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Preparation method for improving blood curd texture

A technology of blood tofu and texture, applied in dairy products, the function of food ingredients, food ultrasonic treatment and other directions, can solve the problems that affect consumers' choice and consumption, less research on blood tofu, single type, etc., to improve the appearance of the product , Improve the appearance, the effect of stable quality

Pending Publication Date: 2017-09-26
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing blood tofu products have a single type, high hardness, and poor taste, which seriously affect consumers' choice and consumption.
[0004] Texture characteristics are an important indicator to reflect its quality. There are many methods to improve product texture, but there are few studies on blood tofu

Method used

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  • Preparation method for improving blood curd texture
  • Preparation method for improving blood curd texture
  • Preparation method for improving blood curd texture

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preparation example Construction

[0032] The invention provides a preparation method for improving the texture of blood tofu, comprising:

[0033] Step 1, collecting fresh blood of livestock and poultry, and mixing it with an anticoagulant to obtain anticoagulant blood;

[0034] Step 2, cooling the anticoagulated blood and storing it in cold storage;

[0035] Step 3, adding cooling water to the anticoagulated blood, the temperature of the cooling water is 4°C-10°C, and the mass percentage of the cooling water in the feed liquid is 30-50%;

[0036] Step 4. Homogenize or ultrasonicate the feed liquid obtained in Step 3; the specific parameters of the homogenate include: the speed of homogenate is 3000-20000rpm, the homogenate time is 3-20min, the homogenate temperature 4°C-10°C; the specific parameters of the ultrasonic treatment include: ultrasonic power of 20-200HZ, ultrasonic time of 10-60min, and ultrasonic temperature of 4°C-15°C;

[0037] Step 5, post-processing the feed liquid obtained in Step 4 to prep...

Embodiment 1

[0062] 1. Blood collection: Collect the fresh blood of mutton sheep that has passed the quarantine, add 0.4% sodium citrate, and mix well.

[0063] 2. Cooling: Put the anticoagulated blood into a 4°C freezer for cooling, and wait until the blood drops below 10°C;

[0064] 3. Add water: According to the ratio of original blood: water 1:1, add cooling water to the blood in step 2, the temperature of the cooling water is 4°C;

[0065] 4. Ultrasonic: Ultrasonic treatment is performed on the feed liquid in step 3, the ultrasonic frequency is 100HZ, the ultrasonic time is 30min, and the ultrasonic temperature is 15°C.

[0066] 5. Packing and sealing: add the blood in step 4 into the packaging box, and seal it with polyvinyl chloride film;

[0067] 6. Heating and sterilization: Put the sealed box-packed blood tofu in a 37°C water bath for 30 minutes, then raise the temperature to 90°C and keep it for 30 minutes.

[0068] 7. Cooling: Cool the blood tofu in step 6 in a water bath at ...

Embodiment 2

[0070] 1. Blood collection: Collect the fresh blood of mutton sheep that has passed the quarantine, add 0.4% sodium citrate, and mix well.

[0071] 2. Cooling: Put the anticoagulated blood into a 4°C freezer for cooling, and wait until the blood drops below 10°C;

[0072] 3. Add water: According to the ratio of original blood: water 1:1, add cooling water to the blood in step 2; the temperature of the cooling water is 10°C;

[0073] 4. Homogenization: Homogenize the blood in step 2, 4°C, 12000rpm, homogenate for 10min;

[0074] 5~7 are the same as embodiment one.

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Abstract

The invention discloses a preparation method for improving the blood curd texture. The method comprises the following steps of collecting fresh blood of beasts and birds; mixing the blood with anticoagulants; 2, performing temperature reduction treatment and cold storage; 3, adding cooling water into the anticoagulation blood, wherein the temperature of the cooling water is 4 to 10 DEG C, and the mass percentage of the cooling water in the material liquid is 30 to 50 percent; 4, performing homogenate processing or ultrasonic processing, wherein the homogenate processing comprises the concrete parameters of the homogenate rotating speed being 3000 to 20000 rpm, the homogenate time being 3 to 20 min and the homogenate temperature being 4 to 10 DEG C; the ultrasonic processing comprises the concrete parameters of the ultrasonic power being 20 to 200 HZ, the ultrasonic time being 10 to 60 min, and the ultrasonic temperature being 4 to 15 DEG C; 5, performing post processing on the material liquid so as to prepare the blood curd. The blood curd prepared by the method has high quality, low hardness, good elasticity and good mouthfeel.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method for improving the texture of blood tofu. Background technique [0002] my country is a large livestock and poultry breeding country. In 2016, the total number of pigs, cattle and sheep in my country reached 1 billion, the total number of poultry slaughtered exceeded 13 billion, and the total amount of livestock and poultry blood reached 3 million tons. It is the country with the richest livestock and poultry blood resources in the world. . However, for many years, the utilization rate of livestock and poultry blood in my country has been low, and most of the livestock and poultry blood is discharged in the form of sewage, which not only causes waste of resources, but also causes serious environmental pollution; the used blood is mainly used for processing animal feed, and a small part Processed into traditional blood products such as blood tofu and b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23C20/02A23L33/16
CPCA23C20/02A23L13/20A23L33/16A23V2002/00A23V2200/30A23V2300/48
Inventor 侯成立张德权陈丽田雪珂李欣王振宇李铮赵梦雅
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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