云南黄牛腌腊制品及加工配方筛选

Salted and Cured Products of Yunnan Yellow Cattle and Their Processing Formula Selection

黄牛腌腊制品的特点是易于加工、风味独特、耐贮藏，但传统加工存在的缺陷是色泽差、味咸。本文在继承传统工艺的基础上，通过正交试验，探讨了食盐、发色剂、异维Ｃ和甜味剂的用量对成品质量的影响，结果表明：用４．５％ＮａＣｌ、０．１ｇ／ｋｇＮａＮＯ３、０．０３ｇ／ｋｇ异维Ｃ、０．５％甜味剂作为腌制配方，产品质量最佳。

The advantages of the salted and cured products of yellow cattle are easy processing,typical flavor and easy storage ,while the defects,resulted from the traditional processing ways,are the color imperfection and the too salty taste. Based on the traditional ways, the effects of different addition quantity of salt,color agent, isovitamin C and sweet agent on the product quality have been studied with orthogonal experiment.The result shows that the formula with 4.5%NaCl,0.1 g/kgNaNO3,0.03g/kg isovitamin C,and 0.5% sweet agent is the optimum, for the best product quality.