明内容
针对上述存在的技术不足,本发明的目的是提供一种易消化养胃型猪血豆腐及其制备方法,以解决背景技术中提出的问题。
为解决上述技术问题,本发明采用如下技术方案:
本发明提供一种易消化养胃型猪血豆腐,其原料包括血水、盐、黄酒、胡椒粉和营养添加剂,所述血水由猪血和水组成,其中,
一种易消化养胃型猪血豆腐,其原料包括血水、盐、黄酒、胡椒粉和营养添加剂,所述血水由猪血和水组成,其中,
一种易消化养胃型猪血豆腐,其原料包括血水、盐、黄酒、胡椒粉和营养添加剂,所述血水由猪血和水组成,其中,
一种易消化养胃型猪血豆腐,其原料包括血水、盐、黄酒、胡椒粉和营养添加剂,所述血水由猪血和水组成,其中,
所述营养添加剂由苹果酵素、蜂蜜和中药浸膏按照质量比1:2-5:5-10混合而成。
所述中药浸膏,其原料由火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂组成,且火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂的质量比为1:1-3:1-5:2-6:2-4:5-8。
所述中药浸膏的制备方法:
1)将火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂干净、晒干、粉碎至100-200目;
2)再将上述中药混合装入萃取罐,以无水乙醇为夹带剂,进行超临界二氧化碳萃取,收集萃取液,经旋转蒸发仪进行浓缩得到浸膏,浸膏中的内容物的质量百分数为93%,将浸膏放入-4℃冰箱保存,备用。
步骤2)中,超临界二氧化碳萃取的萃取罐、第一解析罐和第二解析罐依次连接,超临界二氧化碳萃取的条件为:萃取压力为34MPa,萃取温度为45℃,第一解析罐压力为108MPa,第二解析罐压力为12MPa,解析温度为40℃,二氧化碳流速为25L/h,萃取时间为1.5-2.5h。
一种易消化养胃型猪血豆腐的制备方法,包括如下步骤:
S1、采血与收集:采血前,先在灭菌收集桶里加入适量抗凝剂和水,采用真空采血装置进行采血,采血过程中每5-10分钟搅拌一次,每次搅拌方向相同;
S2、过滤:采集后的猪血,先放入冷藏室进行降温,并进行搅拌,冷藏室的温度为0-6℃,降温后的猪血通过双联过滤器进行过滤,去除猪血中的猪毛、血块等杂质,双联过滤器的滤网目数为200-400目;
S3、配料:过滤完的血进入配料罐进行配料,加入剩余的水、盐、黄酒、胡椒粉和中药添加剂,搅拌均匀,用0.1mol/L的氢氧化钠溶液或0.1mol/L的盐酸溶液调整pH值至7.0-7.5;
S4、脱气:将血水置于真空干燥箱,40℃,真空度0.06MPa,抽真空10分钟;
S5、加酶保温:
向配料后的血水中,加入0.1-0.6%谷氨酰胺转氨酶混合均匀,42-45℃保温30-60分钟;
S6、凝固、灌装:向步骤S5得到的血水一定浓度的凝固剂溶液,搅拌均匀后,灌装入已灭菌的模具中,用封口机封口,待完全凝固后蒸煮灭菌;
S7、灭菌:采用蒸煮灭菌的方法,猪血封口后,检查封口是否严密,然后将密封完全的猪血放入85℃的水浴锅中蒸煮25min。灭菌的温度和时间要控制好,以免温度过高、过低或时间过长、过短影响猪血豆腐的品质。
S8、蒸煮灭菌完成后,立即放入冰水混合物中冷却至室温,然后置于4℃下保存过夜。
优选地,步骤S1中,抗凝剂为柠檬酸三钠,柠檬酸三钠的用量与新鲜猪血的重量体积比为5g/L。
优选地,步骤S6中,所述凝固剂为氯化钙,每15mL猪血加1wt%氯化钙1mL。
本发明的有益效果在于:
(1)本发明制备的猪血豆腐与传统的猪血豆腐相比,外观呈现红褐色,具有新鲜光泽、猪血固有风味明显,且有清淡的中药清香,切面组织紧密,没有较大气孔,但有许多微小且均匀的小气孔,而且具有较好的任性和恢复性,不易破裂弹性强、脆度好、保水性好,而且保质期长,具有健胃、助消化等保健效果,能够实现工业化大规模生产。
(2)本发明制备方法简单,易于操作实现,食材来源广,具有猪血固有的风味,还添加了营养添加剂,营养添加剂由苹果酵素、蜂蜜和中药浸膏复配而成,具有温补和健胃助消化的功效,尤其对消化道和胆囊炎的患者均可食用,无需担心本发明制备方法制得的血豆腐,未添加任何食品添加剂,是绿色食品。其中,苹果酵素主要是从苹果中提取出的一种营养成分,这种苹果酵素中含有非常多的乳酸类物质,可以有效的缓解疲劳,并且可以补充人体所需要的酸性成分,可以促进肠道蠕动,从而帮助身体内脂肪的代谢,可以起到减肥的功效。其中的果胶和维生素也比较丰富,能够软化血管,对于心脑血管疾病有辅助治疗作用。
蜂蜜具有药食两用的作用。作为药物其功效为补中缓急,润燥,解毒,适用于脾胃虚寒的脘腹疼痛,肺虚引起的燥咳及肠燥大便秘结。蜂蜜的解毒作用适用于乌头类毒药的解毒。在中药里蜂蜜还是许多滋补丸剂、膏剂常用的赋形剂,可以起到矫味及增加粘性的作用。同时蜂蜜还可以缓和药性。
(3)猪血豆腐生产线工艺流程猪血中含铁量较高,而且以血红素铁的形式存在,容易被人体吸收利用,处于生长发育阶段的儿童和孕妇食用有很大益处,众所周知,人体吸收的铁元素是二价铁,但其他设备在制作过程中不可避免的将部分二价铁氧化为三价铁,降低营养价值,工艺讲究,极大的避免了空气的氧化作用,保留了大部分营养元素,大程度优化产品质量,
(4)血液本身就带有刺鼻的腥味,本发明通过添加黄酒并配合真空脱气进行除味,另外出去血液中的氧气。
(5)谷氨酰胺转氨酶是一种通过催化酰基转移反应加速蛋白质共价交联的酶,具有来源广泛、反应条件温和、对营养成分破坏小等特点。谷氨酰胺转氨酶能够催化蛋白质中谷氨酰胺残基与赖氨酸之间的酰基转移反应,形成空间网络结构。通过改善蛋白质的结构与特性赋予产品更好的质构特性,提高食品的凝胶性与可塑性。谷氨酰胺转氨酶的添加可以显著提高猪血豆腐的持水性、改善猪血豆腐的胶着性和内聚性。
下面介绍中药浸膏中各中药的功效和作用:
火麻仁,具有通便利尿、益脾补虚、养阴润燥、养气活血等等作用,对于消化不良的人来说也也可以通过服用火麻仁来治疗。
紫苏籽为一类唇形科植物--紫苏的种子。可以用作调味料,具有去腥、增鲜、提味的作用。同时具有一定的药用价值,具有下气,清痰,润肺,宽肠的功效。紫苏还是一种高效的植物"防腐剂"。
仙人掌,药食同源,具有行气活血、清热解毒、消肿止痛、健脾止泻的功效。
陈皮,功效就是理气健脾、调中燥湿,包括化痰等,主要治疗由于脾胃不调、脾胃气滞所导致的消化不良,包括胃痛、胸闷、腹胀这些症状。
白术性温,味苦甘,入脾、胃经,具有补脾、益胃、燥湿、和中的功效,用于治疗脾胃气弱、不思饮食、倦怠少气、虚胀、泄泻、痰饮、水肿、黄疸、湿痹、小便不利、头晕、自汗等症,
山楂又称红果、山里红,具有很高的营养价值。由于山楂可以增强老年人的食欲、改善睡眠质量等,山楂最主要的功效就是消食健脾。因为山楂中含有的多种有机酸以及维生素C,可以增加胃蛋白酶的活性,促进蛋白质消化分解,所以特别适合于积食的患者,很多助消化的药中就加入了山楂的成分。山楂的第二个作用是调节血管、保护心脏,常食山楂有助于辅助机体降低血压、血脂、胆固醇的含量,同时还可以扩张血管、增加冠状动脉血流量,对预防心绞痛、冠心病等有一定的好处。此外,中医认为山楂性温味酸,具有活血行气、化瘀的功效,可以治疗血瘀型痛经。
具体实施方式
一种易消化养胃型猪血豆腐,其原料包括血水、盐、黄酒、胡椒粉和营养添加剂,所述血水由猪血和水组成,其中,
所述营养添加剂由苹果酵素、蜂蜜和中药浸膏按照质量比1:2:5混合而成。
所述中药浸膏,其原料由火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂组成,且火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂的质量比为1:1:1:2:2:5。
所述中药浸膏的制备方法:
1)将火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂干净、晒干、粉碎至100目;
2)再将上述中药混合装入萃取罐,以无水乙醇为夹带剂,进行超临界二氧化碳萃取,收集萃取液,经旋转蒸发仪进行浓缩得到浸膏,浸膏中的内容物的质量百分数为93%,将浸膏放入-4℃冰箱保存,备用。
步骤2)中,超临界二氧化碳萃取的萃取罐、第一解析罐和第二解析罐依次连接,超临界二氧化碳萃取的条件为:萃取压力为34MPa,萃取温度为45℃,第一解析罐压力为108MPa,第二解析罐压力为12MPa,解析温度为40℃,二氧化碳流速为25L/h,萃取时间为1.5h。
所述易消化养胃型猪血豆腐的制备方法,包括如下步骤:
S1、采血与收集:采血前,先在灭菌收集桶里加入适量抗凝剂和水,采用真空采血装置进行采血,JWE移动式采血装置,采血过程中每5分钟搅拌一次,每次搅拌方向相同;
S2、过滤:采集后的猪血,先放入冷藏室进行降温,并进行搅拌,冷藏室的温度为0-3℃,降温后的猪血通过双联过滤器进行过滤,去除猪血中的猪毛、血块等杂质,双联过滤器的滤网目数为200目;
S3、配料:过滤完的血进入配料罐进行配料,加入剩余的水、盐、黄酒、胡椒粉和中药添加剂,搅拌均匀,用0.1mol/L的氢氧化钠溶液或0.1mol/L的盐酸溶液调整pH值至7.0;
S4、脱气:将血水置于真空干燥箱,40℃,真空度0.06MPa,抽真空10分钟;
S5、加酶保温:
向配料后的血水中,加入0.1%谷氨酰胺转氨酶混合均匀,42℃保温60分钟;
S6、凝固、灌装:向步骤S5得到的血水一定浓度的凝固剂溶液,搅拌均匀后,灌装入已灭菌的模具中,用封口机封口,待完全凝固后蒸煮灭菌;
S7、灭菌:采用蒸煮灭菌的方法,猪血封口后,检查封口是否严密,然后将密封完全的猪血放入85℃的水浴锅中蒸煮25min。灭菌的温度和时间要控制好,以免温度过高、过低或时间过长、过短影响猪血豆腐的品质。
S8、蒸煮灭菌完成后,立即放入冰水混合物中冷却至室温,然后置于4℃下保存过夜。
进一步,所述步骤S1中,抗凝剂为柠檬酸三钠,柠檬酸三钠的用量与新鲜猪血的重量体积比为5g/L。
所述凝固剂为氯化钙,每15mL猪血加1wt%氯化钙1mL。
实施例2
一种易消化养胃型猪血豆腐,其原料包括血水、盐、黄酒、胡椒粉和营养添加剂,所述血水由猪血和水组成,其中,
所述营养添加剂由苹果酵素、蜂蜜和中药浸膏按照质量比1:5:10混合而成。
所述中药浸膏,其原料由火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂组成,且火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂的质量比为1:3:5:6:4:8。
所述中药浸膏的制备方法:
1)将火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂干净、晒干、粉碎至200目;
2)再将上述中药混合装入萃取罐,以无水乙醇为夹带剂,进行超临界二氧化碳萃取,收集萃取液,经旋转蒸发仪进行浓缩得到浸膏,浸膏中的内容物的质量百分数为93%,将浸膏放入-4℃冰箱保存,备用。
步骤2)中,超临界二氧化碳萃取的萃取罐、第一解析罐和第二解析罐依次连接,超临界二氧化碳萃取的条件为:萃取压力为34MPa,萃取温度为45℃,第一解析罐压力为108MPa,第二解析罐压力为12MPa,解析温度为40℃,二氧化碳流速为25L/h,萃取时间为2.5h。
一种易消化养胃型猪血豆腐的制备方法,包括如下步骤:
S1、采血与收集:采血前,先在灭菌收集桶里加入适量抗凝剂和水,采用真空采血装置进行采血,JWE移动式采血装置,采血过程中每10分钟搅拌一次,每次搅拌方向相同;
S2、过滤:采集后的猪血,先放入冷藏室进行降温,并进行搅拌,冷藏室的温度为0-6℃,降温后的猪血通过双联过滤器进行过滤,去除猪血中的猪毛、血块等杂质,双联过滤器的滤网目数为400目;
S3、配料:过滤完的血进入配料罐进行配料,加入剩余的水、盐、黄酒、胡椒粉和中药添加剂,搅拌均匀,用0.1mol/L的氢氧化钠溶液或0.1mol/L的盐酸溶液调整pH值至7.5;
S4、脱气:将血水置于真空干燥箱,40℃,真空度0.06MPa,抽真空10分钟;
S5、加酶保温:
向配料后的血水中,加入0.6%谷氨酰胺转氨酶混合均匀,45℃保温30分钟;
S6、凝固、灌装:向步骤S5得到的血水一定浓度的凝固剂溶液,搅拌均匀后,灌装入已灭菌的模具中,用封口机封口,待完全凝固后蒸煮灭菌;
S7、灭菌:采用蒸煮灭菌的方法,猪血封口后,检查封口是否严密,然后将密封完全的猪血放入85℃的水浴锅中蒸煮25min。灭菌的温度和时间要控制好,以免温度过高、过低或时间过长、过短影响猪血豆腐的品质。
S8、蒸煮灭菌完成后,立即放入冰水混合物中冷却至室温,然后置于4℃下保存过夜。
进一步,所述步骤S1中,抗凝剂为柠檬酸三钠,柠檬酸三钠的用量与新鲜猪血的重量体积比为5g/L。
所述凝固剂为氯化钙,每15mL猪血加1wt%氯化钙1mL。
实施例3
一种易消化养胃型猪血豆腐,其原料包括血水、盐、黄酒、胡椒粉和营养添加剂,所述血水由猪血和水组成,其中,
所述营养添加剂由苹果酵素、蜂蜜和中药浸膏按照质量比1:3:8混合而成。
所述中药浸膏,其原料由火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂组成,且火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂的质量比为1:2:3:4:3:7。
所述中药浸膏的制备方法:
1)将火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂干净、晒干、粉碎至150目;
2)再将上述中药混合装入萃取罐,以无水乙醇为夹带剂,进行超临界二氧化碳萃取,收集萃取液,经旋转蒸发仪进行浓缩得到浸膏,浸膏中的内容物的质量百分数为93%,将浸膏放入-4℃冰箱保存,备用。
步骤2)中,超临界二氧化碳萃取的萃取罐、第一解析罐和第二解析罐依次连接,超临界二氧化碳萃取的条件为:萃取压力为34MPa,萃取温度为45℃,第一解析罐压力为108MPa,第二解析罐压力为12MPa,解析温度为40℃,二氧化碳流速为25L/h,萃取时间为2h。
一种易消化养胃型猪血豆腐的制备方法,包括如下步骤:
S1、采血与收集:采血前,先在灭菌收集桶里加入适量抗凝剂和水,采用真空采血装置进行采血,JWE移动式采血装置,采血过程中每8分钟搅拌一次,每次搅拌方向相同;
S2、过滤:采集后的猪血,先放入冷藏室进行降温,并进行搅拌,冷藏室的温度为0-6℃,降温后的猪血通过双联过滤器进行过滤,去除猪血中的猪毛、血块等杂质,双联过滤器的滤网目数为300目;
S3、配料:过滤完的血进入配料罐进行配料,加入剩余的水、盐、黄酒、胡椒粉和中药添加剂,搅拌均匀,用0.1mol/L的氢氧化钠溶液或0.1mol/L的盐酸溶液调整pH值至7.0;
S4、脱气:将血水置于真空干燥箱,40℃,真空度0.06MPa,抽真空10分钟;
S5、加酶保温:
向配料后的血水中,加入0.4%谷氨酰胺转氨酶混合均匀,43℃保温45分钟;
S6、凝固、灌装:向步骤S5得到的血水一定浓度的凝固剂溶液,搅拌均匀后,灌装入已灭菌的模具中,用封口机封口,待完全凝固后蒸煮灭菌;
S7、灭菌:采用蒸煮灭菌的方法,猪血封口后,检查封口是否严密,然后将密封完全的猪血放入85℃的水浴锅中蒸煮25min。灭菌的温度和时间要控制好,以免温度过高、过低或时间过长、过短影响猪血豆腐的品质。
S8、蒸煮灭菌完成后,立即放入冰水混合物中冷却至室温,然后置于4℃下保存过夜。
所述步骤S1中,抗凝剂为柠檬酸三钠,柠檬酸三钠的用量与新鲜猪血的重量体积比为5g/L。
所述凝固剂为氯化钙,每15mL猪血加1wt%氯化钙1mL。
1、实验检测:
1.1、感官评价
对实施例1-3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,参考陈菲[1]等方法,将猪血豆腐切成1cm的厚度,采用加权法计算样品感官总分。其中加权系数分别为:气味为0.1,色泽为0.2,组织状态为0.3,弹性为0.4(如表1所示)。
表1感官评分标准
[1]陈菲,王道营,诸永志等.不同加热时间对鸭血豆腐品质的影响[J].西南农业学报,2011,24(4):1515-1518。
1.2、蒸煮损失
精确称取蒸煮前猪血的质量m1和蒸煮后所得到的猪血的质量m2,根据公式(1),求得蒸煮损失。
蒸煮损失(%)=(m1-m2)/m1*100% (1)
1.3、析水率
精确称取一定质量的猪血豆腐m3于盒中,用刀将猪血豆腐均匀切成4块,48小时后再用滤纸吸去水分后称重m4,根据公式(2),求得析水率。
析水率(%)=(m3-m4)/m3*100%
2、实验结果
2.1、感官测定结果
表2为不同实施例制得的猪血豆腐的感官评定结果,综合色泽、气味、组织状态和弹性四个指标进行评价,发明实施例3制得的猪血豆腐感官总分最高样品外观呈现红褐色;样品表面具有新鲜光泽;猪血固有风味明显;切面组织紧密,没有较大气孔,但有许多微小且均匀的小气孔;而且具有较好的任性和恢复性,不易破裂。且实施例1-3所得的猪血豆腐感官评分均明显高于对比例制得的猪血豆腐。
表2感官评定结果
2.2蒸煮损失与析水率分析
表3为实施例1-3制得的猪血豆腐以及传统方法制得的猪血豆腐关于蒸煮损失与析水率的对比,由表2可知,实施例3制得的猪血豆腐的蒸煮损失和吸水率均最小,说明实施例3制得的猪血豆腐具有优良的保水性,且实施例1-3制得的猪血豆腐的蒸煮损失和析水率均低于对比例。
表3蒸煮损失与析水率
样品 | 蒸煮损失 | 析水率 |
实施例1 | 4.10 | 8.05 |
实施例2 | 4.38 | 9.53 |
实施例3 | 3.054 | 6.22 |
对比例 | 7.52 | 11.68 |
3、功效实验
将实施例1-3以及传统方法制得的猪血豆腐作为对比例分别炒熟,对分别患有胃弱和胆囊炎的患者在食用后的对比,具体得到以下情况。
其中猪血豆腐炒制方法如下:将猪血豆腐洗净,切小块,姜切丝,蒜切片,青、红椒各一个,分别洗净切块;
油锅烧热,下姜丝、蒜片、青、红椒块,爆香;
下猪血块翻炒,加少量盐、鸡精,炒匀,撒少量胡椒粉,加入料酒,翻炒均匀,关火。
表4为胆囊炎患者30人,年龄25-65岁,男女各一半。
表4为胆囊炎患者食用效果对比
表5为胃弱患者30人,年龄25-68岁,男17人,女13人。
表5为胃弱患者食用效果对比
从表4和表5的数据表明,本发明制备的猪血豆腐具有辅助助消化健胃的功效,解决了胃弱和胆囊炎患者食用后难以消化的负担。
显然,本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。这样,倘若本发明的这些修改和变型属于本发明权利要求及其等同技术的范围之内,则本发明也意图包含这些改动和变型在内。
Claims (9)
5.如权利要求1-4任一项所述的一种易消化养胃型猪血豆腐,其特征在于,所述营养添加剂由苹果酵素、蜂蜜和中药浸膏按照质量比1:2-5:5-10混合而成。
6.如权利要求5所述的一种易消化养胃型猪血豆腐,其特征在于,所述中药浸膏,其原料由火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂组成,且火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂的质量比为1:1-3:1-5:2-6:2-4:5-8;
所述中药浸膏的制备方法:
1)将火麻仁、紫苏籽、仙人掌、陈皮、白术和山楂干净、晒干、粉碎至100-200目;
2)再将上述中药混合装入萃取罐,以无水乙醇为夹带剂,进行超临界二氧化碳萃取,收集萃取液,经旋转蒸发仪进行浓缩得到浸膏,浸膏中的内容物的质量百分数为93%,将浸膏放入-4℃冰箱保存,备用。
7.如权利要求6所述的一种易消化养胃型猪血豆腐,其特征在于,步骤2)中,超临界二氧化碳萃取的萃取罐、第一解析罐和第二解析罐依次连接,超临界二氧化碳萃取的条件为:萃取压力为34MPa,萃取温度为45℃,第一解析罐压力为108MPa,第二解析罐压力为12MPa,解析温度为40℃,二氧化碳流速为25L/h,萃取时间为1.5-2.5h。
8.一种易消化养胃型猪血豆腐的制备方法,其特征在于,包括如下步骤:
S1、采血与收集:采血前,先在灭菌收集桶里加入适量抗凝剂和水,采用真空采血装置进行采血,采血过程中每5-10分钟搅拌一次,每次搅拌方向相同;
S2、过滤:采集后的猪血,先放入冷藏室进行降温,并进行搅拌,冷藏室的温度为0-6℃,降温后的猪血通过双联过滤器进行过滤,去除猪血中的猪毛、血块等杂质,双联过滤器的滤网目数为200-400目;
S3、配料:过滤完的血进入配料罐进行配料,加入剩余的水、盐、黄酒、胡椒粉和中药添加剂,搅拌均匀,用0.1mol/L的氢氧化钠溶液或0.1mol/L的盐酸溶液调整pH值至7.0-7.5;
S4、脱气:将血水置于真空干燥箱,40℃,真空度0.06MPa,抽真空10分钟;
S5、加酶保温:
向配料后的血水中,加入0.1-0.6%谷氨酰胺转氨酶混合均匀,42-45℃保温30-60分钟;
S6、凝固、灌装:向步骤S5得到的血水一定浓度的凝固剂溶液,搅拌均匀后,灌装入已灭菌的模具中,用封口机封口,待完全凝固后蒸煮灭菌;
S7、灭菌:采用蒸煮灭菌的方法,猪血封口后,检查封口是否严密,然后将密封完全的猪血放入85℃的水浴锅中蒸煮25min;
S8、蒸煮灭菌完成后,立即放入冰水混合物中冷却至室温,然后置于4℃下保存过夜。
9.如权利要求8所述的一种易消化养胃型猪血豆腐的制备方法,其特征在于,步骤S1中,抗凝剂为柠檬酸三钠,柠檬酸三钠的用量与新鲜猪血的重量体积比为5g/L;
步骤S6中,所述凝固剂为氯化钙,每15mL猪血加1wt%氯化钙1mL。
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