乳酸发酵香辣牛肉干的研制  

Study on Savoury Beef Jerky Fermented by Lactic Acid

作　　者：张根生[1] 沈春燕[1] 岳晓霞[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品科学》2006年第11期623-627,共5页Food Science

基　　金：黑龙江省科技攻关课题资助项目(GB04B404-03)

摘　　要：本实验通过对传统风味牛肉干进行乳酸菌发酵,明显地改善了传统风味牛肉干的质地、色泽和风味,确定了乳酸发酵香辣牛肉干配方和生产工艺条件。其生产工艺条件为:灭菌后的牛肉条添加食盐0.3%、胡萝卜汁2%、葡萄糖1%,在40℃条件下培养48h;卤制入味温度100℃,卤制入味时间50min;烘烤温度90℃,烘烤时间150min。With traditional cuisine beef jerky fermented by Lactobacillus, this experiment has obviously improved the texture, color and flavor of the products, and determined the formula and technologcial conditions. The technologcial conditions are obtained： beef after sterilizing need appending salt 0.3%, carrot juice 2%, glucose 1%, culture temperature 40℃, culture time 48h; bittern temperature 100℃, bittern time 50min; roasting temperature 90℃, roasting time 150min.

关 键 词：乳酸菌 发酵 牛肉干 工艺条件 

分 类 号：TS241[轻工技术与工程—制糖工程]