猪血豆腐制作工艺的研究

Study on the Production Process of Pig Blood Tofu

[目的]研究食品添加剂对猪血豆腐质量的影响。[方法]把不同比例的食品添加物加入到猪血中,通过评定一系列血豆腐质量指标,以研究不同含量添加物对血豆腐质量的影响,并确定最佳的添加比例,用于改进血豆腐工艺质量。[结果]随着食盐含量的增加,豆腐的凝固及成品质量都明显提高;随着CMC-Na、瓜尔胶含量的增加,豆腐的质量水平逐渐提高,但口味由好逐渐变差;随着血与水比例的提高,豆腐凝固品质逐渐变好,但成型变差;当添加3%食盐、0.25%CMC-Na、0.20%瓜尔胶、血∶水为1∶2.4时,经过凝固,切块,蒸煮,冷却的血豆腐成品有较好的综合品质。[结论]适当含量食品添加物的加入以及合理的原料配比,可有效提高猪血的利用率及血豆腐的品质、产量。

[Objective] The aim was to study the influence of food additives on the quality of pig blood tofu.[Method] The food additives were added into pig blood tofu by different proportions,and then analyzed the optimal ratio of additives added for production.[Result] With the increased of the amount of salt added,the solidification of tofu and product quality were significantly increased.With the increased of the content of guar gum and CMC-Na,the quality of tofu gradually increased,except the gradual deterioration of taste.With the increased of the proportion of blood and water,the quality of tofu coagulation gradually changed better,but the shape varied.After coagulating,cutting,cooking and cooling the products with 3% salt,0.25% CMC-Na,0.20% guar gum and blood：water of 1∶2.4,the products had better quality.[Conclusion] The appropriate levels of food additives and addition of reasonable ratio of raw materials could effectively improve the utilization ratio of the blood,and quality and yield of blood tofu.