Study On Preparation Of Beef Bone Soup

Animal bone is a kind of meat processing by-product with very high nutritional value.It contains a variety of nutrients necessary for the human body,such as mineral elements,amino acids,bone glue,mucopolysaccharides,and auxin.China is a large animal husbandry country.The total amount of meat in China is about 80 million tons.The number of bones produced is countless,accounting for about 1/4 of the world's total meat production,ranking first in the world.China's bone resources are very rich.With the rapid development of livestock and poultry slaughtering and meat processing industry,the byproduct animal bone resources have increased greatly.However,due to the long-standing problem of people's concept and the lack of understanding of the nutritional value of animal bones,This has led to problems such as low utilization rate of animal bones in China,poor adaptation of processing technology and equipment,and difficulties in industrialization.In this paper,the preparation process of Beef bone broth and Beef bone white soup was optimized,and the amino acid content and volatile matter were measured and compared,which provided a basis for further research on the taste components of Beef bone broth and Beef bone white soup.The main findings are as follows:1.Different extraction methods,cooking temperature and cooking time had significant effects on the quality of Beef bone broth(p<0.05).Based on the single factor experiment,the Design Expert response surface optimization method was used to synthesize the sensory score and total.The nitrogen content is the response surface value,and the boiled broth cooking conditions are optimized.The bovine bone broth cooking conditions with the best sensory flavor and nutrient content were as follows: liquid-toliquid ratio: 1:1.1,time 4.43 h,temperature 122°C,total nitrogen content was 1870.32mg/L,and collagen content was 59.87 mg./m L,the comprehensive sensory score is 22.52 points.2.Shearing speed,emulsification pressure,emulsification temperature and emulsification time all had significant effects on the quality of Beef bone white soup(p<0.05).Based on the single factor experiment,Design Expert response surface optimization method was used to emulsify degree and comprehensive sensory.The score is the response surface value,and the emulsification process conditions of the beef bone white soup are optimized.The emulsification conditions of bovine bone white soup with the best nutritional composition and sensory flavor were as follows: shearing speed was 5050r/min,emulsification pressure was 18.6KPa,emulsification temperature was 50°C,emulsification time was 97 min,and the average emulsification degree was 0.737.The mean sensory score was 24.82 points.3.Analysis of the amino acid composition and content of bovine bone broth can be seen: the lysine content of the seven essential amino acids in Beef bone broth is the highest,followed by proline.Among the seven essential amino acids in the bovine bone white soup,the proline content was the highest,followed by lysine.4.The two bovine bone broth samples contained 71 kinds of volatile substances,including hydrocarbons,alcohols,aldehydes,ketones,esters,sulfur-containing and oxygen-containing heterocyclic compounds and nitrogen-containing compounds,etc.,using a liquid chromatography-mass spectrometer.The samples of bovine bone broth contain a large proportion of hydrocarbons,alcohols,aldehydes and oxygenates,while the acid,ketone and nitrogen compounds are low.The beef bone broth has more volatile substances than the bovine bone white soup,and 48 of them are the same.