Optimization of Processing Technology and Study on Shelf Life of Composite Walnut and Beef Jerky Based on Response Surface Methodology
As a traditional and popular snack food,beef jerky has significant economic and edible value. The market demand for beef jerky is strong,and its high added value has brought considerable economic benefits to related companies. With the improvement of residents' living standards and their emphasis on healthy food,the market share of beef jerky continues to expand. The production of beef jerky not only drives the development of the breeding industry,but also promotes the prosperity of related industrial chains such as processing,packaging and logistics. However,there are problems such as low standardization degree,uneven quality,irregular use of additives,food safety hazards and serious product homogeneity in the traditional beef jerky processing process. These deficiencies not only affect the market competitiveness of products,but also pose a threat to consumers' health and the sustainable development of the industry. Based on this,in this study,walnuts are added into beef jerky as the auxiliary materials,which not only enhances the nutrients of beef jerky,but also develops new beef jerky products. The processing technology of composite walnut and beef jerky is researched and optimized through response surface methodology,laying a foundation for the subsequent development of the beef jerky industry. In addition,food safety issue has always been a key issue for consumers. In this study,the shelf life of walnut and beef jerky is analyzed to ensure the food safety of composite walnut and beef jerky.
万方数据
维普
