Formula Optimization Of Low Fat Black Soybean Tofu Meatballs And Effect Of Reheating Method On Its Quality

As a traditional delicacy,meatballs are loved by consumers because of their unique and delicate taste.However,traditional meatballs have the problem of excessive fat content.With the improvement of people’s living standards and the enhancement of healthy eating concepts,single meatball can no longer satisfy consumers.New meatballs with low fat,high protein and dietary fiber,conform to the concept of nutrition and health.Therefore,the development of low fat meatballs with both nutritional value and good quality has become an urgent problem in the meat industry.Black soybean is rich in nutritional value and contain a variety of beneficial components to the human body.It is ideal raw materials for making tofu.This article innovatively applies black soybean tofu to the production of meatballs,aiming to reduce the fat content and improve the quality of meatballs.Firstly,the black soybean tofu production process is optimized to determine the key process parameters.Secondly,black soybean tofu made under the optimal conditions is added to the meatballs to optimize the production formula.Then,black soybean tofu is used to replace part of fat,to explore the changes of meatball quality under different addition conditions.Finally,meatballs frozen for 5 days are reheated to study the effect of different reheating conditions.The specific experimental results are as follows:1.The effect of processing on the quality of black soybean tofuSingle factor experiment is conducted by selecting the solid-liquid ratio,the coagulant addition,the coagulation temperature,and the coagulation time.The factors with obvious influence are selected,and the sensory score is used as the response value to conduct the response surface optimization experiment.The results show that the order of the significant effects of various factors on the experiment is coagulation temperature>coagulation time>coagulant addition.The optimized processing conditions of black soybean tofu are solid-liquid ratio 1:8 g/mL,the coagulant addition is 3.06%,the coagulation temperature is 78.8℃,and the coagulation time is 33 min.The verification experiment results show that the sensory score of black soybean tofu reaches 96.06,which is not much different from the predicted value.The black soybean tofu produced under this condition has good texture,taste and flavor.2.Effect of formula technology on quality of black soybean tofu meatballsBased on the best production technology of black soybean tofu,the effect of different salt,starch,and water additions on the quality of meatballs is studied.Refer to the results of the single factor experiment and use the sensory score as the response value to conduct the response surface optimization experiment.The results show that the optimal formula conditions are 2.5%salt,15.6%starch,and 17.8%water.Under this conditions,the meatballs have a mellow taste and good sensory quality.3.Effect of black soybean tofu additions on the quality of meatballsBased on the optimized formula of meatballs,black soybean tofu is used to replace part of the fat to make low fat meatballs,the effect of black soybean tofu addition on the quality of meatballs is studied,and feasibility suggestions for the development of low fat meatballs are provided.The results show that compared with the control group,the cooking loss rate,water loss rate,and fat loss rate of meat emulsion gradually decrease with the increase of black soybean tofu addition.When it is added at 12%,the meatballs have the highest sensory score,compared with common pork meatballs,in a addition to a 45.26%reduction in fat content.As the amount of black soybean tofu added increases,the fat content gradually decrease,and the protein,moisture,and ash content increase.The hardness and chewiness gradually increase with the increase of black soybean tofu,while the elasticity and stickiness first increase and then decrease.Meanwhile,the L*value and a*value gradually decrease,and the b*value increase.The yield and pH show a trend of first rising and then falling.When the black soybean tofu is added at 12%,the yield is the highest and the pH is the largest.The principal component analysis results of the electronic nose show that there are obvious differences in the smell of the electronic nose of meatballs under different conditions.The results of the microstructure measurement show that adding black soybean tofu can significantly improve the uniformity of the microstructure of the meatballs and improve the overall quality.Therefore,the overall quality of meatballs under the condition of 12%black soybean tofu addition is the best.4.Effect of reheating method on the quality of black soybean tofu meatballsFrozen black soybean meatballs under optimal conditions for 5 days and then reheat them to study the effects of different reheating methods(microwave,flying,steaming)on the quality of meatballs,and explore the changes in meatballs quality under different reheating conditions.The study find that the specific suitable conditions for different reheating methods of are microwave reheating(420 w,150 s),frying reheating(180℃,4 min),steaming reheating(100℃,8 min).Comparing the quality indicators of meatballs under different reheating methods,it is found that the meatballs maintain good sensory quality under the three reheating methods.In terms of texture characteristics,the hardness of meatballs is the largest after microwave reheating,followed by frying and steaming.Steaming reheating can make meatballs maintain high elasticity,while microwave reheating can make meatballs chewiness and stickiness greater.The specific elasticity is steaming>frying>microwave,the stickiness is microwave>steaming>frying,and the chewiness is microwave>frying>steaming.Steaming reheating can keep the meatballs high in brightness.At the same time,the meatballs have the highest yield and moisture content.After frying reheating,the meatballs have the lowest adhesiveness,the L*value is the lowest,the a*value and b*value are the highest.The moisture content and yield are the lowest,and different reheating methods have no significant effect on the pH value of meatballs(p≥0.05).