超声波辅助复合蛋白酶对冬菜扣肉品质的影响研究  

Study on the Processing Technology of Ultrasound-assistedCompound Protease on Quality of Winter Vegetable Buckle

作　　者：廖林 贺稚非[1,2] 李洪军 LIAO Lin;HE Zhifei;LI Hongjun(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Special Food Co-built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《西南大学学报（自然科学版）》2024年第7期29-39,共11页Journal of Southwest University(Natural Science Edition)

基　　金：重庆市技术创新与应用发展专项(CSTB2022TIAD-KPX0080);川渝地区家兔产业协同创新与关键技术集成示范项目(2022YFQ0033);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)。

摘　　要：以冬菜扣肉为研究对象,为缩短传统冬菜扣肉加工过程的蒸制时间,减少经济能耗,确定冬菜扣肉的工业化生产,采用超声波和蛋白酶对冬菜扣肉的鲜肉进行预处理,以剪切力和感官评分为测定指标,利用响应面实验优化出超声波辅助复合蛋白酶的最佳工艺条件.结果表明:在复合蛋白酶(木瓜蛋白酶和菠萝蛋白酶)比例为2∶1,添加量为420 U/mL,嫩化温度为38℃,嫩化时间为33 min时嫩化效果最佳,冬菜扣肉的剪切力最小,感官评分最高.In order to shorten the steaming time of the traditional winter vegetable buckle meat processing,reduce the economic energy consumption,and determine the industrial production of winter vegetable buckle meat,taking winter vegetable buckle meat as the research object,the fresh meat for winter vegetable buckle meat was pretreated by ultrasonic and protease.The shear force and sensory score were used as the measurement index,and the optimal process conditions of ultrasound-assisted complex protease were optimized by response surface experiment.The results showed that the tenderization effect was the best when compound protease ratio(papain∶bromelain)was 2∶1,the complex protease was 420 U/mL,the tenderization temperature was 38℃,and the tenderization time was 33 min.The shear force of winter vegetable buckle meat was the smallest and the sensory score was the highest.

关 键 词：冬菜扣肉 超声波 复合蛋白酶 剪切力 

分 类 号：S879.2[农业科学—畜牧兽医] TS251.5[轻工技术与工程—农产品加工及贮藏工程]