食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
4期
16-20
,共5页
猪肉脯%嫩化剂%拌料%研制
豬肉脯%嫩化劑%拌料%研製
저육포%눈화제%반료%연제
dried pork slice%tenderizer%mixing%preparation
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最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卅品率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%.
以剪切力或感官評價為攷察指標,研製嫩化型豬肉脯.通過單因素試驗和正交試驗,探討嫩化劑和加工工藝對肉脯嫩度的影響.結果錶明:最佳的肉脯嫩化劑配方(m/m)為木瓜蛋白酶添加量0.035%、乳痠鈉添加量2%、複閤多聚燐痠鹽添加最0.4%、氯化鈣添加量0.1%;最佳的肉脯嫩化工藝條件為拌料20min、靜置15min、熱風爐45～85℃程序升溫榦燥5h.在最適條件下生產的嫩化型肉脯卅品率55%、水分含量13.7%、蛋白質含量40.8%、嫩度與空白相比提高瞭136%.
이전절력혹감관평개위고찰지표,연제눈화형저육포.통과단인소시험화정교시험,탐토눈화제화가공공예대육포눈도적영향.결과표명:최가적육포눈화제배방(m/m)위목과단백매첨가량0.035%、유산납첨가량2%、복합다취린산염첨가최0.4%、록화개첨가량0.1%;최가적육포눈화공예조건위반료20min、정치15min、열풍로45～85℃정서승온간조5h.재최괄조건하생산적눈화형육포삽품솔55%、수분함량13.7%、단백질함량40.8%、눈도여공백상비제고료136%.
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 min mixing,15 min standing(for enzymolysis)and 5 h drying by programmed temperature rise in a hot air oven.Under the above conditions,the productivity of tenderized dried pork slices was 55%.The product obtained contained 13.7% water and 40.8% protein,and exhibited an increase of tenderness by 136% when compared to the control.
