干切牛肉冻干产品的复水品质研究 Study on Rehydration Quality of Freeze-dried Cooked Beef Slice.pdfVIP

※基础研究 食品科孛 2009，CoL30,No．0743 干切牛肉冻干产品的复水品质研究 乔晓玲1，阎祝炜2，张原飞3，罗瑞明· (1．中国肉类食品综合研究中心，北京 100068；2．新疆维吾尔自治区产品质量监督检验研究院，新疆乌鲁木齐 830017；3．雨润集团，江苏南京210001；4．宁夏大学农学院，宁夏银川750021) 摘要：将干切牛肉冻干产品复水，观察它们的形状、色泽、微观结构等变化。实验表明：复水冻干产品的形 状、色泽与及微观结构与新鲜产品相比，无显著改变。气质串联色谱(GC．MS)分析表明：干切牛肉冻干复水后风 味物质种类、含量变化较小；感官实验表明：冻干复水干切牛肉的口感与新鲜制品极为相似。 关键词：干切牛肉；冷冻干燥：复水品质 on ofFreeze—driedCookedBeefSlice StudyRehydrationQuality Zhu-wei2，ZHANGYuan-fei3，LUO QIAOXiao·lin91，YAN Rui·min94 MeatResearch of and OllProduct of (1．China 100068，China；2．Institute Quality Center，Beijing SupervisionInspection Xinjiang YurunFood Autonomous 830017，China；3．China 210001，China： Uygur Region，Ummqi GroupLimited，Nanjing 4．AgriculturalCollege，NingxiaUniversity，Yinchuan750021，China) Abstract：Thefreeze—driedcookedbeefslicesweTe inwatertoobservethe as characteristics，suchshape， dipped rehydration colorandmicrostructure．Theresultsshowedthatthe andmicrostructureof a托not affected shape．color productssignificantly indicatedthatthesortsandcontentsofflavor donot byf慨ze-drying．GC·MSanalysis compoundssignificantlychanged．The revealedthatthe has similarflavortothefreshones． sensoryanalysis mhydratedproductsvery words：cookedbeef Key slice；freeze—drying；rehydrationquality 中图分类号：$375；TQ028．673文献标识码：A 干切牛肉中含有多种营养成分，其食部lOOg含热 中的无机盐就地析出，这样就避免了一般干燥方法因物