木瓜蛋白酶处理条件下牛干巴新加工工艺的研究  

Study on new processing technology of dried beef under the treatment of papain

作　　者：穆建稳 董全[2] 李洪军[2] MU Jianwen;DONG Quan;LI Hongjun

机构地区：[1]六盘水市钟山区都市型现代农业产业园区管理委员会,贵州六盘水553000 [2]西南大学食品科学学院,重庆400716

出　　处：《肉类工业》2021年第2期15-20,共6页Meat Industry

摘　　要：牛干巴是我国云贵地区回族人民传统的牛肉腌腊制品,风味独特,因其成品含水量少而质感干硬,故名“牛干巴”,可在室温下长期保藏,便于取食。在传统加工工艺的基础上,腌制剂中添加木瓜蛋白酶。研究木瓜酶制剂对牛干巴氨基酸和剪切力值的影响,通过感官评价对加入木瓜蛋白酶制剂后的新牛干巴加工工艺进行了研究。用传统工艺通过感官评定从产品色泽、滋味、组织状态方面确定了牛干巴最佳腌制剂配方,食盐4.5%、蔗糖1.0%、抗坏血酸0.005%、亚硝酸钠0.01%;牛干巴的感官品质受剪切力值、游离氨基酸的含量和种类的影响。结果表明,找到可替代传统方式、有利于标准化生产的牛干巴加工新工艺,最佳工艺参数为添加木瓜酶0.03%、腌制7d、55℃烘干。Dried beef was a traditional beefsalted and cured products of Hui people in Yunnan and Guizhou areas in China.It had a unique flavor,because of its low water content and hard texture,it was named as dried beef.It could be stored at room temperature for a long time,and it was easy to eat.On the basis of traditional processing technology,thepapain was added to the curingpreparations.The effect of papainproteinase preparations on amino acids and the shear force values of dried beef was studied.The processing technology of new dried beef was studied by sensory evaluation.The traditional technologywas adopted,and the optimum cured formula of dried beef was determinedfrom the color,taste and structural state by sensory evaluation.The formula was as follows:salt was 4.5%,and sucrose was 1.0%,and ascorbic acid was 0.005%and sodium nitrite was 0.01%.The sensory quality of dried beef was affected by shear force values,the content and type of free amino acids.The results showed that a newprocessing technology ofdried beef could replace the traditional way,and it was conducive to standardized production,and the optimum technology parameterswere as follows:the addition amount of papain was 0.03%,and it was cured for 7 d,and it was dried at 55℃.

关 键 词：牛干巴 木瓜蛋白酶 蛋白酶制剂 加工工艺 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]