Application Of Vacuum Freeze-drying Technology In Beef Products

The drying method has a great influence on the sensory quality of beef jerky products,Drying has the effect of reducing the moisture content,prolonging the shelf life of beef products,and improving the quality of products.Most of the casual beef products produced on the market are mainly heat-dried,and most of the products have a hard taste and poor chewiness.In order to clarify the drying effects of vacuum freeze-drying technology and the impacts on the physical and chemical properties and sensory quality of beef jerky products,this article used three different drying methods to dry beef and the physical and chemical properties of beef jerky were compared,and the vacuum freeze-dried beef jerky and the optimum formula and the best production process conditions of vacuum freeze-dried beef preserved were further studied,to provide a scientific basis for the development of new beef jerky products.Firstly,the effects of three drying methods including blast drying,vacuum drying and vacuum freeze-drying on the texture,color,p H,sensory evaluation and yield of beef jerky were studied.The results showed that the beef jerky dried by vacuum freeze-drying had better texture characteristics,in which the hardness value and chew value were 7024.22 and 2672.21respectively,which were significantly smaller than the values of blast drying and vacuum drying,and the sensory was better,it had good chroma,which was better than the other two drying methods.The L~*value was 50.82,b~*value was 12.02.The sensory score of beef jerky with vacuum freeze-drying was 92,and the highest yield was 45.3%.Secondly,the response surface of vacuum freeze-dried beef jerky was optimized,setting vacuum freeze-drying time,drying temperature,re-cooking time and compound phosphate addition as factors to conduct a single factor test.When the freeze-drying temperature was-30?,the drying time was 6h,the re-cooking time was 50 min,and the compound phosphate addition amount was 0.3%,the quality of beef jerky was the best.Choose the three factors which had the greatest impact on beef jerky.The vacuum freeze-drying time,vacuum freeze-drying temperature and re-cooking time were optimized for response surface.The best formula for vacuum freeze-drying beef jerky was that the vacuum freeze-drying time was 5.9 h,the freeze-drying temperature was-31?,and the re-cooking time was 60 min.Lastly,to study the application of vacuum freeze-drying in the processing of beef preserves,set the ratio of beef to fat,vacuum freeze-drying time,baking temperature,and baking time as factors to conduct a single factor test.When the ratio of beef to fat was 7:3,the vacuum freeze-drying time was 10 h,the baking temperature was 120?,and the baking time was 15 min,the sensory score of the dried beef was the highest.Choosing the three factors that had the greatest impact on beef preserves,vacuum freeze drying time,baking temperature,and baking time to optimize the response surface.The best formula for vacuum freeze-drying of dried beef preserves was:the roasting temperature was 130?,the vacuum freeze drying time was 9.8 h,and the baking time was 11 min.