Trial-manufacture Of The Artificial Beef Fat And Study On Preservability

The quality of beef meat is one of the main obstacles that hinder the further development of beef, superior product " beef fat " suit various kinds of edible method, belong to one top-grade beef. The beef is less in proportion and the low-grade products in the meat at exit of our country, through develop artificial beef fat , inject with this low-grade beef is it improve quality of beef our mainly studying the purpose. This main research of experiment studies the technological route of the artificial beef fat and makes up the best matching of the composition basically, and through preserving the experiment , have confirmed the adding amount of the antiseptic and antioxidant. The result is as follows: 1 Technological route of the artificial beef fat emulsion: The oil-soluble and water soluble material will be added in oil and water separately→Heat and dissolve (60±0.5℃)→Lower the temperature 3℃→Water soluble liquid is put into the oil soluble liquid (5ml/min) →Keep warm and mix (10min)→Put quietly and heat preservation for 2min →Mix (19000rpm,15min ) at a high speed →Quality (15~20MPa) →Cool to the room temperature (10min cools7±1℃). 2 The basic component part of the artificial beef fat emulsion includes the vegetable oil (soya-bean oil ) , water , lecithins, glycerol monostearate , Span80 , whey protein etc. Four factors quadratic rotation design was applied in the experiment and optimized composition of.: glycerol monostearate 0.434%, Span80 0.110%, lecithins 0.504%, whey protein 0.410%. Emulsion type is W/O by the diluting way. The testing result of emulsion stability, its quality ratio is 0.59% , reach the request for stabilizing the system. 3 In preserving the experiment , namely the antiseptic and anti-oxidant experiment, there is significant synergetic effect between 0.03% TP and 0.01%Vc-Na, and antiseptic result is obvious, but the TP plays main a antiseptic role. Stored at 0~4℃ for 3 months, the artificial beef fat emulsion's POV value, TBARS and total amount of bacteria reached the national standard and the properties are steady which reach the request that is generally produced.