发酵型牛肉干发酵体系与产品品质特性相关性研究  

作　　者：张倩[1] 江萍[1] 曾君学[1] 秦礼康[1] 苏伟[1] 杨鑫[1] 黄涛[1] 罗在粉[1] 

机构地区：[1]贵州大学南区生化营养研究所食品科学系,贵阳550025

出　　处：《食品工业科技》2003年第6期23-26,共4页Science and Technology of Food Industry

摘　　要：通过四种自然发酵液的配比正交试验,筛选出最佳发酵液的组合,同时对发酵前后原料肉营养组分及发酵体系代谢产物进行了动态分析、测定。结果表明,发酵过程中物质消长规律与产品品质有关,经过发酵处理的牛肉具有显著的组织学结构变化特征。The different proportion of four natural fermentations is studied for the best proportion of them.The nutrients of the raw material and metabolites in the fermentation system were assayed before and after fermentation.The research proved that the constituents chang es during fermentation related to the quality of product.The beef after fermentation shows obvious change of tissue.

关 键 词：发酵型牛肉干 发酵体系 产品品质 相关性 营养成分 代谢产物 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]