The Development Of Beef Bone Soup

The beef bone soup is rich in nutrients,delicious in taste and unique in flavor,and is very popular among people.At present,the processing of beef bone soup is mainly in the traditional way,the cooking process is not uniform,the flavor quality of the product is unstable,the shelf life is short,and industrial production has many limitations.In this thesis,the beef bone soup was used as the research object to establish the sensory evaluation system,optimize the cooking process,study the variation of the quality index at different storage temperatures,and construct the shelf prediction model of beef bone soup,so as to provide a theoretical basis for the industrial production of beef bone soup.The main results were listed as follows:1.The basic sensory evaluation indicators of beef bone soup were prepared by consulting relevant literatures.Then,through the method of fuzzy two element comparing sequencing and the way of experts investigation,the main indexes for sensory evaluation of beef bone soup were selected and optimized.And the score table of the sensory evaluation index of beef bone soup was obtained.The evaluation system of sensory quality of beef bone soup was established by using fuzzy mathematics.2.The influences of bone sizes(3 cm?5 cm?10 cm?15 cm?20 cm),solid-liquid ratio(1:2?1:3?1:4?1:5?1:6),boiling temperature(60??70??80??90??100?)and time(4 h?6 h?8 h?10 h?12 h)regime on the quality of beef bone soup were investigated.And based on the study of single factors,boiling conditions was optimized by the orthogonal experiment.The optimum boiling conditions were as follows:bone size of 5 cm,solid-liquid ratio of 1:3,boiling at 100? for 10 h.The sensory score was up to 90.6 points.3.The changes of total colony,sensory,pH and TBARS of beef bone soup at-18?,4? and 25? were studied.The correlation between sensory score and pH,TBARS and total number of colonies was analyzed.The results showed that the total number of colonies of beef bone soup at 4? and 25? increased to 3×10~4lg(CFU/mL)at 26 d and 9 d,respectively,and the total number of colonies at-18? was very low at 26 d.The sensory scores of beef bone soup at 4? and 25? decreased to the minimum acceptable limit(60 points)at 21 d and 7 d,respectively,and the sensory quality was still good at-18? for 26 d.With the prolongation of storage time,the TBARS values of the three temperatures showed a gradual increase trend;the pH values of 4? and 25? were reduced overall,and the pH value of-18?was increased overall.The pH values at 4?and 25? were reduced overall,and the pH at-18? did not change significantly.After correlation analysis between sensory score and pH,TBARS and total number of colonies,it was found that the sensory score was significantly correlated with TBARS value(p<0.05),and the correlation coefficient was greater than 0.9.Therefore,the TBARS value can be selected to construct the shelf life prediction model of the beef bone soup storage process.analysis between sensory score and pH,TBARS and total number of colonies revealed that sensory scores were significantly correlated with TBARS values(p<0.05),and the correlation coefficient was greater than 0.9.4.The storage dynamics model based on TBARS value was established.The first-order kinetic equation between TBARS and storage time(t)and the Arrhenius equation between TBARS rate constant(k)and storage temperature(T)were established.Based on this,a TBARS shelf life prediction model of beef bone soup was constructed to predict the shelf life of beef bone soup at a certain storage temperature.The accuracy of the kinetic model was verified at-18?,4?and 25?,respectively,and the relative error between the predicted and actual values of the shelf life was within 10%.