生姜汁嫩化牛肉方法的研究

Study on tenderization of beef by ginger juice

以生姜为原料,研究利用生姜中生姜蛋白酶对牛肉的嫩化效果。利用单因素实验及正交试验,确定了牛肉嫩化所需的生姜汁浓度,缓冲液的pH值,处理温度及处理时间。结果表明:生姜汁对牛肉的嫩化效果良好,生姜汁的最佳浓度为5%,缓冲液的最佳pH值为8.0,最佳处理温度为40℃,处理时间为60min。

The research studied the effect of the Ginger Protease on tenderization of beef, which existed in gin ger juice. The optimum ginger juice＇ s concentration, pH of the buffer, pre-processing temperature and pre-processing time were optimized by single-factor test and orthogonal test. The result showed that ginger juice had significant effect on tenderization of beef and the optimal processing condition was as follows： 5 % ginger juice, pH 8. O, pre--heating at 40＂C for 60mins.