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CN-122004408-A - Dried beef floss without bean flour and preparation method thereof

CN122004408ACN 122004408 ACN122004408 ACN 122004408ACN-122004408-A

Abstract

The invention belongs to the technical field of meat product processing, and provides dried beef floss without bean flour and a preparation method thereof. According to the invention, the glycosylated gelatin microgel component is adopted to replace the innovative design of the traditional bean flour auxiliary material, the average grain diameter of the glycosylated gelatin microgel component is accurately regulated to be 0.1-100 mu m, the material is fed in a rear specific moisture window (6.0-15.0wt%) in the frying process, and the processing technology of cooperatively adding the edible oil and the antioxidant component is matched with atomization spraying, so that the stability of the fluffy fiber structure of the beef floss, the taste of the inlet, the oil retaining and fragrance retaining capability under the low moisture final state and the cooperative promotion of the slag powder removing effect are realized, the color and flavor fluctuation caused by glycosylation browning and lipid oxidation in the high-temperature frying and final drying process is effectively controlled, the problem that the structure strengthening and the edible quality, the processing property and the stability are difficult to be considered in the traditional technology is solved, and the method has wide application value in the development and the large-scale production of the dried meat floss products.

Inventors

  • WU YUZHI

Assignees

  • 湖北香灿灿食品有限公司

Dates

Publication Date
20260512
Application Date
20260413

Claims (10)

  1. 1. The bean powder-free dried beef floss is characterized by comprising, by mass, 70-95 parts of beef, wherein the beef is lean meat; 5-20 parts of edible oil, wherein the edible oil is selected from one or more of sunflower seed oil, corn oil and beef tallow; 0.5-8 parts of sucrose; 0.3-3 parts of sodium chloride; 0.1-3 parts of glycosylated gelatin microgel component, The average particle size of the glycosylated gelatin microgel component is 0.1-100 mu m, wherein the feeding formula of the bean powder-free dried beef floss does not contain bean powder auxiliary materials, and the bean powder auxiliary materials are powder obtained by crushing bean raw materials.
  2. 2. The soy flour-free dried beef floss of claim 1, wherein the glycosylated gelatin microgel component is prepared by: A1. adding gelatin into deionized water to prepare gelatin solution with the mass fraction of 2.0-10.0wt%, adding glucose into the gelatin solution to make the mass ratio of gelatin to glucose be 1:0.10-1.00, and obtaining a mixed system; a2.PH adjustment, namely adjusting the pH of the mixed system to 6.0-8.0 by adopting sodium bicarbonate aqueous solution and citric acid aqueous solution; A3. the ultrasonic assistance is carried out for 5-30 min under the conditions that the ultrasonic power is 100-300W and the ultrasonic frequency is 20-40 kHz, and the temperature of the mixed system is controlled to be 20-40 ℃ in the ultrasonic treatment process; A4. Glycosylation reaction, namely reacting for 10-60 min under the condition of 60-90 ℃ under stirring; A5. post-treatment and drying, namely cooling the reaction product to 20-40 ℃ and then drying to obtain powder; A6. The quality control is that the water content of the obtained glycosylated gelatin microgel component is 2.0-8.0wt% based on the total mass of the obtained glycosylated gelatin microgel component, and the free glucose residue of the obtained glycosylated gelatin microgel component is 0.10-1.00wt% based on the total mass of the obtained glycosylated gelatin microgel component.
  3. 3. The bean flour-free dried beef floss of claim 2, wherein in A1, after adding glucose to the gelatin solution, maltodextrin is further added, and the mass ratio of glucose to maltodextrin is 1:9-9:1.
  4. 4. The bean flour-free dried beef floss of claim 2, wherein the drying in A5 is spray drying or freeze drying, the air inlet temperature of spray drying is 130-200 ℃, the air outlet temperature is 60-100 ℃, the freezing temperature of freeze drying is-45-20 ℃, the vacuum degree is 10-300 Pa, and the drying time is 12-48 h.
  5. 5. The dried beef floss without bean flour as claimed in claim 1, further comprising an antioxidant component, wherein the antioxidant component is one or two selected from ascorbic acid and sodium D-isoascorbate, and the additive amount of the antioxidant component is 0.005-0.20 parts, the moisture content of the dried beef floss without bean flour is 2.0-8.0wt%, based on the total mass of the dried beef floss without bean flour, and the water activity of the dried beef floss without bean flour is 0.45-0.70, and is measured by a water activity meter at 25 ℃.
  6. 6. A method of preparing the soy flour-free dried beef floss of any of claims 1-5, comprising the steps of: s1, providing a glycosylated gelatin microgel component; S2, beef pretreatment and wiredrawing, namely boiling beef in water at 90-100 ℃ for 60-180 min, and performing pressure dispersion and wiredrawing; s3, stir-frying and blending, namely stir-frying and dehydrating at 100-180 ℃, and adding sucrose and sodium chloride; s4, adding oil and components, namely adding edible oil in the stir-frying process, and adding the glycosylated gelatin microgel component; S5, final drying and cooling, namely continuously heating until the moisture content of the finished product is 2.0-8.0wt%, cooling and packaging to obtain the bean powder-free dried beef floss.
  7. 7. The method according to claim 6, wherein in S4, the glycosylated gelatin microgel component is added when the moisture content of the stir-fried material is reduced to 6.0-15.0wt% in the S3 stir-frying process.
  8. 8. The preparation method of the edible oil according to claim 6, wherein in the step S4, the edible oil is added in an atomization spraying mode, the temperature of the edible oil is 100-160 ℃ during atomization spraying, and an antioxidant component is added during adding of the edible oil, wherein the antioxidant component is one or two of ascorbic acid and D-sodium erythorbate, and the adding amount of the antioxidant component is 0.005-0.20 part.
  9. 9. The preparation method of claim 6, wherein the stir-frying of S3 comprises a first stir-frying stage and a second stir-frying stage, the temperature of the first stir-frying stage is 100-140 ℃ and the time is 20-80 min, the temperature of the second stir-frying stage is 140-180 ℃ and the time is 5-40 min.
  10. 10. The method according to claim 6, wherein the continuous heating in S5 is performed at a temperature of 150 to 220 ℃ for a time of 5 to 30 minutes.

Description

Dried beef floss without bean flour and preparation method thereof Technical Field The invention relates to the technical field of meat product processing, in particular to dried beef floss without bean flour and a preparation method thereof. Background The dried beef floss is used as a traditional leisure meat product, and has wide audience foundation in the consumer market due to the characteristics of fluffy and fibrous texture, rich meat flavor and convenient storage and carrying. With the popularization of consumption upgrading and healthy diet concepts, the quality requirements of consumers on the dried beef floss products are continuously improved, and especially under the condition of low moisture finish state, the products are required to keep the structural stability of fluffy fibrosis so as to avoid caking and hardening to influence the sensory quality, and the products are required to have a moist and juicy taste experience after being eaten so as to improve the pleasure of eating. Meanwhile, the high-temperature stir-frying and final drying process is used as a core link of dried meat floss production, the accurate control of the temperature and time window is critical to the color stability and flavor consistency of the product, excessive browning caused by glycosylation reaction and Maillard reaction and rancid peculiar smell caused by lipid oxidation are required to be effectively inhibited, and therefore the stability of the product quality among batches and the durability of the sensory quality in the shelf life are ensured. In addition, when functional components are introduced into the bean powder-free formula system to replace the adhesive oil-retaining effect of the traditional bean powder, how to realize the uniform dispersion and anti-caking effect of the components in a low-moisture environment and simultaneously exert the structure strengthening functions of improving the adhesive property, retaining the oil-retaining and fragrance-retaining capability and reducing the slag-off pulverization in the finished product, thereby becoming a key technical problem to be solved urgently in the development and industrial production of bean powder-free beef floss products. At present, research and development of the bean-flour-free dried beef floss are advanced to a certain extent, but still have obvious technical bottlenecks and application limitations. For example, chinese patent publication No. CN119054868a discloses a process for preparing dried meat floss and dried meat floss, but the process has the disadvantages of cooperative control of structural stability and inlet rewetting property in low-moisture final state, and the problems of overdry texture, poor fibrosis degree or rough taste of the product are easy to occur, so that the process is difficult to satisfy the expectations of consumers for high-quality dried meat floss without bean flour. In addition, the Chinese patent with publication number of CN102144782A discloses a crisp dried meat floss, but the accurate regulation and control of glycosylation browning and lipid oxidation in the high-temperature frying process lacks effective means, so that the color and luster of the product are different, the flavor fluctuation is obvious, the consistency among batches is poor, and the market competitiveness of the product is influenced. Meanwhile, in the prior art, aiming at the requirements of feeding dispersibility and anti-caking processability of functional components in a low-moisture system at the middle and rear sections and the coupling contradiction between structural reinforcement requirements of improving adhesion, holding oil and holding fragrance and reducing slag and powder falling and pulverization in a finished product, the lack of a systematic solution often results in uneven dispersion, partial caking or insufficient function exertion of the components after the components are added, and the improvement of the comprehensive performance of the bean powder-free dried beef product in the aspects of texture stability, eating experience and industrial production adaptability is limited. Disclosure of Invention The invention aims to provide a bean powder-free dried beef floss and a preparation method thereof, which solve the problems that the prior bean powder-free dried beef floss product is difficult to simultaneously consider the stability of a fluffy fiber structure and the taste of a wet and juicy taste after entering under the final state of low moisture, the difficulty of simultaneously controlling glycosylation/Maillard related browning and color and flavor fluctuation caused by lipid oxidation in a high-efficiency dehydration process window of high-temperature frying and final drying, and the coupling contradiction between the feeding dispersion and agglomeration resistance processing requirements of a glycosylated gelatin microgel component in a low-moisture system at the middle and rear stages and the structural