嫩化型牛肉干的研制  

Development of Tender Beefjerky

作　　者：程秋月 李国胜[2] 

机构地区：[1]康瑞尔食品检测研究有限公司,海南海口571100 [2]海南大学,海南海口570208

出　　处：《热带农业科学》2015年第11期87-90,共4页Chinese Journal of Tropical Agriculture

摘　　要：研究了嫩肉粉(代替木瓜蛋白酶)、Ca Cl2、复合磷酸盐等嫩化剂嫩化牛肉的效果及干燥方式、干燥温度及时间的选择对嫩度的影响。结果表明,嫩化型牛肉干中加嫩肉粉0.6 g/hg,Ca Cl22%,复合磷酸盐0.2 g/hg处理后再煮制,最后在60℃恒温烘箱下干燥110 min其嫩度达到最佳效果。This article studied the Meat Tenderizer which contain 2% of purity papayin（to replace papayin）, CaCl2, compound phosphate effects, and the dry way, the dry temperature and the time choice has done the comprehensive research to tenderness influence. The results indicate the type of the meat tenderizer 0.6 g/100 g, CaCl2 2%, compound phosphate 0.2 g/100 g then handling cooked and the 60 ℃thermostat an dry 110 min its tenderness achieve the best results.

关 键 词：牛肉干 嫩化剂 加工工艺 嫩化 指标检测 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]