猪血豆腐制作工艺的研究

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。

Study on the Production Process of Pig Blood Tofu

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 deterioratio...