牛百叶脱黑膜与涨发工艺的研究现状  

Research Status of Black Film Removal and Soaking Technology of Bovine Tripe

作　　者：李昀玲 牛千宝 刘丽宅 高胜博 陈岩 刘笑笑[1,2,3,4] LI Yuning;NIU Qianbao;LIU Lizhai;GAO Shengbo;CHEN Yan;LIU Xiaoxiao(Yanbian University,Yanji 136200,China;Jilin Academy of Agricultural Sciences(Northeast Innovation Center of China),Changchun 130033,China;Key Laboratory of Beef Beef Genetics and Breeding,Ministry of Agriculture and Rural Affairs,Changchun 130033,China;International Joint Research Center of Herbivorous Livestock Production Technology for Meat in Jilin Province,Changchun 130033,China;Jilin Changchun Haoyue Halal Meat Co.,Ltd.,Changchun 130000,China)

机构地区：[1]延边大学,吉林延吉136200 [2]吉林省农业科学院(中国农业科技东北创新中心),吉林长春130033 [3]农业农村部肉牛遗传育种重点实验室,吉林长春130033 [4]吉林省肉用草食家畜生产技术国际联合研究中心,吉林长春130033 [5]吉林省长春皓月清真肉业股份有限公司,吉林长春130000

出　　处：《食品安全导刊》2024年第3期177-180,185,共5页China Food Safety Magazine

基　　金：吉林省科技厅肉牛产业化发展重大科技专项(YDZJ202203CGZH049);吉林省农业科技创新工程项目(CXGC202303GH)。

摘　　要：牛百叶是牛的副产品,具有独特的风味,富含多种营养成分,因此受到了很多消费者的喜爱,牛百叶的内表面附有一层黑色的黏膜,直接降低了食品的品质,因此脱黑膜十分必要。本文围绕现有牛百叶脱黑膜工艺与涨发工艺的相关研究,综述了牛百叶脱黑膜剂与涨发剂的种类、辅助脱膜措施等研究现状,并对其未来发展进行展望,以期为牛百叶加工及产品开发提供借鉴与参考。Bovine tripe is a by-product of cattle,with a unique flavor and rich in various nutrients,which is why it is loved by many consumers.The inner surface of bovine tripe is covered with a layer of black mucosa,which directly reduces the quality of food.Therefore,it is necessary to remove the black film.This article focuses on the relevant research on the existing black film removal and soaking processes of bovine tripe,summarizes the research status of the types of black film removal agents and soaking agents,auxiliary film removal measures,and looks forward to their future development,in order to provide reference and guidance for the processing and product development of bovine tripe.

关 键 词：牛百叶 脱黑膜 辅助措施 涨发 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]