木瓜蛋白酶在腊牛肉生产中的应用  

The Application of Papain in the Production of Salted and Cured Beef

作　　者：肖蓉[1] 徐昆龙[2] 李茂春[1] 

机构地区：[1]云南农业大学食品学院,云南昆明650201 [2]云南农业大学动物科学技术学院,云南昆明650201

出　　处：《云南农业大学学报》2004年第1期55-57,67,共4页Journal of Yunnan Agricultural University

基　　金：云南省教育厅课题资助(0132299)

摘　　要：在传统工艺的基础上,通过正交试验L4(23),探讨了木瓜蛋白酶,复合磷酸盐和腌制时间对腊牛肉嫩化效果的影响,结果表明:用0.02%木瓜蛋白酶、0.4%复合磷酸盐、经过72h腌制后,嫩化效果最佳。On the base of traditional techniques, this paper explored the tenderizing effects of papain. polyphosphate, salted and cured time on salted and cured beef through the L_4 (2~3) experiment. The results demonstrated that the best tenderizing effect was achieved by using 0.02% papain, 0.4% polyphosphate and 72 hours of salted and cured time.

关 键 词：木瓜蛋白酶 腊牛肉 复合磷酸盐 腌制时间 嫩化效果 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]