安徽农业科学2011，Vol.39Issue(30)：18760-18761,18770,3.
猪血豆腐制作工艺的研究
Study on the Production Process of Pig Blood Tofu
苏宇静 1李瑜2
作者信息
- 1. 宁夏大学机械工程学院,宁夏银川750021
- 2. 河南农业大学食品科学技术学院,河南郑州450002
- 折叠
摘要
Abstract
[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.关键词
猪血豆腐/单因素试验/CMC-Na/瓜尔胶/食盐/猪血与水比例Key words
Blood tofu/ Single factor test/ CMC-Na/ Guar gum/ Salt/ The proportion of blood and water分类
农业科技引用本文复制引用
苏宇静,李瑜..猪血豆腐制作工艺的研究[J].安徽农业科学,2011,39(30):18760-18761,18770,3.
