CN112493420A - 一种家禽血豆腐的加工方法 - Google Patents
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Abstract
本发明涉及一种家禽血豆腐的加工方法,包括在家禽血中加入复合稳定剂后采用超声处理,将超声后的家禽血加入至定型容器中调整家禽血与水比例后加入无水氯化钙室温搅拌均匀,控制凝血时间后加热得到家禽血豆腐。本发明制备方法简单,步骤易于操作,采用本发明制备得到的家禽血豆腐,增加了家禽血豆腐的出品率,提高了家禽血豆腐的品质,家禽血豆腐的稳定性更好,且能够提高家禽血豆腐的储藏期,有效的解决了家禽血利用率低,工业化加工水平低的问题,提高了家禽血的附加利用价值。
Description
技术领域
本发明涉及一种家禽血豆腐的制备方法,属于农产品加工技术领域。
背景技术
血豆腐是我国喜欢的动物血液制品,市场上常以鸭血或者猪血作为原料,以鸡血为原料的家禽血豆腐较少。鸡血中含有丰富的蛋白质、矿物质及微量元素,鸡血中铁元素的含量是猪血的3倍,猪肝的2倍,瘦肉的20倍以上,是完美的补血佳品。我国是肉鸡生产大国,鸡血来源丰富,但目前我国对鸡血的利用率不高,许多中小型肉鸡加工企业直接排放丢弃,造成了严重的环境污染及资源浪费。血豆腐加工方便,是合理利用鸡血的良好途径。但是血豆腐出品率不高,易失水导致血豆腐品质稳定差,给血豆腐的工业化生产带来了瓶颈。
发明内容
本发明的目的是为了解决现有家禽血利用率低且血豆腐出品率不高、稳定性差的问题,提供了一种家禽血豆腐的加工方法。
本发明采用如下技术方案:一种家禽血豆腐的加工方法,包括如下步骤:
(1)取新鲜家禽血加入抗凝剂后于室温下均质搅拌,
(2)在家禽血中加入2-4g/L的复合稳定剂后采用超声处理,将超声后的家禽血加入至定型容器中调整家禽血与水的比例至1:1.8-1:3.4后加入无水氯化钙室温搅拌均匀,控制凝血时间为6-14min;
(3)在家禽血豆腐表面加盖薄膜,加热80-100℃,加热时间为30-50min,冷却至室温后封口灭菌处理。
进一步的,所述抗凝剂为柠檬酸钠、黄原胶和D-异抗坏血酸钠的混合物。
进一步的,所述复合稳定剂为魔芋胶和瓜尔豆胶按质量比为3:7-7:3混合而成。
进一步的,所述超声处理时超声功率为80-90W,超声时间为2-4min。
进一步的,所述抗凝剂的加入量与家禽血体积比为0.3-0.5g/100mL。
瓜尔豆胶具有增稠性,能与大量水分结合;魔芋胶结构中的葡甘露聚糖与蛋白产生交联反应,能促进凝胶网络的形成,葡甘露聚糖分子中含有大量的羰基、羟基等亲水基团,使其具有较强的亲水能力,能与蛋白质中的亲油基团产生氢键作用形成细密的凝胶结构。因此在家禽血中加入复配胶可改善家禽血豆腐的保水性,增加其出品率。
适度超声可以导致家禽血细胞壁破裂,细胞壁的破裂能够使鸡血在形成凝胶的过程中蛋白质交联程度增加,组织结构更为紧密,从而形成孔径更为微小的立体纤维网络结构,有效地增强了蛋白质与水的结合能力,使得家禽血豆腐出品率增加;而随着超声时间的进一步延长,长时间的超声导致液滴碰撞积聚,液体表面张力升高,鸡血蛋白凝胶结构被破坏,水分游离出来,从而影响其出品率。
本发明制备方法简单,步骤易于操作,采用本发明制备得到的家禽血豆腐,增加了血豆腐的出品率,提高了血豆腐的品质,血豆腐的稳定性更好,且能够提高血豆腐的储藏期,有效的解决了鸡血等家禽血利用率低,工业化加工水平低的问题,提高了鸡血等家禽血的附加利用价值。
具体实施方式
下面将结合具体实施例对本发明做进一步的解释说明。
本发明中的家禽血可为新鲜鸡血、鸭血、鹅血等。
实施例一:一种家禽血豆腐的加工方法,步骤如下:
(1)取新鲜鸡血加入抗凝剂后于室温下均质搅拌,抗凝剂为柠檬酸钠、黄原胶和D-异抗坏血酸钠的混合物,抗凝剂的加入量与鸡血体积比为0.3g/100mL;
(2)在鸡血中加入2g/L的复合稳定剂后采用超声处理,复合稳定剂为魔芋胶和瓜尔豆胶按质量比为3:7混合而成,超声功率为80W,超声时间为2min,将超声后的鸡血加入至定型容器中调整鸡血与水的比例至1:1.8后加入无水氯化钙室温搅拌均匀,控制凝血时间为6min;
(3)在家禽血豆腐表面加盖薄膜,加热80℃,加热时间为50min,冷却至室温后封口灭菌处理。
实施例二:一种家禽血豆腐的加工方法,步骤如下:
(1)取新鲜鸡血加入抗凝剂后于室温下均质搅拌,抗凝剂为柠檬酸钠、黄原胶和D-异抗坏血酸钠的混合物,抗凝剂的加入量与鸡血体积比为0.5g/100mL;
(2)在鸡血中加入4g/L的复合稳定剂后采用超声处理,复合稳定剂为魔芋胶和瓜尔豆胶按质量比为5:5混合而成,超声功率为90W,超声时间为4min,将超声后的鸡血加入至定型容器中调整鸡血与水的比例至1:2.5后加入无水氯化钙室温搅拌均匀,控制凝血时间为12min;
(3)在家禽血豆腐表面加盖薄膜,加热90℃,加热时间为30min,冷却至室温后封口灭菌处理。
实施例三:一种家禽血豆腐的加工方法,步骤如下:
(1)取新鲜鸡血加入抗凝剂后于室温下均质搅拌,抗凝剂为柠檬酸钠、黄原胶和D-异抗坏血酸钠的混合物,抗凝剂的加入量与鸡血体积比为0.5g/100mL;
(2)在鸡血中加入4g/L的复合稳定剂后采用超声处理,复合稳定剂为魔芋胶和瓜尔豆胶按质量比为7:3混合而成,超声功率为80-90W,超声时间为4min,将超声后的鸡血加入至定型容器中调整鸡血与水的比例至1:3.4后加入无水氯化钙室温搅拌均匀,控制凝血时间为14min;
(3)在家禽血豆腐表面加盖薄膜,加热100℃,加热时间为30min,冷却至室温后封口灭菌处理。
对照组:未经超声未加复合食用胶组:
(1)取新鲜鸡血加入抗凝剂后于室温下均质搅拌,抗凝剂为柠檬酸钠、黄原胶和D-异抗坏血酸钠的混合物,抗凝剂的加入量与鸡血体积比为0.4g/100mL;
(2)将鸡血加入至定型容器中调整鸡血与水的比例至1:2.5后加入无水氯化钙室温搅拌均匀,控制凝血时间为10min;
(3)在家禽血豆腐表面加盖薄膜,加热90℃,加热时间为30min,冷却至室温后封口灭菌处理。
下面将对本发明制备得到的家禽血豆腐进行出品率、质构、保水性和色泽等指标进行检测。
(1)出品率的测定
待家禽血豆腐冷却后,打开盛家禽血豆腐容器的薄膜,取出家禽血豆腐,倾倒出容器内的明水,称取家禽血豆腐凝块的质量,放入平皿中于4℃下保存。
根据公式(1)每隔12h计算家禽血豆腐的出品率。
式中:m1为鸡血原始质量/g,m2为家禽血豆腐的质量/g。
结果如表1所示。
组别 | 出品率/% |
实施例一 | 273±17 |
实施例二 | 336±25 |
实施例三 | 302±21 |
对比例一 | 251±18 |
由上表可知,在家禽血豆腐的加工过程中,凝血时间、加热温度以及加热时间都对家禽血豆腐的出品率具有一定的影响,加热时间过长,温度过高,会导致蛋白质老化严重发生部分讲解,持水力下降,影响出品率下降。采用本发明实施例二的加工方法制备得到的血豆腐出品率最高。
(2)血豆腐凝胶质构特性的测定
将质构仪调成TPA模式进行测定分析,设定测定参数为:探头型号P36R,压缩比50%,测前速率2.0mm/s、测中速率1.0mm/s、返回速率5.0mm/s,2次下压间隔时间3s,触发力Auto-5g。每种样品重复测定3次,取其平均值。
结果下表2所示。
组别 | 硬度 | 内聚性 | 弹性 | 胶黏性 | 咀嚼性 |
实施例一 | 5.42±0.42 | 0.43±0.07 | 2.83±0.41 | 3.35±0.33 | 8.65±0.53 |
实施例二 | 6.21±0.29 | 0.53±0.03 | 3.04±0.06 | 3.88±0.34 | 10.72±0.51 |
实施例三 | 5.30±0.17 | 0.46±0.11 | 2.89±0.15 | 3.20±0.15 | 10.44±0.65 |
对比例一 | 5.56±0.21 | 0.47±0.02 | 2.99±0.04 | 3.41±0.27 | 9.29±0.86 |
由上表可知,采用本发明实施例二中的加工方法,内聚性、弹性、胶黏性和咀嚼性都大于其他各组。超声提高了鸡血的均质效果,增加了鸡血的破壁程度,降低了表面张力,增强了稳定性促进了鸡血凝胶质构,瓜尔豆胶和魔芋胶作为水溶性胶体能与蛋白质形成有序三维网状结构,从而提高血豆腐的硬度弹性等指标,通过超声处理和复合稳定剂,能够更好的锁住水分,随时间的延长更好的维持家禽血豆腐原本的状态,提升产品的储藏期。
(3)保水性的测定
3.1离心损失的测定
精确称取3g家禽血豆腐置于10mL离心管中,放入离心机在转速4000r/min的条件下离心5min后,取出称取离心后的家禽血豆腐的质量。根据公式(2)来计算离心损失,每种样品采样3次,取其平均值。
式中:m3鸡血原始质量质量/g,m4家禽血豆腐的质量/g。
3.2蒸煮损失的测定
精确称取3g家禽血豆腐于10mL试管中,然后放入90℃恒温水浴锅中水浴10min。室温冷却后取出血豆腐称量蒸煮后鸭血的质量。根据公式(3)来计算蒸煮损失,每种样品采样3次,取其平均值。
式中:m5为蒸煮前家禽血豆腐的质量/g,m6为蒸煮过后家禽血豆腐的质量/g。
3.3析水率的测定
精确称取3g家禽血豆腐放入平皿,将其均匀切成4块后放入4℃冰箱中保存48h。取出用滤纸吸收家禽血豆腐表面水分后称取重量。根据公式(4)来计算析水率,每种样品采样3次,取其平均值。
式中:m7为析水前家禽血豆腐的质量/g,m8为析水过后家禽血豆腐的质量/g。
结果如表3所示
组别 | 离心损失(%) | 蒸煮损失(%) | 析水率(%) |
实施例一 | 34.15±0.89 | 27.63±0.35 | 19.81±0.99 |
实施例二 | 23.92±0.81 | 17.60±0.91 | 13.89±1.24 |
实施例三 | 31.17±0.57 | 26.12±0.89 | 18.59±0.33 |
对比例一 | 40.16±0.73 | 32.39±0.42 | 20.71±0.32 |
由上表可知,采用本发明实施例二的加工方法,离心损失、蒸煮损失和析水率明显降低,这主要是由于经过超声处理,鸡血细胞破裂,暴露出更多的亲水基团,增加了水分的结合能力,使得水分不容易受外界因素影响而分离,复合稳定剂中的瓜尔豆胶和魔芋胶均属于亲水性胶体,含有大量的亲水基团,通过氢键、诱导偶极、分子偶极和瞬间偶极等作用与水分子形成不易自由运动的大分子,在血豆腐的加热过程中可以直接与周围的水分和蛋白质相互作用,提高分子间的键合作用有利于形成有序、稳定的空间三维空间网络结构,从而使家禽血豆腐具有良好的保水性。
(4)血豆腐色泽分析
将制得的家禽血豆腐切片成长、宽、厚为4cm×4cm×1cm的血豆腐片,使用色差计测定新鲜家禽血豆腐切面的颜色。L*表示亮度值、a*表示红度值、b*表示黄度值。每种样品采样5次,取其平均值。
结果如下表4所示。
组别 | L*亮度值 | a*表示红度值 | b*表示黄度值 |
实施例一 | 36.5±0.11 | 8.43±0.12 | 5.59±0.21 |
实施例二 | 37.55±0.14 | 8.79±0.21c | 6.97±0.06c |
实施例三 | 37.03±0.09 | 8.11±0.07 | 6.62±0.19 |
对比例一 | 35.21±0.13 | 7.59±0.06 | 4.52±0.09 |
由上表可知,色泽可以代表家禽血豆腐的新鲜度,经过超声处理的,这主要是因为超声对凝胶网络的形成具有促进作用,能结合更多的水分,且对血红蛋白有保护作用,从而使产品家禽血豆腐呈现更好的色泽,实施例二中,经过超声后,鸡血中的血红色素增加,凝胶红度和黄度值也均有所增加,这表明经过实施例二处理的家禽血豆腐色泽更好。
Claims (5)
1.一种家禽血豆腐的加工方法,其特征在于:包括如下步骤:
(1)取新鲜家禽血加入抗凝剂后于室温下均质搅拌,
(2)在家禽血中加入2-4g/L的复合稳定剂后采用超声处理,将超声后的家禽血加入至定型容器中调整家禽血与水的比例至1:1.8-1:3.4后加入无水氯化钙室温搅拌均匀,控制凝血时间为6-14min;
(3)在家禽血豆腐表面加盖薄膜,加热80-100℃,加热时间为30-50min,冷却至室温后封口灭菌处理。
2.如权利要求1所述的家禽血豆腐的加工方法,其特征在于:所述抗凝剂为柠檬酸钠、黄原胶和D-异抗坏血酸钠的混合物。
3.如权利要求1所述的家禽血豆腐的加工方法,其特征在于:所述复合稳定剂为魔芋胶和瓜尔豆胶按质量比为3:7-7:3混合而成。
4.如权利要求1所述的家禽血豆腐的加工方法,其特征在于:所述超声处理时超声功率为80-90W,超声时间为2-4min。
5.如权利要求1所述的家禽血豆腐的加工方法,其特征在于:所述抗凝剂的加入量与家禽血体积比为0.3-0.5g/100mL。
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