细化加工技术与牛肉酱品质特性研究  

Study on the Relationship of Pretreatment and Shivering Technology with the Quality of Beef Jam

作　　者：张倩[1] 朱秋劲[2] 罗爱平[2] 兰世莉[2] 杨汉超[2] 

机构地区：[1]贵州大学生化营养研究所,贵州贵阳550025 [2]贵州大学食品科学系,贵州贵阳550025

出　　处：《食品科学》2004年第9期88-91,共4页Food Science

基　　金：贵州省科技厅"十五"攻关项目(黔科合农社字2001-1143)

摘　　要：本研究针对牛肉加热变性后,肌纤维硬化,难于形成均匀细腻的酱体这一加工特性,采取对原料肉进行预处理,添加赋形剂(马铃薯淀粉和魔芋精粉)、乳化剂等综合措施对牛肉酱加工工艺进行研究,结果表明:原料肉经过卤制、细化处理,加之乳化剂与马铃薯淀粉和魔芋高粘结力的复合应用,使酱体组织状态均匀细腻、稳定、色泽美观、风味独特。After being heated, the muscle fibres of beef would be too scleroid to be formed into texture of beef jam because ofthe muscle nature. Some pretreatment to raw material beef was used and some shaping, emulsifying agents were added in orderto improve the process technology of making the beef jam. The study showed that the optimum technology including thepretreatment of curing and cooking beef, desiccating shivering and the addition of starch and Konjam according to the feature requiredbeef finenes and eveness. The beef jam made by this technology showed that its texture was well-distributed and stable withgood color and special flavor.

关 键 词：细化加工技术 牛肉酱 品质特性 马铃薯淀粉 魔芋精粉 

分 类 号：TS264.24[轻工技术与工程—发酵工程]