发酵骨粉牛肉脯工艺优化与保鲜工艺研究  

Study on Processing Optimization and Preservative Technology of Fermented Bone Meal Beef Jerky

作　　者：邱燕燕 原琦 黄雨杰 罗爱平 周艳 QIU Yanyan;YUAN Qi;HUANG Yujie;LUO Aiping;ZHOU Yan(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：《食品工业》2018年第11期23-26,共4页The Food Industry

基　　金：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);贵州省大学生创新创业计划项目(DC201710660012)

摘　　要：由于牛肉原料在添加发酵牛骨粉后加工高钙牛肉脯得到的产品质地略硬且保质期较短,试验通过添加复合凝结剂后可使肉质明显改善。通过复合涂膜、活性真空包装,延长保质期。以感官评定结果综合评定肉脯品质,正交试验结果表明,复合凝结剂(大豆分离蛋白、卡拉胶和β-环状淀粉质量比4︰3︰3) 5 g;装模蒸煮到中心温度72℃,经100℃烘烤80 min、烧烤时间140℃6 min,产品口感最佳,味道鲜美。同时经复合涂抹(涂膜剂配方为2.5%壳聚糖+0.05%nisin+0.25%茶多酚)真空保存可达9个月。Because after adding fermented cattle bone meal to process high calcium dried beef product, the products were slightly hard, and with a short shelf life as well. Adding a formulation of coagulants could significantly improve meat quality. Then the shelf life was prolonged by pre-coating and vacuum packaging. The results of sensory evaluation showed that the best formulation of coagulants was that（the mass ratio of soybean separation, carrageenan and β-ring starch was 4︰3︰3） 5 g. The best processing way was cooking temperature 72 ℃, baking 100 ℃ for 80 min and ripening time 140 ℃ for 6 min. By using pre-coating agents（formulation of 2.5% chitosan＋0.05% nisin＋0.25% tea polyphenols） and vacuum-packing, high calcium dried beef was produced, which could meet the requirements of national standard and guarantee the natural shelf life to be up to 9 months.

关 键 词：牛肉脯 发酵骨粉 肉质 保鲜 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]