Study On The Process Of Mellow Maotai-Flavor Beef Spices Strate

Recently, with the development of science and technology, more and more meaty spices have come out. The multi-level study of Mailard injected new technology of the spices industry and give a more vast space to the available of new type of spices. In this article, soybean meal, fried wheat, flour and xianggu mushroom powder were researched, based on the low-salt solid stating process, committed to develop a kind of mellow maotai-flavor beef spices strate. The best conditions of koji, the best ratio of raw materials, the quality and handling of beef, the specie of yeast, and the determination trace of the physical and chemical indicators under the optimal process, the type and content of organic acids and volatile flavor substances of the finished substrate were measured.By comparing the protease activity of different koji that obtained in different raw materials, finally determined the koji condition was without beef, collapse time was 40h, the protease activity was 1930.87U/g dry.The research of fermentation conditions showed that, contrast the impact on physical and chemical indicators and sensory evaluation, we found that, the best processing method of beef was steamed for 20 minutes at 115℃.In the research of the ratio of raw materials and the addition amount of beef showed that, the optimizated technology was soybean meal:flour:fried wheat:mushrooms powder:beef(fresh)=3:1:1:1:9, the beef was added at when salt water was added. In this situation, the range of physical and chemical indicators of the finished mash were reasonable, and the content of reducing sugar and amino acid nitrogen were better than other groups. The result of sensory evaluation showed that, in this technology, flavor intensity, sauce flavor and full-bodied had a higher score than others.In the research of the impact of different yeasts, we tracking measured the physical and chemical indicators and organic acid, the volatile flavor compounds when the mash finished. The result showed that, the add of two kinds of yeasts could both influence the content of reducing sugar and ethanol. The content of reducing sugar of the finished mash with S yeast and T yeast were reduced from 3.05g/100g to 35g/100g and 1.60g/100g respectively, the content of ethanol were increased from 0.28g/100gto 0.54g/100g and 0.48g/100g respectively. In the study of organic acid, the adding of yeast could greatly improve the content of lactic acid, acetic acid, citric acid, fumaric acid. The number and type of volatile flavor substances were also increased obviously by the adding of S yeast.