摘要
利用泡菜汁和酸乳作为发酵剂制作泡菜发酵酱牛肉和酸乳发酵酱牛肉,并将两种发酵后酱牛肉与传统酱牛肉进行比较。结果表明,泡菜发酵酱牛肉的CIEa*值、CIEb*值分别高于传统酱牛肉24·74%、26·49%(p<0·05),组织结实,有弹性,风味独特,口感嫩爽,感官评价结果最佳。
Using of the sauce of pickled vegetable and acid milk as ferment, pickled and acid milk ferment soy sauce beef were manufactured.And the two new type soy sauce beef were compared with the traditional soy sauce beef.The result showed that the CIE a^＋ value and CIE b^＋ value of pickled ferment soy sauce beef were increased 24.74% ,26.49% ,compared to the traditional soy sauce beef significantly（ P 〈 0.05）.The effects of pickled ferment soy sauce beef on quality,flavor and texture were all the best.It was welcome in the sensory evaluation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第8期239-241,共3页
Science and Technology of Food Industry
基金
延边州重点项目
关键词
酱牛肉
乳酸菌
泡菜
发酵
soy sauce beef
lactobacillus
pickle
ferment
