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毕业设计（论文） 题 目 羊肉干加工及保藏特性研究 学院(部) 生物产业学院 专 业 食品工程与科学 学生姓名 彭长文 学 号 200610510128 年级 2006级 指导教师 王 卫 职称 教 授 　 2010 年 5 月 16 日 羊肉干加工及保藏特性研究 摘 要: 本试验研究了羊肉干产品的加工工艺以及如何延长保质期和提高产品品质的问题。利用正交实验，优选了产品的配方。结果表明：优选出的产品主要配料为食盐3.5％，白糖2.5％，复合香料4.5％，酱油2.0％，所制作的羊肉干产品口感好，嫩度佳，无膻味，综合品质良好。对产品进行了不同条件下贮藏效果的研究，影响其贮藏效果的主要条件有：温度、包装方式、有无防腐剂及使用防腐剂的种类。主要研究方面有羊肉干贮藏过程中的细菌总数的变化以及感官质量的变化。结果为：温度是影响贮藏的关键因素，温度高保质期缩短。室温(20℃)左右下的贮藏效果明显优于36℃下的贮藏效果；对羊肉干添加防腐剂，真空包装和无菌真空包装均可明显抑制细菌繁殖，延长贮藏期。双己酸钠防腐效果好于山梨酸钾，确是替代其它防腐剂的理想产品。 关键词: 羊肉干；加工工艺；脱膻；包装；保质期 Mutton Jerky for Processing and Quality Research on Storage Characteristics Abstract：This study examined the lamb dry products, processing technology, and how to extend the shelf life and improve product quality problems.Orthogonal experiment, the optimization of product formulations.The optimum batch formula was 3.5％ salt, 2.5％ custer sugar, 4.5％ complex flavor and 2.0％sauce．The dried mutton was good tastetenderness, de—odoring and good comprehensive quality at this condition．The product under different conditions the storage effect, affecting the storage effect of the main conditions are: temperature, packaging, whether the types of preservatives and the use of preservatives. Main research areas are mutton dry storage of the total number of bacteria in the process of change and changes in sensory quality. The results were: storage temperature is the key factor, high temperature shorten shelf life. Room temperature（20 ℃）under about 36 ℃ storage is better than under the storage effect; on the lamb dry preservatives, vacuum packaging and vacuum packaging could significantly inhibit the sterile bacteria and prolong the storage period. Double been better preservative effect of sodium potassium sorbate, indeed ideal alternative to other preservatives. Key words：Mutton jerky; Processing technology; Conserve;Packing;Guarantee period 目 录 1