任志刚.嫩化型五香风味牛肉干的研制[J].食品安全质量检测学报,2020,11(5):1541-1547
嫩化型五香风味牛肉干的研制
Preparation of tenderized spiced beef jerky
投稿时间:2020-01-06  修订日期:2020-02-25
DOI:
中文关键词:  嫩化  工艺  木瓜蛋白酶  复合磷酸盐  氯化钙
英文关键词:tenderization  technology  papain  compound phosphate  calcium chloride
基金项目:
作者单位
任志刚 开封市文化旅游学校 
AuthorInstitution
REN Zhi-Gang Kaifeng Culture and Tourism School 
摘要点击次数: 78
全文下载次数: 59
中文摘要:
      目的 研制嫩化型五香风味牛肉干。方法 以剪切力值为评价指标, 利用单因素与正交试验确定木瓜蛋白酶、复合磷酸盐和氯化钙的最佳复合配比; 以感官评分为评价指标, 采用单因素试验与正交试验确定嫩化温度、嫩化时间、复煮时间与烘干时间的最佳工艺参数。结果 复合嫩化剂最佳配比为: 木瓜蛋白酶0.03%、复合磷酸盐0.3%、氯化钙1%, 嫩化后的剪切力值降低, 符合肉的可接受范围。最佳工艺参数为: 嫩化温度55 ℃、嫩化时间3 h、复煮时间60 min、烘干时间3.5 h, 此条件下感官评分最高。结论 根据上述最佳复合配比嫩化剂和最佳工艺参数制得的嫩化型五香风味牛肉, 干色泽棕黄, 甜咸适中, 风味独特。
英文摘要:
      Objective To develop a tender spiced beef jerky. Methods The shear force value was used as the evaluation index, and the optimal compound ratio of papain, complex phosphate and calcium chloride was determined by using single factor and orthogonal test. The sensory score was used as the evaluation index and the optimal process parameters of tenderizing temperature, tenderizing time, reboil time and drying time were determined by single factor test and orthogonal test. Results The results showed that the best compound ratio of the compound tenderizer were papain 0.03%, compound phosphate 0.3%, calcium chloride 1%, and after tenderization, the shear force decreased, which was in line with the acceptable range of meat. The optimum process parameters were: tenderization temperature 55 ℃, tenderization time 3 h, cooking time 60 min, drying time 3.5 h, and the sensory evaluation was highest. Conclusion According to the above optimum ratio of compound tenderizer and the optimum process parameters, the tenderized spiced beef jerky is brown in color, moderate in sweetness and saltiness, and unique in flavor.
查看全文  查看/发表评论  下载PDF阅读器