摘要
以延(边)黄牛米龙肉为原料,泡菜汁为发酵液对发酵牛肉干进行研究。先通过单因素试验确定食盐、葡萄糖、泡菜汁、亚硝酸钠的添加量,再通过正交实验对泡菜发酵牛肉干的最佳配方进行了优化。试验结果表明,发酵牛肉干最佳配方为食盐添加量为1.5%,葡萄糖添加量为3%,泡菜汁添加量为25%,亚硝酸钠添加量0.015%。
To improve the taste and the color of Chinese traditional jerky. This paper mainly research the fermented jerky and use Yanbian yellow cattle＇s leg as material. First of all, use single factor experiment to ascertain the dosage of salt, glucose, pickle extract and sodium nitrate. And then to find the best prescription by orthogonal experiment. Results shows that, the best prescription of fermented beef is that： salt 1.5 % , glucose 3 %, pickle extract 25 % and sodium nitrate is 0.015 %.
出处
《食品研究与开发》
CAS
北大核心
2011年第2期76-78,共3页
Food Research and Development
基金
延边朝鲜族自治州科技发展计划项目
关键词
延(边)黄牛
发酵牛肉干
泡菜汁
Yanbian yellow cattle
fermented jerky
pickled vegetable juice
