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投稿时间：2018-04-04
投稿时间：2018-04-04
中文摘要: 以新鲜牛肉为主料，空心李、甜米酒、辣椒粉等为辅料，研制空心李果汁麻辣牛肉干。通过单因素和正交试验，探讨不同质量分数的食盐、空心李果汁、蜂蜜、辣椒粉对空心李果汁麻辣牛肉干品质的影响。试验结果表明，食盐质量分数2%，空心李果汁质量分数7%，蜂蜜质量分数4%，辣椒粉质量分数15%，空心李果汁麻辣牛肉干感官评分为87，出品率高达61.16%，水分含量18.6%，pH 5.12。
Abstract:With fresh beef as the main raw material，Prunus salicina Lindl.cv'Shazikongxinli' ，sweet rice wine，chili powder as the auxiliary materials was made Prunus salicina Lindl.cv'Shazikongxinli' juice spicy beef jerky. The effects of different mass fraction of salt，Prunus salicina Lindl.cv'Shazikongxinli' juice，honey and chili powder on the quality of Prunus salicina Lindl.cv'Shazikongxinli' juice spicy beef jerky were studied by single factor and orthogonal test.The results showed that the optimum formula of Prunus salicina Lindl.cv'Shazikongxinli' juice spicy beef jerky was that salt mass fraction 2 % ，Prunus salicina Lindl.cv'Shazikongxinli' juice mass fraction 7 %，honey mass fraction 4 %，chili powder mass fraction 15 %. Under the optimum formula，the sensory score of Prunus salicina Lindl.cv'Shazikongxinli' juice spicy beef jerky was 87，production yeild was 61.16 %，moisture content was 18.6 %，pH was 5.12.
文章编号：201902014 中图分类号： 文献标志码：
基金项目:贵州省科技厅联合基金项目（黔科合LH字[2016]7304号）；贵州省教育厅大学生创新创业训练中心项目（2016SJDCZX001）；贵州省科技厅联合基金项目（黔科合LH字[2015]7240号）；2017年第二批产学合作协同育人项目（201702108094）；化学工程与技术省级重点学科建设项目（黔学位合字ZDXK[2017]8号）
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