传统中式风味牛肉干的生产工艺

Optimization of Process Parameters for Chinese-style Beef Jerky Production

摘要:

为获取食用品质最优的风味牛肉干，对风味牛肉干生产工艺参数进行优化。以新鲜牛肉作为主要原料，采用菠萝蛋白酶与转谷氨酰胺酶进行嫩化并优化风味牛肉干的生产工艺，并以牛肉干的感官指标、理化指标、水分比、水分扩散率等作为品质评价指标，分析不同生产工艺参数对风味牛肉干食用品质的影响。实验结果表明，风味牛肉干的最佳生产工艺参数为：复煮时间35 min，烘干温度49 ℃，菠萝蛋白酶注射量4%，转谷氨酰胺酶交联时间40 min。经过以上优化的工艺参数生产的风味牛肉干感官评价值最高；总糖、蛋白质以及氯化物含量最高；水分以及铅、无机砷、镉等化学物质含量最少；牛肉收缩率以及内外温差较小；水分扩散率高。说明经外源酶嫩化法优化生产工艺并选取最优生产工艺参数可有效提升风味牛肉干的食用品质。

Abstract:

In order to produce the Chinese-style beef jerky with the best edible quality, the process parameters of Chinese-style beef jerky were optimized. The fresh beef was used as the main raw material. The process of Chinese-style beef jerky was optimized by exogenous enzyme tenderization. The taste, appearance, shear strength, physical and chemical index, water ratio and water diffusion rate of beef jerky were used as evaluation indexes to analyze the effects of different production parameters on the quality of Chinese-style beef jerky. The results show that the optimal production process parameters of Chinese-style beef jerky were as follow: re-cooking time of 35 min, drying temperature of 49°C, the injection volume of bromelain tenderer with concentration of 4%, and the transglutaminase cross-linking time of 40 min. The Chinese-style beef jerky produced by the above optimized process parameters had suitable shearing value. The total sugar, protein and chloride content were the highest. The water, lead, inorganic arsenic, cadmium and other chemical substances were the least. The beef shrinkage rate and its temperature difference between the internal and external were small. The moisture diffusion rate of beef was high. Results indicated that the optimization of the production process by exogenous enzyme tenderization method and the selection of the optimal production process parameters could effectively improve the eating quality of Chinese-style beef jerky.