不同熟制方式对发酵牛肉干品质的影响  

Effect of Different Heating on the Quality of Fermented Beef

作　　者：王娜[1] 盛雅萍[1] 徐君强[1] 杨帆 吴敬[1] 赵丽华[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]内蒙古鄂尔多斯市生态环境职业技术学院,鄂尔多斯017000

出　　处：《食品工业》2017年第6期115-118,共4页The Food Industry

基　　金：国家自然科学基金(31260378);国家自然基金(31260391)

摘　　要：采用一种SBW-52商业发酵剂(肉葡萄球菌、戊糖片球菌、乳酸片球菌和木糖葡萄球菌)对传统牛肉干进行发酵,使用油炸和烘干两种熟制方式分别对发酵牛肉干进行熟化处理,并测定了发酵牛肉干质构和理化品质。结果表明:油炸过程会损失少量的牛肉干,导致烘干牛肉干的成品率高于油炸;油炸可以使牛肉干表面呈现亮红色,比烘干的色泽品质更佳;较高的油温可以使牛肉干迅速失水,更有利于牛肉干的保存。发酵牛肉干的质构品质最佳,因其硬度适中,适于咀嚼,弹性小,口感好。综合牛肉干成品率、色泽、水分活度、质构这些品质,发酵油炸的牛肉干最好,其次是发酵烘干、对照油炸和对照烘干。A commercial starter culture （SBW-52） was added in fermented beef jerky. Fried and stoving respectively were used during mature process. Texture and physic-chemical quality of fermented dried beef jerky was measured. The results showed yield of dried jerky was higher than flied jerky due to lose a small amount during frying. However, fried jerky surface showed better product color than dried jerky. On water activity effect, cooked fried drying had significant differences （p〈0.05）, higher oil could make beef jerky rapid dehydration, and more conducive to the preservation of beef jerky; On the impact of confrontation structure, the fermented fried beef jerky had an excellent texture and overall acceptability, indicating whether to add leavening agent will affect the drying of beef jerky and flied spring. According to yield, color, water activity and texture, flied fermented beef jerky is the best.

关 键 词：发酵牛肉干 油炸 烘干 品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]