| Hericium erinaceus beef sauce is made of hericium erinaceus and beef as raw materials,adding seasonings.It has a unique flavor and delicious taste,which enriches the diversity of sauce types.However,sauces are generally high in fat and salt.Therefore,based on the process optimization of hericium erinaceus beef sauce products,studies on oil and salt reduction,flavor substance determination,nutrition and food hygiene evaluation are carried out in order to provide a theoretical basis for food industrialization,and obtaining healthier sauces is also in line with the "Three minus three health,healthy life ".Which proposed by China Center for Disease Control and Prevention in 2022 Healthy living".The main research results are as follows:1.Optimization of processing technology for hericium erinaceus beef sauceThrough single factor experiment,fuzzy mathematical model and optimization by response surface methodology,Origin 2018,Design-Expert 8.0 and SPSS 19.0 software were used for data analysis,to explore the effects of edible oil addition level,edible salt addition level and white sugar addition level on fuzzy mathematical sensory evaluation of eriniferus mushroom beef sauce.The multiple regression fitting equation Y=88.15+0.886 A+0.80B-1.19C+2.65AB+0.29AC-0.61BC-11.63A2-3.95B2-5.37C2 was obtained.The results showed that the basic formula was beef 38%,erinus mushroom 10%,five spice powder 1.3%,onion powder 1.3%,garlic powder 1.3%,black pepper 1%,chili 2.7%,bean paste 1.3%,with the addition of salt 1.5%,edible oil 34%,sugar 3.5%,fuzzy mathematical sensory score 88.3.At this time,hericium erinaceus beef sauce bright color,the best taste.2.Study on reducing oil and salt of hericium erinaceus beef sauce and determination of flavor substanceThrough single factor test and orthogonal test,SPSS 26.0,EXCEL 2010 and Origin 2018 software were used for data analysis,to explore oil and salt reduction under the premise of ensuring taste,and the optimal formula of oil and salt reduction for hericium erinaceus beef sauce was obtained as follows:on the basis of reducing 50%cooking oil,Add 0.1%xanthan gum and 0.3%sodium alginate,Replace 30%sodium chloride with potassium chloride.GC-MS was used to determine the flavor of hericium erinaceusbeef sauce,and 67 compounds were identified by Nist2017 spectrum library,including 63 kinds of ordinary hericium erinaceus beef sauce and 61 kinds of fat and sodium reducing herinaceus beef sauce,including 9 kinds of aldehydes,15 kinds of alcohols,2 kinds of ketones,12 kinds of acids,5 kinds of esters,9 kinds of hydrocarbons,7 kinds of eths,4 kinds of phenols,the other 4 kinds.Ordinary hericium erinaceus beef sauce aroma components are mainly 1-octene-3-alcohol,trans-2-octenal,methyl heptene ketone,ethyl benzoate,3-vinyl-3,4-dihydro-1,2-dithiene,etc.,fat reduction sodium reduction hericium erinaceus beef sauce aroma components are mainly 1-octene-3-alcohol,benzaldehyde,methyl heptene ketone,ethyl benzoate,3-vinyl-3,4-dihydro-1,2-dithiene,etc.According to the principal component analysis,there were 3 principal components with characteristic value greater than 1,and the cumulative contribution rate was 92.85%.The main indexes reflected by principal component 1 were 4-ethyl guaiacol,1-octanol and laurene.Principal component 2 reflects the main indexes of 2-n-amyl furan,n-amyl alcohol,linalool.Principal component 3 reflects the main index of 1-octene-3-ol,methyl allyl trisulfide,trans,trans-2,4-decadienal.The high correlation with common hericium erinaceus beef sauce are 1-octene-3-ol,methyl allyl trisulfide,benzaldehyde,and the high correlation with fat and sodium reduction hericius erinaceus beef sauce are diallyl trisulfide,1-octene-3-o1.The load diagram of reduced fat and sodium hericium erinaceus beef sauce and common hericius erinaceus beef sauce partially coincided,indicating that the characteristic aroma similarity was relatively high.3.Determination of nutritional composition and food hygienic evaluation of hericium erinaceus beef sauce with reduced fat and sodiumBy measuring and analyzing the nutritional composition and physical and chemical indexes,the nutritional composition table was drawn,and the influence of different preservatives on the physical and chemical indexes of hericium erinaceus beef sauce was studied,in order to study the appropriate preservatives,ensure the stability of hericium erinaceusbeef sauce during the storage period,and reduce the food hygiene problems caused by microorganisms.Provide support for industrial production,and provide some reference for other reduced-fat and reduced-sodium food in food preservatives.The results showed that the energy,protein content and fat purity of hericium erinaceus beef sauce were 342kJ/100g,4.4 g/100g and 2.4 g/100g,which met the "Food Nutrition Label Management Standard" and the sodium content was 820 mg/100g.The experiment of 180 days of fat and sodium reduction in hericium erinaceus beef sauce storage at room temperature found that adding preservatives can significantly prolong the shelf life,and hericium erinaceus beef sauce has gone bad at 120 days,which affected the taste.The addition of compound preservatives(0.03 g/kg potassium sorbate and 0.25 g/kg lactostreptosin)had significant effects on the physicochemical indexes,including pH value,peroxide value,acid value and inhibition of microbial growth and reproduction of hericium erinaceus beef sauce(p<0.05).It is proved that the reduction of fat and sodium with compound preservatives can extend 60 days than without preservatives at least. |
PDF Full Text Request