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投稿时间：2018-12-07
投稿时间：2018-12-07
中文摘要: 为改善传统牛肉干的工艺，利用过热蒸汽干燥技术制作半干型牛肉干，以获得良好品质。试验以过热蒸汽温度（125 ℃～135 ℃），干燥时间（30 min～40 min），牛肉切片厚度（3.5 mm～6.5 mm）为考察因素，通过建立模数数学感官评价体系，以牛肉干模糊数学感官评价综合值为响应指标，采用中心组合试验设计，对加工条件进行优化。结果表明，各因素对感官综合评价的影响为过热蒸汽温度＞干燥时间＞切片厚度，在温度132.8 ℃，时间34.5 min，厚度5.0 mm，牛肉干的感官综合评价值最优为8.41。通过过热蒸汽干燥技术能够制得品质良好的牛肉干。
Abstract:The traditional process of beef jerky be improved .In this study，the semi-dry beef jerky was processed by superheated steam drying technology to obtain good quality.The test was based on superheated steam temperature（125 ℃-135 ℃），drying time（30 min-40 min），beef slice thickness（3.5 mm-6.5 mm）as the investigation factors.Fuzzy sensory integrated scoring system was established；the fuzzy comprehensive sensory evaluation of beef jerky as response variables.The central composite design method was used to optimize the processing parameters.The results showed that the effects of various factors on the sensory comprehensive evaluation were fallowing：superheated steam temperature ＞drying time ＞thickness，the best processing condition of beef jerky was temperature of 132.8 ℃，drying time of 34.5 min，thickness of 5.0 mm.Under the optimum condition，the sensory comprehensive evaluation score was 8.41.Thus，good quality of beef jerky would be obtained by superheated steam drying technology.
keywords: beef jerky superheated steaming drying fuzzy mathematics response surface methodology evaluation of food sense
文章编号：201909013 中图分类号： 文献标志码：
基金项目:福建省科技计划项目（2017N5004）；福建农林大学科技创新专项基金项目（CXZX2017026、CXZX2017027）
| Author Name | Affiliation |
| LIU Bin-xiong，SU Huang-jie，XIE Zhao-peng，ZHANG Fan，CHEN Jin-quan，FANG Ting | College of Food Science，Fujian Agriculture and Forestry University，Fuzhou 350002，Fujian，China |
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