| 木瓜蛋白酶在腊牛肉生产中的应用 |
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| 引用本文： | 肖 蓉,徐昆龙,李茂春. 木瓜蛋白酶在腊牛肉生产中的应用[J]. 云南农业大学学报(自然科学版), 2004, 19(1): 55-57 |
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| 作者姓名： | 肖 蓉 徐昆龙 李茂春 |
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| 作者单位： | [1]云南农业大学食品学院，云南昆明650201 [2]云南农业大学动物科学技术学院，云南昆明650201 |
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| 基金项目： | 云南省教育厅课题资助(0132299) |
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| 摘 要： | 在传统工艺的基础上,通过正交试验L4(23),探讨了木瓜蛋白酶,复合磷酸盐和腌制时间对腊牛肉嫩化效果的影响,结果表明:用0.02%木瓜蛋白酶、0.4%复合磷酸盐、经过72 h腌制后,嫩化效果最佳。
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| 关 键 词： | 木瓜蛋白酶 腊牛肉 嫩化 |
| 文章编号： | 1004-390X(2004)01-0055-03 |
| 收稿时间： | 2003-06-23 |
The Application of Papain in the Production of Salted and Cured Beef |
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| XIAO Rong,XU Kun-long,LI Mao-chun. The Application of Papain in the Production of Salted and Cured Beef[J]. Journal of Yunnan Agricultural University, 2004, 19(1): 55-57 |
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| Authors: | XIAO Rong XU Kun-long LI Mao-chun |
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| Affiliation: | XIAO Rong~1,XU Kun-long~2,LI Mao-chun~1 |
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| Abstract: | On the base of traditional techniques, this paper explored the tenderizing effects of papain. polyphosphate, salted and cured time on salted and cured beef through the L_4 (2~3) experiment. The results demonstrated that the best tenderizing effect was achieved by using 0.02% papain, 0.4% polyphosphate and 72 hours of salted and cured time. |
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| Keywords: | papain salted and cured beef tenderize |
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