发酵牛肉干生产工艺技术的研究  

Study on Processing Technology of Fermented Beef Jerky

作　　者：李疆[1] 杨艳彬[1] 周红[1] 李开雄[1] 

机构地区：[1]石河子大学食品学院

出　　处：《肉类研究》2009年第5期32-38,共7页Meat Research

摘　　要：通过微生物发酵过程明显改善制品的质地、色泽和风味。实验通过对微生物发酵处理(不同时间、不同温度)后的牛肉干样品在烘干后的感官评定、pH值、蛋白质水解、氨基酸、亚硝酸盐含量等指标进行研究。通过正交试验确定发酵牛肉干的最佳发酵生产工艺:肉的预煮处理10min、发酵时间3天、发酵温度30℃。Through microorganism fermentation process for improving the texture, color and flavor of the products distinctly, the microorganism fermentation processing （in the conditions of different time and temperature） of beef jerky samples which were dried was studied in sense evaluation, pH, hydrolyzed proteins, amino acids, nitrite content and other indexes. The optimal production process of fermented beef jerky is determined by Orthogonal Test, which is the blanching time is 10 min; fermentation time is 3 days： fermentation temperature is 30℃.

关 键 词：微生物发酵 加工工艺 风味 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]