凝固条件对驴血豆腐加工品质的影响  

The Effect of Solidification Condition on the Processing Quality of Donkey’s Blood Tofu

作　　者：李静[1] 陈建兴[1] 李东岳 张译元 梅云 LI Jing;CHEN Jianxing;LI Dongyue;ZHANG Yiyuan;MEI Yun(Department of Life Sciences,Chifeng University,Chifeng 024000)

机构地区：[1]赤峰学院生命科学学院,赤峰024000

出　　处：《食品工业》2020年第3期103-106,共4页The Food Industry

基　　金：赤峰学院科研服务地方项目(cfxyfd201702)。

摘　　要：目前我国每年屠宰毛驴的数量高达上百万头,屠宰过程中产生的副产品--血液被大量废弃,没有得到充分利用。通过对影响驴血凝固的条件:抗凝剂浓度、血水比、盐浓度、凝固剂浓度4个因素进行研究,结合感官评定和品质指标分析确定较优的凝固条件,结果表明:抗凝剂浓度0.4%、血水比为1︰1.2、盐浓度1.0%、氯化钙浓度0.24%,得到的驴血豆腐组织状态良好,细腻不易碎。At present,the annual slaughter of donkey in our country was up to a million,and the by-products of slaughtering process-blood is largely abandoned and not fully utilized.This experiment research on the solidification conditions that influences the quality of the donkey blood tofu:anticoagulant concentration,ratio of water and blood,salt concentration,solidity mater concentration,combined with sensory evaluation and quality index analysis to determine the optimal coagulation conditions,the results showed that the concentration of anticoagulant 0.4%,ratio of water and blood 1︰1.2,salt concentration 1.0%,and the concentration of calcium chloride 0.24%,and got moderate fragrance,delicate and refreshing the donkey blood tofu.

关 键 词：驴血豆腐 抗凝剂 血水比 盐浓度 凝固剂 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]