作者：陈祥,陈爱华,张晓艳,董全
作者单位：重庆市园林绿化科学研究所,西南大学柑桔研究所,中国农业科学院柑桔研究所,重庆市选旺食品有限公司,西南大学食品科学学院
摘要：对牛干巴工业化生产进行初步研究。运用正交实验讨论亚硝酸钠、复合磷酸盐、白砂糖、抗坏血酸对产品色泽、风味、组织形态的影响,得出最佳腌制配方为:0.10g/kgNaNO2、0.3%复合磷酸盐、1.0%白砂糖、0.05g/kg抗坏血酸;采用50～60℃烘烤温度替代传统工艺中的风干,并对包装工艺进行改进,提高牛干巴的商品性。
关键词：牛干巴,腌制,烘烤,产品
Title: Research on industrial processing technology of cured-beef
Authors: CHEN Xiang,CHEN Ai-hua,ZHANG Xiao-yan,DONG Quan
Abstract: The industrial processing technology of the cured-beef was studied.The result showed that the optimal parameters of cured-beef for products color,tastes and appearance were:adding 0.10g/kg NaNO2,0.3% compound phosphoric acid salt,1.0% sugar and 0.05g/kg vitamin C,which were determined through the orthogonal experiment.The baking temperatures were 50～60℃ which acted for the dries by air in the traditional craft.The packing technology was also improved.
Key words: cured-beef； curing； bake； production；
文献注录：陈祥,陈爱华,张晓艳,董全. 牛干巴工业化生产的技术参数研究 [J]. 食品工业科技. 2008, 04: 232-233+238.
报/刊名：《食品工业科技》，发表于2008 / 第 04 期。
文献类型： [J]
页码：第 232-233+238 页 / 共3 页