传统中式牛肉干加工工艺改造与标准化分析  

Analysis of the Technology Transformation and Standardization of Traditional Beef Jerky Processing

作　　者：张孝刚[1] 唐玲[1] 胡斌 江霞 朱秋劲 

机构地区：[1]遵义医学院公共卫生学院,遵义563003 [2]贵州省农畜产品贮藏与加工重点实验室,贵阳550025

出　　处：《食品工业》2015年第2期83-88,共6页The Food Industry

基　　金：贵州省科技支撑计划项目(黔科合NY字(2009)3029号;黔科合NY字[2011]3099号)

摘　　要：项目组针对传统中式牛肉干加工工艺改造技术进行了深入研究。在标准化加工、营养物质保持、预煮液活性成分、产品品质以及风味影响方面获得了大量的研究数据。重组牛肉粒新产品可以在较高水分含量(14.67%)保证商品货架期。产品蛋白质含量可达34.81%甚至更高,远高于国家肉干标准中肉糜干的23%和肉干的30%。产品剪切力在23.45±2.01 N之间,低于传统肉干的76.21±2.67 N,且仍然保持有一定的咀嚼口感。产品在行业内具有明显优势。The transformation technology of traditional beef jerky processing was deeply studied by the project team. A lot of research data were got from the standardized processing, nutrient retention, the active ingredients of pre-cooking liquid, and the product quality and flavor effects. The shelf life of the new recombinant beef granules products can be ensured in the higher moisture content （14.67%）. The protein content of product can reach to 34.81% even the higher. It is higher than the meat paste of 23% and dried meat of 30% in the national dried meat standard. The sheer force of product is between in 23.45＋2.01 N. It is lower than that of traditional dried meat 76.21＋2.67 N and still maintains a certain chewing mouth feel. The products have distinct advantages in the industry.

关 键 词：牛肉干 工艺改造 标准化 菠萝蛋白酶 TG酶 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]