基于脉动压技术的腌制新疆特色风干牛肉工艺优化

Processing optimization of Xinjiang dry- cured beef by pulse pressure technology

为优化脉动压技术腌制风干牛肉工艺参数,选取高压幅值、盐分溶液浓度和腌制总时间为影响因素,通过三因素二次通用旋转设计,以风干牛肉感官评价值为评价指标,对脉动压腌制风干牛肉工艺进行优化。结果表明:对风干牛肉品质感官评分影响由大到小依次是:腌制时间>Na Cl溶液浓度>高压幅值;得出最佳工艺参数为:高压幅值为135 k Pa、Na Cl溶液浓度为6.29%、腌制时间为13.5 h;其中,高压幅值和Na Cl溶液浓度之间、高压幅值和腌制时间之间有明显的交互作用。优化后的工艺脉动压腌制能达到快速腌制新疆风干牛肉的目的。

Three influence factors including high voltage amplitude,the salt solution concentration and the total curing time were selected to optimize the processing parameters of pulsation pressure salted dried beef.Through the three factors quadratic general rotary design,and sensory evaluation value as the evaluation index of dried beef,the artile optimized the pulsation pressure of salted dried beef processing.The results showed that the effects of influence factors on the sensory evaluation value from the highest to the least were the total curing time,Na Cl solution concentration,high voltage amplitude,and the optimum technology parameters were high voltage amplitude 135 k Pa,Na Cl solution concentration 6.29% and the total curing time 13.5 h. Besides that,there has obvious interaction relationship between high voltage amplitude and Na Cl solution concentration,so as to high pressure amplitude and the total curing time. Ultimately the optimized process of fluctuating pressure curing can achieve the purpose of fast curing xinjiang dried beef.