Research on New Beef Pancake Processing Technology Based on Range Analysis and Principal Component Analysis
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Abstract:
In order to study the new processing technology of beef pancake, the effects of soybean protein isolate, complex phosphate and carrageenan on shear force, water content and sensory score of beef pancake were studied by single factor experiment. Using shear force, moisture content and sensory score as evaluation indexes, L9(33) orthogonal test was used to optimize the processing technology of beef pancake. The results showed that the range method and principal component analysis method were feasible to evaluate the quality of beef pancakes in different test schemes, but both of them had shortcomings. After comprehensive analysis, the best plan was A1B2C2, that is, the added amount of soybean protein isolate was 2.00%, the added amount of compound phosphate was 0.30%, and the added amount of carrageenan was 0.10%, which was the best processing technology of beef pancake. The moisture content, shear force and sensory score of the beef pancake were 43.61, 7.70 and 84.90 respectively. This study provides a basis for the production of high-grade beef mince products, increasing product types and improving food quality.
