摘要
对牛干巴工业化生产进行初步研究。运用正交实验讨论亚硝酸钠、复合磷酸盐、白砂糖、抗坏血酸对产品色泽、风味、组织形态的影响,得出最佳腌制配方为:0.10g/kgNaNO2、0.3%复合磷酸盐、1.0%白砂糖、0.05g/kg抗坏血酸;采用50～60℃烘烤温度替代传统工艺中的风干,并对包装工艺进行改进,提高牛干巴的商品性。
The industrial processing technology of the cured-beef was studied. The result showed that the optimal parameters of cured-beef for products color, tastes and appearance were： adding 0.10g/kg NaNO2, 0.3% compound phosphoric acid salt, 1.0% sugar and 0.05g/kg vitamin C, which were determined through the orthogonal experiment. The baking temperatures were 50-60℃ which acted for the dries by air in the traditional craft. The packing technology was also improved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第4期232-233,238,共3页
Science and Technology of Food Industry
关键词
牛干巴
腌制
烘烤
产品
cured- beef
curing
bake
production
