Study On The Optimization Of Processing Technology And Storage Characteristics Of Fried Flour With Mutton Tallow

Fried flour with mutton tallow has very rich nutrients,including fat,protein,vitamins,calcium,iron and other substances.It can keep warm and moisten the intestines and stomach.However,the storage temperature and time have great influence on the quality of the fried flour with mutton tallow.It is necessary to study the effect of its effect.In this paper,the preparation technology of sheep tail oil and oil tea was studied.The processing parameters of the mutton tea were optimized by controlling the temperature of the sheep tail oil and the cooking time,the amount of the oil added,the addition amount of the excipient,the amount of salt added and the amount of water added,and the acid price of the mutton tea products during the different storage temperatures.And the changes of peroxide value were studied.The results are as follows:1,Using single-factor test,the optimization of dry-process brewing process,draw the best extraction rate of sheep tail fat.The main results are as follows:Boiling temperature of 160?,boil time of 1.5 h,the sheep fat extraction rate was 85.39%.2,With mutton tallow,flour as the main raw material to produce fried flour with mutton tallow products,sensory evaluation of fried flour with mutton tallow as an index,on the basis of the composition of single factor test,optimize the amount of mutton tallow,excipients,salt and water added by the Box-Behnken analysis of response surface,use sensory evaluation methods to screen the best formula.The main results are as follows:4 factors on the sensory score of fried flour with mutton tallow in the order of magnitude: the amount of mutton tallow added > the amount of excipients added> the amount of water added> the amount of salt added;the best ratio of the ingredients of the composition: mutton tallow 52.98%,excipients 18.07 %,Salt 7.05%,water 75.64 mL · 10g-1;sensory score of 94.3 points.At this point,the product is light brown beige,uniform organization,fragrant,fragrant taste,no stratification,oil slick and so on.3,Vacuum packaging of sheep were stored at 4 ?,10 ? and 25 ? under the condition of peroxide value and acid value and sensory quality change rule is: within the continuous monitoring of 60 d,temperature effect on the stability of the sheep were more apparent.With the extension of storage time,the sheep 25 ? storage camellia product acid value and peroxide value increase fastest,maximum up to 3.62 mg/g,respectively,and 3.62 meq/kg,two groups were significantly higher than 10 ? and 4 ?.Low temperature storage can effectively inhibit the formation of aldehydes,and the change of odor substances of fried flour with mutton tallow is relatively slow.With the increase of temperature,the oxidizing degree of fried flour with mutton tallow products gradually increased,the sensory scores decreased significantly,and the product quality deteriorated.