阅读说明：本技术 一种营养猪血豆腐及其制备方法 (Nutrient pig blood bean curd and preparation method thereof ) 是由 沈玥 杨青 王金梅 黄现青 房建伟 魏战勇 刘艳旻 宋莲军 张平安 邢彩云 于 2021-09-08 设计创作，主要内容包括：本发明属于食品加工技术领域,公开了一种营养猪血豆腐及其制备方法,所述制备方法包括：将纤维素醚均匀分散于水中,随后将其与抗凝猪血混匀,加入凝固剂,静置5～15min凝固,再将其于-20℃冷冻12～24h,即得到所述猪血豆腐；其中,所述抗凝猪血是通过以下步骤制得的：将抗凝剂均匀分散于新鲜猪血,过滤,将滤液于200w～500w的超声功率下超声2～3min得到的。本发明采用超声技术及添加纤维素醚制备猪血豆腐,使猪血豆腐中红细胞破壁,释放血红素铁,增加人体可利用的游离血红素铁含量,形成铁利用率高且具有潜在的抗氧化、降血糖、降血脂等生理功能的多重营养功能血豆腐,大幅提高猪血豆腐的营养价值。(The invention belongs to the technical field of food processing, and discloses a nutritional pig blood bean curd and a preparation method thereof, wherein the preparation method comprises the following steps: uniformly dispersing cellulose ether in water, then uniformly mixing the cellulose ether with anticoagulated pig blood, adding a coagulant, standing for 5-15 min for coagulation, and freezing at-20 ℃ for 12-24 h to obtain the pig blood tofu; wherein, the anticoagulation pig blood is prepared by the following steps: uniformly dispersing the anticoagulant in fresh pig blood, filtering, and carrying out ultrasonic treatment on the filtrate for 2-3 min under the ultrasonic power of 200-500 w. The pig blood bean curd is prepared by adopting an ultrasonic technology and adding cellulose ether, so that red blood cells in the pig blood bean curd are broken, heme iron is released, the content of free heme iron available for a human body is increased, the multi-nutrition function blood bean curd with high iron utilization rate and potential physiological functions of resisting oxidation, reducing blood sugar, reducing blood fat and the like is formed, and the nutritional value of the pig blood bean curd is greatly improved.)

1. A preparation method of nutritional pig blood tofu is characterized by comprising the following steps:

s1, respectively weighing 40-90 parts of anticoagulated pig blood, 4-7 parts of coagulant, 0.1-1.7 parts of cellulose ether and 25-80 parts of water according to parts by weight;

s2, uniformly dispersing cellulose ether in water to obtain a cellulose ether solution, uniformly mixing the cellulose ether solution and anticoagulated pig blood according to the weight part ratio of 2: 3-3: 2, adding a coagulant, standing for 5-15 min for coagulation, and freezing at-20 ℃ for 12-24 h to obtain the pig blood bean curd;

wherein, the anticoagulation pig blood is prepared by the following steps: uniformly dispersing the anticoagulant in fresh pig blood, filtering, and carrying out ultrasonic treatment on the filtrate for 2-3 min under the ultrasonic power of 200-500 w to obtain the anticoagulant pig blood.

2. The method for preparing the nutritional pig blood tofu according to claim 1, wherein the anticoagulant is sodium citrate.

3. The method for preparing the nutritional pig blood tofu according to claim 1, wherein the weight part ratio of the anticoagulant to the fresh pig blood is 0.5-1: 100.

4. The method for preparing the nutritional pig blood tofu according to claim 1, wherein the cellulose ether is any one or more of sodium carboxymethylcellulose, hydroxyethyl methylcellulose, hydroxypropyl methylcellulose, or hydroxyethyl cellulose.

5. The method for preparing the nutritional pig blood tofu according to claim 1, wherein the mass concentration of the cellulose ether solution is 0.25-3%.

6. The method for preparing nutritional pig blood tofu according to claim 1, wherein the coagulant is any one of calcium sulfate, calcium chloride, magnesium chloride, propylene glycol, disodium edetate, disodium stannous citrate, glucono-delta-lactone, and insoluble polyvinylpyrrolidone.

7. The method for preparing the nutritious pig blood tofu according to claim 6, wherein the mass concentration of the coagulant is 1%.

8. A nutritious pig blood tofu prepared by the method according to any one of claims 1 to 7.

Technical Field

The invention relates to the technical field of food processing, in particular to a nutritional pig blood bean curd and a preparation method thereof.

Background

The pig blood protein content is high, the total amount of essential amino acids is higher than that of whole egg and human milk, wherein, the content of lysine (9%) is just complementary with grain protein with low content of lysine, and the pig blood protein is a high-quality animal protein resource. In addition, the pig blood has low fat content, contains various vitamins and mineral substances, is also rich in various bioactive substances such as phospholipid and the like, has high nutritional and health-care values, and has rich heme iron content, wherein the iron content of every 100g of blood is up to 45mg (the iron content of common meat is only 0.5-4.0 mg), and the heme iron is easier to be absorbed by a human body compared with non-heme iron. However, most of pig blood bean curd on the market is formed by directly processing pig blood in a blood sampling-anticoagulation-heating-freezing warehousing mode, most of red blood cells in the prepared pig blood bean curd are in an intact state, and heme iron cannot be utilized by a human body in the intact red blood cells, so that the utilization rate of iron is reduced; in addition, at present, the main nutritional function of the blood tofu at home and abroad is to supplement iron and protein for human bodies, and related researches on the blood tofu with multiple nutritional functions are not available. In addition, the processing of the common pig blood tofu has heat energy consumption and refrigeration energy consumption, and in order to reduce energy consumption and improve economic benefits, development of a new pig blood tofu production technology is urgently needed.

Cellulose ethers are cellulose derivatives obtained by chemically modifying natural cellulose, and have the physicochemical properties of good water solubility, good water retention property and the like, and also have the excellent nutritional properties of reducing blood fat, reducing blood sugar, resisting oxidation and the like. If the cellulose ether can be applied to the preparation of the pig blood tofu, the sensory quality and the nutritional quality of the pig blood tofu can be better, so that how to apply the cellulose ether to the preparation of the pig blood tofu, wherein the specific process parameters and steps are what is an important problem to be solved.

Disclosure of Invention

In order to solve the defects in the prior art, the invention provides the nutritional pig blood bean curd and the preparation method thereof.

The invention relates to a nutrient pig blood bean curd and a preparation method thereof, which are realized by the following technical scheme:

the first purpose of the invention is to provide a preparation method of nutrient pig blood tofu, which comprises the following steps:

s1, respectively weighing 40-90 parts of anticoagulated pig blood, 4-7 parts of coagulant, 0.1-1.7 parts of cellulose ether and 25-80 parts of water according to parts by weight;

s2, uniformly dispersing cellulose ether in water to obtain a cellulose ether solution, uniformly mixing the cellulose ether solution and anticoagulated pig blood according to the weight part ratio of 2: 3-3: 2, adding a coagulant, standing for 5-15 min for coagulation, and freezing at-20 ℃ for 12-24 h to obtain the pig blood bean curd;

wherein, the anticoagulation pig blood is prepared by the following steps: uniformly dispersing the anticoagulant in fresh pig blood, filtering, and carrying out ultrasonic treatment on the filtrate for 2-3 min under the ultrasonic power of 200-500 w to obtain the anticoagulant pig blood.

Further, the anticoagulant is sodium citrate.

Further, the weight part ratio of the anticoagulant to the fresh pig blood is 0.5-1: 100.

Further, the cellulose ether is any one or more of sodium carboxymethyl cellulose, hydroxyethyl methyl cellulose, hydroxypropyl methyl cellulose or hydroxyethyl cellulose.

Further, the mass concentration of the cellulose ether solution is 0.25-3%.

Further, the coagulant is any one of calcium sulfate, calcium chloride, magnesium chloride, propylene glycol, disodium ethylene diamine tetraacetate, disodium stannous citrate, glucono-delta-lactone and insoluble polyvinylpyrrolidone.

Further, the mass concentration of the coagulant is 1%.

The second purpose of the invention is to provide the nutrient pig blood tofu prepared by the preparation method.

Compared with the prior art, the invention has the following beneficial effects:

the invention not only reduces the cooking loss of the pig blood bean curd, but also improves the sensory quality of the pig blood bean curd.

The pig blood bean curd is prepared by adopting an ultrasonic technology and adding cellulose ether, so that red blood cells in the pig blood bean curd are broken, heme iron is released, the content of free heme iron available for a human body is increased, the multi-nutrition function blood bean curd with high iron utilization rate and potential physiological functions of resisting oxidation, reducing blood sugar, reducing blood fat and the like is formed, and the nutritional value of the pig blood bean curd is greatly improved. In addition, the technology also adopts a non-thermal processing production technology, so that the energy consumption is saved, and the benefit is improved.

Drawings

FIG. 1 is a microscopic view of pig blood with 400 times magnification before ultrasound, in which the spheres are erythrocytes;

FIG. 2 is a microscope image of pig blood erythrocyte 400 times magnified after 3min ultrasound at 300w, and the ball is the erythrocyte.

Detailed Description

The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.

Example 1

1) Preparation of anticoagulated pig blood

Adding sodium citrate in corresponding parts into fresh pig blood according to the proportion of 0.5:100, uniformly mixing, filtering, and then carrying out ultrasonic treatment for 2.5min under the ultrasonic power of 300w to obtain the anticoagulated pig blood;

2) preparing cellulose ether:

dissolving 1 part of sodium carboxymethylcellulose in water to prepare a cellulose ether solution with the mass concentration of 2%.

3) Solidifying the pig blood bean curd:

and (3) mixing 50 parts of the anticoagulated pig blood prepared in the step (1) with 75 parts of the cellulose ether solution prepared in the step (2), adding 7 parts of 1% calcium chloride solution after uniformly mixing, and standing for 10min for solidification.

4) Freezing the pig blood bean curd:

freezing the coagulated pig blood at-20 deg.C for 16h, and packaging after freezing.

Example 2

1) Preparation of anticoagulated pig blood

Adding sodium citrate in corresponding parts into fresh pig blood according to the proportion of 0.5:100, uniformly mixing, filtering, and then carrying out ultrasonic treatment for 2.5min under the ultrasonic power of 300w to obtain the anticoagulated pig blood;

2) preparing cellulose ether:

dissolving 1 part of hydroxyethyl sodium methylcellulose in water to prepare a cellulose ether solution with the mass concentration of 2%.

3) Solidifying the pig blood bean curd:

and (3) mixing 50 parts of the anticoagulated pig blood prepared in the step (1) with 75 parts of the cellulose ether solution prepared in the step (2), adding 7 parts of 1% calcium chloride solution after uniformly mixing, and standing for 10min for solidification.

4) Freezing the pig blood bean curd:

freezing the coagulated pig blood at-20 deg.C for 16h, and packaging after freezing.

Example 3

1) Preparation of anticoagulated pig blood

Adding sodium citrate in corresponding parts into fresh pig blood according to the proportion of 0.7:100, uniformly mixing, filtering, and then carrying out ultrasonic treatment for 3min under the ultrasonic power of 200w to obtain the anticoagulated pig blood;

2) preparing cellulose ether:

0.1 part of sodium carboxymethylcellulose is dissolved in water to prepare a cellulose ether solution with the mass concentration of 0.3%.

3) Solidifying the pig blood bean curd:

and (3) mixing 90 parts of the anticoagulated pig blood prepared in the step (1) with 80 parts of the cellulose ether solution prepared in the step (2), adding 5 parts of 1% calcium chloride solution after uniform mixing, and standing for 5min for solidification.

4) Freezing the pig blood bean curd:

freezing the coagulated pig blood at-20 deg.C for 12 hr, and packaging.

Example 4

1) Preparation of anticoagulated pig blood

Adding sodium citrate in a corresponding part into fresh pig blood according to the proportion of 1:100, uniformly mixing, filtering, and then carrying out ultrasonic treatment for 2min under the ultrasonic power of 500w to obtain the anticoagulation pig blood;

2) preparing cellulose ether:

1.7 parts of hydroxyethyl sodium methyl cellulose is dissolved in water to prepare a cellulose ether solution with the mass concentration of 0.3%.

3) Solidifying the pig blood bean curd:

and (3) mixing 40 parts of the anticoagulated pig blood prepared in the step (1) with 25 parts of the cellulose ether solution prepared in the step (2), adding 4 parts of calcium sulfate solution with the mass concentration of 1% after uniform mixing, and standing for 15min for solidification.

4) Freezing the pig blood bean curd:

freezing the coagulated pig blood at-20 deg.C for 24 hr, and packaging.

Comparative example 1

Commercially available tofu with duck blood (since commercially available tofu with duck blood is most popular among blood tofu products, commercially available tofu with duck blood was selected as comparative example 1)

Comparative example 2

1) Preparing anticoagulant pig blood:

adding sodium citrate in corresponding parts into fresh pig blood according to the proportion of 0.5:100, uniformly mixing, filtering, and then carrying out ultrasonic treatment for 2.5min under the ultrasonic power of 300w to obtain the anticoagulated pig blood;

2) solidifying the pig blood bean curd:

and (3) mixing 50 parts of the anticoagulated pig blood prepared in the step (1) with 75 parts of the cellulose ether solution prepared in the step (2), adding 7 parts of 1% calcium chloride solution after uniformly mixing, and standing for 10min for solidification.

3) Freezing the pig blood bean curd:

freezing the coagulated pig blood at-20 deg.C for 16h, and packaging after freezing.

In order to test the quality of the pig blood tofu disclosed by the invention, the following experiments are carried out on the pig blood tofu disclosed by the invention:

influence of ultrasound on pig blood nutritional quality

The ultrasonic treatment can cause the rupture of cell walls of red blood cells and promote the release of heme iron, thereby improving the utilization rate of the iron. As can be seen from Table 1, the ultrasonic treatment of the pig blood increases the hemoglobin content and the free iron content, thereby improving the nutritional quality of the pig blood; as shown in figure 1, figure 2 and table 1, the erythrocyte wall breaking is complete at 300w3min, and the wall breaking rate reaches 99.98%.

TABLE 1 Effect of ultrasound on pig blood nutritional quality

Note: a serum iron content determined by a510 nm; the content of free protein is measured by A520 nm; the result of cell wall breaking is measured by A539.60nm.

(II) loss of cooking

The water retention is one of important indexes for evaluating the quality of the blood tofu, directly influences the eating quality such as the taste, the aroma, the juiciness, the tenderness, the color and the like of the blood tofu, and the patent reflects the water retention of the pig blood tofu by the cooking loss. As can be seen from table 2, examples 1 and 2, in which cellulose ether was added, reduced cooking loss by about 50% compared to comparative example 2 (pig blood tofu without cellulose ether), and comparative example 1 (commercially available duck blood tofu), did not show much difference in cooking loss. It is shown that examples 1 and 2 have a good water retention effect.

TABLE 2 Effect of different examples on cooking loss of blood tofu

Note: the data in the table are mean ± standard deviation; the letters indicated by the same column of data are different and represent significant differences (P < 0.05).

(III) texture

The mouthfeel and tenderness of food are closely related to their texture, and common indicators of texture include hardness, elasticity, chewiness, adhesiveness, cohesiveness, and the like. The proper hardness and chewing performance can increase the mouthfeel of the blood-dried bean curd. The water-soluble colloid is added, so that a good gel structure is formed, and more water-soluble colloid molecules among molecules are aggregated to form a compact three-dimensional network structure, so that the texture characteristics of the product, such as hardness, elasticity and the like, are improved, and the product quality is improved. The texture analyzer was set to the TPA mode for texture measurement analysis, and the results are shown in table 3. As can be seen from Table 3, the texture properties of examples 1 and 2 are higher than those of comparative example 1 (commercially available duck blood bean curd) and comparative example 2 (pig blood bean curd without adding cellulose ether), which shows that the texture properties of examples 1 and 2 with the addition of cellulose ether are good.

TABLE 3 Effect of different examples on the texture of blood bean curd

(IV) sensory evaluation

The sensory evaluation can intuitively reflect the feeling of consumers on the blood curd, is a scientific method for evaluating the food quality, and has important reference value for food processing. Therefore, 10 food professionals and students are selected to form a sensory evaluation group, and sensory evaluation is carried out according to the sensory evaluation table in the table 4, and the result is shown in the table 5.

TABLE 4 sensory evaluation Table

As can be seen from table 5, examples 1 and 2 are superior to comparative example 1 except that the sensory scores of the texture and the odor are not greatly different from those of comparative example 1 (commercially available bean curd with duck blood). The sensory scores of examples 1 and 2 were both higher than comparative example 2 compared to comparative example 2 (no addition of cellulose ether tofu), which is consistent with the texture results. The addition of the cellulose ether can obviously improve the sensory quality of the nutritional frozen pig blood tofu and is close to the taste of consumers.

TABLE 5 Effect of different examples on the sensory properties of blood tofu

In summary, the cooking loss, texture, color difference and sensory score of the examples 1 and 2 are all higher than those of the comparative example 2, and the quality of the pig blood tofu is effectively improved by adding the cellulose. Compared with the comparative example 1, the cooking loss, the sense, the color difference and the texture of the examples 1 and 2 are not much different from those of the comparative example 1, so that the quality characteristics of the pig blood tofu can be obviously changed by adding the cellulose ether, and the pig blood tofu is more popular with consumers.

It is to be understood that the above-described embodiments are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.