益生菌发酵牛骨粉研制高钙牛肉脯工艺初探  

Research on high calcium dry beef processed with probiotic fermented bovine bone powder

作　　者：原琦 邱燕燕 罗爱平 YUAN Qi;QIU Yan-yan;LUO Ai-ping(College of Food Safety,Guizhou Medical University,Guiyang 55002)

机构地区：[1]贵州医科大学食品安全学院,贵阳550025

出　　处：《食品科技》2018年第8期122-126,共5页Food Science and Technology

基　　金：贵州省高技术产业化示范工程项目(黔科合支撑[2017]2044);贵州省教育厅青年科技人才成长项目(黔教合KY字[2017]166);贵州省教育厅青年科技人才成长项目(黔教合KY字[2016]154)

摘　　要：利用牛肉为主要原料,添加牛骨粉发酵物,研制高钙肉脯强化食品。以感官评定结果、肉脯质地、含钙量为指标,综合评定肉脯品质,优化原料配比。正交试验结果表明:牛肉93 g,腌制液发酵牛骨粉(以未发酵底物牛骨粉记)7 g,红曲红0.06 g,蜂蜜5 g,生鲜啤酒6 m L,淀粉5 g,食盐2.5 g,复合磷酸盐0.1 g,调味料:胡椒粉0.2%,花椒粉0.8%,鲜味王0.1%,辣椒粉0.5%,料酒2%。最终产品口感鲜美,含钙量达到1552.81 mg/100 g,满足高钙食品(高于240 mg/100 g)的要求。This paper use beef as the main raw material, adding probiotic fermented bovine bone powder to make nutrient and enriched beef with high calcium. The qualities of dried beef were assessed by sensory evaluation, texture, calcium content. After orthogonal experiment, it came out with the best formulation： beef 93 g, fermented bovine bone 7 g, red koji 0.06 g, mixed phosphates 0.1 g, honey 5 g, fresh beer 6 mL, starch 5 g, salt 2.5 g. Seasonings： pepper 0.2%, 0.8% Chinese prickly ash, 0.1% flavor enhancer, chili powder 0.5%, cooking wine 2%. The final product has a delicious taste, with the calcium content of 1552.81 mg/100 g, which meets the requirements of high calcium food （higher than 240 rag/100 g）.

关 键 词：益生菌 牛骨粉发酵 高钙 牛肉脯 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]