Abstract:To study the effect of daylily powder on the gelation and rheological properties of beef batter gels，beef batters were supplemented with 60，80，and 100 mesh daylily powder at 2%，4%，6%，8%and 10%，with a control sample prepared without daylily powder. The results showed that the addition of daylily powder significantly reduced the cooking loss of beef batter （p＜0.05）.In addition，the water retention and gel strength of beef batters increased with the amount of daylily powder，and the water retention and gel strength of beef batters significantly increased when the daylily powder addition was at 4%. Dynamic rheological measurements showed that the G'values of the beef batters went through three stages：at 25 ℃-47 ℃，the G'value of beef batters with different meshes of daylily powder and the control increased slowly，the G′ value of beef batters with 100 mesh increased rapidly with increasing temperature from 47 ℃-60 ℃，and the G'value of all beef batters rose rapidly at60℃-80℃.Theresultsindicatedthatcooking loss（10.26%），waterretention（83.59%），gelstrength（2448.25g），color（L*=48.19，a*=0.94，b*=5.35），hardness（8 339.87 g），elasticity（0.92），cohesion（0.68），chewiness（6 527.52 g），and resilience （0.29）of the beef batters gel containing 4%100 mesh daylily powder had better quality than the other groups tested.