CN113331354A - 一种即食麻辣家禽血豆腐及其加工工艺 - Google Patents
一种即食麻辣家禽血豆腐及其加工工艺 Download PDFInfo
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Abstract
本发明涉及一种即食麻辣家禽血豆腐及其加工工艺，由家禽血为原料，制成家禽血豆腐后加入调味液煮制10‑20min，调味液组分按重量份数计包括：砂糖12份、味精6‑14份、干辣椒8‑24份、花椒8‑24份、料酒10‑18份、十三香2‑3份、生姜5‑8份、茶多酚2‑3份、紫苏酚2‑3份、食盐10‑18份以及水1000份。本发明制备方法简单，步骤易于操作，制备得到的即食麻辣家禽血豆腐中的腥味消失，并产生了特殊的芳香风味，口味香辣而不燥，添加味精后能与家禽血豆腐中的氨基酸产生协同效应，使即食麻辣家禽血豆腐变得更加鲜美，可于37℃真空常温储藏，通过对即食麻辣家禽血豆腐质构、色泽以及滋味等进行评价，保质期能够延长至28天，提高了家禽血的开发利用价值，具有较大的市场推广前景。
Description
技术领域
本发明涉及一种即食麻辣家禽血豆腐及其加工工艺，属于农副产品加工技术领域。
背景技术
家禽血是一种营养丰富的家禽副产物，富含多种人体所需的氨基酸及其他生物活性成分。除约90％的水分外，剩下主要是蛋白质，且含有大量的矿物元素和维生素及多种生物活性物质。家禽血有清热解毒和补血的功效，可用于预防治疗失血虚劳及白痢等症；对因误食某些野菜而引起的中毒，用新鲜家禽血灌服也有较好的功效。家禽血最主要及最直接的利用途径还是将家禽血制成家禽血豆腐。
由于家禽血中含有独特的大分子蛋白及卟啉铁，因此动物血液制品会产生腥味较重、适口性差等问题。即食食品因其具有方便购买、食用简单方便、安全卫生及营养卫生等特征自问世以来就在世界范围内受到了广大消费者的青睐。由于我国人口基数大，即食食品具有广阔的市场，随着我国经济的发展和生活水平的提升促进了食品向简单化发展，并且对食品的数量和质量的需求都大幅度提高。即食食品是科学技术发展和生活水平提高必然的结果，能改变人们的消费结构和营养构成。
发明内容
本发明的目的是为了解决家禽血制品会有腥味较重、适口性差的问题，提供了一种即食麻辣家禽血豆腐及其加工工艺。
本发明采用如下技术方案：一种即食麻辣家禽血豆腐，由家禽血为原料，制成家禽血豆腐后加入调味液煮制10-20min，经铝箔包装袋后进行封口，采用高温灭菌制得成品；
所述调味液组分按重量份数计包括：砂糖10-12份、味精6-14份、干辣椒 8-24份、花椒8-24份、料酒10-18份、十三香2-3份、生姜5-8份、茶多酚2-3 份、食盐10-18份以及水1000份。
即食麻辣家禽血豆腐的加工工艺，其特征在于：包括如下步骤：
(1)在家禽血中加入抗凝剂后于室温下搅拌，缓慢加入稳定剂，加入纯水控制血水比1:2.0-3.5(V/V)，加入凝血剂于室温下搅拌20-30s；超声处理2-3min 后控制凝血时间12-15min，然后将凝血后的样品置于90℃水浴锅中加热，制成家禽血豆腐，为防止成品家禽血豆腐暴露空气发生氧化，采用真空冷却技术在真空度480-600Pa下冷却至室温待用；
(2)初加工：将血豆腐切成大小均一的块状，清洗干净，冰鲜冷藏备用；
(3)煮制：按重量份数计将花椒8-24份、料酒10-18份、生姜5-8份与1000 份水混合制成调味液，加热煮沸，放入家禽血豆腐2-3min去腥处理；
再向调味液中加入砂糖10-12份、味精6-14份、干辣椒8-24份、十三香2-3 份、食盐10-18份，继续加热沸腾煮制5-6min调味处理，
最后加入茶多酚2-3份、紫苏酚2-3份煮制1-2min进行抗氧化处理；
(4)超声辅助汤浸：停止加热后利用余温继续浸泡家禽血豆腐20-30min，同时利用低频超声辅助汤浸入味，沥干汤汁备用；
(5)包装与灭菌：将超声辅助汤浸后的家禽血豆腐定量放入铝箔包装袋后进行封口，再采用高温灭菌，成品。
进一步，所述步骤(1)中抗凝剂为柠檬酸三钠，所述抗凝剂的加入量为 0.2-0.5g/mL。
进一步的，所述步骤(1)中稳定剂为瓜尔豆胶与魔芋胶按质量比1:1复配得到的复合食用胶，所述复合食用胶的加入量为3-4g/L。
进一步的，所述步骤(1)中凝血剂为质量浓度1％的氯化钙溶液，所述凝血剂的加入量为家禽血体积的1/10-1/15。
进一步的，所述步骤(1)中超声处理的超声功率为85-95W。
进一步的，所述步骤(4)中低频超声的功率为55-60W。
本发明的有益效果：本发明制备方法简单，步骤易于操作，制备得到的即食麻辣家禽血豆腐中的腥味消失，并产生了特殊的芳香风味，口味香辣而不燥，添加味精后能与家禽血豆腐中的氨基酸产生协同效应，使即食麻辣家禽血豆腐变得更加鲜美，可于37℃真空常温储藏，通过对即食麻辣家禽血豆腐质构、色泽以及滋味等进行评价，保质期能够延长至28天，提高了家禽血的开发利用价值，具有较大的市场推广前景。
附图说明
图1为储藏期间采用本发明制备方法得到的即食麻辣家禽血豆腐菌落总数的变化情况图。
具体实施方式
下面将结合具体实施例对本发明作进一步的解释说明。
本发明中的家禽血可为鸡血、鸭血，实施例一、实施例二、实施例三中的选用新鲜鸡血为原料。
实施例一：一种即食麻辣鸡血豆腐，由鸡血为原料，制成鸡血豆腐后加入调味液煮制10-20min；
所述调味液组分按重量份数计包括：砂糖10份、味精14份、干辣椒8份、花椒8份、料酒18份、十三香3份、生姜5份、茶多酚2份、紫苏酚3份、食盐10份以及水1000份。
即食麻辣鸡血豆腐的加工工艺，包括如下步骤：
(1)在鸡血中加入抗凝剂柠檬酸三钠后于室温下搅拌，缓慢加入稳定剂复合食用胶，加入纯水控制血水比1:2.0(V/V)，加入凝血剂氯化钙溶液于室温下搅拌20s；超声功率为85W，处理2min后控制凝血时间12min，然后将凝血后的样品置于90℃水浴锅中加热，制成鸡血豆腐，为防止成品鸡血豆腐暴露空气发生氧化，采用真空冷却技术在真空度480Pa下冷却至室温待用，凝剂柠檬酸三钠的加入量是0.2g/mL，复合食用胶为瓜尔豆胶与魔芋胶按质量比1:1复配得到的，加入量为4g/L，凝血剂为质量浓度1％的氯化钙溶液，凝血剂的加入量为鸡血体积的1/15；
(2)初加工：将血豆腐切成大小均一的块状，清洗干净，冰鲜冷藏备用；
(3)煮制：按重量份数计将花椒8份、料酒18份、生姜5份与1000份水混合制成调味液，加热煮沸，放入鸡血豆腐3min去腥处理；
再向调味液中加入砂糖10份、味精14份、干辣椒8份、十三香3份、食盐18份，继续加热沸腾煮制5min调味处理，
最后加入茶多酚2份、紫苏酚3份煮制1min进行抗氧化处理；
(4)超声辅助汤浸：停止加热后利用余温继续浸泡鸡血豆腐20min，同时利用低频超声60W辅助汤浸入味，沥干汤汁备用；
(5)包装与灭菌：将超声辅助汤浸后的鸡血豆腐定量放入铝箔包装袋后进行封口，再采用高温灭菌，成品。
实施例二：
一种即食麻辣鸡血豆腐，由鸡血为原料，制成鸡血豆腐后加入调味液煮制 10-20min；
所述调味液组分按重量份数计包括：砂糖12份、味精6份、干辣椒20份、花椒18份、料酒14份、十三香2份、生姜6份、茶多酚2份、紫苏酚2份、食盐12份以及水1000份。
即食麻辣鸡血豆腐的加工工艺，包括如下步骤：
(1)在鸡血中加入抗凝剂柠檬酸三钠后于室温下搅拌，缓慢加入稳定剂复合食用胶，加入纯水控制血水比1:2.5(V/V)，加入凝血剂氯化钙溶液于室温下搅拌15s；超声功率为90W，处理2min后控制凝血时间13min，然后将凝血后的样品置于90℃水浴锅中加热，制成鸡血豆腐，为防止成品鸡血豆腐暴露空气发生氧化，采用真空冷却技术在真空度500Pa下冷却至室温待用，凝剂柠檬酸三钠的加入量是0.4g/mL，复合食用胶为瓜尔豆胶与魔芋胶按质量比1:1复配得到的，加入量为3.5g/L，凝血剂为质量浓度1％的氯化钙溶液，凝血剂的加入量为鸡血体积的1/10；
(2)初加工：将血豆腐切成大小均一的块状，清洗干净，冰鲜冷藏备用；
(3)煮制：按重量份数计将花椒18份、料酒14份、生姜6份与1000份水混合制成调味液，加热煮沸，放入鸡血豆腐3min去腥处理；
再向调味液中加入砂糖12份、味精6份、干辣椒20份、十三香2份、食盐12份，继续加热沸腾煮制5min调味处理，
最后加入茶多酚2份、紫苏酚2份煮制2min进行抗氧化处理；
(4)超声辅助汤浸：停止加热后利用余温继续浸泡鸡血豆腐20min，同时利用低频超声55W辅助汤浸入味，沥干汤汁备用；
(5)包装与灭菌：将超声辅助汤浸后的鸡血豆腐定量放入铝箔包装袋后进行封口，再采用高温灭菌，成品。
实施例三：一种即食麻辣鸡血豆腐，由鸡血为原料，制成鸡血豆腐后加入调味液煮制10-20min；
所述调味液组分按重量份数计包括：砂糖12份、味精6份、干辣椒24份、花椒24份、料酒10份、十三香2份、生姜8份、茶多酚3份、紫苏酚3份、食盐18份以及水1000份。
即食麻辣鸡血豆腐的加工工艺，包括如下步骤：
(1)在鸡血中加入抗凝剂柠檬酸三钠后于室温下搅拌，缓慢加入稳定剂复合食用胶，加入纯水控制血水比1:3.5(V/V)，加入凝血剂氯化钙溶液于室温下搅拌30s；超声功率为95W，处理3min后控制凝血时间15min，然后将凝血后的样品置于90℃水浴锅中加热，制成鸡血豆腐，为防止成品鸡血豆腐暴露空气发生氧化，采用真空冷却技术在真空度600Pa下冷却至室温待用，凝剂柠檬酸三钠的加入量是0.5g/mL，复合食用胶为瓜尔豆胶与魔芋胶按质量比1:1复配得到的，加入量为3g/L，凝血剂为质量浓度1％的氯化钙溶液，凝血剂的加入量为鸡血体积的1/10；
(2)初加工：将血豆腐切成大小均一的块状，清洗干净，冰鲜冷藏备用；
(3)煮制：按重量份数计将花椒24份、料酒10份、生姜8份与1000份水混合制成调味液，加热煮沸，放入鸡血豆腐2min去腥处理；
再向调味液中加入砂糖12份、味精6份、干辣椒24份、十三香2份、食盐18份，继续加热沸腾煮制5min调味处理，
最后加入茶多酚3份、紫苏酚3份煮制2min进行抗氧化处理；
(4)超声辅助汤浸：停止加热后利用余温继续浸泡鸡血豆腐30min，同时利用低频超声55W辅助汤浸入味，沥干汤汁备用；
(5)包装与灭菌：将超声辅助汤浸后的鸡血豆腐定量放入铝箔包装袋后进行封口，再采用高温灭菌，成品。
取实施例二得到的即食麻辣鸡血豆腐做进一步的检测。
一、感官评价
选择7位具有食品烹饪专业背景的人员组成，在评分前进行针对性培训，采用百分制，评分小组评分后，去除最大值与最小值，取平均值。具体感官鉴定标准如下表1。
实施例二制备得到的鸡血豆腐的感官评分为92分。
二、产品品质稳定性
1、储藏期间即食麻辣家禽血豆腐色泽的变化
色泽给予消费者对即食麻辣家禽血豆腐的第一感官印象，并影响消费者对其的购买欲。储藏期间即食麻辣家禽血豆腐色泽的变化如表2所示。
表2储藏期间即食麻辣家禽血豆腐色泽的变化
在储藏期间，即食麻辣家禽血豆腐的L*整体呈下降趋势，在储藏前期下降趋势较大，储藏至21d后趋于稳定，差异不显著(P>0.05)；储藏期内即食麻辣家禽血豆腐的a*呈先下降后上升的趋势，并在21d下降至最低值7.59；与a* 相反，储藏期间b*呈上升又下降的趋势，在14d时高于其他天数，但与21d时差异不显著(P<0.05)。
2、储藏期间即食麻辣家禽血豆腐质构的变化
TPA得到的力-时间曲线可以直观地观察即食麻辣家禽血豆腐的硬度、弹性和咀嚼性等指标，通过分析食品的质构，可以较好地反馈食品的质地品质。储藏期间即食麻辣家禽血豆腐质构的变化如表3所示。
表3储藏期间即食麻辣家禽血豆腐质构的变化
由表3可知，在储藏期间，即食麻辣家禽血豆腐的硬度和咀嚼性呈上升趋势，这可能与血豆腐在储藏过程中的内部水分变化有关。储藏期间，即食麻辣家禽血豆腐的弹性呈下降趋势，在35d时达到最低点。
3、储藏期间即食麻辣家禽血豆腐滋味特征的变化
电子舌可模拟人口腔味觉器官对样品进行检测，能克服人主观意识对食物评价的影响。采用电子舌的传感器分别测定即食麻辣家禽血豆腐的酸味、苦味、涩味、回味A、回味B、鲜味、鲜味丰富性和咸味8组滋味指标，储藏期间即食麻辣家禽血豆腐滋味特征的变化如表4所示，
表4储藏期间即食麻辣家禽血豆腐滋味特征的变化
由表4可知，储藏期间，即食麻辣家禽血豆腐的涩味、回味A、回味A、鲜味及鲜味丰富性整体呈下降趋势，均在储藏35d时达到最低点，且显著低于储藏初期(0d)时的状态(P<0.05)。储藏期间即食麻辣家禽血豆腐的酸味和苦味整体呈上升趋势，而咸味无明显差异(P>0.05)。以上数据表明，随着储藏时间的延长，家禽血豆腐中的鲜味物质流失，鲜味值降低；同时腐败程度的加深导致家禽血豆腐变得更酸更苦，储藏期间，即食麻辣家禽血豆腐的品质下降。
4、储藏期间即食麻辣家禽血豆腐菌落总数的变化
微生物是引起即食麻辣家禽血豆腐腐败变质的主要原因。在适宜的环境下，即食麻辣家禽血豆腐中的微生物会迅速增长。抑制微生物的增长对即食麻辣家禽血豆腐的食用品质及储藏期的延长有重要意义。因此，通过检测血豆腐内微生物含量能较好地反应即食麻辣家禽血豆腐的腐败情况。
如图1所示，储藏期间即食麻辣家禽血豆腐菌落总数的变化，在0-7天内，即食麻辣家禽血豆腐中未检测到菌。第7天后，即食麻辣家禽血豆腐的菌落总数开始呈快速上升的趋势，且变化显著(P<0.05)。在第35d时，菌落总数已达到4.29lg(cfu/g)，超过了国家对熟肉制品微生物数量的规定，所以即食麻辣家禽血豆腐的食用期应在28d内。
Claims (7)
1.一种即食麻辣家禽血豆腐，其特征在于：由家禽血为原料，制成家禽血豆腐后加入调味液煮制10-20min，铝箔包装入袋后进行封口，采用高温灭菌制得成品；
所述调味液组分按重量份数计包括：砂糖10-12份、味精6-14份、干辣椒8-24份、花椒8-24份、料酒10-18份、十三香2-3份、生姜5-8份、茶多酚2-3份、紫苏酚2-3份、食盐10-18份以及水1000份。
2.权利要求1所述的即食麻辣家禽血豆腐的加工工艺，其特征在于：包括如下步骤：
(1)在家禽血中加入抗凝剂后于室温下搅拌，缓慢加入稳定剂，加入纯水控制血水比1:2.0-3.5(V/V)，加入凝血剂于室温下搅拌20-30s；超声处理2-3min后控制凝血时间12-15min，然后将凝血后的样品置于90℃水浴锅中加热，制成家禽血豆腐，为防止成品家禽血豆腐暴露空气发生氧化，采用真空冷却技术在真空度480-600Pa下冷却至室温待用；
(2)初加工：将血豆腐切成大小均一的块状，清洗干净，冰鲜冷藏备用；
(3)煮制：按重量份数计将花椒8-24份、料酒10-18份、生姜5-8份与1000份水混合制成调味液，加热煮沸，放入家禽血豆腐2-3min去腥处理；
再向调味液中加入砂糖10-12份、味精6-14份、干辣椒8-24份、十三香2-3份、食盐10-18份，继续加热沸腾煮制5-6min调味处理，
最后加入茶多酚2-3份、紫苏酚2-3份煮制1-2min进行抗氧化处理；
(4)超声辅助汤浸：停止加热后利用余温继续浸泡家禽血豆腐20-30min，同时利用低频超声辅助汤浸入味，沥干汤汁备用；
(5)包装与灭菌：将超声辅助汤浸后的家禽血豆腐定量放入铝箔包装袋后进行封口，再采用高温灭菌，成品。
3.如权利要求2所述的即食麻辣家禽血豆腐的加工工艺，其特征在于：所述步骤(1)中抗凝剂为柠檬酸三钠，所述抗凝剂的加入量为0.2-0.5g/mL。
4.如权利要求2所述的即食麻辣家禽血豆腐的加工工艺，其特征在于：所述步骤(1)中稳定剂为瓜尔豆胶与魔芋胶按质量比1:1复配得到的复合食用胶，所述复合食用胶的加入量为3-4g/L家禽血。
5.如权利要求2所述的即食麻辣家禽血豆腐的加工工艺，其特征在于：所述步骤(1)中凝血剂为质量浓度1％的氯化钙溶液，所述凝血剂的加入量为家禽血体积的1/10-1/15。
6.如权利要求2所述的即食麻辣家禽血豆腐的加工工艺，其特征在于：所述步骤(1)中超声处理的超声功率为85-95W。
7.如权利要求2所述的即食麻辣家禽血豆腐的加工工艺，其特征在于：所述步骤(4)中低频超声的功率为55-60W。
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