Study Of Compound Beef Sauce On Formula And Technology

With the rapid development of economy,people’s demand for beef sauce with high nutritional value is constantly increasing,but the quantity and quality of traditional beef sauce products can not meet people’s demand.With the deepening of the concept of nutrition and health,the compound beef sauce with rich nutrition and reasonable collocation is gradually rising.Compound beef sauce is based on the principle of good taste and quality,and adopts the formula principle of combination of animal and plant raw materials gradually wins people’s favor.In recent years,although the research and development of compound beef sauce products emerge in an endless stream and variety,but the specific impact of raw material selection and key technology on the edible quality of compound beef sauce research are still insufficient,thickening agents,emulsifiers and antioxidants suitable for composite beef sauce need to be selected,good practice suitable for compound beef sauce is yet to be developed.In order to further improve the edible quality of compound beef sauce and ensure the product quality,this study carried out research and discussion on the compound beef sauce from the above aspects.The results are as follows:(1)To study the compound beef paste formula,processing technology,by examining wax gourd,broad bean paste,peanut butter,butter,beef cattle bone,black tea add quantity,making time,the oil temperature of black tea,the cooking time of sensory quality beef paste,the influence of formulation and process of early screening,to determine the formula and process of beef paste in the main factors of influence.The main factors of formula and process were optimized by measuring sensory score,yield rate pH and viscosity respectively.The optimal formula was obtained as follows:23%of bean paste,15%of peanut butter,5%of butter and 3%of bovine bone element.The optimal process was as follows:frying time 3.68min,oil temperature 163℃,precooking time 4min.(2)The effects of different thickeners and emulsifiers on the quality of beef sauce were studied.By sensory score determination,production rate,color value,pH,viscosity,TP A,shear force,at three different sources of thickener(soy protein isolated,corn modified starch and carrageenan)of different content,three different emulsifier(modified soy lecithin,egg yolk powder,span80)of the influence of different addition amount of beef paste quality.A thickener(corn modified starch added 0.3%)and emulsifier(egg yolk powder added 0.375%)which are the most suitable for composite beef sauce were selected and verified by analyzing the correlation of each quality index.The effect of compound antioxidant on the antioxidant effect of compound beef sauce was studied.By measuring acid value,peroxide value,TBA,amino acid nitrogen and volatile base nitrogen,TBHQ and BHT in different proportions were selected to investigate the antioxidant effect of the antioxidant groups in different proportions.The correlation between each index was analyzed,and the optimal antioxidant group 0.01%TBHQ+0.005%BHT was selected and verified.The effect of compound preservatives on the preservation effect of compound beef sauce was studied.(3)The optimal thickener and emulsifier,the optimal compound antioxidant and the optimal compound preservative,the operation procedures of the compound beef sauce were formulated.The reference value range of the quality index and the reference value of the nutrition index of the product are given.The reference values of acid value,peroxide value,TBA,amino acid nitrogen,volatile base nitrogen and total number of colonies of composite beef sauce were given.