半干型麻辣牛肉干加工工艺  

Processing Technology of Subarid Spicy-hot Beef Jerky

作　　者：黄治国[1] 卫春会[1] 王红[1] 

机构地区：[1]四川理工学院生物工程学院酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《食品研究与开发》2011年第10期82-86,共5页Food Research and Development

摘　　要：通过正交试验优化半干型麻辣牛肉干的加工工艺,结果表明,最佳加工工艺为烘烤时间3 h,先烘烤后过油,添加抗氧化剂后进行油封。油封能抑制微生物的繁殖,改善其感官评定,过油能保持水分含量,使其牛肉干表面形成一层硬壳,阻碍了水分的散失。抗氧化剂对牛肉干水分活度、剪切力、细菌总数、霉菌总数的影响较大。Optimized the production craft of the subarid hot beef jerky by orthogonal test. The results showed that the best process was three hours roasting, first roasting and then frying, adding antioxidant and oil-sealing. Oil-sealing can suppress microorganism propagation, and improve its sensory evaluation. Frying can maintain water content, make beef surface form a hard shell, and hinder its moisture loss; antioxidants have great influence on content activity, shear stress, bacterial count and fungi count.

关 键 词：半干型牛肉干 麻辣 工艺 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]