蒜香牛干巴加工工艺优化  

Optimization of Processing Technology of Garlic Flavored Beef Jerky

作　　者：李丽 徐清宇 马旋 杨甜甜 李刚凤 LI Li;XU Qingyu;MA Xuan;YANG Tiantian;LI Gangfeng(College of Material and Chemical Engineering,Tongren University,Tongren 554300;China National Rice Research Institute,Hangzhou 310006)

机构地区：[1]铜仁学院材料与化学工程学院,铜仁554300 [2]中国水稻研究所,杭州310006

出　　处：《食品工业》2021年第7期64-67,共4页The Food Industry

基　　金：贵州省科技厅黔科合LH字[2016]7304号;铜仁学院生态特色食品加工创新团队CXTD(2020-12)。

摘　　要：以鲜牛肉、大蒜为原料,采用正交试验对蒜香牛干巴加工条件进行优化。考察大蒜添加量、生熟蒜比例、糖添加量和熟制时间对蒜香牛干巴感官评分的影响。通过L9(34)正交试验试验获得蒜香牛干巴的最佳工艺条件:大蒜添加量15%、生熟蒜比例1︰2、糖添加量2%、熟制时间9 min。在此条件下牛干巴感官评价得分为87.6分,其色泽暗红,蒜香与牛肉香气适宜,咀嚼性较好。The processing condition of fresh beef and garlic was optimized by orthogonal experiment. The effects of garlic addition, proportion of raw garlic, sugar addition and ripening time on sensory score of dried garlic were investigated. The optimum technological condition obtained by L9(34) orthogonal test was garlic addition 15%, raw garlic ratio 1︰2, sugar addition 2%, and ripening time 9 min. The sensory evaluation score of beef jerky under this condition was 87.6 points, the color was dark red, garlic and beef aroma were suitable, and chewiness was good.

关 键 词：牛干巴 蒜香 微波熟制 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]