The Analysis Of Process Optimization And Storage Quality Characteristics Of Mushroom And Pigeon Meat Spicy Sauce Rich In Bone Calcium

Rich in bone calcium special mushroom and pigeon meat spicy sauce is an easy to eat,portable and nutritionally balanced compound meat sauce product.There are relatively few pigeon meat products on the market,and the variety is relatively homogeneous.In order to better promote the research and development of pigeon meat products,the technological innovation and industrial production of traditional specialty foods are the research objectives of pigeon meat,so as to fully improve the utilization rate of pigeon bone by-products,increase the calcium content of the products and realize the industrial production of compound pigeon meat paste products.In this paper,white pigeon meat,mushrooms and broad bean paste were used as the main raw materials to study the frying technology of pigeon meat,pigeon bone powder and the optimized formula of the finished paste.Potassium sorbate and tea polyphenols were added as preservatives to carry out the storage test of the finished paste,to determine the influence of the quality change of the finished paste during storage and to predict the shelf life.The main summary is as follows:（1）Optimization of pigeon meat processing technology by response surface methodologyPigeon meat with white stripes,after being cooked,diced and fried to remove fishy smell,plays an important role in the later production of finished sauce.The effects of frying time,frying temperature and oil stewing time on the color,water content,oil content,frying loss rate and sensory of pigeon meat were studied by studying the effects of different cooking time on the quality of pigeon meat and designing the single factor experiment of pigeon meat frying.The results show that the best cooking time is 45 min,and Box-Behnken response surface experiment is conducted based on single factor experiment.The moisture content and sensory score were the main response values.When the frying temperature is 150℃,the frying time is 55 s,and the oil stewing time is 4 min,the expected sensory score is 75.25,the moisture content was 11.31%,and the actual sensory score is 74.66.The fried pigeon meat pieces made under this condition have crisp taste,bright color,less moisture and fried fragrance.（2）Response surface methodology was used to optimize the preparation and nutritional compositon analysis of pigeon bone mealUltrasonic-assisted solvent degreasing method was used to compare the degreasing effects of four degreasing solvents,ethyl acetate,isopropanol,absolute ethanol and hot water,and the best degreasing solvent was selected with degreasing rate as the inspection index.Single-factor experiment was designed to study the effects of different ultrasonic time,ultrasonic power and liquid-material ratio on the degreasing effect of pigeon bone.Box-Behnken response surface experiment was used to determine the best degreasing process parameters,and the differences of color,nutritional components,amino acid types and contents of pigeon bone powder before and after degreasing were analyzed.The results showed that isopropyl alcohol is the best degreasing agent.The optimal conditions optimized by response surface methodology were as follows:ultrasonic time 40 min,ultrasonic power 225 W,and the ratio of liquid to material 8 m L·g^-1,the degreasing rate was 69.39%.After degreasing,the nutritional components changed,the color was obviously improved,the calcium and phosphorus contents increased,and the amino acid contents decreased but the kinds remained unchanged.The results show that ultrasonic-assisted solvent degreasing largely retains the nutritional components and corresponding physical and chemical characteris-tics of pigeon bone powder,which provides a theoretical basis for the processing and production of pigeon bone by-products.（3）Study on processing technology of characteristic mushroom pigeon meat chili sauce rich in bone calcium.Based on the fried pigeon meat pieces and pigeon bone powder made in the first and second chapters,a single factor experiment was designed to produce the characteristic mushroom pigeon meat hot sauce.The effects of different bean paste addition,dry red pepper addition and mushroom addition on the quality of the characteristic mushroom pigeon meat hot sauce were studied,and the best technological parameters were determined by Box-Behnken response surface methodology.The results showed that,based on 30 g fried pigeon meat and 0.01%pigeon bone meal,the best technological formula of characteristic mushroom pigeon meat hot sauce was 60 g bean paste,10 g dry red pepper and 18 g mushroom.Under these conditions,the sensory score of characteristic mushroom pigeon meat hot sauce was 78.16.The results showed that the final formula optimized by response surface methodology had certain practical guiding significance,and the finished sauce body made under the optimal formula.（4）Experimental study on storage and shelf life prediction of finished sauceThe finished sauce was treated with different preservative treatments:divided into control group（blank）,0.05%potassium sorbate group and 0.05%tea polyphenols group,and stored in the shade at room temperature for 35 days.The p H value,water activity（A_W）,Total Volatile Basic Nitrogen（TVB-N）,acid value,and acid value of the samples were measured at 0 d,7 d,14 d,21 d,28 d,and 35 d respectively.Finally,the best additive group was selected for accelerated shelf life test at 35℃and 45℃.At the same time,according to the accelerated destructive test of finished sauce,it was concluded that the finished sauce had the best edible quality within 133 days at normal temperature.