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Effects of Raw Materials, Processing and Preservation on the Quality of Concentrated Soup of Yak Bone

Author: WeiQiuXia
Tutor: YangYong；LuoMing
School: Sichuan Agricultural University
Course: Agricultural Products Processing and Storage Engineering
Keywords: Raw material Processing Yak bone Condensed soups Quality
CLC: TS251.94
Type: Master's thesis
Year: 2008
Downloads: 211
Quote: 4
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Abstract

Yak bone as raw materials, mainly raw and supplementary materials processing quality yak bone concentrated soup, and the yak bone concentrated soup Storage of conduct preliminary research, designed to get a good recipe for yak bone concentrated soup of new product development processing and storage technology, the actual production to provide a scientific basis. First, yak bone concentrated soup quality raw materials. Yak bone on the soup sensory evaluation and the impact of the solids content of the different parts of the single factor experiments. The results show that the sensory evaluation score of soup and soluble solids content contribution and leg bones of the ribs and spine compared to a significant difference (P <0.05), showing the obvious advantage of the leg bones made soup. in the the yak bone soup recipe L _{9 (3 ^{4 ) orthogonal experimental studies have shown that the amount of the addition of chicken, duck, pig stomach were controlled at 60-80g (500g the yak bone dollars), can significantly improve yak bone soup color, viscosity, flavor and other sensory quality. In the the different bone water than with the the vinegar amount of single factors experimental study found yak bone soup cooked bone water than 1/2.5-1/3 soup sensory evaluation score with the highest solids content; cooking when the vinegar 6.0ml, the yak bone condensed soups calcium content can be as high as 325.3mg/100g, significantly higher than the concentrated vinegar soup (30.25mg ╱ 100ml), but consumption of acetic acid to add more than 6.0ml (500g The yak bone dollars) will affect the normal flavor of the soup. Then, the the yak bone soup quality of atmospheric (95-98 ℃) and high pressure (121 ℃) the two cooking process, papain digestion and atmospheric and vacuum two enrichment process. Two cooking process physical and chemical parameters were measured results show that the high-pressure cooking concentrated soup solids content, crude protein content, iodine value significantly higher than the atmospheric pressure treatment (P <0.05); and other physical and chemical indicators, such as the POV value, TBARS , acid value, amino nitrogen, protein hydrolysis index, free amino acids, collagen content, atmospheric pressure cooking are significantly higher than the high-pressure cooking (P <0.05); atmospheric pressure cooking soup were detected 15 volatile the component, and the high pressure treatment only detected 10, atmospheric cooking process the unique five volatile components were as follows: 2 - methylnaphthalene, phenyl acetaldehyde, lauryl ketone, stearic acid and 2 - methyl -4 - heptanone. Atmospheric pressure comprehensive sensory evaluation score of 23.92 and 21.06, respectively, the atmospheric pressure was significantly superior to high-pressure cooking process (P <0.05). Atmospheric pressure cooking temperature single factor experiment showed that the the soup solids content with the cooking temperature rise has been an increasing trend, when the cooking temperature reached 95 ° C increase in solids content tends to slow; sensory evaluation score at 95 - 98 ° C as the highest began to decline when the cooking temperature> 98 ° C soup sensory evaluation score. Papain treatment cooking after the soup, the results show that the total amino acid content of enzymatic processing soup is the soup twice enzymatic soup proteolysis index (4.64 ± 0.07)%> ??the original soup (1.97 ± 0.008)%; soup after hydrolysis smell, taste, acceptability and the integrated sensory evaluation score higher than enzymatic soup, a significant difference (P <0.05) This shows that papain the soup proteolysis can significantly promote, improve bone soup sensory quality. The results on the effects of different enrichment methods soup quality, affect the sensory quality of the atmospheric concentrated and vacuum concentrated two enrichment process of yak bone soup difference was not significant (P> 0.05), but the color appearance of a significant difference (P <0.05) vacuum concentration the soup milky white, atmospheric concentrated soup to tan. Finally, yak bone concentrated soup sterilization of the finished product and the storage conditions were studied. Results found in the laboratory under conditions of 100 ℃ and steep in boiling water for 10-15min sterilization better; yak bone concentrated soup finished 4 ° C refrigerated shelf life of 30 days, summer room temperature storage shelf life of 15 days; 4 ℃ cold storage add BHT and potassium sorbate conditions, the shelf life extended from 15 days to 30 days. Studies have shown that, with the right amount of preservatives, antioxidants, proper sterilization and storage methods can effectively extend the shelf life of concentrated soup. This study showed that the water 1/2.5-1/3 bone than yak bone cooked, add food acetate 6.0 ml, respectively, as adjunct to 60-80g (500g yak bone) chicken, duck, pig stomach, using atmospheric pressure of 100 ℃ cooking process cooking 30min, and then switch to 95-98 ℃ cooked for 6-8 hours, the soup cooled filtered vacuum concentrated to 1/3 of the total amount of raw and auxiliary materials, final deployment, packaging, sterilization to obtain nutritious yak bone condensed soups.}}

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