摘要
利用新鲜牛肉进行细菌发酵加工制作牛肉干,明显改变了传统牛肉干的风味、色泽和质地,确定了GZJSI-2芽孢杆菌生产风味牛肉的最佳配方和工艺条件。其生产工艺条件:灭菌后的牛肉颗粒添加食盐量为3.0%、葡萄糖量2.5%、大豆粉量2.5%,接种量为3.0%,升温发酵至50℃培养4d;烘培条件:烘烤温度60℃、烘烤时间210min。发酵烘培后牛肉除具有一般牛肉干挥发性风味,还具有独特的酱香风味。
With fresh beef as materials,fermented by Bacillus,beef jerky was produced.The flavor,color and texture of products obviously improved.The paper determined the best formula and technological conditions to produce flavored beef by GZJSI-2 Bacillus.The technologcial conditions were as follows：after sterilizing,salt 3.0%,glucose 2.5%,soybean powder 2.5% were added,inoculum was 3.0%;fermentation temperature increased to 50℃,cultivating for 4 d;roasting temperature was 60℃,roasting time was 210 min.The volatile flavor of beef after fermented and roasted had special fragrance of beef jerky and unique soysauce-like aroma.
出处
《广东农业科学》
CAS
2015年第10期94-99,共6页
Guangdong Agricultural Sciences
关键词
芽孢杆菌
发酵
牛肉干
工艺条件
Bacillus
fermentation
beef jerky
technologcial conditions
