| In this assay, we used industrialized techniques instead of the traditional Sweet BBQ Pork processing to make a new type of snack. In order to avoid problems caused by too many sugars used in traditional sweet BBQ Pork processing and to minimize the resulting health risk, we took xylitol as material to make a delicious sweet BBQ pork. Using raw pork as material, through response-surface and orthogonal test, the formulation and process conditions were studied and optimized, in the meantime, we discussed the trend of microbial indicators of traditional Sweet BBQ Pork and Sweet BBQ Pork during storage. And this will serve as a reference for the development of new kind of sweet BBQ pork product and marketing development.1. We studied the effect of pickled recipe on sensory evaluations. To determine the optimal decisions, we used the single variation test, then, use the response-surface method to determine the formula of pickled recipe, which included salt 1.6%, compound phosphate 0.5%, sugar 10.7%, and the pickled time is 18 h, In this case, the value of sweet BBQ pork sensory evaluation would up to 90.195. The formula produced sweet BBQ pork had its unique fragrance and no bad influence on taste.2.We studied the effect of no fishy taste to sensory evaluations.To determine the optimal recipe of remove the smell of fishy, we used the single variation test to study the effect of addition of green onions, gingers, liquors, and garlic on sensory evaluations and orthogonal test. The results showed that the greatest impact on product quality is liquor, followed by green onions and gingers, garlic had a little influence. And if we used green onions 2%, ginger, 1%, white wine 1%, garlic 2%,we would obtain an optimal recipe of remove the smell of fishy.3. We studied the effect of baking parameters to sensory evaluations. We used single variation test, through studied on the baking temperature,baking time and baking humidity, we determined the optimum addition range and applied orthogonal optimization method to get the best baking parameters: baking temperature was 140℃, baking time was 14 min, and bake grilled humidity was 0. Then we could conclude that the largest impact on product quality during baking process was the baking temperature, followed by baking time, while the smaller influence was baking humidity.4. Under white sugar used in an amount of 10% as the premise, we investigated the effect, via single-factor test substitute xylitol ratio(0, 10%, 20%, 30%, 40%), the pH of sweet BBQ Pork, water activity degree, color, texture properties, to product quality. The results showed that: white sugar addition is 10% of sweet BBQ pork as a control group, with an increase amount of xylitol, color of sweet BBQ pork faded gradually, which adversely affect the color of the product. It was obviously that the 40% xylitol would significantly increase the hardness and chewiness of sweet BBQ pork, resulting a significantly lower scores on other texture; the xylitol ratio within 20% had no significant effect on the sweet BBQ pork, when the xylitol ratio were 30% or 40% the overall acceptance of product reduced significantly, replacement ratio of 40% sweet BBQ pork was not easy to be accepted. Therefore, the results showed that the optimum ratio of xylitol replacement was 20%.5. This lab also studied the variance of germ colonies in xylitol group and tradition group at low temperature(4℃) and room temperature(20℃) during the storage period, which indicate that the low temperature can effectively reduce the rate of corruption sweet BBQ pork. At the same temperature, there was no significant difference between xylitol group and traditional group, and the shelf life of honey barbecued meat was determined as 40 days under 4 ℃condition. |
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