Development Of Day Lily Beef Balls And Drying Characteristics

Ningxia Yanchi day lily is rich in various sugars,dietary fiber and a variety of essential amino acids and other nutrients,and it is a big product.At present,Ningxia day lily is sold directly after being dried and processed with a single processing method.The increase in vegetable production and the limitation of dried day lily market space have severely restricted the development of the day lily industry;Ningxia Jingyuan cattle are raised in the foothills of Liupan Mountain,and the unique geographical and climatic environment has nurtured their precious meat such as tender meat and low cholesterol.Quality,but its products are mainly frozen meat,which is difficult to achieve high quality and good price,which limits the development and promotion of its industry;therefore,this article combines Jingyuan yellow beef with day lily,and dried day lily after ultrafine crushing is used as a kind of Natural dietary fiber raw materials are added to the processed beef mince to study the processing and drying technology of day lily beef balls,aiming to research and develop new products of day lily and beef and increase the added value,so as to promote and enhance the in-depth development of the two industries.The main research contents are as follows:(1)To study the effect of day lily powder on beef minced gel properties and rheological properties.The 60-mesh,80-mesh and 100-mesh day lily powder was added at a mass ratio of 2%,4%,6%,8%,and 10%to prepare beef minced gel.The results of the cooking experiment showed that it was comparable to the blank control group.Compared with the addition of day lily powder,it can reduce the cooking loss rate of ground beef and improve its water retention.In particular,the ground beef gel prepared by adding 4%day lily powder of 100 meshes has better texture properties.Add day lily powder in an appropriate amount.Increase its elasticity,but excessive hardness will result in excessive hardness,reduced elasticity and chewiness.With the increase of day lily powder,the strength of beef minced gel gradually increases;dynamic rheological measurement shows:100%at 4%addition.During the heating process,the G' value of minced beef with day lily powder was higher than that of the blank control group,and it showed an upward trend as the number of day lily powder increased,which was consistent with the change of gel strength.Increasing the amount of day lily powder added will increase the gel strength of ground beef,especially when adding 100 mesh day lily powder.(2)Study the technology and optimization of day lily beef balls.Through a single factor test,combined with the texture properties of beef balls and sensory evaluation,the effects of the addition of day lily powder,corn starch,ice water and salt on the quality of beef balls were comprehensively analyzed.On this basis,sensory evaluation was used as an indicator.The process formula parameters were optimized orthogonally,and no day lily was added as the blank control group.The results showed that the primary and secondary factors affecting the sensory score of beef balls were:day lily powder,corn starch,salt and ice water,the best ratio It is 20%day lily powder,8%corn starch,40%ice water and 2.5%salt.It has been verified that the day lily beef balls prepared under these conditions have a good taste,and the sensory score is 96 points.The blank control group(Do not add day lily powder)beef balls protein content 14%,fat content 1.0%,the best group day lily beef balls protein content 12.7%,fat content 0.6%,indicating that adding day lily powder can reduce the protein and fat content of beef balls,moderate amount Adding day lily powder to the ground can improve the elasticity of beef balls.(3)Drying with hot air at 45? for 40 min will get a better sensory sample,while drying at 50? for 50 min will get a better sample with hot air drying.Drying rate,vacuum drying makes the sample have a better sensory score.The hot-air-vacuum combined drying test shows that the best combined drying parameter is A2B1C2D3,namely,hot-air drying temperature 45?,hot-air drying time 25 min,vacuum drying temperature 50?,vacuum drying time 35 min,and the elasticity and sensory evaluation of the sample under this condition All are higher than the other groups.