预制牛排工艺的优化研究及应用

发布时间：2018-07-02 21:57

  本文选题：预制牛排 + 熟制温度　； 参考：《甘肃农业大学》2017年硕士论文

【摘要】：近年来,预制牛排越来越受到消费者喜爱,将成为我国调理肉制品消费的主要趋向。但目前大多企业生产的预制牛排存在很多问题,如牛排难以成型、形状大小不一等。因此,对预制牛排加工工艺进行研究对于改善牛排形状大小不一、品质一致性差等问题尤为重要,以期为食品生产企业提高牛排产品一致性提供理论依据,为家庭消费牛排提供技术参数。预制牛排的生产和使用具有广阔的市场前景,可以满足消费者对于肉制品的需求,其研发制备一直是国内企业关注的重点。本文对预制牛排加工工艺和煎烤温度进行研究。主要研究结果如下:(1)通过L9(33)正交设计,确定最佳滚揉工艺参数:腌制液添加量为25%,食盐添加量为1.0%,滚揉时间为9 h,原料肉的剪切力和感官评价得分均获得显著改善;(2)预制牛排粘合工艺参数优化a.利用混料设计优化粘合剂配比为:TG酶质量分数为0.31%,酪蛋白酸钠为0.85%,卡拉胶为0.34%,在此配比下粘合剂拉伸强度是844.46 g·s;b.通过响应面设计优化最佳工艺为:粘合剂添加量1.4%、粘合时间10 h、粘合温度12℃,经滚揉、粘合工艺后,牛排切片性好,煎烤后不易散落;(3)粘合肉块大小显著影响牛排的食用品质特性,感官评价呈现先升高后降低趋势,因此选择粘合肉块大小为5 cm较佳;(4)切片厚度(8.0~16.0 mm)显著影响预制牛排食用品质及感官评定,其剪切力值、蒸煮损失和质构特性均随切片厚度的增厚而增大(p0.05),结合感官评定结果,选择切片厚度为10 mm;(5)煎烤温度(60~100℃)也同样显著影响牛排食用品质和感官评价,随着温度的升高,煎烤牛排剪切力、蒸煮损失、质构剖面分析(硬度)也随之增加,结合中国消费者对于煎制牛排的感官评价,选择煎烤温度为80℃;综上所述,经滚揉、粘合工艺后的预制牛排,选择粘合肉块大小为5 cm、切片厚度为10 mm和煎烤温度为80℃时,切片完整光滑,大小形状一致,品质一致性好,风味浓郁,有嚼劲,深受广大消费者的喜爱。
[Abstract]:In recent years, prefabricated steak is more and more popular with consumers, which will become the main trend of meat products consumption in China. But at present most enterprises produce prefabricated steak, such as steak difficult to shape, shape and size. Therefore, it is very important to study the processing technology of prefabricated steak to improve the shape and quality of steak, so as to provide a theoretical basis for improving the consistency of steak products in food production enterprises. Provide technical parameters for family consumption of steak. The production and use of prefabricated steak has a broad market prospect, can meet the needs of consumers for meat products, its R & D preparation has been the focus of domestic enterprises. In this paper, the processing technology and baking temperature of prefabricated steak were studied. The main results are as follows: (1) through L9 (33) orthogonal design, The optimum rolling process parameters were determined as follows: the amount of pickling solution was 25, salt was 1.0, rolling time was 9 hours, the shear force and sensory evaluation scores of raw meat were significantly improved; (2) the prefabricated steak bonding process parameters were optimized a. The mixture design was used to optimize the ratio of binder: 1: TG enzyme mass fraction was 0.31%, sodium caseinate was 0.85, carrageenan was 0.34. The tensile strength of the binder was 844.46 g / sb. Through the design of response surface, the optimum process is as follows: adding amount of binder 1.4, bonding time 10 hours, bonding temperature 12 鈩，

本文编号：2091046