摘要
本项试验对乳酸在牛百叶脱黑膜工艺中的作用效果进行了研究。首先以氢氧化钠、双氧水和乳酸为脱膜剂,对牛百叶的脱黑膜效果进行对比分析,结果表明乳酸作为牛百叶脱膜剂的可行性和有效性;然后通过单因素试验分析了乳酸浓度、浸泡温度、浸泡时间三个因素对牛百叶脱黑膜效果的影响。在此基础上,采用三元二次回归正交旋转组合试验,对牛百叶脱黑膜工艺中的乳酸浓度、浸泡温度、浸泡时间三个因素进行了优化,试验结果表明最佳脱黑膜条件为乳酸浓度2%,浸泡温度30℃,浸泡时间25.6min。
The effect of lactic acid on eliminating black membrane of beef on.sum is studied in this paper. The different effects of lactic acid, sodium hydroxide and H2O2 on eliminating black membrane of beef omasum is analyzed by the tests. The result state that the lactic acid is feasible and effective. And the effects of lactic acid concentration ,temperature and time are obtained by single factor test. At the basis of above works, a three-factors orthogonal rotation is used and second-order regression model is employed. The optimum conditions are lactic acid 2%,30℃ and 25.6 min.
出处
《肉类研究》
2006年第8期33-35,共3页
Meat Research
关键词
乳酸
牛百叶
脱黑膜
正交旋转组合设计
lactic acid
beef omasum
eliminating balck memtrane
orthogonal rotation combination
