Nutritional pig blood bean curd and preparation method thereof

A pig's blood tofu and nutrition technology, which is applied in the directions of food ultrasonic treatment, function of food ingredients, food science, etc., can solve the problems of low utilization rate of iron, blood tofu without multiple nutritional functions, and heme iron cannot be used by the human body, etc. The effect of high utilization rate of iron, improved sensory quality, and improved efficiency

Pending Publication Date: 2021-12-03
RONGCHENG TAIXIANG FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the pig blood tofu on the market is directly processed from pig blood through blood collection-anticoagulation-heating-freezing and storage. Red blood cells cannot be utilized by the human body, resulting in a decrease in the utilization rate of iron; in addition, the main nutritional function of blood tofu at home and abroad is to supplement iron and protein for the human body, and there is no related research on blood tofu with multiple nutritional functions
In addition, the processing of ordinary pig blood tofu has heat energy consumption and freezing energy consumption. In order to reduce energy consumption and improve economic benefits, it is urgent to develop new pig blood tofu production technology

Method used

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  • Nutritional pig blood bean curd and preparation method thereof
  • Nutritional pig blood bean curd and preparation method thereof
  • Nutritional pig blood bean curd and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Preparation of anticoagulated pig blood

[0025] According to the ratio of 0.5:100, add a corresponding number of sodium citrate to fresh pig blood, mix well and filter, then ultrasonicate it at 300w ultrasonic power for 2.5min to obtain the anticoagulated pig blood;

[0026] 2) Preparation of cellulose ether:

[0027] Dissolve 1 part of sodium carboxymethylcellulose in water to prepare a cellulose ether solution with a mass concentration of 2%.

[0028] 3) Coagulation of pork blood tofu:

[0029] Take 50 parts of the anticoagulated pig blood prepared in step 1 and mix with 75 parts of the cellulose ether solution prepared in step 2. After mixing evenly, add 7 parts of 1% calcium chloride solution by mass concentration and let it stand for 10 minutes to solidify.

[0030] 4) Pork blood tofu frozen:

[0031] The coagulated pig blood was frozen at -20°C for 16 hours, and packaged after freezing.

Embodiment 2

[0033] 1) Preparation of anticoagulated pig blood

[0034] According to the ratio of 0.5:100, add a corresponding number of sodium citrate to fresh pig blood, mix well and filter, then ultrasonicate it at 300w ultrasonic power for 2.5min to obtain the anticoagulated pig blood;

[0035] 2) Preparation of cellulose ether:

[0036] Dissolve 1 part of sodium hydroxyethyl methylcellulose in water to prepare a cellulose ether solution with a mass concentration of 2%.

[0037] 3) Coagulation of pork blood tofu:

[0038] Take 50 parts of the anticoagulated pig blood prepared in step 1 and mix with 75 parts of the cellulose ether solution prepared in step 2. After mixing evenly, add 7 parts of 1% calcium chloride solution by mass concentration and let it stand for 10 minutes to solidify.

[0039] 4) Pork blood tofu frozen:

[0040] The coagulated pig blood was frozen at -20°C for 16 hours, and packaged after freezing.

Embodiment 3

[0042] 1) Preparation of anticoagulated pig blood

[0043] According to the ratio of 0.7:100, add the corresponding amount of sodium citrate to the fresh pig blood, mix it and filter it, and then ultrasonicate it under the ultrasonic power of 200w for 3min to obtain the anticoagulated pig blood;

[0044] 2) Preparation of cellulose ether:

[0045] Dissolve 0.1 part of sodium carboxymethylcellulose in water to prepare a cellulose ether solution with a mass concentration of 0.3%.

[0046] 3) Coagulation of pork blood tofu:

[0047] Take 90 parts of the anticoagulated pig blood prepared in step 1 and mix with 80 parts of the cellulose ether solution prepared in step 2. After mixing evenly, add 5 parts of 1% calcium chloride solution by mass concentration and let it stand for 5 minutes to solidify.

[0048] 4) Pork blood tofu frozen:

[0049] The coagulated pig blood was frozen at -20°C for 12 hours, and packaged after freezing.

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Abstract

The invention belongs to the technical field of food processing, and discloses nutritional pig blood tofu and a preparation method thereof, and the preparation method comprises the following steps: uniformly dispersing cellulose ether in water, then uniformly mixing the cellulose ether with anticoagulant pig blood, adding a coagulant, standing for 5-15 minutes for solidification, and then freezing at-20 DEG C for 12-24 hours to obtain the pig blood tofu, wherein the anticoagulant pig blood is prepared by the following steps: uniformly dispersing an anticoagulant in fresh pig blood, filtering, and carrying out ultrasonic treatment on the filtrate for 2-3 minutes under the ultrasonic power of 200-500w, so as to obtain the anticoagulant pig blood. The pig blood tofu is prepared by adopting an ultrasonic technology and adding cellulose ether, so that erythrocyte walls in the pig blood tofu are broken, heme iron is released, the content of free heme iron which can be utilized by a human body is increased, and the multi-nutrition functional blood tofu which is high in iron utilization rate and has potential physiological functions of resisting oxidation, reducing blood sugar, reducing blood fat and the like is formed; the nutritional value of the pig blood bean curd is greatly improved.

Description

technical field [0001] 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 technique [0002] The protein content of pig blood is high, and the total amount of essential amino acids is higher than that of whole eggs and human milk. The lysine content (~9%) is just complementary to the cereal protein with low lysine content. It is a high-quality animal protein resource. In addition, pig blood has low fat content, contains various vitamins and minerals, and is also rich in phospholipids and other biologically active substances. 45mg (the iron content in general meat is only 0.5-4.0mg), and heme iron is easier to be absorbed by the body than non-heme iron. However, most of the pig blood tofu on the market is directly processed from pig blood through blood collection-anticoagulation-heating-freezing and storage. Red blood cells cannot be utilized by the human body, res...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L5/30A23L33/00
CPCA23L13/20A23L13/42A23L5/32A23L33/00A23V2002/00A23V2200/30A23V2200/3262A23V2200/328A23V2200/326A23V2300/48A23V2300/20A23V2250/51088A23V2250/1578A23V2250/1582A23V2250/51086A23V2250/1624
Inventor 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
Owner RONGCHENG TAIXIANG FOOD
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