CN110083959A - A kind of low temperature meat emulsion product credit rating regulation method - Google Patents
A kind of low temperature meat emulsion product credit rating regulation method Download PDFInfo
- Publication number
- CN110083959A CN110083959A CN201910371546.0A CN201910371546A CN110083959A CN 110083959 A CN110083959 A CN 110083959A CN 201910371546 A CN201910371546 A CN 201910371546A CN 110083959 A CN110083959 A CN 110083959A
- Authority
- CN
- China
- Prior art keywords
- supplementary material
- texture characteristic
- different
- model
- texture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
- G06F30/00—Computer-aided design [CAD]
- G06F30/20—Design optimisation, verification or simulation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
- Y02P90/30—Computing systems specially adapted for manufacturing
Landscapes
- Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- Theoretical Computer Science (AREA)
- Computer Hardware Design (AREA)
- Evolutionary Computation (AREA)
- Geometry (AREA)
- General Engineering & Computer Science (AREA)
- General Physics & Mathematics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of low temperature meat emulsion product credit ratings to regulate and control method, and steps are as follows: (1) investigating influence of the supplementary material of Different adding amount to texture characteristic, obtain the basic data between different supplementary materials and texture characteristic；(2) correlation analysis between supplementary material type and texture characteristic is carried out using MATLAB, determines the correlativity between supplementary material and texture characteristic；(3) function screening is carried out using MATLAB, fitting constructs the model between different auxiliary material and texture characteristic index；(4) model inverse is carried out according to company standard, obtains theoretical additive amount of the different supplementary materials in different brackets product；(5) broiler diets of the supplementary material in different quality grade products are determined in conjunction with actual production using national standard.The present invention constructs the model between supplementary material and texture characteristic, by enterprise's texture grade scale, establishes the connection between supplementary material and credit rating, realizes based on supplementary material and regulate and control the method for meat emulsion product credit rating.
Description
Technical field
The present invention relates to low temperature meat to waste product property evaluation field, and in particular to a kind of low temperature meat emulsion product credit rating tune
Prosecutor method.
Background technique
China is meat products production and consumption big country in the world, occupies the first in the world for many years.Pork product consumption figure accounts for
65% or so of meat products total quantity consumed.Wherein, low temperature meat emulsion product with nutrition, health, conveniently and its unique quality,
The features such as mouthfeel, is loved by consumers.But there are water retention, the problems such as oil cut rate is low, and yield rate is low is protected, leads to product quality
It is coarse, poor taste.
In low-temperature meat product process, different enterprises utilize different supplementary material substances, especially starch, colloid, egg
Supplementary materials such as white matter etc. improve meat products quality characteristic, lead to that different enterprises, different product, addition supplementary product kind is different, adds
Dosage is different, product quality grade is different.Currently, lacking the quality based on supplementary material between the similar product of different meat enterprises
Grade control technique, new product development are compared blindly, and product quality is uncontrollable, unpredictable.Therefore, it needs to establish supplementary material
Corresponding relationship between credit rating.
Texture characteristic be influence meat products quality one of key problem, be Enterprise product development, quality evaluation it is important
Foundation.The method of traditional texture evaluation is mainly carried out using subjective appreciation, and there are the disadvantages of time-consuming, error is big, and utilize matter
Structure instrument measures texture characteristic, and easily and fast, data are objective, can quantify.Some Enterprises have had been built up the matter based on texture characteristic
Grade discrimination technology is measured, realizes and judges product quality grade using texture characteristic.Therefore, if supplementary material and texture spy can be constructed
Corresponding relationship between property establishes the relationship between supplementary material and credit rating by enterprise's texture grade scale, determines different quality
The corresponding supplementary material of grade products adds range, it will be able to regulate and control product quality grade technology by supplementary material, enterprise is instructed to produce
Product exploitation and quality control, improve new product development feasibility, promote meat enterprises development.
Summary of the invention
The invention proposes a kind of low temperature meat emulsion product credit ratings to regulate and control method, establishes between supplementary material and texture characteristic
Relational model, the low temperature meat emulsion product texture stage division used using enterprise determines variety classes supplementary material in not homogeneity
The addition range in grade products is measured, product quality grade is formed and regulates and controls method, instruct Enterprise product development and quality control, mention
High-tech product Development Feasibility promotes meat enterprises development.
Realize the technical scheme is that
A kind of low temperature meat emulsion product credit rating regulation method, steps are as follows:
(1) influence of the supplementary material of variety classes, Different adding amount to texture characteristic is investigated, different supplementary materials and matter are obtained
Basic data between structure characteristic；
(2) correlation analysis between supplementary material type and texture characteristic is carried out using MATLAB；
(3) function screening, fitting are carried out using the tool box cftool in MATLAB, constructs different supplementary materials and texture characteristic
Relational model between index, and carry out Accuracy Verification；
(4) model inverse is carried out according to company standard, obtains theory of the different supplementary materials in different quality grade products
Additive amount；
(5) determine different supplementary materials in different quality grade products in conjunction with the enterprise practical condition of production with reference to national standard
Additive amount.
Texture characteristic includes hardness, brittleness, tackness, elasticity, cohesion and chewiness in the step (1).
Give up that there is no models between the supplementary material and texture characteristic of significant or extremely significant correlativity in the step (2)
Building.
Auxiliary material carries out graphic plotting using MATLAB drawing tool in the step (3), and observation variety classes supplementary material adds
Substantially figure moves towards between dosage and texture characteristic data, is moved towards to determine type function according to figure；Then MATLAB generation is utilized
Code and the tool box cftool carry out Function Fitting, construct the model between supplementary material and texture characteristic index.
Model verifying in the step (3) between supplementary material and texture characteristic index, using models fitting coefficients R2, error
Quadratic sum SSE, root-mean-square error RMSE, accurate factors Af, deviation factors BfReflect the precision of model.
Give up fitting coefficient R in the step (3)2Lower than 0.6 and model that model accuracy is relatively low.
The determination of theoretical additive amount in the step (4), according between the supplementary material and texture characteristic index of step (3) building
Model, waste product texture grade scale according to enterprise's low temperature meat, utilize the solve function and index letter in MATLAB tool
It counts, the inverse code of trigonometric function is calculated, the theory of the determining variety classes supplementary material for different quality grade products
Add range.
In the step (5) in different quality grade products supplementary material broiler diets determination, in different quality grade
On the theoretical addition scope of the variety classes supplementary material of product, with reference to national standard, carried out in conjunction with the enterprise practical condition of production.
The beneficial effects of the present invention are: the present invention using MATLAB, according to company standard, in conjunction with national regulations, actually answer
With situation, it is determined that addition range of the variety classes supplementary material in different quality grade products is formd based on supplementary material tune
The method for controlling meat emulsion product credit rating.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution of the present invention is clearly and completely described, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention,
Those of ordinary skill in the art's every other embodiment obtained under that premise of not paying creative labor, belongs to this hair
The range of bright protection.
Research contents
The influence research of 1 starch, colloid to meat emulsion product texture characteristic
The different supplementary materials of this part research, influence of the different pitch-based spheres to products'texture characteristic obtain former auxiliary
The basic data of model construction between material and texture characteristic.Investigation starch be mainly cornstarch, two starch of maize acetylization oneself two
Acid esters, cassava ative starch, cassava acetylated distarch adipate, cassava hydroxypropyl starch, two starch phosphate of cassava hydroxypropyl
Ester, cassava phosphate double starch, cassava acetate starch, potato ative starch, potato Ultra Tex 2s, Ma Ling
Potato acetate；Investigating colloid is mainly seaweed glue, microbiological gum and natural plant gum；Texture characteristic mainly includes hardness, brittleness, bullet
Property, tackness, chewiness and cohesion etc..
1.1 instruments and reagent
Sausage filler (hundred sincere profits and Machinery Co., Ltd.)；Meat grinder (C12 type, the new limited public affairs of concerted effort food machinery in Shaoguan
Department)；Cutmixer (K15E, Talsabell S.A.)；Fumigator (Ai Bo company, BYXX-50 China)；TA-XT2i food texture measurement
(SMS company, Britain)；Cornstarch, tapioca, potato starch etc., Tianjin peak starch development corporation, Ltd..
1.2 test method
1.2.1 process flow
→ rubbing, which pickle → is cut, which mixes, → records → baking → and cooks → cool down → refrigeration for raw meat selection → pretreatment
1.2.2 basic components
In terms of 1kg meat (lean meat: show condition=4:1), compound nitrate 0.15g, salt 25g, ginger powder 1.8g, white pepper
2g, sucrose 10g, star aniseed powder lg, sodium isoascorbate 0.5g, fennel powder lg, garlic powder lg, monosodium glutamate 5g, ice water 250g (ice water
Ratio is adjusted according to season), composite phosphate 3g.
1.2.3 experimental design
Various starch additive amounts are 0,2%, 4%, 6%, 8%, 10%, and colloid additive amount is shown in Table 1.
1 edible glue type of table and pitch-based sphere
1.2.4 the measurement of texture characteristic
TA-XT2i Texture instrument is used to measure under conditions of environment temperature is 22 DEG C.Texture profile
Analysis (abbreviation TPA) determination condition: P50 probe；Speed is respectively 2.0,0.8 and 0.8mm/s before survey, after test and survey；
Measuring interval time 5s；Compression ratio 75%.TPA result is analyzed using TPA-macro.
1.2.5 data are analyzed
Data utilize the One-way ANOVA in Excel2003 and SPSS10.0.
1.3 results and analysis
1.3.1 influence of the tapioca to smoked and cooked sausage texture characteristic
Starch and its converted starch have a significant impact the TPA to smoked and cooked sausage, the results are shown in Table 2.
From table 2 it can be seen that with the increase of tapioca original additive amount, product brittleness, tackness dramatically increase (p <
0.05)；Hardness significantly reduces in 6% range；Elasticity is significantly higher than blank within the scope of 4-10%；Cohesion, chewing when 6% level
Property be significantly higher than other level.4% horizontal cassava hydroxypropyl starch, keeps the hardness, brittleness, chewiness of smoked and cooked sausage significantly high
It is not significant to elasticity, the influence of tackness in other levels.Cassava hydroxypropyl PASELLI EASYGEL influences hardness, tackness
It is not significant；Brittleness is significantly improved within the scope of 4-10%；It is not significant to elasticity effect in 4% range, but significantly reduce cohesion and
Chewiness.Cassava acetylated distarch adipate dramatically increases tackness, has no significant effect to elasticity；It is added in 6-10%
Range dramatically increases the hardness of product, and 8-10% dramatically increases brittleness and chewiness；6% significantly improves the cohesion of product.Wood
The addition of potato acetate starch significantly increases the elasticity of smoked and cooked sausage, does not make significant difference to tackness, cohesion, chewiness；2-
4% hardness has no significant effect, and 6-8% significantly reduces hardness；6-10% significantly increases brittleness.The double starch of cassava phosphate are with adding
The increase of dosage significantly increases effect to smoked and cooked sausage hardness, cohesion, chewiness and tackness, 6% it is horizontal when, chewing
Property, cohesion and hardness reach maximum value；Brittleness, elasticity do not make significant difference.
2 tapioca of table is to the influence to smoked and cooked sausage TPA
Note: the different letter persons of every kind of starch same column indicate that otherness is significant, level of signifiance p < 0.05, incomparable between different starch
Compared with.
1.3.2 influence of the seaweed glue to smoked and cooked sausage texture characteristic
Table 3 is influence result of three kinds of seaweed glues to the texture characteristic of smoked pork sausage.As can be seen from the table, with
The increase of sodium alginate additive amount, the brittleness of product, elasticity, chewiness are in significant downward trend (p < 0.05), and additive amount exists
When 0.8% or less, hardness, tackness, cohesion and the blank of product are without significant difference (p > 0.05).Carragheen is 0~1.2%
Addition within the scope of, with the increase of additive amount, the hardness of sausage, brittleness, chewiness are in rising trend, the research of this and forefathers
As a result consistent, it may be possible to, can be with the pole of protein (amino acid) because carragheen is a kind of colloid with strong anion group
Property group have an effect, to change the characteristic of mixed gel, and then improve the texture of meat products, tackness presentation first increases
After reduce trend, reach maximum when additive amount is 0.9%, but add carragheen the elasticity of sausage, cohesion are influenced it is little.
Adding agar influences less the texture parameter of sausage, it may be possible to which, because sausage is in baking and boiling process, temperature does not all reach
To the melting temperature (> 85 DEG C) of agar, agar molecule is not sufficiently spread out, and fails to form better gel with muscle protein, institute
It is influenced with the texture on product unobvious.When agar addition is 1.2%, the hardness of sausage, chewiness are maximum.
Influence of the 3 three kinds of seaweed glue additive amounts of table to smoked and cooked sausage TPA
Note: the different letters of every kind of glue same column indicate that otherness is significant, level of signifiance p < 0.05, incomparable between variety classes glue
Compared with.
1.4 conclusion
Starchy material and colloid substance have a significant impact the texture characteristic of smoked and cooked sausage.
The building of model between 2 supplementary materials and smoked and cooked sausage texture characteristic index
Correlation analysis between this part research, first progress supplementary material and texture characteristic, investigates supplementary material and product matter
Correlativity between structure characteristic；Then, between supplementary material and products'texture characteristic there are significant or extremely significant correlativity,
Graphic plotting is carried out using MATLAB drawing tool, substantially figure moves towards between observation different auxiliary material additive amount and texture data,
Type function is substantially determined according to figure trend.Then, the type function gone out by inference, uses MATLAB code and cftool
Tool box carries out Function Fitting, constructs the model between supplementary material and texture characteristic index.
2.1 method
2.1.1 correlation analysis
Correlation analysis is carried out using MATLAB 12a.
2.1.2 model construction and verifying
Training set and verifying collection are splitted data into, using MATLAB 12a, according to training set data characteristic, it is suitable to choose
Code and the tool box cftool carry out Function Fitting, and verify to model.Utilize model coefficient of determination R2, error sum of squares
SSE, root-mean-square error RMSE, accurate factors Af, deviation factors BfDeng the precision of reflection model.
2.2 results and analysis
2.2.1 starch and texture characteristic model construction
2.2.1.1 correlation analysis between starchy material and texture characteristic index
Table 4 is the correlation analysis result between starch and texture spy's New Set.As can be seen from the results in addition to cassava acetic acid
Outside ester, there are significant or extremely significant positive correlations for the hardness of all starchy materials and smoked and cooked sausage；In addition to maize acetyl
Change outside distarch adipate, there are significant or extremely significant positive correlation passes for the brittleness of all starchy materials and smoked and cooked sausage
System；Other than cassava ative starch, cassava hydroxypropyl PASELLI EASYGEL, potato ative starch, all starchy materials and smoked
There are significant or extremely significant negative correlativing relations for the tackness of sausage；Cornstarch, cassava phosphate double starch, cassava acetate
There are significant or extremely significant positive correlations with product elasticity；Cornstarch, cassava hydroxypropyl PASELLI EASYGEL, potato
There are significant or extremely significant correlativities for Ultra Tex 2 and product cohesion；In addition to cassava hydroxypropyl starch,
Outside cassava acetate, potato acetate starch, the chewiness of all starchy materials and smoked and cooked sausage exists significant or extremely aobvious
The negative correlativing relation of work.
Related coefficient between 4 starch of table and smoked and cooked sausage texture characteristic index
Note: * * significant correlation on 0.01 horizontal (bilateral), * significant correlation on 0.05 horizontal (bilateral).
2.2.1.2 between starchy material and texture characteristic index model building and verifying
On the basis of correlation analysis, using the drawing tool in MATLAB, different starch additive amounts and texture number are observed
Substantially figure moves towards between, substantially determines type function according to figure trend.Finally depict 11 kinds of starchy material additions
Substantially figure moves towards between amount and texture data, it is determined that type function, wherein 25 are unitary linear function relationships, 27 are
One- place 2-th Order functional relation, 14 are trigonometric function relationships.Utilize cftool tools build starch and each texture spy New Set
Between 66 models, and model is verified using by the accurate factor and deviation factors two ways, the results are shown in Table 5.
As can be seen from Table 5, in addition to potato Ultra Tex 2 and elasticity, cassava acetate in these models
Starch and elasticity, cassava acetate starch and hardness, potato acetate starch and cohesion, potato acetate starch and nozzle
Models fitting coefficient is lower than outside 0.6 between chewing property, other 92.4% models fitting coefficients are above 0.6；66.2% model
Fitting coefficient is higher than 0.8；37.8% models fitting coefficient is higher than 0.9.Wherein, potato Ultra Tex 2 and bullet
Property, cassava acetate starch and elasticity, cassava acetate starch and hardness, potato acetate starch and cohesion, potato
Models fitting coefficient is lower than 0.6 between acetate starch and chewiness, but from the A of modelfAnd BfValue is seen, all close to 1.Therefore,
In view of models fitting precision, it is proposed that the later period is in model application process it is contemplated that casting out these models.
Model between 5 starch of table and texture characteristic index
2.2.1.3 conclusion
(1) there are extremely significant correlativities between starch and smoked and cooked sausage texture characteristic.
(2) functional relation between 11 kinds of starchy material additive amounts and texture data has been determined, wherein 25 are unitary
Linear function relationship, 27 are One- place 2-th Order functional relations, and 14 are trigonometric function relationships.
(3) 66 models are constructed, 92.4% models fitting coefficient is above 0.6,37.8% models fitting coefficient
Higher than 0.9.
(4) by verifying, give up the lower model of precision (potato Ultra Tex 2 and elasticity, cassava vinegar
Acid esters starch and elasticity, cassava acetate starch and hardness, potato acetate starch and cohesion, potato acetate starch
With chewiness), other models can be used.
2.2.2 model construction between colloid and texture characteristic index
2.2.2.1 the correlation between colloid and texture characteristic index
Table 6 is the correlation analysis result between colloid and texture characteristic New Set.As can be seen from the results in addition to carragheen
There is no significant correlation with the elasticity and cohesion of smoked and cooked sausage, konjac glucomannan is not shown with hardness, elasticity, cohesion, chewiness
Correlation, all without significant correlation between agar and all texture characteristic indexs, other colloids refer to sausage texture characteristic
There are significant or extremely significant correlativities between mark.Therefore, later period model construction gives up agar, carries out other colloids and texture characteristic
Between model construction.
Related coefficient between 6 colloid of table and smoked and cooked sausage texture characteristic index
Note: * * significant correlation on 0.01 horizontal (bilateral), * significant correlation on 0.05 horizontal (bilateral).
2.2.2.2 between colloid and texture characteristic index model building and verifying
On the basis of correlation analysis, using the drawing tool in METLAB, different colloid additive amounts and texture number are observed
Substantially figure moves towards between, substantially determines type function according to figure trend.Finally depict 7 kinds of colloid additive amounts and texture
Substantially figure moves towards between data, it is determined that type function, wherein 1 is unitary linear function relationship, 33 are One- place 2-th Orders
Functional relation, 2 are exponential function relations, and 6 are trigonometric function relationships.Utilize cftool tools build colloid and each texture
42 models between special New Set, and model is verified using by the accurate factor and deviation factors two ways, as a result
It is shown in Table 7.
As can be seen from Table 7, in addition to konjac glucomannan and elasticity, cohesion in these models, between curdlan and cohesion
Models fitting coefficient is lower than outside 0.8, other 95% models fitting coefficients are above 0.8, and 70% models fitting coefficient is higher than
0.9.But from the A of modelfAnd BfValue is seen, in addition to agar and tackness, konjac glucomannan and cohesion, elasticity, tackness, and flaxseed gum
With the A of modelfIt is worth bigger than normal outer, other models AfAnd BfValue is all close to 1.Therefore, in view of models fitting precision, it is proposed that the later period exists
In model application process it is contemplated that house models fitting coefficient be lower than 0.6 model (konjac glucomannan and cohesion), give up precision compared with
Low model (flaxseed gum and chewiness, brittleness, konjac glucomannan and elasticity), other models can be used.
Model between 7 colloid of table and texture characteristic index
2.2.2.3 conclusion
(1) there are extremely significant correlativities between colloid and smoked and cooked sausage texture characteristic in addition to agar.
(2) functional relation between 7 kinds of colloid substance additive amounts and texture data has been determined, wherein 1 is unitary one
Secondary functional relation, 33 are One- place 2-th Order functional relations, and 2 are exponential function relations, and 6 are trigonometric function relationships.
(3) 42 models are constructed, 95% models fitting coefficient is above 0.8, and 70% models fitting coefficient is higher than
0.9。
(4) by verifying, models fitting coefficient is lower than 0.6 model (konjac glucomannan and cohesion), it is lower to give up precision
Other models (flaxseed gum and chewiness, brittleness, konjac glucomannan and elasticity) of model, can be used.
3 based on the supplementary material additive amount of texture standard determination
3.1 method
It is calculated using the inverse code of solve function and exponential function, trigonometric function in MATLAB tool.
3.2 results and analysis
3.2.1 the starch of different brackets product, colloid add range inverse
According to the model between the starch and texture characteristic of building early period, according to enterprise's low-temperature meat product texture standard (HZS
The classification of 001-2019 meat emulsion product texture), the shallow lake of the different texture characteristics for different brackets product is calculated using MATLAB
Powder adds range.The texture range of different brackets product is shown in Table 8, and the starch addition range of different brackets product is shown in Table 9, difference etc.
The colloid addition range of grade product is shown in Table 10.
The texture characteristic range of 8 different brackets smoked and cooked sausage of table
The starch theory of 9 different brackets smoked and cooked sausage of table adds range
The colloidal theory of 10 different brackets smoked and cooked sausage of table adds range
3.2.2 the starch application addition range of different brackets product determines
It is provided in standard GB/T 2760-2014, acetate starch, phosphate double starch, hydroxypropul starch, hydroxypropyls
Base PASELLI EASYGEL, Ultra Tex 2, acetylation double starch adipate, phosphorylation PASELLI EASYGELs etc. exist
Additive amount in food can be properly added according to actual needs.
Cornstarch, the maize acetyl distarch adipate, cassava ative starch, cassava acetylation of this research institute investigation
Distarch adipate, cassava hydroxypropyl starch, cassava hydroxypropyl PASELLI EASYGEL, cassava phosphate double starch, cassava vinegar
Acid esters starch, potato ative starch, potato Ultra Tex 2, potato acetate starch can be according to practical need
It asks and is properly added.
In low-temperature meat product processing, native starch and converted starch are not added explicitly in each enterprise and each product
Range, also without specific relationship between starch and product quality.But a large number of studies show that native starch and converted starch be not
It can be used to improve the quality characteristics such as the elasticity, toughness, mouthfeel of product gel in the product of same type.
Therefore, in conjunction with national regulations, the applicable cases according to practical application and texture index in meat products product, it is determined that
The addition range in different brackets product of different starchy materials, specific range are shown in Table 11.
The starch of 11 different brackets smoked and cooked sausage of table adds range
3.2.3 the colloid application addition range of different brackets product determines
It is provided in standard GB/T 2760-2014, sodium alginate, xanthan gum, carragheen, can obtain so guar gum
Glue, konjac glucomannan, flaxseed gum isocolloid can be properly added according to actual needs in the additive amount of meat products.
The addition range of edible colloid is different in low-temperature meat product processing, and xanthan gum is 0.1~0.5%, OK a karaoke club
Glue is 0.2~1.5%, flaxseed gum is 0.4~0.6%, curdlan, guar gum, sodium alginate, konjac glucomannan etc. be not bright
True common addition range can be used to improve the matter such as the elasticity, toughness, mouthfeel of product gel in different types of product
Structure characteristic.Therefore, in conjunction with national regulations, the applicable cases according to practical application and texture index in meat products product, it is determined that
The addition range in different brackets product of different colloids, specific range are shown in Table 12.
The colloid of 12 different brackets smoked and cooked sausage of table adds range
3.3 conclusion
3.3.1 11 kinds of starchy materials, 7 kinds of colloid substances have been calculated in different quality grade products using MATLAB
Middle theoretical addition range.
3.3.2 national regulations, the applicable cases according to practical application and texture index in meat products product are combined, it is determined that
The suitable addition range of 11 kinds of starchy materials, 7 kinds of colloid substances in different quality grade products.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of low temperature meat emulsion product credit rating regulates and controls method, it is characterised in that steps are as follows:
(1) influence of the supplementary material of variety classes, Different adding amount to texture characteristic is investigated, different supplementary materials is obtained and texture is special
Basic data between property；
(2) correlation analysis between supplementary material type and texture characteristic is carried out using MATLAB；
(3) function screening, fitting are carried out using the tool box cftool in MATLAB, constructs different supplementary materials and texture characteristic index
Between relational model, and carry out Accuracy Verification；
(4) model inverse is carried out according to company standard, obtains theoretical addition of the different supplementary materials in different quality grade products
Amount；
(5) addition of the different supplementary materials in different quality grade products is determined in conjunction with the enterprise practical condition of production with reference to national standard
Amount.
2. low temperature meat emulsion product credit rating according to claim 1 regulates and controls method, it is characterised in that: the step (1)
Middle texture characteristic includes hardness, brittleness, tackness, elasticity, cohesion and chewiness.
3. low temperature meat emulsion product credit rating according to claim 1 regulates and controls method, it is characterised in that: the step (2)
In give up that there is no the buildings of model between the supplementary material and texture characteristic of significant or extremely significant correlativity.
4. low temperature meat emulsion product credit rating according to claim 1 regulates and controls method, it is characterised in that: the step (3)
Middle auxiliary material using MATLAB drawing tool carry out graphic plotting, observation variety classes supplementary material additive amount and texture characteristic data it
Between substantially figure move towards, according to figure move towards determination type function；Then it is carried out using MATLAB code and the tool box cftool
Function Fitting constructs the model between supplementary material and texture characteristic index.
5. low temperature meat emulsion product credit rating according to claim 1 regulates and controls method, it is characterised in that: the step (3)
Model verifying between middle supplementary material and texture characteristic index, using models fitting coefficients R2, error sum of squares SSE, root mean square miss
Poor RMSE, accurate factors Af, deviation factors BfReflect the precision of model.
6. low temperature meat emulsion product credit rating according to claim 1 regulates and controls method, it is characterised in that: the step (3)
In give up fitting coefficient R2Lower than 0.6 and model that model accuracy is relatively low.
7. low temperature meat emulsion product credit rating according to claim 1 regulates and controls method, which is characterized in that the step (4)
The determination of middle theory additive amount, according to the model between the supplementary material and texture characteristic index of step (3) building, according to enterprise's low temperature
Meat wastes product texture grade scale, utilizes the inverse code of solve function and exponential function, trigonometric function in MATLAB tool
It is calculated, determines the theoretical addition range of the variety classes supplementary material for different quality grade products.
8. low temperature meat emulsion product credit rating according to claim 1 regulates and controls method, which is characterized in that the step (5)
The determination of supplementary material broiler diets in middle different quality grade products, in the variety classes supplementary material of different quality grade products
Theoretical addition scope on, with reference to national standard, carried out in conjunction with the enterprise practical condition of production.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910371546.0A CN110083959B (en) | 2019-05-06 | 2019-05-06 | Quality grade control method for low-temperature meat paste product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910371546.0A CN110083959B (en) | 2019-05-06 | 2019-05-06 | Quality grade control method for low-temperature meat paste product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110083959A true CN110083959A (en) | 2019-08-02 |
| CN110083959B CN110083959B (en) | 2022-02-15 |
Family
ID=67418809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910371546.0A Active CN110083959B (en) | 2019-05-06 | 2019-05-06 | Quality grade control method for low-temperature meat paste product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110083959B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN118014447A (en) * | 2024-04-10 | 2024-05-10 | 山东阜丰发酵有限公司 | Quality supervision system and method for xanthan gum fermentation preparation |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147597A (en) * | 2007-11-05 | 2008-03-26 | 南京雨润食品有限公司 | Pickled and salted product acidity controlled complement composition and method for preparing acidity controlled pickled and salted product |
| CN102507882A (en) * | 2011-12-19 | 2012-06-20 | 中国农业大学 | Beef quality multi-parameter compressive evaluation method |
| CN102830027A (en) * | 2012-08-12 | 2012-12-19 | 南京农业大学 | Determination method for texture properties of meat product |
| CN102866236A (en) * | 2012-08-31 | 2013-01-09 | 广东省农业科学院农业生物技术研究所 | Texture evaluation method for rapidly discriminating quality of rice noodles |
| CN103222630A (en) * | 2013-02-26 | 2013-07-31 | 中国人民解放军空军航空医学研究所 | Fermented meat having long storage life at normal temperature, fermented meat product and making methods of fermented meat and fermented meat product |
| CN103675220A (en) * | 2013-12-09 | 2014-03-26 | 浙江工商大学 | Method utilizing two texture indexes to jointly determine tuna flesh freshness |
| CN105021183A (en) * | 2015-07-05 | 2015-11-04 | 电子科技大学 | Low-cost GPS and INS integrated navigation system for multi-rotor aircrafts |
| CN105651949A (en) * | 2015-12-30 | 2016-06-08 | 浙江大学 | Method for evaluating content of heavy metal in vegetables based on soil conditions of production place |
| CN107464020A (en) * | 2017-08-03 | 2017-12-12 | 中南林业科技大学 | A kind of rice made products processes raw material rapid screening method |
| EP3282866A1 (en) * | 2015-04-14 | 2018-02-21 | Darling Ingredients International Holding B.V. | Protein fibres |
| CN108960315A (en) * | 2018-06-27 | 2018-12-07 | 河南农业大学 | A kind of processed meat products quality intelligent evaluation system and method |
-
2019
- 2019-05-06 CN CN201910371546.0A patent/CN110083959B/en active Active
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147597A (en) * | 2007-11-05 | 2008-03-26 | 南京雨润食品有限公司 | Pickled and salted product acidity controlled complement composition and method for preparing acidity controlled pickled and salted product |
| CN102507882A (en) * | 2011-12-19 | 2012-06-20 | 中国农业大学 | Beef quality multi-parameter compressive evaluation method |
| CN102830027A (en) * | 2012-08-12 | 2012-12-19 | 南京农业大学 | Determination method for texture properties of meat product |
| CN102866236A (en) * | 2012-08-31 | 2013-01-09 | 广东省农业科学院农业生物技术研究所 | Texture evaluation method for rapidly discriminating quality of rice noodles |
| CN103222630A (en) * | 2013-02-26 | 2013-07-31 | 中国人民解放军空军航空医学研究所 | Fermented meat having long storage life at normal temperature, fermented meat product and making methods of fermented meat and fermented meat product |
| CN103675220A (en) * | 2013-12-09 | 2014-03-26 | 浙江工商大学 | Method utilizing two texture indexes to jointly determine tuna flesh freshness |
| EP3282866A1 (en) * | 2015-04-14 | 2018-02-21 | Darling Ingredients International Holding B.V. | Protein fibres |
| CN105021183A (en) * | 2015-07-05 | 2015-11-04 | 电子科技大学 | Low-cost GPS and INS integrated navigation system for multi-rotor aircrafts |
| CN105651949A (en) * | 2015-12-30 | 2016-06-08 | 浙江大学 | Method for evaluating content of heavy metal in vegetables based on soil conditions of production place |
| CN107464020A (en) * | 2017-08-03 | 2017-12-12 | 中南林业科技大学 | A kind of rice made products processes raw material rapid screening method |
| CN108960315A (en) * | 2018-06-27 | 2018-12-07 | 河南农业大学 | A kind of processed meat products quality intelligent evaluation system and method |
Non-Patent Citations (2)
| Title |
|---|
| 张秋会 等: "肉制品的质构特性及其评价", 《食品与机械》 * |
| 张秋会 等: "食盐含量对熏煮鸡肉香肠的", 《内蒙古农业大学学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN118014447A (en) * | 2024-04-10 | 2024-05-10 | 山东阜丰发酵有限公司 | Quality supervision system and method for xanthan gum fermentation preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110083959B (en) | 2022-02-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Fellendorf et al. | Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings | |
| Vanek | The natural resource content of foreign trade, 1870-1955, and the relative abundance of natural resources in the United States | |
| Bostan et al. | Optimization of hydrocolloid extraction from wild sage seed (Salvia macrosiphon) using response surface | |
| Lin et al. | Carbon emissions reduction in China's food industry | |
| Modi et al. | Effect of carrageenan and oat flour on quality characteristics of meat kofta | |
| CN105073870A (en) | Sausage additive comprising cellulose ether and natural gums | |
| CN103584257B (en) | A kind of quality improver of rice and the preparation method of quick-frozen rice | |
| CN110083959A (en) | A kind of low temperature meat emulsion product credit rating regulation method | |
| Zhou et al. | Effect of the interaction between carrageenan, gellan gum and flaxseed gum on quality attributes of starch‐free emulsion‐type sausage | |
| Davies et al. | A three‐dimensional model of diurnal and semidiurnal tides on the European shelf | |
| CN107169679A (en) | A kind of method of utilization food web estimation of stability Wetland ecological moisturizing implementation result | |
| CN104814453B (en) | A kind of preparation method of regenerated cellulose emulsion low-fat emulsion sausage | |
| CN110046466B (en) | Water and oil retention evaluation method for meat paste product | |
| Hussain et al. | Economic impact of wildlife-associated recreation expenditures in the southeast United States: A general equilibrium analysis | |
| Asimi et al. | In vitro mastication of cooked rice: How it influences the bolus characteristics | |
| Corrêa et al. | Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties | |
| Jarunglumlert et al. | Techno-economic assessment of plant-based meat analogue produced by the freeze alignment technique | |
| CN104732084B (en) | The model building method of rapid digestion content of starch is reduced based on response phase method | |
| Nurhayati et al. | Effect of Kappaphycopsis cottonii powder/konjac composite on the characteristics of tuna (Thunnus sp.) fish balls | |
| Luo et al. | Effect of enzyme‐modified carboxymethyl starch as a fat replacer on the functional properties of sausages | |
| Rask | A viscosimetric study of wheat starches | |
| Frederic et al. | Evaluating the water footprint and nutritional quality of takeaway dishes for selected large cities in China | |
| Lavanya et al. | Association and inter-relationship among yield contributing characters in mungbean | |
| Liu et al. | A novel meat quality improver composed of carrageenan and superfine smashed okra powder and its application in chicken meatballs | |
| Mad Nasir et al. | The empirical evaluation of productivity growth and efficiency of LSEs in the Malaysian food processing industry. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |