牛百叶脱黑膜新工艺研究

Study on New Technique Eliminating Black Membrane of Beef Oomasum

研究了以乳酸作为脱膜剂的一种新的牛百叶脱膜方法。首先分别以氢氧化钠、双氧水和乳酸为脱膜试剂,对牛百叶的脱黑膜效果进行对比分析,结果表明,乳酸作为牛百叶脱膜剂是可行和有效的;然后应用模糊数学进行感官评定,研究了不同浓度乳酸处理对牛百叶表面的影响,确定了乳酸的最佳使用浓度为2%;最后通过正交试验得到牛百叶脱黑膜的最佳工艺参数组合为:浓度为2%的乳酸在30℃下加热20 min。

In this paper, a new method： the lactic acid used as reagent of eliminating black membrane of the beef omasum, is researched. The different effects of lactic acid, sodium hydroxide and H2O2 on eliminating black membrane of beef omasum was analyzed through the tests. The results stated that the lactic acid was feasible and effective. The sensory quality of beef omasum treated with the different concentrations of lactic acid was evaluated with fuzzy mathematics. And the test stated that 2 % lactic acid was the best of all, The optimum conditions, 2 % lactic acid and 30 % with time of 20 min, were obtained based on the three-factors orthogonal design,