加工工艺对传统猪肉脯嫩度的影响

目的]解决肉脯嫩化的关键性问题，探讨其最优嫩化加工工艺条件。方法]在预试验和单因素试验的基础上，选择真空滚揉时间、蛋白酶添加量、酶解静置时间和脱水干燥时间进行正交试验，研究不同加工方法对传统猪肉脯嫩度的影响。结果]影响产品嫩度的主要因素是真空滚揉拌料时间和酶解静置时间，脱水干燥时间对肉脯嫩度的影响最小，但对产品的外观和生产的成本影响较大。最优的加工工艺为真空滚揉拌料40min，添加蛋白酶0．35 ‰，酶解静置15min，热风炉45～85℃程序升温干燥5h，肉脯的嫩化效果较好，与空白对照相比嫩度提高了157％。结论]为肉脯工艺的革新、质量的改善和嫩化的提高提供了技术指导。

Effect of the Processing Technology on the Tenderness of Traditional Pork Jerky

Objective] The key issue in the control of tenderness of traditional pork jerky could be solved through the research on the optimal processing technology.Method] The effect of the different processing methods on the tenderness of traditional pork jerky was optimized through the orthogonal experiment in the tumbling time under vacuum,the amount added with protease,the stand-enzymolysis time and the time of drying dehydration based on the single factor and orthogonal tests.Results] The results revealed tha...