干制牛肉中的非酶褐变

Non-enzymatic browning in beer jelly

干制牛肉中的非酶褐变随加工中糖的浓度、干燥温度的增加而增大;牛肉干制品在水分活度(Aw)0.4～0.5范围内非酶褐变最快;常压干燥和减压干燥对牛肉干制品的非酶褐变影响不明显;干制品在贮存的第一个月内,非酶褐变略有下降,第二个月则快速上升,以后趋缓。

In dehydrated beef processing, studies on nonenzymatic-browning （NEB.） show： the higher the glucose and （or） temperature in processing, the stronger the NEB; when Aw of dried beef products is in a range of 0.4-0.5, NEB is the strongest; during storage, NEB decreases from 0.21 to 0.09 in first month, but it increases sharply from 0.09 to 0,31 in the second month, Then it becomes stable. Compared normal pressure dehydration with vacuum processing, there is little difference in NEB.