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发酵牛肉调味料的研制
引用本文:杨锋,任仙娥,张水华.发酵牛肉调味料的研制[J].中国调味品,2006(2):34-36.
作者姓名:杨锋  任仙娥  张水华
作者单位:1. 广西工学院,生物与化学工程系,广西,柳州,545006
2. 华南理工大学,轻工与食品学院,广东,广州,510640
摘    要:以瑞士乳杆菌作为发酵荆菌种研制新型发酵牛肉调味料。利用瑞士乳杆菌分泌二肽酶、三肽酶等的特性,研究了其对牛肉酶解汁口感及风味的影响。结果表明,发酵12h牛肉酶解物的苦味基本消失、肉香较浓郁;发酵18h其口感、风味均达到最佳,并在此基础上研制出了发酵牛肉调味粉。

关 键 词:瑞士乳杆菌  发酵  牛肉  酶解  调味料
文章编号:1000-9973(2006)02-0034-03
收稿时间:2005-10-12
修稿时间:2005年10月12

Study on fermented beef condiment
YANG Feng,REN Xian-e,ZHANG Shui-hua.Study on fermented beef condiment[J].China Condiment,2006(2):34-36.
Authors:YANG Feng  REN Xian-e  ZHANG Shui-hua
Affiliation:1. Department of Biology and Chemistry Engineering, Guang Xi University of Technology, Liuzhou 545006,China;2. College of Light Industry and Food Engineering, South China University of Technology, Guangzhou 510640,China
Abstract:Lactobacillus helveticus was used as starter to produce fermented beef condiment, With its ability to excrete dipeptidase and tripeptidase, we researched how lactobacillus helveticus affected the taste and flavor of beef enzymolysis extract. The result showed that the bitterness of beef enzymolysis extract disappeared and the fragrance of it increased after it was fermented for 12h and the taste and flavor got to the best level when it was fermented for 18h. Based on this, fermented beef condiment was prepared.
Keywords:lactobacillus helvet  cus  ferment  beef  enzymolysis  condiment
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