Flavored beef powder and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to flavored beef powder and a preparation method thereof.The flavored beef powder is prepared from, by mass, 25-30 parts of beef brisket pieces, 15-20 parts of rice flour, 1.5-2 parts of seasoning powder, 5-8 parts of flavored juice, 4-7 parts of ground soft materials, 0.5 part of peach gum, 0.6-0.9 part of aloe vera gel, 0.2 part of antioxidant powder and 0.4-0.7 part of honey; the flavor beef powder disclosed by the invention breaks through from three aspects: in flavor, honey Maillard reaction is used for enhancing aroma and masking fishy smell, sophora flower flavone is used for inhibiting scorch bitterness, and multiple components synergistically improve meat aroma; in texture, rehydration chewiness and powder processing performance are improved through a ground soft-peach gum-aloe vera gel triple colloid network; in functional health, a closed-loop anti-oxidation chain is combined with a sugar control component, and through flavor guidance and peculiar smell shielding, healthy and delicious balance under the conditions of salt reduction and no sugar is achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to flavored beef powder and a preparation method thereof. Background Art

[0002] With the popularization of fast-paced lifestyles, consumers' demand for instant meat products is growing. As a convenient and fast instant food, the market size of flavored beef powder continues to expand.

[0003] In terms of flavor, current traditional instant beef powder products mostly rely on chemical synthetic flavors to enhance the meaty aroma, and the fishy smell is poorly masked. At the same time, heat-sensitive flavor components are easily degraded during processing, resulting in serious flavor loss, making it difficult to meet consumers' demand for rich and natural meaty aroma. In terms of texture, traditional beef powder has a monotonous taste after rehydration, and has problems such as insufficient chewiness and slow rehydration speed. The powder is easy to stick together during the spray drying process, resulting in poor fluidity, which seriously affects the product's processing efficiency and eating experience. In terms of health performance, in order to ensure flavor and shelf life, commercially available products generally have problems such as high salt, high sugar, and excessive additives. They lack an effective antioxidant system and cannot meet the health demands of modern consumers for low-sugar, low-salt, clean-label and functional foods. Summary of the Invention

[0004] In response to the defects of the prior art, the present invention discloses a flavored beef powder. The flavored beef powder prepared by the present invention achieves a quality breakthrough through multi-dimensional innovation: in terms of flavor, the Maillard reaction of honey and beef powder is used to generate flavor-enhancing and fishy-masking substances, sophora japonica flavonoids inhibit burnt and bitter by-products, honey "microencapsulation" and nanocellulose stabilize the active ingredients, combined with the antioxidant effects of camellia and honeysuckle and the directional regulation of flavor by lemon juice, mangiferin, and honey fructose, so that the characteristic aroma of beef is significantly improved; in terms of texture, a triple colloid network of ground soft-peach gum-aloe vera gel is adopted to form a synergistic system of heat stability, cold dissolution and rapid penetration, and oral lubrication, thereby achieving higher chewability after rehydration, and at the same time utilizing the hydrophobicity of ground soft-peach gum and the micro-explosion effect of peach gum to improve the powder processing performance; in terms of functional health, a closed-loop free radical scavenging chain is constructed, and mulberry leaf DNJ and peach gum resistant starch are combined to achieve sugar control. Through juice-honey flavor guidance, gel encapsulation and odor masking technology, the fishy smell is reduced under the conditions of reduced salt and no added sugar, thereby achieving a perfect fusion of health and deliciousness.

[0005] To achieve the above-mentioned purpose, the technical solution adopted by the present invention is a flavored beef powder, which includes the following raw materials in parts by weight: 25-30 parts of beef brisket chunks, 15-20 parts of rice noodles, 1.5-2 parts of seasoning powder, 5-8 parts of flavored juice, 4-7 parts of ground soft, 0.5 part of peach gum, 0.6-0.9 part of aloe vera gel, 0.2 part of antioxidant powder and 0.4-0.7 part of honey.

[0006] Furthermore, the seasoning powder is mixed by raw materials in the following mass ratio: edible salt: pepper powder: cinnamon powder: white sugar: onion, ginger and garlic powder package = 3-4:0.1:0.2-0.4:0.8-1.2:0.5, and the onion, ginger and garlic powder package includes the following preparation raw materials in the following mass ratio: onion powder: ginger powder: garlic powder = 3:1:1.5.

[0007] Furthermore, the preparation method of the antioxidant powder comprises the following steps:

[0008] S1. Weigh 7.5 to 9.5 parts of lettuce seed powder and add 2 parts of deionized water, mix them, and heat-treat them at 75°C for 2h while stirring at 200 rpm. Cool them naturally to room temperature to obtain a mustard compound.

[0009] S2. Weigh 1 part of fern root powder and the mustard obtained in step S1 and mix them evenly. Add citric acid solution thereto to adjust the pH range to 5.5-6 and stir at a speed of 500 r / min for 1h to obtain a mustard.

[0010] S3. Weigh 0.5 to 1 parts of Chaga powder and 1.2 to 1.6 parts of barley grass powder and add them to 10 parts of deionized water. Ultrasonicate at a power of 40 kHz for 20 minutes to obtain a terpene extract.

[0011] S4 weighed 1.5 to 2 mulberry leaf powder and the sinapinic acid obtained in step S1 were mixed uniformly, then added to 10 parts of deionized water, centrifuged at a speed of 3000r / min for 15min to obtain a polysaccharide emulsifier;

[0012] S5. The terpene extract obtained in step S3 is added to 10 ml of deionized water, and homogenized for 5 min in a high-pressure homogenizer at a pressure of 25 MPa and a speed of 10,000 r / min. The polysaccharide emulsifier obtained in step S4 is added thereto, and stirred at a speed of 500 r / min for 15 min. Granulation is carried out under the conditions of an atomization pressure of 0.5 MPa, a feed rate of 20 ml / min, and an inlet air temperature of 180°C. The mixture is sieved using a 20-mesh mesh and dried at a temperature of 60°C for 2 h to obtain an antioxidant powder.

[0013] Sinapine is obtained by heat-treating lettuce seed powder.

[0014] Furthermore, the method for preparing the flavored juice comprises the following steps:

[0015] α. Weigh 4 to 6 parts of apple juice, 2.5 to 4 parts of lemon juice, 1 to 3 parts of coconut water, 1 part of mango juice and 3 to 5 parts of grape juice and mix them evenly. Centrifuge at a speed of 5000r / min for 10min to remove the substrate to obtain a clear juice.

[0016] β. Weigh 0.05 parts of brewer's yeast and add 3 parts of activation solution, incubate at 35 ℃ for 24h to obtain yeast solution;

[0017] γ. The juice obtained in step α is refrigerated at 2°C for 24 hours, and then 0.5 parts of edible acetic acid solution is added thereto at room temperature to a concentration of 30%. The yeast solution obtained in step β is added thereto and fermented at 25°C to obtain flavored juice.

[0018] Furthermore, the activation solution described in step β is composed of the following materials in a mass ratio: deionized water: glucose powder: starch = 1:0.5:0.1.

[0019] The present invention also provides a method for preparing flavored beef powder, comprising the following steps:

[0020] Step 1. Weigh 25 to 30 parts of beef brisket chunks and add them to 100 parts of deionized water, add 1 part of scallion, 1 part of ginger slices and 2 parts of cooking wine, heat to 95 ° C and hold for 10 minutes, filter to remove the scallion and ginger slices, crush the beef brisket chunks to obtain beef powder and beef broth;

[0021] Step 2. Add the beef powder obtained in step 1 to the beef broth obtained in step 1, heat the temperature to 70 ° C and boil the beef broth 1 / 2, weigh 0.6 to 0.9 parts of aloe vera gel, 4 to 7 parts of ground soft and 0.5 parts of peach gum, boil over high heat for 3 minutes, and cool naturally to room temperature to obtain a colloidal broth;

[0022] The triple colloid network of ground gum, peach gum and aloe vera gel is constructed, and the ground gum forms a thermally stable skeleton;

[0023] Step 3. Weigh 5 to 8 portions of flavored juice and add them to the colloidal broth obtained in step 2. Simmer over low heat at 50°C for 2 hours to obtain a delicious broth.

[0024] Step 4. Weigh 1.5 to 2 parts of seasoning powder, 0.2 parts of antioxidant powder and 0.4 to 0.7 parts of honey and add the flavorful broth obtained in step 3, heat at 80 ° C for 30 min, and stir at a speed of 300 r / min to obtain a composite beef broth;

[0025] By using the Maillard reaction between reducing sugars in honey and amino acids in beef powder, sulfur-containing heterocyclic compounds such as 2-methyl-3-furanthiol are accurately generated (Reaction Formula 1);

[0026] reducing sugars C5H6O3 + cysteine → H2S C5H6OS (Reaction 1)

[0027] Step 5. Reduce the composite beef broth obtained in step 4 to 1 / 2 over low heat at 50°C, weigh 15 to 20 portions of rice noodles and add them, stir at a speed of 200 r / min, heat and sterilize at a temperature of 85°C for 30 minutes, cool naturally to room temperature, and package and seal the bags at 300g / bag and store at room temperature to obtain flavored beef powder.

[0028] Beneficial effects achieved by the present invention

[0029] The flavored beef powder prepared by the present invention utilizes the Maillard reaction of reducing sugars in honey and amino acids in beef powder to accurately generate sulfur-containing heterocyclic compounds such as 2-methyl-3-furanthiol, thereby enhancing the flavor of beef while effectively masking the fishy smell; compound floral flavonoids such as rutin in Sophora japonica flowers can inhibit the generation of bitter by-products during the reaction; honey forms a "microencapsulated" protective layer of protein-polysaccharide complex during boiling, wrapping heat-labile components such as honeysuckle chlorogenic acid, and cooperates with nanocellulose in the ultrasonic extract to form steric hindrance to prevent the active ingredients from aggregating and precipitating; in addition, camellia polyphenols chelate iron ions to block the activity of lipoxygenase, and honeysuckle chlorogenic acid quenches alkoxy free radicals and eliminates acetaldehyde, thereby improving the flavor stability from multiple dimensions; lemon juice activates endogenous proteases in beef to accelerate the decomposition of muscle fibers into umami peptides, mangiferin inhibits the bitterness of cysteine, and honey fructose directionally guides the Maillard reaction to generate roasted aroma substances such as 2-acetylpyrazine, thereby improving the quality of beef powder.

[0030] The flavored beef powder prepared by the present invention adopts a triple colloid network of ground soft, peach gum and aloe vera gel. The ground soft forms a heat-stable skeleton and maintains structural stability under high temperature environment; the peach gum has the characteristics of cold dissolution and rapid penetration, and dissolves and penetrates quickly when it comes into contact with water, and the aloe vera gel provides oral lubrication effect. The three work synergistically; in addition, the hydrophobicity of the ground soft is used to effectively isolate the powder particles, and the peach gum produces a micro-explosion effect during the spray drying process, breaking the adhesion between the powders, which greatly improves the processing performance and eating experience of the powder.

[0031] The flavored beef powder prepared by the present invention constructs a closed-loop free radical scavenging chain of "sinapine scavenging lipid free radicals - triterpenes quenching superoxide anions - proanthocyanidins chelating metal ions"; at the same time, DNJ in mulberry leaves inhibits glycosidase activity, and the resistant starch in peach gum delays carbohydrate absorption, thereby maintaining satiety and lowering the glycemic index under conditions of low salt and no added sugar; in addition, through the encapsulation of fruit juice-honey flavor and aloe vera gel-honey thermal response gel, combined with the odor-masking effect of apple polyphenols-grape tannins, the fishy smell of beef is reduced, achieving a perfect balance between health and deliciousness. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is a diagram of the preparation method of the flavored beef powder proposed by the present invention;

[0033] Figure 2 A physical picture of the flavored beef powder prepared by the present invention

[0034] Figure 3 This is a graph showing the colony count of the flavored beef powder prepared in Examples and Comparative Examples;

[0035] Figure 4 GI test chart of the flavored beef powder prepared in Examples and Comparative Examples.

[0036] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0037] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0038] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those familiar to those skilled in the art. Furthermore, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred embodiments and materials described herein are for illustrative purposes only and are not intended to limit the scope of this application.

[0039] The preparation methods and related tests in the following examples are referenced to Figure 1-Figure 4 Unless otherwise specified, all methods are conventional; the materials used in the following embodiments, unless otherwise specified, are parts by mass in the present invention.

[0040] Example 1: A flavored beef powder comprises the following raw materials in parts by mass: 25 parts of beef brisket, 15 parts of rice flour, 1.5 parts of seasoning powder, 5 parts of flavored juice, 4 parts of ground soft, 0.5 parts of peach gum, 0.6 parts of aloe vera gel, 0.2 parts of antioxidant powder and 0.4 parts of honey.

[0041] The preparation method of antioxidant powder comprises the following steps:

[0042] S1. Weigh 7.5 parts of lettuce seed powder and add 2 parts of deionized water, mix them, and heat-treat them at 75 ° C for 2 h, stirring at 200 r / min, and cool them naturally to room temperature to obtain a mustard;

[0043] S2. Weigh 1 part of fern root powder and the mustard obtained in step S1 and mix them evenly. Add citric acid solution to adjust the pH range to 5.5 and stir at a speed of 500 r / min for 1h to obtain a mustard.

[0044] S3. Weigh 0.5 parts of Chaga powder and 1.2 parts of barley grass powder and add 10 parts of deionized water, ultrasonically treat at a power of 40 kHz for 20 min to obtain a terpene extract;

[0045] S4. Weigh 1. Mulberry leaf powder and the sinapinic acid obtained in step S1 and mix them evenly, then add them to 10 parts of deionized water and centrifuge at a speed of 3000 r / min for 15 min to obtain a polysaccharide emulsifier;

[0046] S5. The terpene extract obtained in step S3 is added to 10 ml of deionized water, and homogenized for 5 min in a high-pressure homogenizer at a pressure of 25 MPa and a speed of 10,000 r / min. The polysaccharide emulsifier obtained in step S4 is added thereto, and stirred at a speed of 500 r / min for 15 min. Granulation is carried out under the conditions of an atomization pressure of 0.5 MPa, a feed rate of 20 ml / min, and an inlet air temperature of 180°C. The mixture is sieved using a 20-mesh mesh and dried at a temperature of 60°C for 2 h to obtain an antioxidant powder.

[0047] The method for preparing flavored juice comprises the following steps:

[0048] α Weigh 4 parts of apple juice, 2.5 parts of lemon juice, 1 part of coconut water, 1 part of mango juice and 3 parts of grape juice and mix them evenly, centrifuge at a speed of 5000r / min for 10min to remove the substrate to obtain a juice clear liquid;

[0049] β. Weigh 0.05 parts of brewer's yeast and add 3 parts of activation solution, wherein the activation solution consists of the following mass ratio of materials: deionized water: glucose powder: starch = 1:0.5:0.1, and keep warm at 35 ° C for 24h to obtain yeast solution;

[0050] γ. The juice obtained in step α is refrigerated at 2°C for 24 hours, and then 0.5 parts of edible acetic acid solution is added thereto at room temperature to a concentration of 30%. The yeast solution obtained in step β is added thereto and fermented at 25°C to obtain flavored juice.

[0051] This embodiment also provides a method for preparing flavored beef powder, comprising the following steps:

[0052] Step 1. Weigh 25 parts of beef brisket and add them to 100 parts of deionized water, add 1 part of scallion, 1 part of ginger and 2 parts of cooking wine, heat to 95 ° C and hold for 10 minutes, filter to remove the scallion and ginger, crush the beef brisket to obtain beef powder and beef broth;

[0053] Step 2. Add the beef powder obtained in step 1 to the beef broth obtained in step 1, heat the temperature to 70 ° C and boil the beef broth 1 / 2, weigh 0.6 parts of aloe vera gel, 4 parts of ground soft and 0.5 parts of peach gum, boil over high heat for 3min, and cool naturally to room temperature to obtain a colloidal broth;

[0054] Step 3. Weigh 5 parts of flavored juice and add it to the colloidal broth obtained in step 2. Simmer over low heat at 50°C for 2h to obtain a delicious broth.

[0055] Step 4. Weigh 1.5 parts of seasoning powder, 0.2 parts of antioxidant powder and 0.4 parts of honey and add the flavorful broth obtained in step three, heat at a temperature of 80 ° C for 30 min, and stir at a speed of 300 r / min to obtain a composite beef broth;

[0056] Step 5. The composite beef broth obtained in step 4 was reduced to 1 / 2 over low heat at 50°C, 15 parts of rice noodles were weighed and added thereto, stirred at a speed of 200 r / min, heated and sterilized at a temperature of 85°C for 30 minutes, cooled naturally to room temperature, and packaged and sealed in 300g / bags for storage at room temperature to obtain flavored beef powder.

[0057] The seasoning powder is mixed with the following raw materials in the following mass ratio: edible salt: pepper powder: cinnamon powder: white sugar: onion, ginger and garlic powder package = 3:0.1:0.2:0.8:0.5, and the onion, ginger and garlic powder package includes the following preparation raw materials in the following mass ratio: onion powder: ginger powder: garlic powder = 3:1:1.5.

[0058] Example 2: A flavored beef powder comprises the following raw materials in parts by mass: 28 parts of beef brisket, 18 parts of rice flour, 1.8 parts of seasoning powder, 7 parts of flavored juice, 6 parts of ground soft, 0.5 parts of peach gum, 0.8 parts of aloe vera gel, 0.2 parts of antioxidant powder and 0.6 parts of honey.

[0059] The preparation method of antioxidant powder comprises the following steps:

[0060] S1. Weigh 8.5 parts of lettuce seed powder and add 2 parts of deionized water, mix them, and heat-treat them at 75 ° C for 2 h, stirring at 200 r / min, and cool them naturally to room temperature to obtain a mustard compound;

[0061] S2. Weigh 1 part of fern root powder and the mustard obtained in step S1 and mix them evenly. Add citric acid solution to adjust the pH range to 5.8 and stir at a speed of 500 r / min for 1h to obtain a mustard.

[0062] S3. Weigh 0.8 parts of Chaga powder and 1.4 parts of barley grass powder and add 10 parts of deionized water, ultrasonically treat at a power of 40 kHz for 20 minutes to obtain a terpene extract;

[0063] S4 weighed 1.8 mulberry leaf powder and the sinapinic acid obtained in step S1 were mixed uniformly, then added to 10 parts of deionized water, centrifuged at a speed of 3000r / min for 15min to obtain a polysaccharide emulsifier;

[0064] S5. The terpene extract obtained in step S3 is added to 10 ml of deionized water, and homogenized for 5 min in a high-pressure homogenizer at a pressure of 25 MPa and a speed of 10,000 r / min. The polysaccharide emulsifier obtained in step S4 is added thereto, and stirred at a speed of 500 r / min for 15 min. Granulation is carried out under the conditions of an atomization pressure of 0.5 MPa, a feed rate of 20 ml / min, and an inlet air temperature of 180°C. The mixture is sieved using a 20-mesh mesh and dried at a temperature of 60°C for 2 h to obtain an antioxidant powder.

[0065] The method for preparing flavored juice comprises the following steps:

[0066] α Weigh 5 parts of apple juice, 3.3 parts of lemon juice, 2 parts of coconut water, 1 part of mango juice and 4 parts of grape juice were mixed and centrifuged at a speed of 5000r / min for 10min to remove the substrate to obtain a clear juice;

[0067] β. Weigh 0.05 parts of brewer's yeast and add 3 parts of activation solution, wherein the activation solution consists of the following mass ratio of materials: deionized water: glucose powder: starch = 1:0.5:0.1, and keep warm at 35 ° C for 24h to obtain yeast solution;

[0068] γ. The juice obtained in step α is refrigerated at 2°C for 24 hours, and then 0.5 parts of edible acetic acid solution is added thereto at room temperature to a concentration of 30%. The yeast solution obtained in step β is added thereto and fermented at 25°C to obtain flavored juice.

[0069] This embodiment also provides a method for preparing flavored beef powder, comprising the following steps: Step 1. Weigh 28 parts of beef brisket chunks, add them to 100 parts of deionized water, add 1 part of scallion segments, 1 part of ginger slices, and 2 parts of cooking wine, heat to 95° C. and hold for 10 minutes, filter to remove the scallion segments and ginger slices, and crush the beef brisket chunks to obtain beef powder and beef broth;

[0070] Step 2. Add the beef powder obtained in step 1 to the beef broth obtained in step 1, heat the temperature to 70 ° C and boil the beef broth 1 / 2, weigh 0.8 parts of aloe vera gel, 6 parts of ground soft and 0.5 parts of peach gum, boil over high heat for 3min, and cool naturally to room temperature to obtain a colloidal broth;

[0071] Step 3. Weigh 7 parts of flavored juice and add it to the colloidal broth obtained in step 2. Simmer over low heat at 50°C for 2h to obtain a delicious broth.

[0072] Step 4. Weigh 1.8 parts of seasoning powder, 0.2 parts of antioxidant powder and 0.6 parts of honey and add the flavorful broth obtained in step three, heat at a temperature of 80 ° C for 30 min, and stir at a speed of 300 r / min to obtain a composite beef broth;

[0073] Step 5. The composite beef broth obtained in step 4 was reduced to 1 / 2 over low heat at 50°C, 18 portions of rice noodles were weighed and added thereto, stirred at a speed of 200 r / min, heated and sterilized at a temperature of 85°C for 30 minutes, cooled naturally to room temperature, and packaged and sealed in 300g / bags for storage at room temperature to obtain flavored beef powder.

[0074] The seasoning powder is mixed with the following raw materials in the following mass ratio: edible salt: pepper powder: cinnamon powder: white sugar: onion, ginger and garlic powder package = 3.5:0.1:0.3:1:0.5, and the onion, ginger and garlic powder package includes the following preparation raw materials in the following mass ratio: onion powder: ginger powder: garlic powder = 3:1:1.5.

[0075] Example 3: A flavored beef powder comprises the following raw materials in parts by mass: 30 parts of beef brisket, 20 parts of rice flour, 2 parts of seasoning powder, 8 parts of flavored juice, 7 parts of ground soft, 0.5 parts of peach gum, 0.9 parts of aloe vera gel, 0.2 parts of antioxidant powder and 0.7 parts of honey.

[0076] The preparation method of antioxidant powder comprises the following steps:

[0077] S1. Weigh 9.5 parts of lettuce seed powder and add 2 parts of deionized water, mix them, and heat-treat them at 75°C for 2h while stirring at 200 rpm. Cool them naturally to room temperature to obtain a mustard compound.

[0078] S2. Weigh 1 part of fern root powder and the mustard obtained in step S1 and mix them evenly. Add citric acid solution to adjust the pH range to 6 and stir at a speed of 500 r / min for 1h to obtain a mustard.

[0079] S3. Weigh 1 part of Chaga powder and 1.6 parts of barley grass powder and add 10 parts of deionized water, ultrasonically treat at a power of 40 kHz for 20 minutes to obtain a terpene extract;

[0080] S4 weighed 2 mulberry leaf powder and the sinapinic acid obtained in step S1 were mixed uniformly, then added to 10 parts of deionized water, centrifuged at a speed of 3000r / min for 15min to obtain a polysaccharide emulsifier;

[0081] S5. The terpene extract obtained in step S3 is added to 10 ml of deionized water, and homogenized for 5 min in a high-pressure homogenizer at a pressure of 25 MPa and a speed of 10,000 r / min. The polysaccharide emulsifier obtained in step S4 is added thereto, and stirred at a speed of 500 r / min for 15 min. Granulation is carried out under the conditions of an atomization pressure of 0.5 MPa, a feed rate of 20 ml / min, and an inlet air temperature of 180°C. The mixture is sieved using a 20-mesh mesh and dried at a temperature of 60°C for 2 h to obtain an antioxidant powder.

[0082] The method for preparing flavored juice comprises the following steps:

[0083] α Weigh 6 parts of apple juice, 4 parts of lemon juice, 3 parts of coconut juice, 1 part of mango juice and 5 parts of grape juice were mixed and centrifuged at a speed of 5000r / min for 10min to remove the substrate to obtain a clear juice;

[0084] β. Weigh 0.05 parts of brewer's yeast and add 3 parts of activation solution, wherein the activation solution consists of the following mass ratio of materials: deionized water: glucose powder: starch = 1:0.5:0.1, and keep warm at 35 ° C for 24h to obtain yeast solution;

[0085] γ. The juice obtained in step α is refrigerated at 2°C for 24 hours, and then 0.5 parts of edible acetic acid solution is added thereto at room temperature to a concentration of 30%. The yeast solution obtained in step β is added thereto and fermented at 25°C to obtain flavored juice.

[0086] This embodiment also provides a method for preparing flavored beef powder, comprising the following steps:

[0087] Step 1. Weigh 30 parts of beef brisket and add them to 100 parts of deionized water, add 1 part of scallion, 1 part of ginger and 2 parts of cooking wine, heat to 95 ° C and hold for 10 minutes, filter to remove the scallion and ginger, cut the beef brisket into pieces, and obtain beef powder and beef broth;

[0088] Step 2. Add the beef powder obtained in step 1 to the beef broth obtained in step 1, heat the temperature to 70 ° C and boil the beef broth 1 / 2, weigh 0.9 parts of aloe vera gel, 7 parts of ground soft and 0.5 parts of peach gum, boil over high heat for 3min, and cool naturally to room temperature to obtain a colloidal broth;

[0089] Step 3. Weigh 8 parts of flavored juice and add it to the colloidal broth obtained in step 2. Simmer over low heat at 50°C for 2h to obtain a delicious broth.

[0090] Step 4. Weigh 2 parts of seasoning powder, 0.2 parts of antioxidant powder and 0.7 parts of honey and add the flavorful broth obtained in step three, heat at a temperature of 80 ° C for 30 min, and stir at a speed of 300 r / min to obtain a composite beef broth;

[0091] Step 5. The composite beef broth obtained in step 4 was reduced to 1 / 2 over low heat at 50°C, 20 parts of rice noodles were weighed and added thereto, stirred at a speed of 200 r / min, heated and sterilized at a temperature of 85°C for 30 minutes, cooled naturally to room temperature, and packaged and sealed in 300g / bags for storage at room temperature to obtain flavored beef powder.

[0092] The seasoning powder is mixed with the following raw materials in the following mass ratio: edible salt: pepper powder: cinnamon powder: white sugar: onion, ginger and garlic powder package = 4:0.1: 0.4:1.2:0.5, and the onion, ginger and garlic powder package includes the following preparation raw materials in the following mass ratio: onion powder: ginger powder: garlic powder = 3:1:1.5.

[0093] Comparative Example:

[0094] The difference between Comparative Example 1 and Example 2 is that no seasoning is added, and the rest is the same as Example 2;

[0095] The difference between Comparative Example 2 and Example 2 is that no flavored juice is added, and the rest is the same as Example 2;

[0096] The difference between Comparative Example 3 and Example 2 is that unfermented flavored juice is used, and the rest is the same as Example 2.

[0097] In order to ensure that the prepared flavored beef powder meets the food safety standards, the colony count of the flavored beef powder was tested, and the results are as follows: Figure 3As shown in the reference standard (GB 2726-2016), the total colony count limit of cooked meat products is ≤1.10^5 CFU / g. The colony count value of the flavored beef powder prepared in the embodiment is less than that of the comparative example and the standard value, and the value of the comparative example does not exceed the standard value, indicating that the preparation methods of the embodiment and the comparative example can meet food safety requirements; and the glycemic index (GI) of the prepared flavored beef powder was further tested, and the results are as follows: Figure 4 As shown, with glucose GI = 100 as a reference, the test results show that the GI value of the flavored beef powder prepared in the embodiment is generally lower than the standard range and the comparative example, indicating that the prepared flavored beef powder can also control the blood sugar of the consumer after consumption.

[0098] Table 1 is the statistical data of the taste test results of the prepared flavored beef powder:

[0099]

[0100] Table 1 shows the results of the food tasting by the consumers, where the aroma intensity, fishy smell and taste are all tested based on a 10-point standard. Four people were selected from each group as the subjects of this food tasting, and the test results were averaged. It can be seen from the above results that the flavored beef powder prepared in the embodiment has a high aroma intensity, a good fishy smell, and an excellent taste, indicating that the flavored beef powder prepared in the embodiment meets the tastes of the public.

[0101] Obviously, the above comparative examples and embodiments are only a part of the comparative examples and embodiments of the present invention, and they and the comparative examples and embodiments based on such references are all within the scope of protection of this invention.

[0102] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

[0103] The present invention and its embodiments are described above. Such description is not restrictive. The drawings show only one embodiment of the present invention, and actual applications are not limited thereto. In short, if a person skilled in the art is inspired by the above, and does not deviate from the purpose of the present invention, any method and embodiment similar to the technical solution without creative design shall fall within the scope of protection of the present invention.

Claims

1. A flavored beef powder, characterized in that: The preparation method comprises the following raw materials in parts by weight: 25-30 parts of beef brisket, 15-20 parts of rice flour, 1.5-2 parts of seasoning powder, 5-8 parts of flavored fruit juice, 4-7 parts of ground soft gum, 0.5 part of peach gum, 0.6-0.9 part of aloe vera gel, 0.2 part of antioxidant powder and 0.4-0.7 part of honey; The antioxidant powder comprises the following raw materials in a mass ratio: lettuce seed powder: chaga powder: barley grass powder: mulberry leaf powder: fern root powder = 7.5-9.5: 0.5-1: 1.2-1.6: 1.5-2: 1; The flavored juice comprises raw materials in the following mass ratio: apple juice: lemon juice: coconut juice: mango juice: grape juice = 4-6: 2.5-4: 1-3: 1: 3-5.

2. A flavored beef powder according to claim 1, characterized in that The seasoning powder is mixed with the following raw materials in the following mass ratio: edible salt: pepper powder: cinnamon powder: white sugar: onion, ginger and garlic powder package = 3-4: 0.1: 0.2-0.4: 0.8-1.2: 0.5, and the onion, ginger and garlic powder package includes the following preparation raw materials in the following mass ratio: onion powder: ginger powder: garlic powder = 3:1:1.

5.

3. A flavored beef powder according to claim 1, characterized in that: The preparation method of the antioxidant powder comprises the following steps: S1. Wet heat of lettuce seed powder is called, and mustard is obtained; S2. Mix the fern root powder and mustard, add acid, and stir to obtain mustard; S3. Weigh Chaga powder and barley grass powder and add them to water, sonicate, and obtain a terpene extract; S4. Mix mulberry leaf powder and sinapinic acid and add to water to obtain a polysaccharide emulsifier; S5. Add the terpene extract to water, homogenize, add the polysaccharide emulsifier, granulate, and obtain antioxidant powder.

4. A flavored beef powder according to claim 1, characterized in that: The method for preparing the flavored juice comprises the following steps: α. Weigh apple juice, lemon juice, coconut juice, mango juice, and grape juice, mix them, and centrifuge to obtain a juice serum; β. Add the yeast to the activation solution and keep warm to obtain yeast solution; γ. Refrigerate the juice, add acid, add yeast solution, ferment and obtain flavored juice.

5. A flavored beef powder according to claim 4, characterized in that, The activation solution described in step β is composed of the following materials in a mass ratio: deionized water: glucose powder: starch = 1:0.5:0.

1.

6. A method for preparing a flavored beef powder according to any one of claims 1 to 5, characterized in that: The steps include: Step 1. Weigh the beef brisket and add it to water, add scallion, ginger and cooking wine, and heat to make beef powder and beef broth; Step 2. Add beef powder to beef broth, simmer, add aloe vera gel, ground almonds and peach gum, and boil to obtain colloidal broth; Step 3. Weigh the flavored juice and add it to the colloidal broth. Simmer until the broth is fragrant and delicious. Step 4. Weigh the seasoning powder, antioxidant powder, and honey and add them to the flavorful and fragrant broth. Heat and stir to obtain the composite beef broth. Step 5. Reduce the compound beef broth, add rice flour, stir, sterilize, and package to obtain flavored beef powder.

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