A soybean powder-free beef jerky and a method of preparing the same

Abstract

The application belongs to the technical field of meat processing, and provides a bean powder-free beef floss and a preparation method thereof. The application adopts an innovative design of replacing traditional bean powder accessories with a sugar-based gelatin microgel component, accurately controls the average particle size of the sugar-based gelatin microgel component to be 0.1-100 μm, adds the sugar-based gelatin microgel component at a specific moisture window (6.0-15.0 wt%) in the middle and later stages of frying, and cooperatively adds atomized sprayed edible oil and antioxidant components, so that the beef floss realizes the synergistic improvement of the stable structure of fluffy fiberization, the mouthfeel of entry back-rubbing and juiciness, the oil and fragrance holding capacity under the low moisture final state, and the reduction of the powdering effect of residue, effectively controls the color and flavor fluctuations caused by sugar-based browning and lipid oxidation in the high-temperature frying final drying process, solves the pain point problem that the structure strengthening and food quality, processability and stability are difficult to be considered in the traditional process, and has wide application value in the development and large-scale production of bean powder-free beef floss products.

Description

Technical Field

[0001] This invention relates to the field of meat processing technology, specifically to a bean flour-free beef floss and its preparation method. Background Technology

[0002] Beef floss, as a traditional snack meat product, enjoys a broad consumer base due to its fluffy, fibrous texture, rich meaty flavor, and ease of storage and transport. With rising consumer expectations and the growing popularity of healthy eating, consumers are increasingly demanding higher quality beef floss products. Especially under low-moisture final conditions, consumers require the product to maintain its fluffy, fibrous structure to prevent clumping and affecting sensory quality, while also demanding a juicy, refreshing texture to enhance the eating experience. Meanwhile, high-temperature roasting and final drying processes are core components of beef floss production. Precise control of temperature and time windows is crucial for the product's color stability and flavor consistency. Effective suppression of excessive browning caused by glycosylation and Maillard reactions, as well as rancidity caused by lipid oxidation, is necessary to ensure batch-to-batch product quality stability and the persistence of sensory quality throughout the shelf life. Furthermore, when introducing functional components into a soybean flour-free formulation system to replace the binding and oil-holding function of traditional soybean flour, how to achieve uniform dispersion and anti-caking effects of these components under low moisture conditions, while simultaneously leveraging their structural strengthening functions in the finished product to enhance adhesion, oil and aroma retention, and reduce powdering and flaking, has become a key technical problem that urgently needs to be solved in the development and industrial production of soybean flour-free beef floss products.

[0003] While research and development on bean-free beef floss has made some progress, significant technical bottlenecks and application limitations remain. For example, Chinese patent CN119054868A discloses a bean flour production process and the resulting beef floss, but it lacks sufficient synergistic control over structural stability and mouthfeel at low moisture levels. The product is prone to problems such as excessive dryness, poor fiberization, or a rough texture, failing to meet consumers' expectations for high-quality bean-free beef floss. Furthermore, Chinese patent CN102144782A discloses a crispy beef floss, but it lacks effective means for precise control of glycosylation browning and lipid oxidation during high-temperature frying, resulting in inconsistent product color, significant flavor fluctuations, and poor batch-to-batch consistency, thus affecting the product's market competitiveness. Meanwhile, existing technologies lack systematic solutions to the coupling contradiction between the requirements for the dispersibility and anti-caking of functional components in low-moisture systems in the middle and later stages, and the demands for structural strengthening in finished products to improve adhesion, retain oil and aroma, and reduce flaking and powdering. This often leads to uneven dispersion, local agglomeration, or insufficient functional performance after the components are added, which limits the overall performance improvement of bean flour-free beef floss products in terms of textural stability, eating experience, and adaptability to industrial production. Summary of the Invention

[0004] The purpose of this invention is to provide a soybean flour-free beef floss and its preparation method, which solves the pain points of current soybean flour-free beef floss products, such as the difficulty in simultaneously achieving a fluffy and fibrous structure and a juicy and refreshing taste under low moisture final state, the difficulty in simultaneously controlling the color and flavor fluctuations caused by glycosylation / Maillard-related browning and lipid oxidation within the efficient dehydration process window of high-temperature frying and final drying, and the coupling contradiction between the requirements of dispersion and anti-caking processability of glycosylated gelatin microgel components in the low moisture system in the middle and later stages and the structural strengthening requirements of improving adhesion, oil retention and aroma retention and reducing flaking and powdering in the finished product.

[0005] This invention achieves a synergistic improvement in structure enhancement, food quality, processability, and stability by using glycosylated gelatin microgel components to replace traditional soybean flour additives, precisely controlling the average particle size range and timing of addition, and combining it with atomized spraying of edible oil and synergistic addition of antioxidant components. It solves the core pain points of traditional processes that make it difficult to balance structure and taste, browning control and lipid stability, and component dispersibility and functional performance. As a result, a soybean flour-free beef floss product with consistent batch-to-batch performance, stable flavor, and balanced texture and eating experience is obtained, demonstrating the synergistic effect of multi-component synergistic enhancement.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A type of bean flour-free beef floss, based on the weight of the ingredient formula, consists of the following components: 70-95 parts beef, wherein the beef is lean meat; 5 to 20 parts of edible oil, wherein the edible oil is selected from one or more of sunflower seed oil, corn oil and beef tallow; Sucrose 0.5 to 8 parts; Sodium chloride 0.3–3 parts; Glycosylated gelatin microgel component: 0.1–3 parts The average particle size of the glycosylated gelatin microgel component is 0.1–100 μm; wherein the bean powder-free beef floss formulation does not contain bean powder excipients, and the bean powder excipients are powders obtained by crushing bean raw materials.

[0007] Furthermore, the glycosylated gelatin microgel component is prepared through the following steps: A1. Raw material preparation: Add gelatin to deionized water to prepare a gelatin solution with a mass fraction of 2.0-10.0 wt%; add glucose to the gelatin solution to make the mass ratio of gelatin to glucose 1:0.10-1.00 to obtain a mixed system; A2. pH adjustment: The pH of the mixture is adjusted to 6.0-8.0 using sodium bicarbonate aqueous solution and citric acid aqueous solution. The adjustment is as follows: the pH of the mixture is monitored while stirring. When the pH is lower than the target range, sodium bicarbonate aqueous solution is added dropwise. When the pH is higher than the target range, citric acid aqueous solution is added dropwise. The addition is repeated until the pH of the mixture reaches 6.0-8.0.

[0008] A3. Ultrasonic assistance: Treat the mixture for 5 to 30 minutes at an ultrasonic power of 100 to 300 W and an ultrasonic frequency of 20 to 40 kHz; during the ultrasonic treatment, the temperature of the mixture is controlled at 20 to 40 °C. A4. Glycosylation reaction: React at 60-90℃ for 10-60 min with stirring; A5. Post-processing and drying: Cool the reaction product to 20-40℃, then dry it to obtain powder; A6. Quality control: The moisture content of the obtained glycosylated gelatin microgel component is 2.0 to 8.0 wt%, based on the total mass of the obtained glycosylated gelatin microgel component; the residual free glucose content of the obtained glycosylated gelatin microgel component is 0.10 to 1.00 wt%, based on the total mass of the obtained glycosylated gelatin microgel component.

[0009] Furthermore, in A1, after adding glucose to the gelatin solution, maltodextrin is also added, and the mass ratio of glucose to maltodextrin is 1:9 to 9:1.

[0010] Furthermore, the drying in A5 is carried out by spray drying or freeze drying; the inlet air temperature of spray drying is 130-200℃ and the outlet air temperature is 60-100℃; the freezing temperature of freeze drying is -45 to -20℃, the vacuum degree is 10-300Pa, and the drying time is 12-48h.

[0011] Furthermore, it also includes an antioxidant component, which is selected from one or two of ascorbic acid and sodium D-isoascorbate, and the amount added is 0.005 to 0.20 parts; the moisture content of the bean-free beef floss is 2.0 to 8.0 wt%, based on the total mass of the bean-free beef floss; the water activity of the bean-free beef floss is 0.45 to 0.70, based on the value measured by a water activity meter at 25°C.

[0012] As a concept of this invention, a glycosylated gelatin microgel component is used as the core functional component of bean flour-free beef floss, mainly to enhance the product's structural stability, oil retention, aroma retention, and mouthfeel under low moisture conditions. The glycosylated gelatin microgel component is prepared through a glycosylation reaction of gelatin and glucose under mild conditions. During glycosylation, glucose molecules and free amino groups on the gelatin peptide chain undergo Schiff base formation and Amadori rearrangement in the early stage of the Maillard reaction, generating a stable glycosylated modified structure. This enhances the hydrophilicity and hydration capacity of the gelatin molecules, allowing them to maintain a certain water-binding capacity and flexible structure even under low moisture conditions. Ultrasonic-assisted treatment cavitation is applied to the mixture before the glycosylation reaction, promoting the depolymerization and uniform dispersion of gelatin molecules, improving the contact efficiency between glucose and gelatin amino groups. Simultaneously, the microjets and shear forces generated by ultrasound help form a precursor with smaller particle size and more uniform distribution of the microgel structure. The glycosylation reaction temperature is controlled between 60 and 90°C to ensure the appropriate initial stage of the Maillard reaction for stable glycosylation modification, while avoiding excessive browning and protein denaturation at high temperatures that could lead to functional loss. The drying process employs either spray drying or freeze drying. Spray drying forms a loose, porous glycosylated gelatin microgel component (powder form) through high-temperature instantaneous drying, while freeze drying maintains the integrity of the network structure of the glycosylated gelatin microgel component through ice crystal sublimation. Both drying methods yield powder form, and the average particle size of the resulting glycosylated gelatin microgel component can be controlled within the range of 0.1–100 μm. This ensures good dispersibility and anti-caking ability in the low-moisture system during the later stages of cooking. Simultaneously, it plays a structural strengthening role in the finished product by binding meat fibers, locking in oils and aroma components, and reducing crumbling and powdering, thereby achieving a synergistic improvement in structural stability and edible quality.

[0013] This invention also discloses a method for preparing bean flour-free beef floss, comprising the following steps: S1. Provides glycosylated gelatin microgel components; S2. Beef pretreatment and shredding: Boil the beef at 90-100℃ for 60-180 minutes, and then press and shred it. S3. Stir-frying and blending: Stir-fry and dehydrate at 100-180℃, and add sucrose and sodium chloride; S4. Adding oil and components: Add edible oil and the glycosylated gelatin microgel component during the frying process; S5. Final drying and cooling: Continue heating until the moisture content of the finished product is 2.0-8.0 wt%, cool and package to obtain bean flour-free beef floss.

[0014] Furthermore, in step S4, the glycosylated gelatin microgel component is added during the frying process in step S3 when the moisture content of the frying material drops to 6.0-15.0 wt%.

[0015] Furthermore, in step S4, the edible oil is added by atomization spraying, and the temperature of the edible oil during atomization spraying is 100-160℃; and an antioxidant component is added when the edible oil is added, the antioxidant component being selected from one or two of ascorbic acid and sodium D-isoascorbate, and the amount added is 0.005-0.20 parts.

[0016] Furthermore, the stir-frying process in S3 includes a first stir-frying stage and a second stir-frying stage. The temperature of the first stir-frying stage is 100-140℃ and the time is 20-80 minutes. The temperature of the second stir-frying stage is 140-180℃ and the time is 5-40 minutes.

[0017] Furthermore, the heating temperature in step S5 is 150–220°C, and the heating time is 5–30 minutes.

[0018] Furthermore, in A1, the process of adding gelatin to deionized water includes: preheating the deionized water to 40-70°C, gradually adding the gelatin to the deionized water while stirring, and stirring for 10-60 minutes until the gelatin is completely dissolved.

[0019] Furthermore, in A2, the sodium bicarbonate and citric acid are added in the form of aqueous solutions; the mass fraction of the sodium bicarbonate aqueous solution and the citric acid aqueous solution are each independently 1.0 to 10.0 wt%; and the pH is a value measured at 25°C.

[0020] Furthermore, in A4, the glycosylation reaction proceeds until the system turns light yellow to light brown and the viscosity increases by 1.5 to 5.0 times compared to the initial value.

[0021] Furthermore, the glycosylated gelatin microgel component is dried into a powder form.

[0022] Furthermore, when A5 is spray dried, the reaction product is diluted or concentrated to a solid content of 10-30 wt%, the feed rate is 50-500 mL / h, and the atomization pressure is 0.1-0.3 MPa.

[0023] Furthermore, when freeze-drying A5, the reaction product is spread in a freeze-drying tray with a thickness of 2-10 mm, pre-frozen at a freezing temperature of -45 to -20°C for 4-12 hours, then dried once at a vacuum of 10-300 Pa and a sublimation drying temperature of -20 to 10°C for 10-36 hours, and then dried a second time at 10-30°C for 2-12 hours.

[0024] Furthermore, the amount of free glucose residue in A6 was determined by high performance liquid chromatography and quantified using a glucose standard curve.

[0025] Furthermore, the moisture content was determined using a drying method.

[0026] Furthermore, the gelatin is selected from one of bone gelatin, skin gelatin, and fish gelatin.

[0027] Furthermore, the glucose is D-glucose.

[0028] Furthermore, when boiling in water in step S2, beef and water are mixed at a mass ratio of 1:1.5 to 3.0, heated to 90 to 100°C, and maintained at that temperature for 60 to 180 minutes.

[0029] Furthermore, the crushing and shredding of S2 is carried out using a meat grinder or by hand tearing.

[0030] Furthermore, in step S3, sucrose is added 10-30 minutes after the start of frying, and sodium chloride is added when the moisture content of the frying material drops to 10-20 wt%.

[0031] Furthermore, in step S5, cooling is performed using natural cooling or air cooling, and after cooling to 20-40°C, vacuum packaging or nitrogen-filled packaging is carried out.

[0032] As another aspect of this invention, a preparation process involving precise control of the timing of adding glycosylated gelatin microgel components, combined with the synergistic addition of edible oil and antioxidant components via atomized spraying, is employed. This process primarily enhances the color stability, lipid antioxidant capacity, and edible quality of the finished product during the final drying process of bean flour-free beef floss at high temperatures. The glycosylated gelatin microgel components are added during the later stages of frying when the moisture content of the material drops to 6.0–15.0 wt%. At this point, the material has largely completed dehydration and entered the initial stage of fibrous structure formation. The glycosylated gelatin microgel components can quickly disperse and embed themselves into the gaps between meat fibers under low moisture conditions, avoiding the swelling and clumping problems caused by excessive moisture when added early and the uneven dispersion problems caused by excessive moisture when added later. Edible oil is added simultaneously with or shortly after the glycosylated gelatin microgel components via atomized spraying. This atomization creates micron-sized oil droplets that uniformly adhere to the surface of the meat fibers and glycosylated gelatin microgels, improving the uniformity of oil dispersion and oil retention. Simultaneously, the high-temperature oil mist (100–160°C) rapidly seals the pores on the meat fiber surface, reducing the rate of moisture loss and the risk of lipid oxidation during the subsequent final drying stage. Antioxidant components are added synergistically with the edible oil. Ascorbic acid and sodium D-isoascorbate, as reducing antioxidants, can scavenge free radicals generated during frying, inhibit excessive browning in the later stages of lipid peroxidation and Maillard reactions, and protect the functional stability of the glycosylated gelatin microgel components and the color, flavor, and quality of the meat floss. The roasting process is divided into two stages: the first stage (100-140℃) and the second stage (140-180℃). The former mainly uses gentle dehydration to maintain the flexibility of the meat fibers, while the latter uses high temperature and short time for rapid final drying and shaping. Combined with the precise control of the final drying stage (150-220℃), the synergistic optimization of structural strengthening, browning control and lipid stability is achieved, thereby obtaining a batch-to-batch consistent, flavorful and balanced texture and eating experience of bean flour-free beef floss.

[0033] In this invention, the glycosylated gelatin microgel component and the beef fiber matrix exhibit a significant synergistic effect in the soybean flour-free beef floss system. The glycosylated gelatin microgel component focuses on providing water-binding capacity, adhesion, and oil and aroma retention under low-moisture conditions. Its enhanced hydrophilicity through glycosylation modification allows it to maintain a flexible hydration layer even with a finished product water activity of 0.45–0.70. After embedding into the gaps between meat fibers, it forms a microscale adhesive network, locking in oil and aroma components and reducing crumbling and powdering. The beef fiber matrix, as the main framework of the product, focuses on providing a fluffy, fibrous structural basis and a source of meaty flavor. Its fibrous structure, formed after boiling, stretching, and segmented stir-frying, provides a spatial carrier for the embedding and functional expression of the glycosylated gelatin microgel component. The synergistic effect of the two is reflected in the dual dimensions of structural enhancement and taste improvement: the glycosylated gelatin microgel component achieves rapid dispersion and adhesion through feeding at a low moisture window (6.0-15.0 wt%), which enhances the structural stability and anti-powdering ability of the beef fiber matrix; while the high specific surface area adsorption interface provided by the beef fiber matrix for the glycosylated gelatin microgel component improves the oil retention and aroma retention effect and the aftertaste. The synergistic effect of the two is significantly better than the performance of the single component system in terms of structural stability, food quality and industrial processing adaptability, thus achieving a synergistic effect.

[0034] Beneficial technical effects 1. Significantly improves structural stability and mouthfeel aftertaste under low moisture conditions: By replacing traditional soy flour with glycosylated gelatin microgel components, the enhanced hydrophilicity and hydration capacity of the glycosylated components effectively maintain the stability of the fluffy fibrous structure under low moisture conditions (2.0–8.0 wt% moisture content, 0.45–0.70 water activity), preventing clumping and hardening. At the same time, the flexible hydration layer of the glycosylated gelatin microgel components quickly releases bound moisture after entering the mouth, giving the product a moist and juicy mouthfeel, solving the problems of excessive dryness and rough texture in traditional soy flour-free meat floss products.

[0035] 2. Effective control of color and flavor fluctuations during high-temperature roasting and final drying: By precisely controlling the preparation process of glycosylated gelatin microgel components (glycosylation reaction temperature 60-90℃, reaction endpoint judged by a light yellow to light brown color and a viscosity increase of 1.5-5.0 times) and synergistically adding antioxidant components (ascorbic acid and sodium D-isoascorbate 0.005-0.20 parts) during finished product preparation, excessive browning and lipid oxidation caused by glycosylation / Maillard reaction during high-temperature roasting (first stage 100-140℃, second stage 140-180℃, final drying 150-220℃) are effectively suppressed, ensuring batch-to-batch product color consistency and shelf-life flavor stability, thus enhancing the product's market competitiveness.

[0036] 3. Achieving efficient dispersion and functional enhancement of glycosylated gelatin microgel powder in low-moisture systems: By feeding the material during the later stages of frying when the moisture content drops to 6.0–15.0 wt%, and with the synergistic effect of atomized spraying of edible oil (temperature 100–160℃), the glycosylated gelatin microgel components (average particle size 0.1–100 μm) can be rapidly dispersed and embedded in the gaps between meat fibers in a low-moisture environment. This avoids the problems of swelling and clumping during early feeding and uneven dispersion during later feeding. At the same time, it fully exerts its structural strengthening effect in the finished product by binding meat fibers, locking in oil and aroma components, and reducing flaking and powdering, thus resolving the coupling contradiction between processability and functional performance.

[0037] 4. Enhances the product's oil retention, aroma retention, and ease of consumption: The microgel network structure and highly hydrophilic glycosylation modification of the glycosylated gelatin microgel component, combined with the uniform distribution of micron-sized oil droplets formed by atomized spraying of edible oil, significantly improves the oil retention of bean flour-free beef floss, reducing oil separation and packaging bag contamination issues. At the same time, the binding effect of the glycosylated gelatin microgel component locks in volatile aroma components, prolongs flavor retention time, reduces flaking and powdering, and improves the product's ease of consumption and consumer satisfaction. Attached Figure Description

[0038] Figure 1 The image shows the laser particle size distribution density curves of samples from Example 1, Comparative Example 3, and Comparative Example 4.

[0039] Figure 2 The cumulative distribution curves of laser particle size for samples from Example 1, Comparative Example 3, and Comparative Example 4 are shown.

[0040] Figure 3 This is a superimposed image of the Fourier transform infrared spectra of samples from Example 1, Comparative Example 6, and Comparative Example 7.

[0041] Figure 4 The scatter plot of the characteristic peak area ratio of glycosylation index for samples of Example 1, Comparative Example 6, and Comparative Example 7 is shown with mean ± SD.

[0042] Figure 5 The browning index BI of samples from Example 1, Comparative Example 6, and Comparative Example 7 is shown as mean ± SD band over time.

[0043] Figure 6 The brightness L of the samples from Example 1, Comparative Example 6, and Comparative Example 7. The mean ± SD over time is plotted.

[0044] Figure 7 a is the sample from Example 1, Comparative Example 6, and Comparative Example 7. The mean ± SD over time is plotted.

[0045] Figure 8 b, for samples of Example 1, Comparative Example 6, and Comparative Example 7 The mean ± SD over time is plotted.

[0046] Figure 9 The total color difference ΔE of the samples from Example 1, Comparative Example 6, and Comparative Example 7 is shown as the mean ± SD band over time.

[0047] Figure 10 This is a superimposed diagram of the low-field nuclear magnetic resonance T2 relaxation distribution curves of samples from Example 1, Comparative Example 5, and Comparative Example 8.

[0048] Figure 11 This is a picture of the actual product of beef floss without soybean flour in Example 1.

[0049] Figure 12 This is a scanning electron microscope image of the bean flour-free beef floss from Example 1.

[0050] Figure 13 This is a transmission electron microscope image of beef floss without soybean flour from Example 1. Detailed Implementation

[0051] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings.

[0052] Example 1 This embodiment provides a bean flour-free beef floss, which, by weight, consists of the following components: 82 parts beef (lean meat in this embodiment); 12 parts edible oil (a mixture of sunflower seed oil and beef tallow, with sunflower seed oil accounting for 70% and beef tallow accounting for 30% of the total edible oil weight); 4 parts sucrose; 1.5 parts sodium chloride; 1.5 parts glycosylated gelatin microgel component (with an average particle size of 50 μm in this embodiment); and 0.10 parts antioxidant component (ascorbic acid in this embodiment). The bean flour-free beef floss formulation of this embodiment does not contain any bean powder additives; the bean powder additives in this embodiment are powders obtained by grinding bean raw materials.

[0053] The glycosylated gelatin microgel component in this embodiment was prepared through the following steps: A1. Raw material preparation: Preheat deionized water to 55°C, and gradually add bone gelatin to the deionized water in this embodiment while stirring. Stir for 35 minutes until the gelatin is completely dissolved to prepare a gelatin solution with a mass fraction of 6.0 wt%. Add D-glucose to the gelatin solution in this embodiment to make the mass ratio of gelatin to glucose 1:0.50 to obtain a mixed system. A2. pH Adjustment: The pH of the mixed system in this embodiment was adjusted to 7.0 using sodium bicarbonate aqueous solution and citric acid aqueous solution. Sodium bicarbonate and citric acid were added in aqueous solution form, each with a mass fraction of 5.0 wt%. The pH value was measured at 25°C. The adjustment was performed by monitoring the pH of the mixed system while stirring. When the pH was lower than the target value, sodium bicarbonate aqueous solution was added dropwise; when the pH was higher than the target value, citric acid aqueous solution was added dropwise. This alternating addition continued until the pH of the mixed system reached 7.0.

[0054] A3. Ultrasonic assistance: The mixture was treated for 15 minutes at an ultrasonic power of 200W and an ultrasonic frequency of 30kHz; the temperature of the mixture in this embodiment was controlled at 30°C during the ultrasonic treatment. A4. Glycosylation reaction: The reaction was carried out at 75°C for 35 minutes with stirring. The glycosylation reaction continued until the system turned light yellow to light brown and the viscosity increased by 2.5 times compared with the initial value. A5. Post-processing and drying: The reaction product was cooled to 30°C and then spray-dried. The reaction product was diluted to a solid content of 20 wt%, the feed rate was 275 mL / h, the atomization pressure was 0.20 MPa, the inlet air temperature of the spray dryer was 165°C, and the outlet air temperature was 80°C to obtain powder. A6. Quality Control: The moisture content of the obtained glycosylated gelatin microgel component was 5.0 wt%. Based on the total mass of the obtained glycosylated gelatin microgel component, the moisture content in this embodiment was determined by the drying method. The residual free glucose content of the obtained glycosylated gelatin microgel component was 0.50 wt%. Based on the total mass of the obtained glycosylated gelatin microgel component, the residual free glucose content in this embodiment was determined by high performance liquid chromatography, and quantified using a glucose standard curve.

[0055] The glycosylated gelatin microgel component in this embodiment is dried into a powder form.

[0056] The method for preparing bean flour-free beef floss in this embodiment includes the following steps: S1. Provide glycosylated gelatin microgel components: Glycosylated gelatin microgel components are prepared according to the above method; S2. Beef pretreatment and shredding: Mix beef and water at a mass ratio of 1:2.2, heat to 95℃ and maintain for 120 minutes for boiling, and then use a meat grinder to crush and shred the beef. S3. Stir-frying and blending: Stir-frying and dehydration at 100-180℃. The stir-frying in this embodiment includes a first stir-frying stage and a second stir-frying stage. The temperature of the first stir-frying stage in this embodiment is 120℃ and the time is 50 min. The temperature of the second stir-frying stage in this embodiment is 160℃ and the time is 22 min. Sucrose is added 20 min after the start of stir-frying, and sodium chloride is added when the moisture content of the stir-fried material drops to 15 wt%. S4. Adding oil and components: Edible oil is added by atomizing spray during the frying process. The temperature of the edible oil in this embodiment is 130°C during atomizing spray. Antioxidant components are added when adding the edible oil in this embodiment, and glycosylated gelatin microgel components are added in this embodiment. The glycosylated gelatin microgel components in this embodiment are added when the moisture content of the frying material drops to 10wt% during the frying process in S3 of this embodiment. S5. Final drying and cooling: Continue heating until the moisture content of the finished product is 5.0 wt%. In this embodiment, the heating temperature is 185°C and the time is 17 min. After cooling to 30°C by air cooling, vacuum packaging is performed to obtain bean flour-free beef floss.

[0057] The moisture content of the bean-free beef floss in this embodiment is 5.0 wt%, based on the total mass of the bean-free beef floss in this embodiment; the water activity of the bean-free beef floss in this embodiment is 0.57, based on the value measured by a water activity meter at 25°C.

[0058] Features of this embodiment: This embodiment uses moderate formulation parameters and process conditions. The beef content is 82 parts, the glycosylated gelatin microgel component is 1.5 parts with an average particle size of 50 μm, the edible oil is 12 parts, the sucrose is 4 parts, and the sodium chloride is 1.5 parts. The glycosylation preparation uses a gelatin solution with a mass fraction of 6.0 wt%, a gelatin to glucose mass ratio of 1:0.50, a pH of 7.0, an ultrasonic power of 200 W, an ultrasonic frequency of 30 kHz, and a glycosylation temperature of 75℃. The frying process uses a first stage at 120℃ / 50 min, a second stage at 160℃ / 22 min, and a final drying temperature of 185℃. The finished product has a moisture content of 5.0 wt% and a water activity of 0.57. The process parameters of this embodiment are robust, resulting in stable product quality. It is suitable for standardized industrial production, and is particularly suitable for applications requiring high quality consistency, such as chain restaurants and supermarket sales.

[0059] Example 2 This embodiment provides a bean-free beef floss, which, by weight, consists of the following components: 88 parts beef (lean meat in this embodiment); 8 parts edible oil (corn oil in this embodiment); 2 parts sucrose; 0.8 parts sodium chloride; 2.2 parts glycosylated gelatin microgel component (the average particle size of the glycosylated gelatin microgel component in this embodiment is 15 μm); and 0.05 parts antioxidant component (sodium D-isoascorbate in this embodiment). The bean-free beef floss formulation of this embodiment does not contain any bean powder excipients; the bean powder excipients in this embodiment are powders obtained by grinding bean raw materials.

[0060] The glycosylated gelatin microgel component in this embodiment was prepared through the following steps: A1. Raw material preparation: Preheat deionized water to 48°C, and gradually add fish gelatin to the deionized water in this embodiment while stirring. Stir for 45 minutes until the gelatin is completely dissolved to prepare a gelatin solution with a mass fraction of 4.0 wt%. Add D-glucose to the gelatin solution in this embodiment to make the mass ratio of gelatin to glucose 1:0.30. Then add maltodextrin. The mass ratio of glucose to maltodextrin in this embodiment is 1:6 to obtain a mixed system. A2. pH Adjustment: The pH of the mixed system in this embodiment was adjusted to 6.5 using sodium bicarbonate aqueous solution and citric acid aqueous solution. Sodium bicarbonate and citric acid were added in aqueous solution form, each with a mass fraction of 3.0 wt%. The pH value was measured at 25°C. The adjustment was performed by monitoring the pH of the mixed system while stirring. When the pH was lower than the target value, sodium bicarbonate aqueous solution was added dropwise; when the pH was higher than the target value, citric acid aqueous solution was added dropwise. This alternating addition continued until the pH of the mixed system reached 6.5.

[0061] A3. Ultrasonic assistance: The mixture was treated for 20 minutes at an ultrasonic power of 150W and an ultrasonic frequency of 25kHz; the temperature of the mixture in this embodiment was controlled at 25°C during the ultrasonic treatment. A4. Glycosylation reaction: The reaction was carried out at 65°C for 50 min with stirring. The glycosylation reaction continued until the system turned light yellow to light brown and the viscosity increased by 3.8 times compared with the initial value. A5. Post-treatment and drying: The reaction product was cooled to 25°C and then freeze-dried. The reaction product was spread in a 5 mm thickness in a freeze-drying tray and pre-frozen at -35°C for 8 hours. Then, it was dried once at a vacuum of 100 Pa and a sublimation drying temperature of -10°C for 24 hours, and then dried a second time at 20°C for 6 hours to obtain the powder. A6. Quality Control: The moisture content of the obtained glycosylated gelatin microgel component was 3.5 wt%. Based on the total mass of the obtained glycosylated gelatin microgel component, the moisture content in this embodiment was determined by the drying method. The free glucose residue of the obtained glycosylated gelatin microgel component was 0.25 wt%. Based on the total mass of the obtained glycosylated gelatin microgel component, the free glucose residue in this embodiment was determined by high performance liquid chromatography, and quantified using a glucose standard curve.

[0062] The glycosylated gelatin microgel component in this embodiment is dried into a powder form.

[0063] The method for preparing bean flour-free beef floss in this embodiment includes the following steps: S1. Provide glycosylated gelatin microgel components: Glycosylated gelatin microgel components are prepared according to the above method; S2. Beef pretreatment and shredding: Mix beef and water at a mass ratio of 1:2.8, heat to 92℃ and maintain for 150 minutes for boiling, and then shred by hand to break up and stretch the beef into strands. S3. Stir-frying and blending: Stir-frying and dehydration at 100-180℃. The stir-frying in this embodiment includes a first stir-frying stage and a second stir-frying stage. The temperature of the first stir-frying stage in this embodiment is 110℃ and the time is 65min. The temperature of the second stir-frying stage in this embodiment is 150℃ and the time is 30min. Sucrose is added 15min after the start of stir-frying. Sodium chloride is added when the moisture content of the stir-fried material drops to 18wt%. S4. Adding oil and components: Edible oil is added by atomizing spray during the frying process. The temperature of the edible oil in this embodiment is 110°C during atomizing spray. Antioxidant components are added when adding the edible oil in this embodiment, and glycosylated gelatin microgel components are added in this embodiment. The glycosylated gelatin microgel components in this embodiment are added when the moisture content of the frying material drops to 12wt% during the frying process in S3 of this embodiment. S5. Final drying and cooling: Continue heating until the moisture content of the finished product is 3.5wt%. In this embodiment, the heating temperature is 165℃ and the time is 25min. After cooling to 25℃ by natural cooling, nitrogen filling and packaging are carried out to obtain bean flour-free beef floss.

[0064] The moisture content of the bean-free beef floss in this embodiment is 3.5 wt%, based on the total mass of the bean-free beef floss in this embodiment; the water activity of the bean-free beef floss in this embodiment is 0.50, based on the value measured by a water activity meter at 25°C.

[0065] Example 3 This embodiment provides a bean flour-free beef floss, which, by weight, consists of the following components: 76 parts beef (lean meat in this embodiment); 17 parts edible oil (a mixture of sunflower seed oil, corn oil, and beef tallow, with sunflower seed oil, corn oil, and beef tallow accounting for 33.3%, 33.3%, and 33.4% of the total edible oil by weight); 6.5 parts sucrose; 2.0 parts sodium chloride; 0.8 parts glycosylated gelatin microgel component (with an average particle size of 70 μm in this embodiment); and 0.14 parts antioxidant component (a mixture of ascorbic acid and sodium D-isoascorbate, with ascorbic acid accounting for 55% and sodium D-isoascorbate accounting for 45% of the total antioxidant component by weight). The bean-free beef floss formula in this embodiment does not contain bean powder additives. The bean powder additives in this embodiment are powders obtained by crushing bean raw materials.

[0066] The glycosylated gelatin microgel component in this embodiment was prepared through the following steps: A1. Raw material preparation: Preheat deionized water to 62°C. Gradually add the skin gelatin to the deionized water in this embodiment while stirring. Stir for 20 minutes until the gelatin is completely dissolved to prepare a gelatin solution with a mass fraction of 7.5 wt%. Add D-glucose to the gelatin solution in this embodiment to make the mass ratio of gelatin to glucose 1:0.75. Then add maltodextrin. The mass ratio of glucose to maltodextrin in this embodiment is 6:1 to obtain a mixed system. A2. pH Adjustment: The pH of the mixed system in this embodiment was adjusted to 7.5 using sodium bicarbonate aqueous solution and citric acid aqueous solution. Sodium bicarbonate and citric acid were added in aqueous solution form, each with a mass fraction of 7.5 wt%. The pH value was measured at 25°C. The adjustment was performed by monitoring the pH of the mixed system while stirring. When the pH was lower than the target value, sodium bicarbonate aqueous solution was added dropwise; when the pH was higher than the target value, citric acid aqueous solution was added dropwise. This alternating addition continued until the pH of the mixed system reached 7.5.

[0067] A3. Ultrasonic assistance: The mixture was treated for 10 minutes at an ultrasonic power of 240W and an ultrasonic frequency of 34kHz; the temperature of the mixture in this embodiment was controlled at 35°C during the ultrasonic treatment. A4. Glycosylation reaction: The reaction was carried out at 82℃ for 20 min with stirring. The glycosylation reaction continued until the system turned light yellow to light brown and the viscosity increased by 2.0 times compared with the initial value. A5. Post-processing and drying: The reaction product was cooled to 35°C and then spray-dried to concentrate the reaction product to a solid content of 25 wt%. The feed rate was 400 mL / h, the atomization pressure was 0.26 MPa, the inlet air temperature of the spray dryer was 175°C, and the outlet air temperature was 88°C to obtain powder. A6. Quality Control: The moisture content of the obtained glycosylated gelatin microgel component was 6.5 wt%. Based on the total mass of the obtained glycosylated gelatin microgel component, the moisture content in this embodiment was determined by the drying method. The residual free glucose content of the obtained glycosylated gelatin microgel component was 0.75 wt%. Based on the total mass of the obtained glycosylated gelatin microgel component, the residual free glucose content in this embodiment was determined by high performance liquid chromatography, and quantified using a glucose standard curve.

[0068] The glycosylated gelatin microgel component in this embodiment is dried into a powder form.

[0069] The method for preparing bean flour-free beef floss in this embodiment includes the following steps: S1. Provide glycosylated gelatin microgel components: Glycosylated gelatin microgel components are prepared according to the above method; S2. Beef pretreatment and shredding: Boil the beef at 97℃ for 90 minutes, and then use a meat grinder to break it up and shred it. S3. Stir-frying and blending: Stir-frying and dehydration at 100-180℃. The stir-frying in this embodiment includes a first stir-frying stage and a second stir-frying stage. The temperature of the first stir-frying stage in this embodiment is 130℃ and the time is 35min. The temperature of the second stir-frying stage in this embodiment is 168℃ and the time is 15min. Sucrose is added 13min after the start of stir-frying, and sodium chloride is added when the moisture content of the stir-fried material drops to 13wt%. S4. Adding oil and components: Edible oil is added by atomizing spray during the frying process. The temperature of the edible oil in this embodiment is 145°C during atomizing spray. Antioxidant components are added when adding the edible oil in this embodiment, and glycosylated gelatin microgel components are added in this embodiment. The glycosylated gelatin microgel components in this embodiment are added when the moisture content of the frying material drops to 9wt% during the frying process in S3 of this embodiment. S5. Final drying and cooling: Continue heating until the moisture content of the finished product is 6.2 wt%. In this embodiment, the heating temperature is 195°C and the time is 12 min. After cooling to 35°C by air cooling, vacuum packaging is performed to obtain bean flour-free beef floss.

[0070] The moisture content of the bean-free beef floss in this embodiment is 6.2 wt%, based on the total mass of the bean-free beef floss in this embodiment; the water activity of the bean-free beef floss in this embodiment is 0.63, based on the value measured by a water activity meter at 25°C.

[0071] Example 4 This embodiment provides a bean flour-free beef floss, which, by weight, consists of the following components: 72 parts beef (lean meat in this embodiment); 14 parts edible oil (a mixture of corn oil and beef tallow, with corn oil accounting for 65% and beef tallow accounting for 35% of the total edible oil weight); 3 parts sucrose; 1.8 parts sodium chloride; 2.7 parts glycosylated gelatin microgel component (with an average particle size of 8 μm in this embodiment); and 0.08 parts antioxidant component (sodium D-isoascorbate in this embodiment). The bean flour-free beef floss formulation of this embodiment does not contain any bean powder additives; the bean powder additives in this embodiment are powders obtained by grinding bean raw materials.

[0072] The glycosylated gelatin microgel component in this embodiment was prepared through the following steps: A1. Raw material preparation: Preheat deionized water to 50°C, and gradually add bone gelatin to the deionized water in this embodiment while stirring. Stir for 40 minutes until the gelatin is completely dissolved to prepare a gelatin solution with a mass fraction of 3.5 wt%. Add D-glucose to the gelatin solution in this embodiment to make the mass ratio of gelatin to glucose 1:0.20. Then add maltodextrin. The mass ratio of glucose to maltodextrin in this embodiment is 1:7 to obtain a mixed system. A2. pH Adjustment: The pH of the mixed system in this embodiment was adjusted to 6.3 using sodium bicarbonate aqueous solution and citric acid aqueous solution. Sodium bicarbonate and citric acid were added in aqueous solution form, each with a mass fraction of 4.0 wt%. The pH value was measured at 25°C. The adjustment was performed by monitoring the pH of the mixed system while stirring. When the pH was lower than the target value, sodium bicarbonate aqueous solution was added dropwise; when the pH was higher than the target value, citric acid aqueous solution was added dropwise. This alternating addition continued until the pH of the mixed system reached 6.3.

[0073] A3. Ultrasonic assistance: The mixture was treated for 22 minutes at an ultrasonic power of 140W and an ultrasonic frequency of 24kHz; the temperature of the mixture in this embodiment was controlled at 24℃ during the ultrasonic treatment. A4. Glycosylation reaction: The reaction was carried out at 68℃ for 48 min with stirring. The glycosylation reaction continued until the system turned light yellow to light brown and the viscosity increased by 3.2 times compared with the initial value. A5. Post-treatment and drying: The reaction product was cooled to 26°C and then freeze-dried. The reaction product was spread in a freeze-drying tray with a thickness of 4 mm and pre-frozen at a freezing temperature of -38°C for 7 hours. Then, it was dried once at a vacuum of 80 Pa and a sublimation drying temperature of -12°C for 28 hours, and then dried a second time at 18°C ​​for 7 hours to obtain powder. A6. Quality Control: The moisture content of the obtained glycosylated gelatin microgel component was 3.2 wt%. Based on the total mass of the obtained glycosylated gelatin microgel component, the moisture content in this embodiment was determined by the drying method. The free glucose residue of the obtained glycosylated gelatin microgel component was 0.20 wt%. Based on the total mass of the obtained glycosylated gelatin microgel component, the free glucose residue in this embodiment was determined by high performance liquid chromatography, and quantified using a glucose standard curve.

[0074] The glycosylated gelatin microgel component in this embodiment is dried into a powder form.

[0075] The method for preparing bean flour-free beef floss in this embodiment includes the following steps: S1. Provide glycosylated gelatin microgel components: Glycosylated gelatin microgel components are prepared according to the above method; S2. Beef pretreatment and shredding: Mix beef and water at a mass ratio of 1:2.0, heat to 94℃ and maintain for 135 minutes for boiling, and then use a meat grinder to crush and shred the beef. S3. Stir-frying and blending: Stir-frying and dehydration at 100-180℃. The stir-frying in this embodiment includes a first stir-frying stage and a second stir-frying stage. The temperature of the first stir-frying stage in this embodiment is 115℃ and the time is 58 min. The temperature of the second stir-frying stage in this embodiment is 155℃ and the time is 25 min. Sucrose is added 18 min after the start of stir-frying, and sodium chloride is added when the moisture content of the stir-fried material drops to 14 wt%. S4. Adding oil and components: Edible oil is added by atomizing spray during the frying process. The temperature of the edible oil in this embodiment is 125°C during atomizing spray. Antioxidant components are added when adding the edible oil in this embodiment, and glycosylated gelatin microgel components are added in this embodiment. The glycosylated gelatin microgel components in this embodiment are added when the moisture content of the frying material drops to 11wt% during the frying process in S3 of this embodiment. S5. Final drying and cooling: Continue heating until the moisture content of the finished product is 4.2wt%. In this embodiment, the heating temperature is 175℃ and the time is 20min. After cooling to 28℃ by air cooling, vacuum packaging is performed to obtain bean flour-free beef floss.

[0076] The moisture content of the bean-free beef floss in this embodiment is 4.2 wt%, based on the total mass of the bean-free beef floss in this embodiment; the water activity of the bean-free beef floss in this embodiment is 0.54, based on the value measured by a water activity meter at 25°C.

[0077] Comparative Example 1: It is basically the same as Example 1, except that the amount of glycosylated gelatin microgel component is 0.05 parts, while the amount of other components and preparation conditions remain unchanged.

[0078] Comparative Example 2: It is basically the same as Example 1, except that the amount of glycosylated gelatin microgel component is 3.5 parts, while the amount of other components and preparation conditions remain unchanged.

[0079] Comparative Example 3: It is basically the same as Example 1, except that the average particle size of the glycosylated gelatin microgel component is 120 μm, while the amount of other components and preparation conditions remain unchanged.

[0080] Comparative Example 4: It is basically the same as Example 1, except that the average particle size of the glycosylated gelatin microgel component is 0.05 μm, while the amount of other components and preparation conditions remain unchanged.

[0081] Comparative Example 5: It is basically the same as Example 1, except that the glycosylated gelatin microgel component was not added, while the amount of other components and preparation conditions remained unchanged.

[0082] Comparative Example 6: Basically the same as Example 1, except that the mass ratio of gelatin to glucose is 1:0.05, and the amounts of other components and preparation conditions remain unchanged.

[0083] Comparative Example 7: It is basically the same as Example 1, except that the glycosylation reaction temperature is 55°C, while the amount of other components and preparation conditions remain unchanged.

[0084] Comparative Example 8: It is basically the same as Example 1, except that the glycosylated gelatin microgel component is added when the moisture content of the roasted material is 18wt%, while the dosage of other components and preparation conditions remain unchanged.

[0085] Performance testing: Test Subject: Beef floss product without soybean flour. Test Objective: To evaluate the product's water-holding and moisture-retaining properties and fiber structure stability under low moisture conditions. Test Principle: By measuring moisture content and water activity, the moisture distribution and microbial stability of the product under final low moisture conditions are characterized. Experimental Method: Moisture content was determined using the direct drying method according to GB5009.3-2016. 5g of sample was dried in an oven at 105℃ to constant weight, and the moisture content was calculated. Key Parameters: Drying temperature 105℃, test temperature 25℃, sample size 5g, and three parallel determinations. Data Processing: The mean ± standard deviation (n=3) was calculated. The moisture content should be between 2.0-8.0 wt%, and the water activity should be between 0.45-0.70.

[0086] Test Subject: Finished beef floss without soybean flour. Test Objective: To evaluate the product's textural characteristics, including fluffiness, degree of fiberization, and juicy, smooth texture. Test Principle: The textural characteristics and mouthfeel of the product are characterized by measuring parameters such as hardness, brittleness, and chewiness using a texture analyzer. Experimental Method: A texture analyzer (TA.XTPlus) equipped with a P / 36R cylindrical probe was used. The test mode was TPA (two-compression). The sample was placed on the test platform, and the probe was pressed down at a rate of 1.0 mm / s to 50% of the sample's initial height. The trigger force was 5g, and the interval between two compressions was 5 seconds. Parameters such as hardness, elasticity, chewiness, and resilience were recorded. Key Parameters: Test temperature 25±2℃, compression ratio 50%, compression rate 1.0 mm / s, 10 parallel measurements. Data Processing: The mean ± standard deviation (n=10) was calculated. Lower hardness and higher elasticity indicate better texture.

[0087] Test Subject: Finished beef floss without soybean flour. Test Objective: To evaluate the color stability of the product during high-temperature roasting and final drying, and to characterize the effects of glycosylation / Maillard reaction and lipid oxidation on color. Test Principle: The L-color of the product was measured using a colorimeter. a The values ​​of a and b are used to calculate the total color difference ΔE, which characterizes color uniformity and the degree of browning. Experimental method: A colorimeter (CR-400) with a D65 light source and a 10° observation angle is used. 5g of sample is evenly spread on a white porcelain dish, and the values ​​of L (brightness) and a are measured. (Red-Green Value), b (Yellow-blue value), 9 points were randomly selected for measurement of each sample, and the total color difference ΔE was calculated as follows: ΔE = [(ΔL] ) 2 +(Δa ) 2 +(Δb ) 2 ]^0.5. Key parameters: Test temperature 25±2℃, light source D65, observation angle 10°, 9 parallel measurements. Data processing: Calculate the mean ± standard deviation (n=9). The smaller the ΔE value, the more stable and uniform the color.

[0088] Test Subject: Beef floss product without soybean flour. Test Objective: To evaluate the lipid oxidation stability of the product and characterize the degree of deterioration in oil quality during high-temperature roasting and storage. Test Principle: The degree of lipid oxidation is characterized by measuring the peroxide value (POV) and thiobarbituric acid value (TBARS). The experiment used a titration method. 2g of sample was extracted with a chloroform-glacial acetic acid mixture, saturated potassium iodide solution was added, and the mixture was placed in the dark for 3 minutes before dilution with water and titration with sodium thiosulfate standard solution. The TBARS value was determined using the Buege method. 5g of sample was added, TBA reagent was added, and the mixture was incubated in a 100℃ water bath for 15 minutes. After cooling, the absorbance was measured at 532nm. Key Parameters: POV measurement temperature: 25℃; TBARS measurement wavelength: 532nm; measurements were performed in triplicate. Data Processing: The mean ± standard deviation (n=3) was calculated. POV < 0.15g / 100g and TBARS < 0.5mg / kg were considered excellent.

[0089] Test Object: Glycosylated gelatin microgel component powder. Test Objective: To evaluate the particle size distribution and dispersibility of the glycosylated gelatin microgel component, and characterize its processing performance in low-moisture systems in the later stages of processing. Test Principle: Particle size distribution was measured using a laser particle size analyzer to characterize the D10, D50, D90 values ​​and particle size uniformity of the microgel powder. Experimental Method: A laser particle size analyzer (Mastersizer3000) was used. Deionized water was used as the dispersion medium. 0.1 g of sample was dispersed in 50 mL of deionized water and ultrasonically dispersed for 3 min (power 100 W). The opacity was controlled at 10-20%. The particle size distribution curve was measured, and the D10, D50, and D90 values ​​were recorded. The span (Span) was calculated as (D90-D10) / D50. Key Parameters: Dispersion temperature 25±2℃, ultrasonic power 100 W, opacity 10-20%, and measurements were performed in triplicate. Data processing: Calculate the mean ± standard deviation (n=3). The smaller the Span value, the more uniform the particle size distribution.

[0090] Test Subject: Beef floss product without soybean flour. Test Objective: To evaluate the product's oil retention and aroma retention properties, as well as its degree of powdering and crumbling, and to characterize the structural strengthening effect of the glycosylated gelatin microgel component. Test Principle: By measuring the centrifugal oil loss rate and powdering rate, the product's oil retention capacity and fiber bonding strength are characterized. Experimental Method: The centrifugal oil loss rate was determined using the centrifugation method. 5g of sample was placed in a centrifuge tube wrapped in filter paper, centrifuged at 3000 rpm for 10 min, and the mass of lost oil was weighed. The oil loss rate was calculated as (mass of lost oil / initial mass) × 100%. The powdering rate was determined using the vibrating sieving method. 20g of sample was placed in a standard sieve (40 mesh), vibrated at a frequency of 200 times / min for 5 min, and the mass of powder passing through the sieve was weighed. The powdering rate was calculated as (mass passing through the sieve / initial mass) × 100%. Standard Basis: Refer to the enterprise standard or similar product test methods. Key Parameters: Centrifugation speed 3000 rpm, time 10 min; vibration frequency 200 times / min, time 5 min; three parallel measurements were performed. Data processing: Calculate the mean ± standard deviation (n=3). Oil loss rate <5% and pulverization rate <10% are considered excellent.

[0091] As can be seen from the performance of the examples and comparative examples in Table 1, Examples 1-4 are significantly superior to Comparative Examples 1-8 in many key performance indicators. Regarding textural properties, the hardness value (1180-1380g) of the examples is significantly lower than that of the comparative examples (1380-1850g), the elasticity value (0.74-0.82) is significantly higher than that of the comparative examples (0.52-0.70), and the chewiness (88-102mJ) is better than that of the comparative examples (110-168mJ). This indicates that the examples successfully resolved the coupling contradiction between the stability of the fluffy fibrous structure and the juicy, moist mouthfeel under low moisture final state by optimizing the dosage, particle size, and timing of the glycosylated gelatin microgel component. Regarding color stability, the L values ​​of the examples were reasonably distributed (52.8-60.5) with small batch-to-batch fluctuations. In contrast, Comparative Examples 5, 6, and 7 had excessively light colors (L>62) due to insufficient glycosylation. Comparative Examples 1, 2, 3, 4, and 8 had larger color difference ΔE values ​​(3.2-6.5) due to process parameters deviating from the optimal window. This indicates that the examples effectively controlled the color and flavor fluctuations caused by glycosylation / Maillard reaction and lipid oxidation during high-temperature roasting and final drying. Regarding oxidative stability, the peroxide value (0.06-0.11 g / 100 g) and TBARS value (0.22-0.35 mg / kg) of the examples were superior to those of the comparative examples. In particular, Comparative Example 5 had the most severe lipid oxidation due to the lack of glycosylated gelatin microgel components (POV=0.22, TBARS=0.68). Regarding the structural strengthening effect, the centrifugal oil loss rate (2.3-3.2%) and pulverization rate (5.8-7.2%) of the embodiment were significantly lower than those of the comparative example (6.2-12.5% ​​oil loss rate and 13.5-28.5% pulverization rate). This indicates that the embodiment successfully resolved the coupling contradiction between the demand for structural strengthening and dispersion of glycosylated gelatin microgel powder and the demand for improved adhesion, oil retention, aroma retention, and reduced powdering by precisely controlling the particle size (8-70μm range) of the glycosylated gelatin microgel component and the timing of its addition in a low moisture system (9-12wt%). This resulted in a batch-to-batch consistent, flavorful, and balanced texture and eating experience bean flour-free beef floss product.

[0092] Figure 1The image shows the laser particle size distribution density curves, characterized by laser particle size analysis. The samples used were Example 1, Comparative Example 3, and Comparative Example 4. The same test solvent system, dispersion conditions, and data processing methods were maintained. The variable parameters were the differences in particle size distribution caused by the sample formulation and preparation process. The density curve of Example 1 shows a main peak located in the medium particle size region with a narrower peak shape, indicating higher particle size concentration and better reproducible dispersibility. The curve of Comparative Example 3 shifts to the right and has a wider distribution, suggesting a higher proportion of coarse particles. Comparative Example 4 shows a significant signal with a long tail at the smallest particle size end, indicating non-uniformity with both fine particles and agglomeration. These results demonstrate that Example 1 is superior in terms of particle size control and dispersion stability, which is beneficial for the subsequent formation of a more uniform microstructure and consistent performance.

[0093] Figure 2 The cumulative distribution curves of laser-induced particle size distribution are shown. The characterization method is laser particle size analysis. The samples are Example 1, Comparative Example 3, and Comparative Example 4. The same test conditions and cumulative distribution calculation rules were kept constant, while the variable parameters represent the differences in particle size distribution caused by the sample system. The cumulative distribution of Example 1 shows a more concentrated rise in the medium particle size range, indicating a narrower particle size range and more controllable median diameter. The curve of Comparative Example 3 only approaches saturation at the larger particle size end, indicating a higher proportion of large particles. The curve of Comparative Example 4 rises earlier at the small particle size end and lengthens at the medium and large particle size ends, indicating the coexistence of multi-scale particles. The monotonicity of the cumulative distribution and the separation degree together prove that Example 1 achieves a more reasonable particle size structure, thus providing support for material homogeneity and performance consistency.

[0094] Figure 3 This is a superimposed FTIR spectrum, characterized by Fourier transform infrared spectroscopy. The samples used were Example 1, Comparative Example 6, and Comparative Example 7. The same test mode, resolution, number of scans, and baseline processing were maintained. The variable parameters were the characteristic absorption changes caused by differences in the chemical structure of the samples. Example 1 showed more pronounced or stable absorption differences in the characteristic bands related to the reaction, while maintaining consistent main framework peak shapes, indicating that changes in the target functional groups occurred without disrupting the main structure. The comparative sample showed weaker characteristic peak changes or more unstable peak shape differences, suggesting insufficient reaction or inconsistent structural evolution. The superimposed spectra demonstrate that Example 1 achieved more clearly defined chemical modification characteristics, providing structural evidence for subsequent performance differences.

[0095] Figure 4A scatter plot of the area ratio of the characteristic peaks of the glycosylation index was added, with mean ± SD. The characterization method was based on the integral area ratio calculation of the characteristic peaks in FTIR. The samples were Example 1, Comparative Example 6, and Comparative Example 7. The parameters were fixed with the same integral band range, area calculation method, and data statistics method. The variable parameter was the change in area ratio caused by the difference in the degree of reaction of the samples. The glycosylation index of Example 1 was higher in mean and less dispersed, indicating a more complete reaction and better intra-batch consistency. The indices of Comparative Examples 6 and 7 were lower or more volatile, indicating insufficient reaction or poor process stability. These statistical results demonstrate, with quantifiable indicators, that the key chemical characteristics of Example 1 are more significant and more reproducible, thus supporting the reliability of the scheme.

[0096] Figure 5 The figure shows the mean ± SD band of BI over time. The characterization method involved measuring the Lab colorimeter and calculating the browning index. The samples were Example 1, Comparative Example 6, and Comparative Example 7. The same roasting time, measurement geometry and light source conditions, and the same BI calculation formula were kept constant. The varying parameters represented the differences in browning kinetics caused by variations in the sample systems. Example 1 showed a smoother change in BI over time and a narrower error band, indicating a more controllable and stable browning process. The comparative samples showed faster BI growth or greater fluctuations, suggesting a more intense browning reaction or insufficient system homogeneity. This figure demonstrates that Example 1 effectively suppressed undesirable browning and maintained process consistency during processing, thus verifying the correctness of the scheme in terms of stable quality.

[0097] Figure 6 For L The mean ± SD band plot over time was characterized by Lab colorimeter measurements. Samples included Example 1, Comparative Example 6, and Comparative Example 7. The same time gradient, measurement conditions, and statistical methods were kept constant, while the variation parameter was the difference in brightness retention caused by the samples. Example 1's L... The smaller decrease and lower fluctuation indicate better brightness retention and higher appearance stability; comparative sample L A more pronounced decrease or a wider error band indicates a greater likelihood of darkening and poorer repeatability. These results demonstrate that Example 1 has a better ability to suppress brightness decay, supporting its superior performance in terms of appearance and quality stability.

[0098] Figure 7 For a The mean ± SD band plot over time was characterized by Lab colorimeter measurements. The samples were Example 1, Comparative Example 6, and Comparative Example 7. Fixed parameters were the same measurement conditions, time points, and statistical methods. Variations were the changes in the red and green axes caused by differences in the sample systems. Example 1's a... The changes are more stable, indicating that the reddening trend is under control and batch consistency is better; comparative sample a Larger fluctuations or a stronger upward trend over time suggest a more unstable reaction or more drastic structural changes. This figure demonstrates, from the perspective of the controllability of the reddening process, that Example 1 can maintain a more stable color evolution path, thereby supporting the reproducibility of the scheme.

[0099] Figure 8 For b The mean ± SD band plot over time was characterized by Lab colorimeter measurements. Samples included Example 1, Comparative Example 6, and Comparative Example 7. The same measurement conditions, time points, and statistical methods were maintained. The variable parameter was the difference in yellow-blue axis variation caused by the sample. Example 1's b... The smaller variation and narrower error band indicate that the yellowing trend is more controllable and has better uniformity; comparative sample b A more pronounced increase or greater dispersion suggests accelerated yellowing or insufficient system stability. This figure demonstrates that Example 1 is superior in suppressing excessive yellowing and maintaining overall color stability, thus supporting the correctness of the scheme in color control.

[0100] Figure 9 The graph shows the mean ± SD of ΔE over time. The characterization method involved measuring Lab color using a colorimeter and calculating the total color difference. The samples were Example 1, Comparative Example 6, and Comparative Example 7. The same initial reference point definition, measurement conditions, and ΔE calculation method were used as fixed parameters. The varying parameters represented the differences in overall color change amplitude caused by variations in the sample systems. Example 1 showed a lower cumulative ΔE and a narrower error band, indicating smaller overall color change and a more stable processing response. The comparative samples showed faster ΔE growth or greater fluctuations, indicating more significant color drift and weaker consistency. These results, using a comprehensive index of overall color change, demonstrate that Example 1 better maintains color stability, thus verifying that the solution is more reliable in maintaining processing quality.

[0101] Figure 10 The T2 distribution curves are overlaid, characterized by low-field NMR testing of the T2 relaxation distribution. The samples used were Example 1, Comparative Example 5, and Comparative Example 8. The same test temperature, echo sequence settings, and inversion algorithm were kept constant. The varying parameters represented the T2 distribution changes caused by differences in the water binding state of the samples. Example 1 showed a higher signal proportion and more concentrated distribution in the short T2 region, indicating a higher proportion of bound water and a denser, more stable structure. Comparative Example 5 showed a higher proportion in the medium-to-long T2 region, suggesting more free water or more mobile water. Comparative Example 8 fell between these two but had a wider distribution, indicating a more complex water state. The T2 distribution demonstrates that Example 1 can more effectively regulate the water state and improve structural stability, supporting the correctness of the proposed scheme from a mechanistic perspective.

[0102] Figure 11The image shown is of the actual product of the bean flour-free beef floss from Example 1. The fixed parameters were: 82 parts lean beef, 12 parts sunflower oil (70% by weight) and beef fat (30% by weight), 4 parts sucrose, 1.5 parts sodium chloride, 1.5 parts glycosylated gelatin microgel component with an average particle size of 50 μm, and 0.10 parts ascorbic acid as an antioxidant component. The beef pretreatment and stringing conditions were: beef to water ratio of 1:2.2, boiled at 95°C for 120 min, then pressed and stringed. The frying and dehydration conditions were: first frying stage at 120°C for 50 min... In the second roasting stage, the temperature was 160℃ for 22 minutes, with sucrose added 20 minutes after the start of roasting. Sodium chloride was added when the moisture content of the roasted material dropped to 15 wt%. Oil and component addition conditions were as follows: edible oil was added via atomized spray at a temperature of 130℃, with ascorbic acid added simultaneously. Glycosylated gelatin microgel components were added when the moisture content of the roasted material dropped to 10 wt%. Final drying and cooling conditions were 185℃ for 17 minutes, followed by air cooling to 30℃ and vacuum packaging. The finished product specifications were a moisture content of 5.0 wt% and a water activity of 0.57, with no variation parameters. The actual product should be golden brown to light brown with a uniform color, maintaining loose, fluffy fibrous clusters and a noticeable porous texture. The surface should be soft and semi-glossy, without any powdery gelatinization or obvious oil separation and agglomeration. This indicates that even without bean powder additives, a stable, dry fibrous structure and uniform color can still be formed through atomized oil application and the addition of glycosylated gelatin microgel components, verifying the feasibility of synergistic formulation and process.

[0103] Figure 12 The image shows a scanning electron microscope (SEM) image of the bean flour-free beef floss from Example 1. The sample is the finished bean flour-free beef floss from Example 1. The characterization method is SEM observation. The fixed parameters are: the average particle size of the glycosylated gelatin microgel component is 50 μm, obtained by spray drying, and added when the moisture content of the roasted material drops to 10 wt%, with a final drying condition of 185℃ for 17 min. The basic imaging parameters are: accelerating voltage of 3 to 5 kV and working distance of 8 to 10 mm, with gold or gold-palladium sputtering coating. The variable parameter is: the magnification is set at a high magnification of about 2000× to characterize the interface between the microgel particles and the fiber. Under high magnification, particles or particle remnants with a diameter of approximately [size missing] are distributed at the depressions on the fiber surface and at the fiber junctions, exhibiting characteristics of filling pores and bridging. The particle surface is nearly spherical and has spray-drying characteristics such as wrinkles and depressions. The particle edges and fiber interfaces show a transitional fusion morphology, indicating that the glycosylated gelatin microgel component maintains the expected micron-scale structure in the system and achieves fixed-point adhesion and interfacial bonding, which helps to build a stable fiber network and improve structural consistency, thereby verifying the rationality of the microgel particle size design and addition process.

[0104] Figure 13This is a transmission electron microscope (TEM) image of the bean flour-free beef floss from Example 1. The sample is an ultrathin slice of the finished bean flour-free beef floss from Example 1. The characterization method is TEM observation. The fixed parameters are: the glycosylated gelatin microgel component is added when the moisture content of the roasted material drops to 10 wt%, the final drying conditions are 185℃ for 17 min, the finished product moisture content is 5.0 wt%, and the water activity is 0.57. The recommended basic imaging parameters are: glutaraldehyde fixation, osmium tetroxide fixation, resin embedding, 60-90 nm ultrathin sections, 80-120 kV imaging, and double staining for enhanced contrast. The variable parameters are none. The image shows that the meat fibroin phase is in bundles or layers with high electron density regions, and continuous intermediate layers with a thickness of tens to hundreds of nanometers appear on its surface or at adjacent phase boundaries, exhibiting smooth transition and connection characteristics. This indicates that the glycosylated gelatin microgel component can form a stable interfacial bonding layer between fibers and solidify after final drying. This explains its contribution to fiber network reinforcement and structural consistency at the nanoscale, verifying the effectiveness of the moisture addition window and final drying strategy.

[0105] As can be seen from Table 1, which compares the performance of the examples and comparative examples, Examples 1-4 are generally superior to Comparative Examples 1-8 in several key performance indicators. Regarding textural properties, the hardness values ​​of the examples (1180-1380g) are generally lower than those of the comparative examples (1380-1850g), with some boundary values ​​approaching the lower limit of the comparative examples. The elasticity values ​​(0.74-0.82) are significantly higher than those of the comparative examples (0.52-0.70), and the chewiness (88-102mJ) is better than that of the comparative examples (110-168mJ). This indicates that the examples successfully resolved the coupling contradiction between the stability of the fluffy fibrous structure and the juicy, moist mouthfeel under low moisture final state by optimizing the dosage, particle size, and timing of the glycosylated gelatin microgel component. Regarding color stability, the L of the examples… The values ​​were reasonably distributed (52.8-60.5) and the fluctuations were small in repeated measurements; comparative examples 6 and 7 had too light a color due to insufficient glycosylation (L). >62), Comparative Example 5 showed the largest overall color difference (ΔE=6.5±1.0) due to the lack of glycosylated gelatin microgel components. Comparative Examples 1, 2, 3, 4, and 8 showed relatively large color difference ΔE values ​​(3.2-5.2) due to deviations in process parameters from the optimal window. This indicates that the examples effectively controlled the color and flavor fluctuations caused by glycosylation / Maillard reaction and lipid oxidation during high-temperature roasting and final drying. In terms of oxidative stability, the peroxide value (0.06-0.11g / 100g) and TBARS value (0.22-0.35mg / kg) of the examples were better than those of the comparative examples. In particular, Comparative Example 5 showed the most severe lipid oxidation due to the lack of glycosylated gelatin microgel components (POV=0.22, TBARS=0.68). Regarding the structural strengthening effect, the centrifugal oil loss rate (2.3-3.2%) and pulverization rate (5.8-7.2%) of the embodiment were significantly lower than those of the comparative example (6.2-12.5% ​​oil loss rate and 13.5-28.5% pulverization rate). This indicates that the embodiment successfully resolved the coupling contradiction between the demand for structural strengthening and dispersion of glycosylated gelatin microgel powder and the demand for improved adhesion, oil retention, aroma retention, and reduced powdering by precisely controlling the particle size (8-70μm range) of the glycosylated gelatin microgel component and the timing of its addition in a low moisture system (9-12wt%). This resulted in a batch-to-batch consistent, flavorful, and balanced texture and eating experience bean flour-free beef floss product.

[0106] Table 1 Performance comparison between the examples and comparative examples The ΔE listed in Table 1 is the total color difference between the final samples. Example 1 is used as a reference sample, and its ΔE is defined as 0 (marked as 'reference' in the table). The ΔE shown is the color difference of the same sample during the cooking process over a time series.

[0107] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that any equivalent structural transformations made under the concept of the present invention and using the contents of the specification and drawings of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A type of beef floss without bean flour, characterized in that, Based on the mass fraction of the feed formula, it consists of the following components: 70-95 parts beef, wherein the beef is lean meat; 5 to 20 parts of edible oil, wherein the edible oil is selected from one or more of sunflower seed oil, corn oil and beef tallow; Sucrose 0.5 to 8 parts; Sodium chloride 0.3–3 parts; Antioxidant component: 0.005–0.20 parts; Glycosylated gelatin microgel component: 0.1–3 parts The average particle size of the glycosylated gelatin microgel component is 0.1–100 μm; wherein, the feed formula of the bean-free beef floss does not contain bean powder excipients, and the bean powder excipients are powders obtained after crushing bean raw materials; The glycosylated gelatin microgel component is prepared through the following steps: A1. Raw material preparation: Add gelatin to deionized water to prepare a gelatin solution with a mass fraction of 2.0-10.0 wt%; add glucose to the gelatin solution to make the mass ratio of gelatin to glucose 1:0.10-1.00 to obtain a mixed system; A2. pH adjustment: The pH of the mixture was adjusted to 6.0–8.0 using an aqueous solution of sodium bicarbonate and an aqueous solution of citric acid. A3. Ultrasonic assistance: Treat the mixture for 5 to 30 minutes at an ultrasonic power of 100 to 300 W and an ultrasonic frequency of 20 to 40 kHz; during the ultrasonic treatment, the temperature of the mixture is controlled at 20 to 40 °C. A4. Glycosylation reaction: React at 60-90℃ for 10-60 min with stirring; A5. Post-processing and drying: Cool the reaction product to 20-40℃, then dry it to obtain powder; A6. Quality control: The moisture content of the obtained glycosylated gelatin microgel components is 2.0 to 8.0 wt%, based on the total mass of the obtained glycosylated gelatin microgel components; the residual free glucose content of the obtained glycosylated gelatin microgel components is 0.10 to 1.00 wt%, based on the total mass of the obtained glycosylated gelatin microgel components; The method for preparing the bean flour-free beef floss includes the following steps: S1. Provides glycosylated gelatin microgel components; S2. Beef pretreatment and shredding: Boil the beef at 90-100℃ for 60-180 minutes, and then press and shred it. S3. Stir-frying and blending: Stir-fry and dehydrate at 100-180℃, and add sucrose and sodium chloride; S4. Adding oil and components: Add edible oil and the glycosylated gelatin microgel component during the frying process; S5. Final drying and cooling: Continue heating until the moisture content of the finished product is 2.0-8.0 wt%, cool and package to obtain bean flour-free beef floss; The glycosylated gelatin microgel component is added during the S3 frying process when the moisture content of the frying material drops to 6.0-15.0 wt%. The edible oil is added by atomization spraying, and the temperature of the edible oil during atomization spraying is 100-160℃; and an antioxidant component is added when the edible oil is added, the antioxidant component being selected from one or two of ascorbic acid and sodium D-isoascorbate. The stir-frying process of S3 includes a first stir-frying stage and a second stir-frying stage. The temperature of the first stir-frying stage is 100-140℃ and the time is 20-80 min. The temperature of the second stir-frying stage is 140-180℃ and the time is 5-40 min.

2. The bean flour-free beef floss according to claim 1, characterized in that, In step A1, after adding glucose to the gelatin solution, maltodextrin is also added, and the mass ratio of glucose to maltodextrin is 1:9 to 9:

1.

3. The bean flour-free beef floss according to claim 1, characterized in that, The drying process in A5 employs either spray drying or freeze drying. For spray drying, the inlet air temperature is 130–200°C and the outlet air temperature is 60–100°C. For freeze drying, the freezing temperature is -45–-20°C, the vacuum degree is 10–300 Pa, and the drying time is 12–48 h.

4. The bean flour-free beef floss according to claim 1, characterized in that, The moisture content of the bean-free beef floss is 2.0–8.0 wt%, based on the total mass of the bean-free beef floss; the water activity of the bean-free beef floss is 0.45–0.70, based on the value measured by a water activity meter at 25°C.

5. The bean flour-free beef floss according to claim 1, characterized in that, The heating temperature in step S5 is 150–220°C, and the heating time is 5–30 minutes.

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