Research On Atmospheric And High Pressure Cooking Process Of Beef Bone And Lotus Root Pork Ribs Soup

In this study, the amount of raw materials, different bone stewing methods and the key processes of bone cooking techonology are discussed and controled for the raw material of beef bone, ribs and lotus root. Based on the effects of different process conditions on beef bone soup and lotus root pork ribs soup quality, the best atmospheric conditions are determined. Meanwhile, to further study the effects of high pressure on the bone and ribs lotus root soup cooking process, optimize the high-pressure process under the condition of ensuring the quality of the soup.Then make comparision between the pressure cooking process and clay cooking process, shortening soup brewed cycle. In this experiment, analysis are made on sensory qualities, nutritional properties and volatile flavor substances of the beef bone soup and lotus root pork ribs soup under different cooking conditions, aiming at determining the best cooking technology for livestock research and development, and providing some scientific evidence.In the experiment about the effect on the quality of beef bone soup and lotus root pork ribs soup of different cooking methods, bone particle size, time, bone water ratio, lotus root bone ratio and vinegar, there are three cooking methods:simmer cooking, atmospheric pressure and high pressure cooking. Result show that:the physical and chemical indicators were significantly affected to different cooking methods and process conditions. Simmer cooking method with clay cooker gets the highest sensory score no matter for the beef bone soup or for the lotus root pork ribs soup. And soup under the high pressure gets the maximum soluble protein dissolution rate. Vinegar single factor experiment shows that vinegar can facilitate the dissolution of Ca2+greatly, suitable dosage for bone soup is1%,0.5%suitable dosage for lotus root pork ribs soup is0.5%.To further optimize the cooking process of lcay cooker, analysis are made on sensory and other indicators of beef bone soup and lotus root pork ribs soup, through single factor and orthogonal experiments. Result shows that best cooking process conditions are:beef soup (bone particle5cm, bone water ratio1:3.5, time9h), lotus root pork ribs soup (bone water ratio1:3, lotus bone ratio1:1, time3h). In examining the effects of high pressure on the quality of beef bone soup and lotus root pork ribs soup, sensory evaluation and soluble protein content are main measured indicators to measure the effect of pressure on the quality of the soup. Based on the experiment made above and the different characters of two kind of soup, design a four-stage-cooking experiment for beef bone soup and lotus root pork ribs soup respectively.high-pressure cooking process was further optimized by orthogonal experiment. Optimal cooking process conditions for beef bone soup are:40kPa,45min, then90℃,4h.This cooking process can ensure the quality of the soup, and cooking cycle can be shortened to285min. Compared with clay cooker, optimized process conditions can save half of the time. While the total sensory scores are similar, however, there are significant differences in aroma determined by the electronic nose.Best cooking process conditions for lotus root pork ribs soup are:70kPa,20min, and then,20kPa,45min. Under the conditions lotus root pork ribs soup can achieve a similar effect with clay cooker, which can successfully shorten the cooking cycle by85min.In the study of the best accessory ratio for beef bone soup and Lotus root Pork ribs soup, experimental results show that:the amount of milk added to bone soup shows the most significant impact on the sensory score, followed by sugar, and salt shows the minimal impact. After the optimization, soup are more acceptable than it does before. Beef bone soup recipe as accessories:20ml/500g, salt5g/500g, sugar2g/500g, Lotus root Pork ribs soup recipe as accessories:milk30ml/500g, salt6g/500g, sugar lg/500g.In the study of the colatile flavor of beef bone soup and Lotus root Pork ribs soup, analyse the main ingredient of the volatile flavor compounds of the samples under the optimum conditions in the method of SPME with GC-MS. Results shows that:the main compounds identified are alcohols, aldehydes, ketones, acids, esters, hydrocarbon, sulfur-heterocyclic compounds.88kinds of characteristic aroma substances are detected in beef bone soup. The main compounds contributes to the volatile flavor of beef bone soup are:Furan2,5-dimethyl,1-Benzenesulfonyl-lH-pyrrole,3-Methy-2-phenylindole,2,4-nonadienal,2-methyl-4-pentanone.78kinds of characteristic aroma substances are detected in lotus root pork ribs soup. The main compounds contributes to the volatile flavor of lotus root pork ribs soup are:a kind of sulfur compounds5-Methyl-2-thiophenecarboxaldehyde, and some heterocyclic compounds, such as1-methyl-2-pentyl-furan,2,4-pentanedione,3-methyl-2-phenyl-1(H)-indole,2(1H)-pyridinone.