GZJSI-2芽孢杆菌在风味牛肉制作中的应用

Q81; 利用新鲜牛肉进行细菌发酵加工制作牛肉干,明显改变了传统牛肉干的风味、色泽和质地,确定了GZJSI-2芽孢杆菌生产风味牛肉的最佳配方和工艺条件.其生产工艺条件:灭菌后的牛肉颗粒添加食盐量为3.0％、葡萄糖量2.5％、大豆粉量2.5％,接种量为3.0％,升温发酵至50℃培养4d;烘培条件:烘烤温度60℃、烘烤时间210 min.发酵烘培后牛肉除具有一般牛肉于挥发性风味,还具有独特的酱香风味....

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Bibliographic Details
Published in广东农业科学 Vol. 42; no. 10; pp. 94 - 99
Main Author 蒋大庆 谢和
Format Journal Article
LanguageChinese
Published 贵州大学生命科学学院,贵州贵阳,550025 2015
Subjects
发酵
工艺条件
牛肉干
芽孢杆菌
芽孢杆菌
牛肉干
发酵
工艺条件
Online AccessGet full text
ISSN1004-874X

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Summary:Q81; 利用新鲜牛肉进行细菌发酵加工制作牛肉干,明显改变了传统牛肉干的风味、色泽和质地,确定了GZJSI-2芽孢杆菌生产风味牛肉的最佳配方和工艺条件.其生产工艺条件:灭菌后的牛肉颗粒添加食盐量为3.0％、葡萄糖量2.5％、大豆粉量2.5％,接种量为3.0％,升温发酵至50℃培养4d;烘培条件:烘烤温度60℃、烘烤时间210 min.发酵烘培后牛肉除具有一般牛肉于挥发性风味,还具有独特的酱香风味.
Bibliography:44-1267/S
With fresh beef as materials,fermented by Bacillus,beef jerky was produced.The flavor,color and texture of products obviously improved.The paper determined the best formula and technological conditions to produce flavored beef by GZJSI-2 Bacillus.The technologcial conditions were as follows：after sterilizing,salt 3.0%,glucose 2.5%,soybean powder 2.5% were added,inoculum was 3.0%;fermentation temperature increased to 50℃,cultivating for 4 d;roasting temperature was 60℃,roasting time was 210 min.The volatile flavor of beef after fermented and roasted had special fragrance of beef jerky and unique soysauce-like aroma.
JIANG Da-qing, XIE He （College of Life Science, Guizhou University, Guiyang 550025, China）
Bacillus; fermentation; beef jerky; technologcial conditions
ISSN:1004-874X