The Research On Quality Control In Development Process Of Landes Geese Product

This study was designed on the quality control during the Landes product development process,starting from basic ingredients and processing,to deal with the problem of Geese liver sauce that affect the quality such as the surface precipitation of large amount of oil, fishy odor and other issues that are important to study the optimization process further. By orthogonal experiments parameters of deodorization of soybean oil in different effect compared,effect on the best oil oil and soy protein isolate to study parameters, and then a second amendment to the basic formula, and ultimately the results meet the quality requirements.As for the problem of Landes geese whose meat being rough, heavy smell, we develop the composite tender agent, and the tender geese before and after the process of scanning electron microscopy (SEM). In comparision, we get the result of deodorization of geese parameters and the effect of sensory evaluation of deodorization. After a tender and deodorization treatment, the geese the geese intestines of process parameters on the quality of geese intestines of the main factors, and identification of the final product quality, The main conclusions are as follows.1.By research on casein, starch type, salt, add water, we get the formulafor Landes geese liver sauce making:4% salt, sweet potato starch 170 g/kg, casein 0.5 g/kg, water 400 mL/kg, the product of the existence basic formula derived surface oil precipitated smell composing a big disadvantage.2.As for the shortcomings of the basic formula to optimize,Embedding method usingβ-CD treatment for deodorization.The optimum process parameters fishyβ-CD content was 0.14%, bath temperature 33℃, impregnation time 31 min;by different types of oil-absorbing effect of soy protein compared,Determine when the SPI was 3% of the best oil.Then a second amendment to the basic formula is obtained for the original spice to reduce 60% of water and increased to 450 mL/kg is suitable.3.As for Fishy smell of the geese and the overall quality of the two indicators, we determine the best conditions geese complex formula ofβ-CD 5% volume of fresh ginger 14 g,0.25% yeast inoculation.4.Phosphate complex formula using four lines of geese to compare water, B group compound phosphate derived formula with STP20%,SPP50%,SHMP30% with the best water.By orthogonal test to determine the best complex formula and parameters for tender:B group compound phosphate 0.6%, Papain is 1.4mg/kg, the exogenous Ca2+ increase to 170 mg/kg,with temperature of 40℃.Papain, respectively, and the best tender on the formula before and after pretreatment of samples geese,Then the horizontal and vertical section respectively of the scanning electron microscope (SEM),in comparison.Before and after treatment of tender geese SEM microstructure of comparison and analysis of photographs.5.The research on the process of geese intestinal, considering the large proportion of Landes's own characteristics of fat, focus on the method of study, resulting Group B ratio obtained SPI:water:fat= 1:5:5 best emulsifying, when the ratio of soy protein SPI:SPC=1:1,Can be both functional and economy, reduced production costs, When the GDL 0.15%, the acid environment the most appropriate, nitrite best hair color.6.The research on the four most important factors that affect quality of geese intestines through orthogonal test, we identify that too fat ratio of 3.5:6.5, the amount of modified starch added 9%, addition of mixed protein powder 4%, addition of 55 g of ice water.geese intestines are in Best quality, and the product exanined by the laboratory of Yurun Food Co., Ltd., and meet the relevant corporate standards,also in line with normal levels of intestinal standard emulsion.