摘要
选择不同嫩化剂氯化钙、复合磷酸盐、木瓜蛋白酶,针对嫩化剂对牛肉干剪切力及质构的影响进行了研究。结果表明:在相同工艺条件下,不同嫩化剂对牛肉干剪切力及质构的影响是有差别的,综合产品品质和生产成本,木瓜蛋白酶和氯化钙的复配嫰化剂为最佳选择,通过对复配实验分析,得到最佳配比为1∶9,最佳添加量为1%,最佳嫩化温度为55℃,最佳嫩化时间为2h。
The experiments were designed to choose samples with calcium chloride, compound phosphate and papain on the study of the influence of the alginates on the toughness and construction of beef jerky. The results indicated that there are different influences among different toughness on the toughness and construction of beef jerky in the same craft conditions. By the analysis of the experiments, things seemed to be made sure that 0.1% papain and 0.9% calcium chloride, quality in 55 ℃ for 2 h.
出处
《食品科技》
CAS
北大核心
2010年第1期129-132,共4页
Food Science and Technology
