摘要
以牛肉为主要原料,通过添加木瓜蛋白酶,改善牛肉干的持水率和质构,并用物性仪测定酶、嫩化温度和嫩化时间对其硬度、弹性、粘聚性、咀嚼度等质构特性的影响,通过实验得最佳工艺参数为:木瓜蛋白酶3mg/kg,嫩化温度55℃,嫩化时间3h。
This experiment use beef as the main raw material, by adding papain to improve the quality of beef jerky, just like the water retention rate, texture and other aspects. Base on the experiment, The optimum process parameters as follows ： papain 3mg/kg, tenderization temperature 55 ℃, tenderization time 3h.
出处
《肉类工业》
2009年第7期48-51,共4页
Meat Industry
