| 干切牛肉冻干产品的复水品质研究 |
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| 引用本文： | 乔晓玲,阎祝炜,张原飞,罗瑞明. 干切牛肉冻干产品的复水品质研究[J]. 食品科学, 2009, 30(7): 43-47. DOI: 10.7506/spkx1002-6630-200907009 |
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| 作者姓名： | 乔晓玲 阎祝炜 张原飞 罗瑞明 |
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| 作者单位： | 1.中国肉类食品综合研究中心 2.新疆维吾尔自治区产品质量监督检验研究院 3.雨润集团 4.宁夏大学农学院 |
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| 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。
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| 关 键 词： | 干切牛肉 冷冻干燥 复水品质 |
| 收稿时间： | 2008-03-06 |
Study on Rehydration Quality of Freeze-dried Cooked Beef Slice |
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| QIAO Xiao-ling YAN Zhu-wei ZHANG Yuan-fei LUO Rui-ming. Study on Rehydration Quality of Freeze-dried Cooked Beef Slice[J]. Food Science, 2009, 30(7): 43-47. DOI: 10.7506/spkx1002-6630-200907009 |
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| Authors: | QIAO Xiao-ling YAN Zhu-wei ZHANG Yuan-fei LUO Rui-ming |
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| Affiliation: | (1.China Meat Research Center, Beijing 100068, China 2. Institute of Supervision and Inspection on Product Quality of XinjiangUygur Autonomous Region, Urumqi 830017, China 3.China Yurun Food Group Limited, Nanjing 210001, China4. Agricultural College, Ningxia University, Yinchuan 750021, China) |
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| Abstract: | The freeze-dried cooked beef slices were dipped in water to observe the rehydration characteristics, such as shape, color and microstructure. The results showed that the shape, color and microstructure of products are not significantly affected by freeze-drying. GC-MS analysis indicated that the sorts and contents of flavor compounds do not significantly changed. The sensory analysis revealed that the rehydrated products has very similar flavor to the fresh ones. |
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| Keywords: | cooked beef slice freeze-drying rehydration quality |
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