Sudies On Development Of Rice-Beef Extrusion Product And Its Characteristics

The consumption of beef is the second largest after the pork meat in china,what’s characteristic of higher protein content,low in fat digestion and high in absorption rate,so it has higher nutritional value.The products of beef is very deficient because of it’s single product.Commercially available extruded products mainly used cereals as raw materials.Product lacks amino acids such as lysine and sulfur amino acids what is necessary to human while beef is rich in such amino acid content.Rice is the main food crops accounting for half of total grain output and rich in nutritional value.The aim of the reserch was to extrude rice-beef misture using two screw extruder(SYSLG32-Ⅱ,Jinan).Orthogonal experimental design was based on a single factor experiments,The optimal extrusion paraments(moisture content,speed of extruder,extrusion temperature,beef power content)were obtained through sensory evalution.The product was a light brown,shiny,dedicate,crispy beef flavor snack.Furthermore,the character of the product was studied.This study provides a new meat processing idea and provided basic data to extrusion meat products process.The results of extrusion parameters suggested that moisture cotent 17%,revolution speed of extruder 160 r/min,extrusion temperature 16 ℃,beef content 11.00%.The characteristic parameters of the extruded product under the optimal extrusion process were:hardness4.24cm2;brittleness21.4/cm2;density0.66g/ml.water-absorptionindex4.0g,water-sol ubility index4.8%,gelatinization degree98%,expansion rate 329%.In addition,the influences of parameters on the density,water absorption index and water solubility indices,hardness,brittleness of products were studied.The results indicated that with the increase of moisture content,density gradually increased,hardness gradually increased,water absorption index first increased and then decreased,water-soluble index did not change significantly.with the increase of screw speed,density first increased and then decreased,hardness first increased and then decreased,water-soluble index first decreased and then increased.With the increase of extrusion temperature,density did not change significantly,hardness first decreased and then increased,water-soluble index first increased and then decreased.With the increase of beef power content density gradually increased,hardness did not change significantly,hardness gradually decreased.The results of differential scanning calorimetry(DSC)indicated that it had thermal stability.The starch granules swelled,each spacing increased and became more smooth.The study of the in vitro digestibility indicated that after extrusion processing the starch and protein digestibility very high.Results of microorganisms,peroxide value,acid value indicated that modified atmosphere packaging was the best method.Nutritional content detection of the product found that product’s carbohydrate content is very high it’s 72.2g/100g.The addition of beef power improve protein and fat content of products it’s 15.21g/100g and 2.73g/100g respectively,Whose nutrition is more balanced.