| 嫩化型猪肉脯的加工技术优化 |
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| 引用本文： | 姚芳,刘靖,褚洁明.嫩化型猪肉脯的加工技术优化[J].食品科学,2010,31(4):16. |
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| 作者姓名： | 姚芳 刘靖 褚洁明 |
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| 作者单位： | 江苏畜牧兽医职业技术学院食品科技系;靖江双鱼食品有限公司; |
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| 基金项目： | 2007年度国家“星火计划”项目(2007EA690083) |
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| 摘 要： | 以剪切力或感官评价为考察指标,研制嫩化型猪肉脯。通过单因素试验和正交试验,探讨嫩化剂和加工工艺对肉脯嫩度的影响。结果表明:最佳的肉脯嫩化剂配方(m/m)为木瓜蛋白酶添加量0.035%、乳酸钠添加量2%、复合多聚磷酸盐添加量0.4%、氯化钙添加量0.1%;最佳的肉脯嫩化工艺条件为拌料20min、静置15min、热风炉45～85℃程序升温干燥5h。在最适条件下生产的嫩化型肉脯出品率55%、水分含量13.7%、蛋白质含量40.8%、嫩度与空白相比提高了136%。
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| 关 键 词： | 猪肉脯 嫩化剂 拌料 研制 |
Optimization of Processing Technology of Tenderized Dried Pork Slices |
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| YAO Fang,LIU Jing,CHU Jie-ming.Optimization of Processing Technology of Tenderized Dried Pork Slices[J].Food Science,2010,31(4):16. |
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| Authors: | YAO Fang LIU Jing CHU Jie-ming |
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| Affiliation: | YAO Fang1,LIU Jing1,CHU Jie-ming2 (1.Department of Food Science , Technology,Jiangsu Animal Husb,ry , Veterinary College,Taizhou 225300,China,2.Jingjiang Double Fish Food Co.Ltd.,Jingjiang 214500,China) |
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| Abstract: | Shearing force and sensory quality were used as the main evaluation indicators for optimizing the processing technology of tenderized dried pork slices.Single factor and orthogonal array test were conducted to deal with the effects of tenderizer formula and processing parameters on the tenderization of pork slices.Results showed that the optimal tenderizer formula consisted of papain 0.035%,sodium lactate 2%,polyphosphate 0.4% and calcium chloride 0.1%,and the optimal tenderization process consisted of 20 m... |
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| Keywords: | dried pork slice tenderizer mixing preparation |
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