影响牛蹄筋气膨化涨发的关键工艺因素研究  

Study on the Key Process Factors Affecting Gas Puffing Expansion of Beef Tendon

作　　者：胡燕 胡舰[1] 刘莹莹 朱云龙[1] HU Yan;HU Jian;LIU Ying-ying;ZHU Yun-long(School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《中国调味品》2023年第3期130-134,共5页China Condiment

基　　金：国家级重点研发计划项目(2016YFC1300200)。

摘　　要：文章以探究影响牛蹄筋气膨化涨发的关键因素为目的,通过单因素试验和正交试验研究第1阶段烤制温度、第1阶段烤制时间、第2阶段烤制温度以及第2阶段烤制时间这4个因素对牛蹄筋气膨化涨发品质的影响。结果表明,第一阶段上火90℃、下火100℃烤制45 min,第二阶段上、下火皆为220℃烘烤2.5 min,直至完全膨化,此条件下气膨化的牛蹄筋具有最佳品质。取30份气膨化后的牛蹄筋样品,分别测得挥发性盐基氮的平均值为2.74 mg/100 g,菌落总数的平均值为107 CFU/g,都远低于国标的限定要求。In this paper,with studying the key factors affecting gas puffing expansion of beef tendon as the objective,the effects of four factors including the first stage baking temperature,the first stage baking time,the second stage baking temperature and the second stage baking time on the gas puffing expansion quality of beef tendon are studied through single factor test and orthogonal test.The results show that at the first stage,the tendon is roasted at the top temperature of 90℃and the bottom temperature of 100℃for 45 min,and at the second stage,the tendon is roasted at the the top temperature and bottom temperature of 220℃for 2.5 min until the tendon is fully expanded.Under such conditions,the gas puffing expanded beef tendon has the best quality.Take 30 samples of gas puffing expanded beef tendon,it is determined that the average value of volatile basic nitrogen and the average value of total bacterial count are 2.74 mg/100 g and 107 CFU/g respectively,which are far below the limit requirements of the national standard.

关 键 词：牛蹄筋 气膨化涨发 正交试验 工艺参数 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]