关键词: 食品工程, 果蔬复合牛肉制品, 牛肉, 鸡肉, 质构特性, 重组工艺优化

Abstract:

Fruit and vegetable restructured beef production,which have different flavour and nutrition,is researched in this text.Beef and chicken are the mainly materials which have different and several nutriments flavour,nutrition and processing characteristic.Other nrtrition strengthened materials are added such as soy protein,isomaltooligosaccharide,carrot,egg,apple juice and so on.These materials are restructured by transglutaminase(TG),then shaped,cooked,roasted and dried.Single factor experiment have done by measuring texture characteristic.TG density,the reaction temperature,the amount of soy protein and carrot are remarkable to texture characteristic and quality of fruit and vegetable restructured beef production.With the aid of the Box-Behnken design method,the factorial analysis and the variance analysis optimize we optimized the best technological parameters are TG 0.82%,soy protein 2.2%,reaction temperature 45.5℃,carrot 15.8%.We also obtained a result that is regression mathematical model and interactive effect between evaluation targets and main factors.

Key words: food engineering, fruit and vegetable beef production, beef, chicken, texture characteristic, restructured technics optimization