| Along with the rapid economic development of our country, people's material cultural level is advancing day by day, which cause more scientific and healthy food products with much higher quality, richer nutrition in higher and intensive demand. Beef giving rise to delicacy, once was considered as one of people's favorite meats, enjoying the reputation of "meats'pride". But for now people give increasingly higher concern on health, which made part of them shrink back at the sight of beef products. Therefore, it is increasingly concerned that how to find one species of beef which not only contain lower fat and healthful, but also meet consumer's sensory characteristics demand on flavor, taste, texture, and so on. So, a research on fat replacer rises in response to the proper time and conditions. Currently, fat replacer could be mainly divided into three big categories as:fat substitute based on protein material, fat substitute based on carbohydrate material and compound fat substitutes.This paper mainly research on compound fat substitute which made from grease, emulsifier, and protein to simulate beef intramuscular fat; and inject it into beef with no or few corpus striatum, which can obtain ideal artificial beef marble pattern. At present, this technology is mainly used in some foreign countries, less studied in our country.This topic takes ribeye as the main raw material, making use of modified starch, isolated soy protein, glycerin monostearate, sodium caseinate, glutamine aminotransferase; glucose; pyrophosphate; salt; sodium glutamate; refining cow fat,such additives, to respectively study on the manufacture and stability effect of the composite fat substitute, and its application in beef. The main research results are as follows:(1) Selected by Single Factor Test; L9 (34) Orthogonal Test; Quadratic Universal Rotating Test, we got:①the Optimal emulsifier:glycerin monostearate;②The optimum process conditions for the formulation of compound fat substitute:Oil material-to-water material-Ratio is 30:70; time for homogenization 60s; oil temperature 110℃; water temperature 30℃.(2) Using L9 (34) Orthogonal Test finally confirmed the proportion of major additives Composite fat substitute has taken is:Glycerin monostearate 1.9%; modified starch 2.6%; glutamine aminotransferase 0.3%; refined tallow 31%. At the same time using overall merit made by sensory assessment and computer vision imaging system to judge the effect composite fat substitutes applied in beef products and the accurate level of beef marble pattern.(3) Using the dual quadratic rotary combinative design to determine the optimum process ratio of Marbling beef.(4) When test the physical and chemical, microbial index of Marbling Ribeye, the results completely accord with GB/T 17238-2008 standard requirements. At the same time get the sensory index assessment of frozen Marbling Ribeye slices and cooked products:the effect of Composite fat substitute in Marbling beef is much more remarkable, not only effectively improve in the marble pattern level of beef cattle breed in north China, but also gives people a pleased sense gratification for high-quality, high-grade marble pattern beef. At the same time maintain our beef better color. Compared with that of Jilin Province high-quality hybrid fattening beef and Wagyu beef, each sensory index of Marbling beef is worse than of Wagyu, but sensory indexes of Marbling beef are generally better than beef cattle breed in North China. The overall acceptability of Marbling beef is extremely high, has reached the expectation.(5) When analyzing economic benefits made by Marbling beef products, the profit Marbling beef made form composite fat substitutes has gained is five to eight times higher than that of beef cattle breed in north China. |
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