35克素牛排单片重量控制方案探究

目的探究制定公司畅销产品大豆蛋白类食品35克素牛排的重量控制方案。方法研发人员通过查阅相关资料、采集生产与管理人员的意见、跟踪生产全程等手段获取实验方向,并通过小实验改变工艺条件和生产试验进一步验证工艺条件,探寻出了35克素牛排在生产过程中的重量变化规律、重量不稳定的主要原因及改进措施。结果 35克素牛排的单片重量与产品卤制工序呈影响极显著,与原材料重量、油炸工序差异显著。结论原材料控制在11克以上,油炸时间2分钟,最佳卤制时间10分钟,产品的单片重量合格率提高到90%以上。     

Evaluation du coût énergétique du steak haché surgeléEstimation of power costs for producing quick-frozen minced steaks

To analyse the total energy consumption for quick-freezing, an examination has been made of the sequence of operations to which minced steak is subjected. Non-proportional ‘general energy expenses’ (heating, cleaning, lighting, services, etc) must be related to the quantity of foodstuffs produced annually in a given manufacturing plant. Another factor which arises is an ‘energy amortisation’ to take into account the equipment employed and where manufacture involves certain energy costs.The paper identifies the operations which are necessary in the manufacture of quick-frozen minced steaks: mincing, mixing, forming; quick-freezing proper (blast air tunnel); packagings (unitary packages, secondary packaging, a 10-steak carton, bulk packages, cartons containing 5 secondary boxes); storage (accepted duration: 1 month); transport (long distance: 500 km in 10 h); retail sales (glass-fronted wall cabinets, 7 days); home preservation (3 days); home preparation (electrical cookers). The study demonstrates the predominating importance, as regards energy, of packagings, retail sales and cooking.     

Nutritional profile of restructured beef steak with added walnuts

Amino acid, fatty acid profile, cholesterol, vitamin E and mineral contents were assessed in restructured beef steak with 20% added walnut (20W). Compared with control restructured beef steak (0% added walnut), the product with added walnut presented a lower (P < 0.05) lysine/arginine ratio, larger (P < 0.05) quantities (mg/100 g product) of monounsaturated (MUFA) and n3 polyunsaturated (PUFA) fatty acids (mainly -linolenic acid), a lower (P < 0.05) n6/n3 PUFA ratio and a higher (P < 0.05) polyunsaturated/saturated fatty acid ratio. The replacement of raw meat material by walnut reduced (P < 0.05) the cholesterol content and increased (more than 400 times) the amount of γ-tocopherol. Iron, calcium, magnesium and manganese contents of 20W sample were greater (P < 0.05) than in the control. Some changes induced by added walnut in the nutritional quality of the restructured product may present health benefits.     

MRIL_Primer 回波信号生成关键技术

根据MRIL_Primer测井数据的解剖分析与核磁测井数据处理方法的深入研究,弄清了该测井仪的测量方式,原始测量信息与数据记录方式,提出了从时间域原始测量信号数据处理到深度域回波信号曲线的一系列关键技术与7个步骤。这些关键技术包括如何确定两道正交回波信号、计算相位角、旋转前叠加、旋转处理、旋转后叠加、时间域差分、各组回波拆分、时深转换与等间距深度采样。根据这些关键技术,在微机上编制了从原始测量数据着手处理的核磁测井解释软件系统mrpps,mrpps改进了哈里伯顿DPP处理软件的一些不足之处。通过实际资料处理,在模拟哈里伯顿DPP处理软件参数相同的情况下,两者的处理结果完全一致。     

脂肪含量对雪花牛排在高氧气调包装贮藏期间肉色稳定性的影响

为探究雪花牛排在高氧气调包装贮藏期间的肉色稳定性,该实验选用两种不同脂肪含量(A1和A3等级)的雪花牛排,进行高氧气调包装(80％O2+20％CO2).在每个时间点(0、5和10 d),测定其各个指标的变化.结果表明,随着贮藏时间的延长两种等级的牛排脂质氧化程度均逐渐增大,肌红蛋白还原力逐渐减弱,使高铁肌红蛋白比例显著...     

不同温度对调理鸡排低温贮藏品质特性的影响

为研究不同温度对调理鸡排低温贮藏品质特性的影响,本实验利用3 种不同的贮藏温度（4 ℃（冷藏）、－2 ℃（冰温贮藏）和－18 ℃（冷冻贮藏））对调理鸡排进行贮藏,并通过对贮藏期间调理鸡排菌落总数、颜色、持水力、质构特性等的测定以及扫描电子显微镜的观察,分析调理鸡排理化品质以及微观结构的变化情况。菌落总数分析结果表明,相比于冷藏,冰温贮藏可以将调理鸡排的货架期延长2 倍（从约4 d延长到约12 d）;理化品质分析结果表明,冰温贮藏条件下调理鸡排的持水力和质构特性都得到了更好的保持。此外,扫描电子显微镜的观察结果表明,冰温贮藏条件下鸡排的微观结构受到的损伤相较于冷藏和冻藏而言更小。虽然冷冻贮藏条件下鸡排的货架期较长（3 个月以上）,但是其持水力、质构、微观结构等品质下降也更快。而冰温贮藏在延长货架期的同时,也更好地保持了调理鸡排的品质特性。综上,本研究可为冰温贮藏在调理鸡排贮运过程中的应用提供理论参考。     

原辅料对植物基鸡排质构特性的影响

研究原辅料对植物基鸡排质构特性的影响,以确定配料种类及用量。采用质构分析及感官评价方法,研究水、拉丝蛋白、大豆油、魔芋胶、谷朊粉、大豆分离蛋白、Tg酶对植物基鸡排硬度、弹性、咀嚼性、内聚性、外观、色泽、组织状态及多汁性的影响。通过质构分析、扫描电镜和感官评价等方法将植物基鸡排、鸡肉糜重组鸡排及市售鸡排进行了对比分析。试验结果表明,植物基鸡排最优配方为:水质量分数54.7%、拉丝蛋白18.7%(大豆拉丝蛋白添加比例60%)、大豆油13.6%、魔芋胶0.7%、谷朊粉2.7%、大豆分离蛋白3.3%、Tg酶0.3%;植物基鸡排在质构方面,超越了以鸡肉糜作为原料的重组鸡排,同时也能较好地模拟市售鸡排。实验结果为植物基鸡排的产业化生产奠定了理论和应用基础。     

鲜洋葱汁对西餐牛扒嫩化工艺效果研究

以鲜洋葱汁和普通牛肉为原料,研究洋葱汁中蛋白酶对牛肉的嫩化和感官作用,通过与传统的牛扒嫩化工艺相比较,得到洋葱汁嫩化的工艺:洋葱汁浓度21％,温度4℃,腌制时间24 h后,牛肉剪切力可降低30％.洋葱汁、木瓜蛋白酶、啤酒嫩化产品与对照组风味、色泽、剪切力进行对比,结果表明:鲜洋葱汁对普通牛肉有嫩化作用,嫩化作用随洋葱汁浓度增加效果显著.浓度在21％时,嫩化效果与进口品牌牛肉相当,剪切力测定两者没有显著性差异(P＜0.05).经洋葱汁腌制的牛内在感官评价上得分较高,能够达到或优于传统蛋白酶和啤酒处理的效果,特别是对牛肉的色泽和香味有较大的影响,增加了牛肉的香气.     

超高压与冷冻协同处理对牛排品质和贮藏时间的影响

为改善预制牛排嫩度并延长保藏时间,采用超高压协同冷冻处理,考察不同处理条件下牛排的剪切力值、颜色、汁液流失率、菌落总数及贮藏时间等指标,分析比较不同处理方法对牛排品质的影响。结果表明:超高压协同冷冻前处理在达到相同嫩度情况下能够降低压力100MPa左右;经冷冻后超高压处理牛排汁液流失率先增大后减小,在压力400MPa时达到3.9%的最大值,汁液流失率和颜色与进行单一超高压处理的牛排差异不大;冷冻+超高压处理组的牛排菌落总数明显低于超高压处理组;冷冻后超高压处理牛排的菌落总数在0～4℃保存16d后达到1.9×105个与新鲜牛肉的菌落总数相当。     

Evaluation du coût énergétique du steak haché surgelé

To analyse the total energy consumption for quick-freezing, an examination has been made of the sequence of operations to which minced steak is subjected. Non-proportional ‘general energy expenses’ (heating, cleaning, lighting, services, etc) must be related to the quantity of foodstuffs produced annually in a given manufacturing plant. Another factor which arises is an ‘energy amortisation’ to take into account the equipment employed and where manufacture involves certain energy costs.The paper identifies the operations which are necessary in the manufacture of quick-frozen minced steaks: mincing, mixing, forming; quick-freezing proper (blast air tunnel); packagings (unitary packages, secondary packaging, a 10-steak carton, bulk packages, cartons containing 5 secondary boxes); storage (accepted duration: 1 month); transport (long distance: 500 km in 10 h); retail sales (glass-fronted wall cabinets, 7 days); home preservation (3 days); home preparation (electrical cookers). The study demonstrates the predominating importance, as regards energy, of packagings, retail sales and cooking.