CN110477293A - A kind of conditioning minced beef cutlet - Google Patents
A kind of conditioning minced beef cutlet Download PDFInfo
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- CN110477293A CN110477293A CN201910734995.7A CN201910734995A CN110477293A CN 110477293 A CN110477293 A CN 110477293A CN 201910734995 A CN201910734995 A CN 201910734995A CN 110477293 A CN110477293 A CN 110477293A
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- minced beef
- beef cutlet
- meat
- follows
- niacinamide
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The application belongs to food processing technology field, and in particular to a kind of minced beef cutlet patent application matters.Formula composition are as follows: 0.01 ~ 0.1Kg of beef 100kg+ salt 1 ~ 3kg+ black pepper 0.1 ~ 0.5Kg+ composite phosphate 0.1 ~ 0.5Kg+ sodium ascorbate 0.1 ~ 0.2Kg+ niacinamide 0.001 ~ 0.005Kg+ tenderizer；It further include 0 ~ 0.6Kg of edible glue and/or 3 ~ 18Kg of vegetable fat and/or 0~9Kg of plant amylum and/or 0 ~ 30Kg of 0~9Kg of vegetable protein and/or vegetables in optimization formula.Further investigation and analysis of the application combination plant source additive for the stability of minced beef cutlet, processing characteristics and qualitative effects, preferable technical foundation has been established for the quality of minced beef cutlet and the promotion of stablizing of nutritive validity, certain reference and reference can also be provided for the improvement of other food formulas.
Description
Technical field
The application belongs to food processing technology field, and in particular to a kind of conditioning minced beef cutlet patent application matters.
Background technique
Minced beef cutlet is one kind using beef as primary raw material, the Beef being process by the processes such as Minced Steak, marinated, molding
Product.It is deep to be consumed because its is full of nutrition after the modes shortening such as pan-fried, roasting, fried as a kind of novel meat gruel class beef items
Person welcomes.For more preferably meet people nutritional need and more agreeable to the taste sense is provided, in the prior art, for minced beef cutlet quality, match
Side and processing characteristics etc. have carried out more research.For example than more typical research: (the Effect of varying such as Brian
Salt and fat levels on the sensory quality of beef patties, Meat Science, 2012)
Fat content and salt content study the qualitative effects of minced beef cutlet；(the Enhancement of the such as Bilek
Nutritional status of beef patties by adding flaxseed flour, Meat Science,
2009) have studied glutinous rice flour as a kind of functional food additives and obtain substitution effect, and think add glutinous rice flour after can
Cooking loss rate is reduced, while increasing water retention and protecting oil cut rate；(novel minced beef cutlet technology research, food are ground Yue Lanxin etc.
Study carefully and develops, 2015) it studies and thinks: the application of sodium bicarbonate, vegetable oil, tenderizer can be such that tenderness increases, but vegetable oil consumption mistake
Oil keeping is poor when will lead to tissue looseness, heating when high, while being higher than the nutriture value of butter group using the nutritive value of vegetable oil
Value.
In recent years, with the enhancing of people's health consciousness, low fat type meat products is more and more concerned.And on the other hand,
With the promotion of people's quality of the life, and for the diversity of mouthfeel, flavor, nutritional need, exploitation designs new minced beef cutlet
Formula is still of great practical significance.
Summary of the invention
The application purpose is through the impact analysis to Different Nutrition ingredient to minced beef cutlet quality, provide a kind of mouthfeel compared with
Good, nutrition minced beef cutlet formula more abundant, while also offering reference and referring to for the further improvement of other products.
Details are as follows for the technical solution that the application is taken.
A kind of conditioning minced beef cutlet, formula composition are as follows: 0.1 ~ 0.5Kg+ of beef 100kg+ salt 1 ~ 3kg+ black pepper is compound
0.01 ~ 0.1Kg of phosphate 0.1 ~ 0.5Kg+ sodium ascorbate 0.1 ~ 0.2Kg+ niacinamide 0.001 ~ 0.005Kg+ tenderizer；
Basic components after optimization are as follows: beef 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate 0.3Kg+ Vitamin C
Sour sodium 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ water or ice 15Kg；
The preferred ox continuous heavy rain meat of the beef, cucumber strip or chunk, most preferably ox continuous heavy rain meat；
In optimization formula, further includes: 0 ~ 0.6Kg of edible glue and/or 3 ~ 18Kg of vegetable fat and/or 0~9Kg of plant amylum and/
Or 0 ~ 30Kg of 0~9Kg of vegetable protein and/or vegetables；The edible glue are as follows: guar gum, carragheen, a kind of or several in konjac glucomannan
Kind arbitrary proportion mixture；The vegetable fat are as follows: ready-mixed oil, sunflower oil, corn oil, one or more of any in olive oil
Scalemic thereof；The plant amylum are as follows: cornstarch, starch from sweet potato, one or more of arbitrary proportions are mixed in potato starch
Close object；The vegetable protein are as follows: soybean protein, zein, one or more of arbitrary proportion mixtures in peanut protein；It is described
Vegetables are as follows: mushroom, potato, carrot, one or more of arbitrary proportion mixtures in broccoli.
Further preferably formula are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate 0.3Kg+ is anti-
Bad hematic acid sodium 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ guar gum 0.1,0.2,0.3,0.4,
0.5 or 0.6Kg；Or: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate
3,6,9,12,15 or 18Kg of 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ ready-mixed oil；Or: ox continuous heavy rain meat
100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ is tender
Digested tankage 0.08Kg+ ice 15Kg+ potato starch 9Kg；Or: the compound phosphorus of ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+
Hydrochlorate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ soybean protein 9Kg；Or
Person: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide
0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ mushroom or 5,10,15,20,25 or 30Kg of potato
It is still more preferably formulated are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate 0.3Kg+ is anti-bad
5 ~ 15Kg of hematic acid sodium 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ carragheen 0.1 ~ 0.4Kg+ ready-mixed oil
10 ~ 20Kg of+mushroom or potato；
Specific dosage is for example are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate 0.3Kg+ ascorbic acid
Sodium 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ carragheen 0.29Kg+ ready-mixed oil 11.04Kg+ is fragrant
Mushroom or potato 13.68Kg.
Minced beef cutlet in beef meat emulsion product because its nutritive value is high, convenient, excellent flavor is by consumers,
But easily there is the problems such as product dehydration condensate oil, short texture during processing and storage in meat gruel.Therefore improve minced beef cutlet to combine
The research of characteristic and quality characteristic is very necessary.On the other hand, with the raising of people's health consciousness, low fat meat product is increasingly
Concerned, partial starch and albumen powder are used as fatty sub to obtain more application to reduce Fat Content in Meat Products；And
For minced beef cutlet product, due to facing the influence of multigelation, therefore for albumen in minced beef cutlet in production storage
Oxidation and physicochemical property also need especially to be studied and inquired into.
For these reasons, the application with the sense organ of minced beef cutlet, texture, lipid content, protein content etc. for evaluation index,
Have chosen plant source additive in part in food service industry, to different plant source colloids, starch, grease, vegetables, albumen powder etc. for
The qualitative effects situation of minced beef cutlet has carried out preliminary analysis, further combined with response surface optimization experimental method, for partial material
Dosage is optimized, it is determined that most suitable minced beef cutlet composition of raw materials.
Generally, the application provides not only several specific minced beef cutlet formulas, in combination with these plant source additives pair
It is the quality and nutrition of minced beef cutlet in the further investigation and analysis of the emulsion stability of minced beef cutlet, processing characteristics and qualitative effects
Preferable technical foundation has been established in the promotion of stablizing of effect, and certain reference and ginseng can also be provided for the improvement of other food formulas
It examines, therefore there is preferable scientific research value and practical value.
Detailed description of the invention
The Analyses Methods for Sensory Evaluation Results at Fig. 1 difference beef position；
The minced beef cutlet results of sensory evaluation of Fig. 2 different type edible glue；
Influence of Fig. 3 Different adding amount carragheen to minced beef cutlet yield rate；
The Analyses Methods for Sensory Evaluation Results of Fig. 4 different type grease；
Influence of Fig. 5 grease additive amount to minced beef cutlet yield rate；
Influence of Fig. 6 different type starch to minced beef cutlet sensory evaluation；
Fig. 7 different type vegetable protein influences result to minced beef cutlet sensory evaluation；
Fig. 8 different type vegetables influence result to minced beef cutlet sensory evaluation；
Influence in the case of Fig. 9 difference mushroom additive amount to minced beef cutlet yield rate；
Minced beef cutlet product yield in the case of Figure 10 different formulations；
Figure 11 different formulations group minced beef cutlet moisture loss situation；
The case where Figure 12 different formulations group minced beef cutlet fat loss, a-f is respectively: blank group, carragheen group, grease group, oil
Glue complex group, potato group, mushroom group；
Figure 13 different composite phosphate adding quantity is to the moisture content of minced beef cutlet and the influence of pH；Figure 14 different composite phosphate adds
Dosage influences the binding characteristic of minced beef cutlet；Figure 15 different composite phosphate dosage influences minced beef cutlet TPA；
Figure 16 difference TG enzyme dosage is to the moisture content of minced beef cutlet and the influence of pH；Knot of Figure 17 difference TG enzyme dosage to minced beef cutlet
Closing characteristic influences；Figure 18 difference TG enzyme dosage influences the TPA of minced beef cutlet；
Figure 19 difference sodium bicarbonate dosage is to the moisture content of minced beef cutlet and the influence of pH；Figure 20 difference sodium bicarbonate dosage is to ox
The binding characteristic of meat pie influences；Figure 21 difference sodium bicarbonate dosage influences minced beef cutlet TPA.
Specific embodiment
Explanation is further explained to the application below with reference to embodiment.Before introducing specific embodiment, with regard to following realities
It applies Experimental Background situation in part in example and briefly introduces and be described as follows.
Primary raw material and reagent: beef: for the different parts beef of the Yi Sai company of open purchase in the market；Other are related
Food material: sunflower oil, corn oil, olive oil, Jin Longyu ready-mixed oil (harmonic proportion 1:1:1:1), carragheen, konjac glucomannan,
It is guar gum, carrot, tomato, potato, broccoli, mushroom, salt, composite phosphate, sodium ascorbate, niacinamide, tender
Digested tankage etc. is market purchase gained.
Major experimental equipment: FA2004A Texture instrument (stable micro system company, Britain), SMY-2000 color difference
Instrument, critical point drying instrument, LDM150D type ion sputtering instrument, KYKY2800 scanning electron microscope etc. are common instrument in food inspection
Equipment is no longer described in detail.
Main testing index and measuring method:
(1) measurement of yield rate: the yield rate of product make a living finished product account for consume raw material total amount percentage；(2) moisture content,
Protein content, determination of fat: using the moisture of " GB/5009.3-2016 " the first method direct drying method measurement minced beef cutlet
Content；The method with reference to as defined in GB5009.5-2016 " measurement of national food safety standard Protein in Food " measures albumen
Matter content；The measurement fat of the method with reference to as defined in GB5009.6-2016 " fatty measurement in national food safety standard food "
Content；(3) measurement of color difference: method particularly includes: minced beef cutlet is placed under instrument probe diameter, is obtained by color difference meter measurement
L* value, a* value and the b* value of product, each sample measure 8 repetitions；Wherein L* value is brightness, and a* value is redness, and b* value is yellowing；
(4) TPA is measured: under the conditions of 20 DEG C of environment temperature, Texture instrument TPA parameter setting are as follows: speed is 2mm/s, test speed before surveying
For 1mm/s, speed is 1mm/s after survey, and compression factor 75%, pop one's head in model P/50；
(5) measurement (T2) of meat gruel NMR spin spin relaxation time: Proton Resonance Frequency 22MHz, temperature are 32 DEG C；From
Rotation-spin relaxation time CPMG sequence measures；η~be worth for 150 μ s；Multiple scanning 32 times, the recurrence interval time is 6.5
S, echo number 2500；(6) subjective appreciation: giving a mark in terms of four, color, flavour, mouthfeel and tissue etc., specific standards
(subjective appreciation standard) is as follows:
；
(7) it product yield: after minced beef cutlet is mature, is cooled to room temperature, the visible juice in meat pie surface is gently sucked with blotting paper；It calculates
The ratio of shortening meat pie and raw meat cake；(8) water loss rate: the meat sample after heating is cut into 3mm slab, weighing is put into
60 DEG C of thermostatic drying chambers weigh primary (total 80min) every 20min, drafting water loss rate curve: whc=(m2-m0)/
(m1-m0)；M2 refers to weight after sample drying；M0 refers to culture dish weight；M1 refers to weight before sample drying；(9) survey of fat loss
It is fixed: the meat sample after heating being cut into 2mm slab, pours into the immersion of equivalent ether, meat sample slice is taken out every 30min, continues
The evaporating dish for taking out meat sample is put into draught cupboard by 2h, is waited and is weighed evaporating dish weight after ether volatilization completely, and weight gain is ascended the throne the leaching of meat sample
Fat mass out keeps average value in mind.
Embodiment 1
It is to inquire into different plant source colloids, starch, oil with explanation, one of the application main purpose firstly the need of explaining
Rouge, vegetables, albumen powder etc. are for the quality of meat products and the influence of nutrition, so that the further improvement for the quality of minced beef cutlet is established
Fixed basis.It therefore is based on a basic beef formula, then by adding different food materials during practical study
It is inquired into come the influence to various types food materials for minced beef cutlet quality, so that it is determined that most suitable minced beef cutlet formula composition.Cause
This, is described as follows with regard to minced beef cutlet basic components introduction first.
The general basic components of minced beef cutlet are as follows: 1 ~ 3kg of beef 100kg+ salt；In the application, to ensure basic components
With certain mouthfeel and quality, therefore practical application is basic components after improvement, it may be assumed that beef 100kg+ salt 2kg+ black pepper
0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ water or ice
15Kg(uses the reason of water or ice to be to mix convenient for the material during subsequent crushing and processing, and it is preferred that use ice cube, it is main
If keeping low temperature in favor of salting-in-protein precipitation, the formation of meat gruel gel rubber system in process, and then ensure mouthfeel product
Matter).
Specific minced beef cutlet process is (following each embodiments are all the same, no longer repeat respectively):
Raw meat defrosting → finishing → Minced Steak →, which pickle → is cut, mixes (addition of variable auxiliary material) → molding → quick-frozen → packaging → finished product；Tool
For body:
The fresh beef for meeting state health standards is selected, after finishing, removes tendon position；It is completely used afterwards with clear water soaking flushing
Knife is cut into small pieces, and then crosses the meat grinder that sieve diameter is 10mm and blends, then weighs auxiliary material by formula, after mixing evenly 4 DEG C it is cold
Hide marinated 1h；Then weigh the material (that is: various food materials variables) of influence to be evaluated in mixing ice water with it is above-mentioned it is marinated after it is broken
Meat stirs 2min in blender to ensure to be uniformly mixed, and meat gruel is made；Finally it is shaped to diameter 7cm, thickness 1cm, interior bubble-free
Meat pie, by raw beef gruel cake it is quick-frozen after be stored in -30 DEG C of refrigerators；Specific evaluation or it is edible before, by quick-frozen minced beef cutlet in
Room temperature (about 20 DEG C) defrosting 5h, then 220 DEG C of bakings, 10 minutes progress shortenings in an oven, to be evaluated.
It is to be understood that before determining final improvement basic components, inventor for the determination at beef position be have it is selected
It selects, Correlation selection experiment is briefly discussed below.
(1) influence of the different meat positions to minced beef cutlet color
Different meat positions, there are significant difference, the difference of redness is primarily due to myoglobin content difference and causes color
's；In general, the brightness of cucumber strip is significantly higher than continuous heavy rain meat and chunk, the red scale value of continuous heavy rain meat is substantially less than chunk and cucumber strip
Red scale value, yellow value degree > chunk yellow value degree > continuous heavy rain meat yellow value degree of cucumber strip；For the reality of minced beef cutlet prepared by different meat positions
Border color difference measurement result is as shown in table 1 below:
The color difference measurement result of the minced beef cutlet of the different meat position production of table 1
Note: mean+SD；There is common superscript letter person to indicate that difference is not significant (p > 0.05) with column mean, same to column mean
There are different Superscript letters persons to indicate significant difference (p < 0.05) (hereafter identical, to be not repeated).
(2) different meat positions influence beef cake structure
On the basis of above-mentioned optimization of C/C composites, minced beef cutlet is made with different beef positions, to its hardness, cohesive force, tackness, nozzle
The architectural characteristics such as chewing property, recovery and organoleptic quality characteristic are evaluated.Specific structure characteristic measurement result such as the following table 2
Shown, Analyses Methods for Sensory Evaluation Results is as shown in Figure 1.
Influence of the 2 beef different parts of table to minced beef cutlet texture
。
Analysis is carried out to upper table as can be seen that the hardness of beef different parts, cohesive force, tackness (gumminess), chewing
Property, recovery there are significant difference (p<0.05), and hardness, cohesive force, tackness, chewiness, recovery be cucumber strip>
Chunk > continuous heavy rain meat；But significant difference (p > 0.05) is not present in the elasticity at different beef position.These results illustrate that chewing continuous heavy rain is meat
Power is minimum, and tenderness is best.And for sensory evaluation angle (as shown in Figure 1), it can be seen that the mouthfeel area at different beef positions
It is not obvious, but has further improvement space in terms of color and flavour.
In summary result, it is determined that further basic components to be optimized are as follows: the black Hu of ox continuous heavy rain meat 100kg+ salt 2kg+
Green pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice
15Kg。
Embodiment 2
On that basis of example 1, since it is still necessary to edible glue, grease, starch, albumen even vegetables are added in the practical preparation of minced beef cutlet
Ingredient is further to improve its quality and mouthfeel, and therefore, inventor is directed to influence of the different auxiliary material ingredient for minced beef cutlet quality
Situation is studied.
(1) edible glue influences
Using edible glue as research object, after edible glue to be added to the basic components to be optimized of embodiment 1, single factor test reality has been carried out
Detection is tested, is analyzed and researched with the influence situation to different edible glues to minced beef cutlet different aspect, concrete condition brief explanation
It is as follows.
(1) edible glue type determines: specific experiment of single factor group design are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper
0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ melon
That bean gum or carragheen or konjac glucomannan 0.3Kg.
(1.1) it influence of the different type edible glue to raw beef cake nutritional ingredient and color: is eaten to added with different type
It is detected with the nutritional ingredient of the raw beef cake of glue and color, as a result as shown in table 3 below.
Influence of the 3 different type edible glue of table to raw beef cake nutritional ingredient and color
。
To upper table analysis it can be seen that the moisture content of minced beef cutlet can be significantly improved after edible glue addition application；But it exchanges
In terms of saving protein content and fat content, different edible glues show different effects, but steady from holding minced beef cutlet nutritional ingredient
For qualitative angle, it is clear that the selection of carragheen is preferably to select.And for color influence angle, add different plant sources
Colloid produces different influences to minced beef cutlet inside color, and different degrees of reduces L* value, and increases a*, b*
Value；But for collateral security minced beef cutlet color stability angle, it is clear that carragheen is more preferably to select object (that is, relative to blank
Control, it may be that lesser impact effect is preferably to select application).
(1.2) influence of the different edible glues to minced beef cutlet TPA: for add the minced beef cutlet TPA of different type edible glue into
Row measurement, as a result as shown in table 4 below.
Influence of the different edible glues of table 4 to minced beef cutlet TPA
。
Addition can be seen that using after edible glue to upper table analysis, minced beef cutlet is in hardness, elasticity, cohesiveness, stickiness, nozzle
Chewing property and restoring force etc. have different degrees of variation.With regard to part index number specifically, with blank control group ratio, 0.3% card
Although the hardness of drawing glue group, cohesiveness, viscosity, chewiness decrease, but 0.3% guar gum group, 0.3% konjac glucomannan group
Beef meat gruel cake hardness, chewiness then sharp fall.Therefore in terms of comprehensive, carragheen is preferably to select.
(1.3) different type edible glue influences minced beef cutlet sensory evaluation: the beef for adding different type edible glue
The aesthetic quality of cake evaluates, as a result as shown in Figure 2.For concrete outcome: the minced beef cutlet sense organ for being added to carragheen is overall
Scoring reaches 85 points or more, influences in terms of minced beef cutlet mouthfeel improvement more obviously, and adds guar gum and konjac glucomannan instead
So that sense organ total score falls to 61.57 and 67.71, this is mainly that its color, flavour, organizational aspects produced minced beef cutlet for meeting
Big influence.
Conclusion: in summary result and other aspect results of study, inventor think: compared to konjac glucomannan, guar gum
Etc. common edible glue, carragheen can preferably improve product yield ratio, and tenderness, elasticity, color, in terms of table
Reveal preferable improvement, therefore is preferably edible glue type.
(1.4) carragheen dosage optimization: on above-mentioned experiment basis, inventor has carried out further carragheen dosage
Optimization, to evaluate the influence in the case of different amounts for minced beef cutlet.Specific experiment is briefly discussed below.
It is as follows to evaluation result of the different amounts carragheen to minced beef cutlet basic nutrition index, color, texture and mouthfeel
Table 5, table 6(table 6 are referring to the end of writing) shown in, it is as shown in Figure 3 for the yield rate result of the minced beef cutlet of different amounts carragheen.
Influence of the different carragheen additive amounts of table 5 to beef meat gruel basic nutrition index and color
。
List data result is analyzed, for nutritional ingredient: with the increase of carragheen additive amount, minced beef cutlet
Moisture content has progressivelyed reach saturation in then fluctuation stable tendency, hydrophilic interaction is first increased；And protein content is in persistently to subtract
Few trend, fat content aspect are then in first to reduce to increase trend afterwards, but overall variation is little, and carragheen additive amount is after 0.3%
Guarantor's oil effect is gradually increased.For color angle: with the increase of carragheen additive amount, the L* value of beef meat gruel is in first to drop
Increase trend after low, when additive amount is 0.4%, brightness is minimum, and think: the reason of L* value declines is: with adding for carragheen
Add, the retention ability of meat gruel gel increases, so that the moisture to dissociate in its tissue space be made to reduce, subtract to the reflex of light
It is weak；And the present essentially lasting decreasing trend of a*, this is mainly due to the increase with carragheen mass fraction, the water holdings of sample
Power is more and more stronger, and cooking loss gradually decreases, so that caused by wherein myoglobin concentration is diluted；B* is then to present first to drop
Trend is increased after low, yellow value degree is minimum at 0.4%.For texture angle: elasticity effect of the additive amount of carragheen to meat gruel
It is smaller, and the influence to hardness, viscosity, chewiness is more apparent；Especially hardness, viscosity, show on chewiness and first reduce
Increased trend afterwards, when carragheen content is 0.4%, the hardness of meat gruel, viscosity and chewiness are minimum；This 0~0.5% card of explanation
The hardness, viscosity and chewiness that can improve meat gruel within the scope of glue additive amount, but continuing growing with carragheen additive amount are drawn,
Hardness, viscosity and chewiness are gradually increased.Think: this is mainly formed overstocked system by excessive carragheen in meat gruel
It is related.Namely: with the increase of carragheen additive amount, the protein molecular quantity that gel is not only formed in unit volume increases, also increases
The collision probability between protein molecular is added, has promoted and held into the intermolecular crosslinking of salting-in-protein, formation gel network structure
A large amount of free moisture, significantly improves texture.For sensory evaluation angle, in the case of different amounts, color, tissue,
Total score is there are significant difference, but significant difference is not present in flavour and mouth feel score, influences maximum, is institutional framework.Point
Analysis thinks that this is primarily due to carragheen and largely changes minced beef cutlet to institutional framework to the crosslinked action of meat gruel.
To sum up for result of study, the carragheen of 0.3% or so dosage is a preferable dosage compromise value.
(2) vegetable fat influences
Similar with aforementioned edible glue research, on that basis of example 1, inventor is using grease as research object to related grease pair
Minced beef cutlet qualitative effects situation is researched and analysed, and concrete condition is briefly discussed below.
(1) types of fats determine: using different type vegetable fat as research object, by grease be added to embodiment 1 to
Optimize basic components after, carried out experiment of single factor detection, with the influence situation to different greases to minced beef cutlet different aspect into
Row analysis and research, concrete condition brief explanation are as follows.
Specific experiment of single factor group design are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate
0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ ready-mixed oil or sunflower oil or
Corn oil or olive oil 9Kg.
(1.1) influence of the different type grease to raw beef cake color: to the raw ox for being added with different type vegetable fat
The color of meat pie is detected, as a result as shown in table 7 below.
Influence of 7 vegetable oil of table to minced beef cutlet nutritional ingredient and color
。
Can be seen that the color between each test group to list data analysis, there are significant differences.In general, it adds
Different types of vegetable fat can reduce brightness, improve redness；And on yellow value degree, ready-mixed oil and blank group are poor without conspicuousness
Different, sunflower oil significantly reduces yellow value degree, and corn oil and olive oil significantly increase yellow value degree.In terms of comprehensive, ready-mixed oil compared with
The good brightness and yellowing for maintaining meat itself, improves red scale value, therefore be more preferably to select.
(1.2) influence of the different type grease to minced beef cutlet TPA and organoleptic quality: to added with different type vegetable fat
The TPA of minced beef cutlet detected, the results are shown in Table 8, and Analyses Methods for Sensory Evaluation Results is as shown in Figure 4.
Influence of 8 vegetable oil of table to minced beef cutlet TPA
。
Upper table data are analyzed, it will thus be seen that after addition vegetable fat, significantly reduce minced beef cutlet hardness, stick together
Property, chewiness, recovery, and improve elasticity.Wherein ready-mixed oil and olive oil all make minced beef cutlet reduce the hard of half
Degree, sunflower oil reduce 60% or so hardness, and corn oil reduces 2/3rds hardness, and effect is most significant；But it reduces hard
Spending effect, it is still necessary to just can determine that further combined with Analyses Methods for Sensory Evaluation Results.And for the Analyses Methods for Sensory Evaluation Results of Fig. 4, ready-mixed oil and jade
The sensory evaluation scores of rice bran oil are best.Comprehensive aforementioned color influences as a result, vegetable fat selects ready-mixed oil as optimal selection.
(2) optimization of grease additive amount: on the basis of previous experiments, determination of the inventor further to ready-mixed oil dosage
Be further optimized experiment, and concrete condition is briefly discussed below.
It is as shown in Figure 5 to the minced beef cutlet yield rate result in the case of different ready-mixed oil dosages；To different ready-mixed oil dosage feelings
The nutritional ingredient and color difference situation of raw beef cake under condition are as shown in table 9, texture and sensory score result such as table 10(table 10 referring to
The end of writing) shown in.
Influence of the 9 grease additive amount of table to minced beef cutlet basic nutrition ingredient and color
Fig. 5 is analyzed, it will thus be seen that with the increase of vegetable fat additive amount, yield rate in continuing to increase trend, but
It is presented stable state gesture after more than 12%；In conjunction with upper table data analyze it can be seen that with grease additive amount increase, weight base
Number increases, and moisture content, protein content percentage are reduced；And as fat content continues to increase, brightness value is in first to increase to subtract afterwards
Few trend, highest when 9%, yellow value degree illustrate to add grease to red-green in then held stationary undulating trend is first increased
The absorption and reflection of line do not make significant difference.Think: mainly being influenced by myoglobin content on color, when the quantity of lean meat
One timing, the myoglobins amount of contribution is constant；When myoglobin content remains unchanged, the color of meat emulsion products, that is, main
It is influenced by fat content and moisture content.
Texture data are analyzed, it will thus be seen that with the increase of grease additive amount, shearing force, hardness, tackness,
Chewiness persistently reduces, and 18% when reaches minimum.But elasticity and recovery influence little.In general: after the pressing of jerk-finger stress
It can be promptly restored to former shaped ability；Since protein denaturation of the minced beef cutlet in processing and storage can make its tissue
Fracture toughness increases, and gelling performance reduces, so that elasticity weakens, organoleptic quality is deteriorated, therefore the meat pie that elasticity is bigger,
With preferable flexibility and musculature state, preferable mouthfeel can be generated；And cohesion reflection is meat when chewing meat pie
Cake resists impaired and closely connecting makes its keep complete property；The higher meat pie of cohesion, structure is more complete, and when chewing is thinner
Greasy, mouthfeel is also better.And from it is above-mentioned elasticity, recovery influence result from the point of view of, reconcile grease addition it is basic for minced beef cutlet
Do not influence.From the point of view of practical sensory score result: with the increase of grease additive amount, color scoring is in continue ascendant trend,
Difference is not significant when additive amount 9%, 12%, is peak；Flavour scoring is in lasting ascendant trend, additive amount 9%, 12%, 15%, 18%
When flavour diversity of values it is not significant；In continuing ascendant trend in mouthfeel, and blank control is obvious improves the sense organ of mouthfeel
Scoring；Tissue, scoring in first rise after downward trend, the tissue-estimating of 9% additive amount is best, but with 12%, 15% additive amount it
Between there was no significant difference (p > 0.05)；Sensory evaluation total score highest of the total score in downward trend after first rising, when 9%, 12%%.It is comprehensive
From the point of view of closing the above results, the relatively figure of merit of ready-mixed oil additive amount is between 6 ~ 15%, optimal value selection 9% or so.
(3) starchy material influences
Similar with aforementioned edible glue research, on that basis of example 1, inventor is using starch as research object to starch to beef
Cake qualitative effects situation is researched and analysed, and concrete condition is briefly discussed below.
(1) starch type determines: using different type starch as research object, starch being added to the to be optimized of embodiment 1
After basic components, experiment of single factor detection has been carried out, has been divided with the influence situation to different greases to minced beef cutlet different aspect
Analysis research, concrete condition brief explanation are as follows.
Specific experiment of single factor group design are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate
0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ cornstarch or starch from sweet potato
Or potato starch 9Kg.
(1.1) different type starch influences minced beef cutlet color: to the color of the raw beef cake of addition different type starch
Pool is detected, as a result as shown in table 11.
After analyzing table results it can be seen that adding different type starch, for the brightness value and yellow value degree of minced beef cutlet
There is certain influence, but significant difference is not present in red scale value；In other words, after adding starch, the brightness value of minced beef cutlet is reduced,
And yellow value degree slightly rises.
Influence of 11 starch of table to minced beef cutlet color
。
(1.2) different type starch is to minced beef cutlet TPA and organoleptic effects: to the TPA of addition different type starchy beef cake
It is detected, as a result as shown in table 12；Analyses Methods for Sensory Evaluation Results is as shown in Figure 6.
Influence of the 12 different type starch of table to minced beef cutlet texture
。
To upper table data carry out analysis as can be seen that addition starch after, minced beef cutlet hardness conspicuousness reduce, and elasticity and return
There is no conspicuousness variations for renaturation；And further combined with the Analyses Methods for Sensory Evaluation Results of Fig. 6 for, potato starch is more preferably to select.
(4) vegetable protein substance influences
Similar with aforementioned edible glue research, on that basis of example 1, inventor is using vegetable protein as research object to plant egg
White to be researched and analysed to minced beef cutlet qualitative effects situation, concrete condition is briefly discussed below.
(1) vegetable protein type determines: using different type vegetable protein as research object, vegetable protein being added to implementation
After the basic components to be optimized of example 1, carried out experiment of single factor detection, with to different vegetable proteins to minced beef cutlet different aspect
It influences situation to analyze and research, concrete condition brief explanation is as follows.
Specific experiment of single factor group design are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate
0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ soybean protein or zein
Or peanut protein 9Kg.
(1.1) different type vegetable protein is to minced beef cutlet texture and organoleptic effects: verifying to different type plant-derived albumen
The measurement result of minced beef cutlet texture is as shown in table 13 below, and Analyses Methods for Sensory Evaluation Results is as shown in Figure 7.
The influence of 13 different type plant-derived albumen confrontation minced beef cutlet texture of table
。
In conjunction with the above results and Analyses Methods for Sensory Evaluation Results, soybean protein is more preferably to select.
(5) vegetable matters influence
Similar with aforementioned edible glue research, on that basis of example 1, inventor is using vegetables as research object to vegetable protein pair
Minced beef cutlet qualitative effects situation is researched and analysed, and concrete condition is briefly discussed below.
(1) vegetables determine: using different type vegetables as research object, vegetables being added to the to be optimized of embodiment 1
After basic components, carried out experiment of single factor detection, with the influence situation to different vegetable proteins to minced beef cutlet different aspect into
Row analysis and research, concrete condition brief explanation are as follows.
Specific experiment of single factor group design are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate
0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ mushroom or potato or carrot
Or broccoli 9Kg
(1.1) vegetables influence minced beef cutlet color: color situation detects after adding minced beef cutlet to different type vegetables,
As a result as shown in table 14.
Influence of 14 vegetables of table to minced beef cutlet color
。
Upper table data are analyzed, it will thus be seen that equal for the color of minced beef cutlet after the vegetables addition minced beef cutlet of different colors
Have a significant impact, that is, can improve brightness, reduce redness.In general, mushroom influences brightness maximum, and broccoli is to red
Degree influences maximum, and this difference with the ingredients such as the moisture content of vegetables itself, chlorophyll has certain relevance.
(1.2) vegetables influence minced beef cutlet TPA and sensory evaluation: different type vegetables measure minced beef cutlet TPA,
As a result as shown in Table 15, Analyses Methods for Sensory Evaluation Results is as shown in Figure 8.
Influence of 15 vegetables of table to minced beef cutlet TPA
。
Upper table result is analyzed, for Analyses Methods for Sensory Evaluation Results, mushroom and potato are more preferably to select.
(2) vegetables dosage optimization
On above-mentioned experiment basis, inventor optimizes further to mushroom addition dosage situation, and concrete condition is briefly introduced
It is as follows.
Minced beef cutlet yield rate in the case of different mushroom additive amounts is measured, as a result as shown in figure 9, to different mushrooms
The nutritional ingredient and color situation of raw beef cake in the case of dosage are as shown in table 16, and the TPA in the case of different mushroom dosages
And sensory results such as table 17(table 17 is referring to the end of writing) shown in.
Influence of the 16 mushroom additive amount of table to minced beef cutlet basis and color
List data is analyzed, it will thus be seen that with the increase of mushroom additive amount, yield rate is higher and higher, moisture content
It is gradually increased, increases to 76% from 72%；Protein content then gradually reduces to 13.06% by 17.15%, and fat content is then by 5.71%
It is reduced to 2.78%；Think this is because mushroom absorbs water caused by causing quality radix to become larger；It is showed themselves in that in terms of color
Brightness value is in increase tendency after first reducing, and red scale value is in trend is persistently reduced, and yellow value degree persistently increases, this is by mushroom color itself
Damp influencing factor.
To analysis in terms of texture it can be seen that with mushroom additive amount increase, shearing force persistently reduces, this is because fragrant
The biggish water holding capacity for changing product of mushroom, moisture content are one of the important factor in order of product tenderness；Simultaneously with perfume (or spice)
The increase of mushroom additive amount, the hardness of test group, tackness, chewiness presentation first reduce and increase trend afterwards, especially in additive amount 15%
When reach minimum.For sensory score result: with the increase of mushroom additive amount, color scoring gradually lowers, this be by
The color of meat itself is covered in the color of mushroom, flesh pink is reduced, is faint in color, and scoring is caused to reduce；And flavour and mouth
In downward trend after first rising, when 15% additive amount, scores highest for sense scoring；In tissue scoring, in trend is gradually reduced, mainly
It is influence of the mushroom to institutional framework；In total score, in decreasing trend after first increasing, 15% when, scores highest.In summary result and
Speech, when mushroom additive amount 15%, are one and more preferably select.
Embodiment 3
On the basis of 2 single factor analysis evaluation result of embodiment, in view of between different auxiliary material with reciprocity cross influence, because
This is to determine that preferably material combinations, inventor further optimizes experiment to the combination of different material using response phase method,
Detailed process is briefly discussed below.
In experimentation, on the basis of embodiment 1 determines basic components to be optimized, inventor is with carragheen additive amount
0.1 ~ 0.4%, ready-mixed oil additive amount 5 ~ 15% and mushroom additive amount 10 ~ 20% are used as range of variables, are worth in response with sensory evaluation scores
Design has carried out experimental design；That is specific formula are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate
0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ carragheen 0.1 ~ 0.4Kg+ tune
With 10 ~ 20Kg of oil 5 ~ 15Kg+ mushroom
The specific response surface experiments design scheme of table 18 and result
。
The optimization of carragheen additive amount, grease additive amount, mushroom additive amount to sensory evaluation scores is obtained using method of gradual regression
Equation, optimization method are as follows: sense organ=32.00+73.83* carragheen additive amount+3.23* grease additive amount+4.37* mushroom addition
Amount -126.92* carragheen additive amount2- 0.15* grease additive amount2- 0.16* mushroom additive amount2。
Table 19 the result shows that, the regression model of sensory evaluation scores is significant.Losing quasi- item is 16.76 > 0.05, shows to be caused by error
Mistake it is quasi- not significant, test error is small；R2=0.9038, correct R2=0.8461, illustrate that the models fitting degree is preferable；Signal-to-noise ratio
10.794 are higher than critical value 4, show that secondary multivariate regression models is extremely significant.
Based on the above results, using maximum sense organ as the optimal additive amount result of target are as follows: carragheen, grease, mushroom addition
Amount is respectively 0.29%, 11.04%, 13.68%；Predict that sense organ value is 90.47.
After further carrying out actual verification to this prescription prediction, actual measurement sense organ value is 89.92, indicates that the model is credible
's.
19 sensory evaluation scores regression model variance analysis result of table
。
Embodiment 4
On the basis of embodiment 3, inventor is further provided with different experiment groups, is carried out with the practical quality to minced beef cutlet
Evaluation.The setting of specific experiment group are as follows:
Blank group (that is, basic components to be optimized): ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate
0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg；Carragheen group (0.29% OK a karaoke club
Glue): ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide
0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ carragheen 0.29Kg；Grease group (11.04% grease): ox continuous heavy rain meat 100kg+ food
Salt 2kg+ black pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer
0.08Kg+ ice 15Kg+ ready-mixed oil 11.04Kg；Complex group (+11.04% grease of 0.29% carragheen): ox continuous heavy rain meat 100kg+ salt
2kg+ black pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer
0.08Kg+ ice 15Kg+ carragheen 0.29Kg+ ready-mixed oil 11.04Kg；Mushroom group (+11.04% grease of 0.29% carragheen+
13.68% mushroom): ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate
0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ carragheen 0.29Kg+ ready-mixed oil 11.04Kg+ mushroom
13.68Kg；Potato group (+13.68% potato of+11.04% grease of 0.29% carragheen): ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper
0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ card
Draw glue 0.29Kg+ ready-mixed oil 11.04Kg+ potato 13.68Kg.
(1) different group minced beef cutlet product yields
It should be noted that herein after product yield shortening between the minced beef cutlet quality being cooled to room temperature and raw meat cake embryo
Ratio calculates, and the results are shown in Figure 10.
It can be seen from the figure that mushroom set product yield highest, and grease group and complex group product yield are minimum.
(2) different group moisture and fat loss situation
As shown in figure 11 to the other moisture loss measurement result of different formulations group, fat loss is as shown in figure 12.
It can be seen from figure 11 that the other minced beef cutlet of difference group can all occur different degrees of with the extension of heating time
Moisture loss, in which: complex group water loss rate curve is the gentlest, blank group water reduction rate highest.
Similar with moisture loss situation, with the extension of heating time, the other minced beef cutlet of different formulations group can all occur not
With the fat loss of degree.But each test group fat loss rate difference is larger, and the rate for only adding carragheen group is minimum, and oily
Glue complex group and mushroom group are maximum, and potato group and grease group rate are almost the same.But then, in the different heating period,
Fat loss rate situation is again different.In 0-60min, blank group, the fat loss rate curve of carragheen group are more gentle, oil
Rouge group, complex group, mushroom group, potato group have different degrees of loss, and 60-120min fat loss rate increases, especially
The rate of change of grease group and potato group is larger.
(3) color and TPA situation
The other color of different formulations group and TPA are detected, as a result as shown in table 20, table 21.
The texture index of 20 different formulations minced beef cutlet of table
。
Influence of 21 different disposal of table to minced beef cutlet color
。
Upper table is analyzed it can be seen that different additives are different on the influence of shortening minced beef cutlet texture, with blank
Group is compared, and only adds carragheen group and hardness is increased, but also there was no significant difference, and potato group hardness reduces, with blank
Group is compared, and difference is extremely significant；In terms of chewiness, compared with blank control group, the chewiness of mushroom group and potato group is significant
It reduces.And for color, in addition to the red scale value of potato group and yellow value degree increase, other groups compared to blank control group without
Significant difference.
(4) Analyses Methods for Sensory Evaluation Results
It is as shown in table 22 below to the Analyses Methods for Sensory Evaluation Results of different formulations group minced beef cutlet.
Influence of 22 different disposal of table to minced beef cutlet sensory evaluation scores
。
Microstructure observing shows under early period Electronic Speculum: substantially fat-free particle in the meat pie of control group individually adds grease
The lipochondrion distribution of group and its irregular, after heating, fatty large area is lost, loosely organized, flocculent structure and cavity compared with
It is more, not formed uniform continuous protein-lipid matrix；Compounding group gel after heating shows the network knot of regular consolidation
Structure；The sample of mushroom, potato is added, fat loss is relatively fewer, and gel structure is comparatively dense；Space management group, fat elution
Trace present honeycomb, it is small and dense；Two groups of albumen substrate has been covered with many small empty copper, in contrast, potato group
Structure is more smooth than mushroom group.
In conjunction with above-mentioned Analyses Methods for Sensory Evaluation Results it can be seen that compared with blank control group, on color, carragheen group is without conspicuousness
Difference, mushroom, potato group are preferable, and grease group, complex group are best；Flavour is consistent with mouthfeel score trend, mushroom group and potato group
Scoring highest, followed by grease group and complex group；Tissue, carragheen group and potato group are best, and grease group is worst；Synthesis is commented
On point, potato group > mushroom group > complex group > carragheen group > grease group > blank group.Therefore in terms of comprehensive: potato group, mushroom group are
Preferably formula combination.
Embodiment 5
It should be noted that composite phosphate has directlyed adopt 0.3% ratio to be applied in embodiment 1, but protected from water conservation
For oil, improvement meat etc. effect application, Tg enzyme is also more common substance, and field of food is also often with bicarbonate
Sodium adjusts pH value and and then improves meat.Therefore, in research process, oily characteristic is protected as evaluation index, inventor point using water conservation
Comparative evaluation is not done for the application effect of TG enzyme, sodium bicarbonate and composite phosphate in minced beef cutlet, related experiment is brief
It is described below.
Beef formula are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ sodium ascorbate 0.15Kg+ ready-mixed oil
15Kg+ niacinamide 0.15Kg+ ice 15Kg；
During experiment of single factor, beef quality is influenced for composite phosphate: using zero addition composite phosphate as blank pair
According to other experimental group groups add 0.1 % of composite phosphate, 0.2 %, 0.3 %, 0.4 %, 0.5 % respectively；For TG enzyme to ox
The influence of meat gruel quality: not add TG enzyme sample group as blank control, other components not Tian Jia TG enzyme 0.2%, 0.4%,
0.6%,0.8%,1.0%；Influence for sodium bicarbonate to beef gruel quality: not add sodium bicarbonate sample sets as blank pair
According to other components Tian Jia not sodium bicarbonate 0.1%, 0.2%, 0.3%, 0.4%, 0.5%.
Different composite phosphate adding quantity is as shown in figure 13 to the moisture content of minced beef cutlet and the influence of pH.As can be seen that
When composite phosphate increases, minced beef cutlet moisture content is there are conspicuousness variation, and in additive amount 0.3%, moisture content is up to
68.53%.And composite phosphate itself belongs to alkaline matter, has buffer function, pH significantly increases under 0.2~0.3% additive amount
It is long, it is risen to after 6.4, pH increases from 5.7 or so, charge increases, and charge repulsion expands meat inner distance, to increase meat
Water-retaining property.Different composite phosphate adding quantity influences as shown in figure 14 the binding characteristic of minced beef cutlet, and different composite phosphate is used
Amount influences minced beef cutlet TPA as shown in figure 15.Analysis it can be seen that with composite phosphate addition, can effectively reduce total
Juice loss, water flow are become estranged fat loss, are had on organoleptic qualities such as hardness, cohesive force, elasticity, chewing, elastic force and are significantly affected
And improvement.In terms of comprehensive, the additive amount of composite phosphate is best 0.2~0.4% or so.
Different TG enzyme dosages are as shown in figure 16 to the moisture content of minced beef cutlet and the influence of pH.As can be seen that with TG enzyme
The increase of additive amount, moisture content continue to increase, but when more than 0.6%, and moisture content is without dramatically increasing.And it is adjusted from pH
For effect, pH is not further added by after additive amount to 0.4%, substantially remains in 6 or more.Knot of the different TG enzyme dosages to minced beef cutlet
Closing characteristic influences as shown in figure 17, and different TG enzyme dosages influence minced beef cutlet TPA as shown in figure 18.Analysis it can be seen that with
The increase of TG enzyme additive amount, total juice loss, water loss and fat loss substantially reduce, at additive amount 0.6 ~ 0.8%,
Have the function of preferably combining water, oil.For the indexs such as hardness, cohesive force, elasticity, chewiness, TG enzyme can partially increase
Add meat hardness, but in terms of comprehensive, when TG enzyme dosage is no more than 0.6%, TG enzyme is solidifying by being formed with the salting-in-protein on meat piece surface
Glue network shows preferably to wrap up water, grease effect.
Different sodium bicarbonate dosages are as shown in figure 19 to the moisture content of minced beef cutlet and the influence of pH.Analysis can be seen that
There are the larger value moisture contents 66.45% for 0.5% sodium bicarbonate, and pH substantially remains in 6.2 or so after 0.3% additive amount.It is different
Sodium bicarbonate dosage influences as shown in figure 20 the binding characteristic of minced beef cutlet, and different sodium bicarbonate dosages influence minced beef cutlet TPA
As shown in figure 21.Analysis is it can be seen that the fat loss of 0.5% additive amount is minimum, but total juice loss, water after 0.2% additive amount
Shunting mistake, there was no significant difference.And for the target improvements such as hardness, cohesive force, chewiness, elastic force, each index is in additive amount
There was no significant difference when 0.3% and 0.4%.
For comprehensive correlated results, the sodium bicarbonate mechanism of action is similar to water conservation mechanism, has certain improvement meat effect,
Can alternative composite phosphate to a certain degree, but while being excessively used, then adversely affects the quality of meat, mouthfeel and shape.And
For from the stability, the stability of quality improving of minced beef cutlet quality, it is clear that the selection of composite phosphate will be due to sodium bicarbonate
Selection, and for production cost and integrated application effect, composite phosphate also will due to the application of TG enzyme, it is comprehensive and
Speech, preferably composite phosphate is as optimal additive.
Influence of the different carragheen additive amounts of table 6 to minced beef cutlet texture
。
Influence of the 10 grease additive amount of table to minced beef cutlet shearing force, texture, sensory evaluation scores
。
Influence of the 17 mushroom additive amount of table to minced beef cutlet shearing force, texture, sensory evaluation scores
。
Claims (7)
1. a kind of conditioning minced beef cutlet, which is characterized in that formula composition are as follows: beef 100kg+ 1 ~ 3kg+ of salt black pepper 0.1 ~
0.5Kg+ composite phosphate 0.1 ~ 0.5Kg+ sodium ascorbate 0.1 ~ 0.2Kg+, 0.001 ~ 0.005Kg+ of niacinamide tenderizer 0.01 ~
0.1Kg。
2. conditioning minced beef cutlet as described in claim 1, which is characterized in that formula composition are as follows: the black Hu of beef 100kg+ salt 2kg+
Green pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ water or ice
15Kg。
3. conditioning minced beef cutlet as claimed in claim 2, which is characterized in that the beef is ox continuous heavy rain meat.
4. conditioning minced beef cutlet as claimed in claim 3, which is characterized in that formula composition are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ is black
Pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice
0~9Kg of 0 ~ 0.6Kg of 15Kg+ edible glue and/or 3 ~ 18Kg of vegetable fat and/or 0~9Kg of plant amylum and/or vegetable protein
And/or 0 ~ 30Kg of vegetables；The edible glue are as follows: guar gum, carragheen, one or more of arbitrary proportions mixing in konjac glucomannan
Object；The vegetable fat are as follows: ready-mixed oil, sunflower oil, corn oil, one or more of arbitrary proportion mixtures in olive oil；
The plant amylum are as follows: cornstarch, starch from sweet potato, one or more of arbitrary proportion mixtures in potato starch；Institute
State vegetable protein are as follows: soybean protein, zein, one or more of arbitrary proportion mixtures in peanut protein；The vegetables are as follows:
Mushroom, potato, carrot, one or more of arbitrary proportion mixtures in broccoli.
5. conditioning minced beef cutlet as claimed in claim 4, which is characterized in that formula composition are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ is black
Pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice
0.1,0.2,0.3,0.4,0.5 or 0.6Kg of 15Kg+ guar gum；Or: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper
0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ tune
With 3,6,9,12,15 or 18Kg of oil；Or: ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate 0.3Kg+
Sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ potato starch 9Kg；Or: Niu Lin
Meat 100kg+ salt 2kg+ black pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+
Tenderizer 0.08Kg+ ice 15Kg+ soybean protein 9Kg；Or: the compound phosphorus of ox continuous heavy rain meat 100kg+ salt 2kg+ black pepper 0.3Kg+
Hydrochlorate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice 15Kg+ mushroom or potato 5,
10,15,20,25 or 30Kg.
6. conditioning minced beef cutlet as claimed in claim 4, which is characterized in that formula composition are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ is black
Pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice
15Kg+ 0.1 ~ 0.4Kg+ of carragheen, 5 ~ 15Kg+ of ready-mixed oil mushroom or 10 ~ 20Kg of potato.
7. conditioning minced beef cutlet as claimed in claim 6, which is characterized in that formula composition are as follows: ox continuous heavy rain meat 100kg+ salt 2kg+ is black
Pepper 0.3Kg+ composite phosphate 0.3Kg+ sodium ascorbate 0.12Kg+ niacinamide 0.002Kg+ tenderizer 0.08Kg+ ice
15Kg+ carragheen 0.29Kg+ ready-mixed oil 11.04Kg+ mushroom or potato 13.68Kg.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040340A (en) * | 2021-03-15 | 2021-06-29 | 蚌埠学院 | Microwave quick-freezing prepared galangal beef slices and processing method thereof |
| CN114868882A (en) * | 2022-06-09 | 2022-08-09 | 山东如厨清真食品有限公司 | Low-temperature low-fat instant beefsteak containing fruits and vegetables |
| CN115067478A (en) * | 2022-06-30 | 2022-09-20 | 元盛食品制造(上海)有限公司 | Beef pie and freezing seasoning method |
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