牛肉微波方便食品、速冻方便食品的研究与开发
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摘要
本课题以牛肉的嫩化应用为目的，利用外源钙剂处理牛肉，使牛肉中的内源钙激活酶活化，引起肌肉中蛋白质水解，因此提高了牛肉品质。利用嫩化了的牛肉，开发出具有较好发展前景的牛肉微波方便食品和牛肉速冻方便食品。主要包括牛肉糜类方便食品和牛肉菜肴类方便食品。
1．牛肉糜类方便食品 采用三因素三水平正交试验设计，运用物性测定和感官评定相结合的方式，对影响牛肉丸、牛肉饼品质的主要因素进行了分析。结果发现：对牛肉丸、牛肉饼凝胶强度、硬度、弹性、脆性等质地指标影响最大的是辅料大豆蛋白(包括大豆分离蛋白、大豆组织蛋白)和植物油脂(p＜0.05)，而作为另外一种重要的常用添加辅料，变性淀粉，在加入量为15％以内时，对制品的品质没有显著性影响(p＜0.05)。牛肉丸、牛肉饼的基本配方如下：
牛肉丸：大豆分离蛋白6％、变性淀粉15％、大豆色拉油5％。
牛肉饼：大豆组织蛋白15％、变性淀粉15％、大豆色拉油15％。
在研究蔬菜牛肉饼的制作工艺中，确定了制品中蔬菜的最适添加量及较好的涂层方法。蔬菜(辣椒、芹菜)的加入量以10％为宜；在肉饼表面经过涂布褐变剂材料，微波加热后，褐变效果较好。
2 牛肉菜肴类方便食品 中式方便菜肴的工业化一直是个重要课题。本文还对中式传统牛肉菜肴青椒牛肉丝和西红柿牛肉汤的工业化生产进行了大量探索。主要研究了牛肉丝挂糊上浆对制品品质的影响；西红柿汤粘度、酸度的改善，传统调味料的量化以及工业化制备过程。在青椒牛肉丝挂糊上浆操作中，添加肉重20％的蛋清和湿淀粉，在130℃软炸60s；可获得较好的肉丝质量；在西红柿牛肉汤的制作中，添加1％的淀粉和0.1％的NaHCO_3，可使牛肉汤的口感更为醇厚，风味更加浓郁。
3 牛肉小食品的研制
牛肉干使用CaCl_2对牛肉进行嫩化后，引入西式工艺滚揉按摩操作，探讨它对牛肉干品质的影响。注射牛肉重8％0.3mol／L的CaCl_2水溶液，进行嫩化结合滚揉按摩可以制取较高品质的牛肉干，与传统方法进行比较其出品率也非常高，具有较好的口感和简单的工艺流程，在工业化生产方面具有广阔的应用前景。
骨泥肉串的研制 进行CaCl_2嫩化的牛肉可以得到较高的肉串出品率；添加5％的鸡骨泥的样品，和对照样之间感官评定具有显著性的差异，骨泥的加入对牛肉串的风味具有显著的提升作用。
酱牛肉 采用CaCl_2嫩化技术，结合盐水注射、滚揉按摩技术来改善牛肉的品质以及进行后期调味，以形成酱牛肉的特征风味。牛肉中注射0.3mol／L的CaCl_2嫩化效果较好；使用CaCl_2嫩化牛肉，结合滚揉按摩操作可以显著的提高酱牛肉的质量。
This subject was to take multiple application of tendered beef treated with CaCl2, The endo-calpain activated by calcium hydrolyzed key structural myofibrillar proteins, improving beef quality. Beef microwavable convenient foods and beef quick-frozen convenient foods were developed with tendered beef, which had a promising prospect. These products mainly included beef chyme convenient foods, beef-contained convenient dishes and some kinds of beef snack.
1. Beef chyme convenient foods. An orthogonal test was designed with 3 factors and 3 levels. The major factors that decided the quality of beef quenelle and beef patty were analysed by mean of material properties together with sensory evaluation. What affected the two products most were SIP(Soy isolated protein), TSP (Textured soy protein)and plant oil. While denaturalized starch, as another commonly used subsidiary material, had an insignificant effect on them when it's added amount was no more than 15%(p<0.05). The compositions of ingredients were as follows:
Beef quenelle: SIP 6%, denaturalized starch 15%, soybean salad oil 5% Beef patty: TSP 15%, denaturalized starch 15%, soybean salad oil 15% During the study of vegetable-contained beef patty technology, the optimal addition of vegetables and suitable way of coating film were determined. The ideal quantity of added vegetables, such as pepper, celery, was 10%. Browning material was coated on the face of beef patty, and the browning effect will be satisfactory after being heated by microwave.
2. Beef-contained convenient dishes. The industrialization of traditional Chinese dishes has been one of the urgent problem in recent food research. Therefore two kinds of traditional Chinese dishes, Beef green pepper and Tomato beef soup, were taken a large number of experiments. The way to improve the viscosity and acidity in tomato beef soup, to quantified flavorings and to industrialize it's processing were researched as an emphasized title. In the operation of sizing the beef green pepper, an effective result can be obtained by adding 20% egg white and green starch, then fried 60s in 130癈 salad oil. 1% starch and 0.1% NaHCO3 will make tomato beef soup more delicious and flavorable than the control.
3. Development of beef snack. Treated with 0.3mol/L 的 CaCl2 and tumbled 2h,the quality of traditional Chinese meat product (Traditional Chinese Dried Beef; Chinese Spiced Beef and Beef stick) had improved and the flavor of Beef Stick enhanced when added 5% bone paste.
1．牛肉糜类方便食品 采用三因素三水平正交试验设计，运用物性测定和感官评定相结合的方式，对影响牛肉丸、牛肉饼品质的主要因素进行了分析。结果发现：对牛肉丸、牛肉饼凝胶强度、硬度、弹性、脆性等质地指标影响最大的是辅料大豆蛋白(包括大豆分离蛋白、大豆组织蛋白)和植物油脂(p＜0.05)，而作为另外一种重要的常用添加辅料，变性淀粉，在加入量为15％以内时，对制品的品质没有显著性影响(p＜0.05)。牛肉丸、牛肉饼的基本配方如下：
牛肉丸：大豆分离蛋白6％、变性淀粉15％、大豆色拉油5％。
牛肉饼：大豆组织蛋白15％、变性淀粉15％、大豆色拉油15％。
在研究蔬菜牛肉饼的制作工艺中，确定了制品中蔬菜的最适添加量及较好的涂层方法。蔬菜(辣椒、芹菜)的加入量以10％为宜；在肉饼表面经过涂布褐变剂材料，微波加热后，褐变效果较好。
2 牛肉菜肴类方便食品 中式方便菜肴的工业化一直是个重要课题。本文还对中式传统牛肉菜肴青椒牛肉丝和西红柿牛肉汤的工业化生产进行了大量探索。主要研究了牛肉丝挂糊上浆对制品品质的影响；西红柿汤粘度、酸度的改善，传统调味料的量化以及工业化制备过程。在青椒牛肉丝挂糊上浆操作中，添加肉重20％的蛋清和湿淀粉，在130℃软炸60s；可获得较好的肉丝质量；在西红柿牛肉汤的制作中，添加1％的淀粉和0.1％的NaHCO_3，可使牛肉汤的口感更为醇厚，风味更加浓郁。
3 牛肉小食品的研制
牛肉干使用CaCl_2对牛肉进行嫩化后，引入西式工艺滚揉按摩操作，探讨它对牛肉干品质的影响。注射牛肉重8％0.3mol／L的CaCl_2水溶液，进行嫩化结合滚揉按摩可以制取较高品质的牛肉干，与传统方法进行比较其出品率也非常高，具有较好的口感和简单的工艺流程，在工业化生产方面具有广阔的应用前景。
骨泥肉串的研制 进行CaCl_2嫩化的牛肉可以得到较高的肉串出品率；添加5％的鸡骨泥的样品，和对照样之间感官评定具有显著性的差异，骨泥的加入对牛肉串的风味具有显著的提升作用。
酱牛肉 采用CaCl_2嫩化技术，结合盐水注射、滚揉按摩技术来改善牛肉的品质以及进行后期调味，以形成酱牛肉的特征风味。牛肉中注射0.3mol／L的CaCl_2嫩化效果较好；使用CaCl_2嫩化牛肉，结合滚揉按摩操作可以显著的提高酱牛肉的质量。
This subject was to take multiple application of tendered beef treated with CaCl2, The endo-calpain activated by calcium hydrolyzed key structural myofibrillar proteins, improving beef quality. Beef microwavable convenient foods and beef quick-frozen convenient foods were developed with tendered beef, which had a promising prospect. These products mainly included beef chyme convenient foods, beef-contained convenient dishes and some kinds of beef snack.
1. Beef chyme convenient foods. An orthogonal test was designed with 3 factors and 3 levels. The major factors that decided the quality of beef quenelle and beef patty were analysed by mean of material properties together with sensory evaluation. What affected the two products most were SIP(Soy isolated protein), TSP (Textured soy protein)and plant oil. While denaturalized starch, as another commonly used subsidiary material, had an insignificant effect on them when it's added amount was no more than 15%(p<0.05). The compositions of ingredients were as follows:
Beef quenelle: SIP 6%, denaturalized starch 15%, soybean salad oil 5% Beef patty: TSP 15%, denaturalized starch 15%, soybean salad oil 15% During the study of vegetable-contained beef patty technology, the optimal addition of vegetables and suitable way of coating film were determined. The ideal quantity of added vegetables, such as pepper, celery, was 10%. Browning material was coated on the face of beef patty, and the browning effect will be satisfactory after being heated by microwave.
2. Beef-contained convenient dishes. The industrialization of traditional Chinese dishes has been one of the urgent problem in recent food research. Therefore two kinds of traditional Chinese dishes, Beef green pepper and Tomato beef soup, were taken a large number of experiments. The way to improve the viscosity and acidity in tomato beef soup, to quantified flavorings and to industrialize it's processing were researched as an emphasized title. In the operation of sizing the beef green pepper, an effective result can be obtained by adding 20% egg white and green starch, then fried 60s in 130癈 salad oil. 1% starch and 0.1% NaHCO3 will make tomato beef soup more delicious and flavorable than the control.
3. Development of beef snack. Treated with 0.3mol/L 的 CaCl2 and tumbled 2h,the quality of traditional Chinese meat product (Traditional Chinese Dried Beef; Chinese Spiced Beef and Beef stick) had improved and the flavor of Beef Stick enhanced when added 5% bone paste.
引文
1 Sunny Zhang．色泽金黄和松脆的新型溶液．亚太食品业．2002，1：18-20
2 陈秀莲．食品增味剂．食品工业月刊(台)．1998．8：35-49
3 董宝炎，明汉萍，喻陆一．提高清蒸武昌鱼软罐头产品鱼体凝胶强度的试验．水产科技报．2001，5：232-233
4 杜红延，季勤．大豆蛋白的开发及其在食品工业中的应用．郑州牧业工程高等专科学校学报．2002，2：24-26
5 高福成，陈卫．微波食品．中国轻工业出版社，1999．5
6 洪伯铿．不同杀菌方式对酱牛肉品质的影响．黑龙江商学院学报(自然科学版)．1999，12：15-19
7 黄锦城．家庭取代餐之制程微生物管制技术．食品工业月刊(台)．1999，8：15-27
8 金磊，麻建国，刘成林．肉糜制品质地的测定．无锡轻工大学学报．2000，9：479-483
9 孔保华．钙剂活酶及促进宰后牛肉嫩化的研究．东北农业大学博士后研究工作报告．2002．10：25
10 李碧晴，余坚勇，盛东飚．蛋白红烧肉软罐头的研制．食品科技．1999，3：21-22
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12 刘忠义等．低温调理中式鲜肉糜制品的研制．肉类研究．2002，3：15-17
13 吕绍壬，郭煌林等．速食及团膳调理食品加工技术的推广(1)．食品工业发展研究所报告．1998
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17 石永峰，戴红霞．冷冻食品与新型食品添加剂——抗冻剂．四川粮油科技．1999，4：41-42
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19 陶菲．用猪血制取腌肉色素及其性质和应用的研究．东北农业大学硕士论文．2002，10：18
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2 陈秀莲．食品增味剂．食品工业月刊(台)．1998．8：35-49
3 董宝炎，明汉萍，喻陆一．提高清蒸武昌鱼软罐头产品鱼体凝胶强度的试验．水产科技报．2001，5：232-233
4 杜红延，季勤．大豆蛋白的开发及其在食品工业中的应用．郑州牧业工程高等专科学校学报．2002，2：24-26
5 高福成，陈卫．微波食品．中国轻工业出版社，1999．5
6 洪伯铿．不同杀菌方式对酱牛肉品质的影响．黑龙江商学院学报(自然科学版)．1999，12：15-19
7 黄锦城．家庭取代餐之制程微生物管制技术．食品工业月刊(台)．1999，8：15-27
8 金磊，麻建国，刘成林．肉糜制品质地的测定．无锡轻工大学学报．2000，9：479-483
9 孔保华．钙剂活酶及促进宰后牛肉嫩化的研究．东北农业大学博士后研究工作报告．2002．10：25
10 李碧晴，余坚勇，盛东飚．蛋白红烧肉软罐头的研制．食品科技．1999，3：21-22
11 李里特．食品物性学．中国农业出版社，1998：324
12 刘忠义等．低温调理中式鲜肉糜制品的研制．肉类研究．2002，3：15-17
13 吕绍壬，郭煌林等．速食及团膳调理食品加工技术的推广(1)．食品工业发展研究所报告．1998
14 马美湖等．嫩化型脆嫩牛肉干加工技术研究．肉类工业．2000，1：27-29
15 毛羽扬．香味调料在烹饪中的作用．中国调味品．2000，9：23-24
16 盛国华．国内外微波食品的概况及发展趋势．冷饮与速冻食品工业，1999，1：40-41
17 石永峰，戴红霞．冷冻食品与新型食品添加剂——抗冻剂．四川粮油科技．1999，4：41-42
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