Water And Salt Substitute Technology In The Application Of Beef Jerky

Beef jerky is our traditional public leisure food,its nutritious,the taste is unique,edible is convenient,long storage time,like by the public.Traditional processing technology of beef jerky,taste rough,high sodium content,backward technology,low yield,higher energy consumption shortcomings.In this paper,with fresh beef as a raw material,through the response surface and the orthogonal experiment,optimize the formulation and processing conditions.Soft developed low salt beef jerky,both the nutrition of the traditional beef jerky,and improved the traditional taste rough,dark red color and shortcomings.The results are as follows:1.Determination of pickled formulation and curing time by single factor and response surface optimization test,determine the best prescription of low salt soft beef jerky is: the amount of added salt content is 2.01%,monosodium glutamate 0.29%,cooking wine,addition amount of 2.01%,the nitrite content of 0.02%,sugar content of 3.05%,curing time is 6 h,sensory score of 95.2492.2.The influence of drying conditions on the product In the process of product processing,drying temperature,drying time and drying humidity conditions,are the important factors that affect product quality.So the test by using single factor and orthogonal test method,to determine the optimum drying process for the drying temperature is 120 ?,the drying time for50 min,dry humidity of 40%.3.The determination of water retention agent With sodium alginate as the main raw material,choose different kinds of calcium salt as the calcium source,through the single factor experiment to select the most appropriate calcium salt,combined with sodium alginate,again through the orthogonal experiment with the quality and structure analysis of low salt soft beef jerky the indicators to determine the sodium alginate and the optimum adding amount of calcium salt.By adding the water retention agent made under the condition of low salt soft quality and structure properties of beef jerky and processed by the traditional craft of beef jerky,compared to the quality and structure properties of hardness value by 131.8 N,reduce to 107.32 N,chewiness reduced from 92.26 mJ to 92.26 mJ,moisture of the product from the original 16% to 28.97%,has a good taste,no bad smell.Final product moisture content of 28.97%,water retention agent formula for the mass fraction of 0.3% sodium alginate,0.25% of the calcium sulfate.4.The calcium lactate alternative test of Nacl Through single factor experiment,observed in the amount of lactic acid instead of different cases,the product of the indicators(pH,Aw,L,a,b).When the amount of calcium lactate replacement of 30%,low salt soft dried beef pH 6.53,water activity was 0.73%,the colour and lustre degree has no obvious change.Comprehensive test results,the calcium lactate replace salt alternative than the optimum was 30%.5.Storage time of the product will be sterilization processing,low salt soft beef jerky and interesting to observe its colony growth,and to determine the optimum storage period,the study shows that after sterilization treatment of low salt soft dried beef the best storage period for 90 days.