发酵型酸汤味牛肉干的发酵工艺研究及品质分析

以感官评分为评价指标，研究不同复合发酵剂添加量、发酵温度、发酵时间对发酵型酸汤味牛肉干品质的影响。结果表明，最佳发酵工艺条件为复合发酵剂（乳酸菌∶酵母菌=3∶1）添加量为2.2%，酸汤添加量为8%，蜂蜜添加量为10%，食盐添加量为1%；30 ℃发酵21 h。在此优化条件下，发酵型酸汤味牛肉干出品率42.22%，亚硝酸盐含量0.02 mg/kg，水分含量35.30 g/100 g，脂肪含量19.88 g/100 g，蛋白质含量36.31 g/100 g，pH值为5.21，总糖含量8.07 g/100 g。发酵型酸汤味牛肉干的质量指标符合牛肉干相关标准要求，比自然发酵酸汤味牛肉干的品质好。

Fermentation technology and quality analysis of fermented sour soup-flavour dried beef

Using sensory evaluation score as evaluation index, the effects of different proportion of compound starter, fermentation temperature and time on the quality of fermented sour soup-flavour dried beef were studied. The results showed that the optimal fermentation process was compound starter (lactic acid bacteria and yeast ratio 3∶1) 2.2%, acid soup 8%, honey 10%, salt 1%, fermentation temperature 30 ℃ and time 21 h. Under these conditions, the production rate of fermented soup-flavour dried beef, nitrite content, moisture, fat content, protein content, pH, total sugar content was 42.22%, 0.02 mg/kg, 35.30 g/100 g, 19.88 g/100 g, 36.31 g/100 g, 5.21 and 8.07 g/100 g, respectively. The quality of fermented soup-flavour dried beef conformed to relevant standards, which was better than that of natural fermented soup-flavour dried beef.