摘要
通过引入微波辅助干燥优化传统牛肉干的干燥工艺。结果表明:微波干燥能在保持牛肉干传统风味的同时改善产品的品质,大幅缩短牛肉干的干燥时间。牛肉干最佳干燥工艺条件为远红外烤炉70℃烘烤3h后140W微波干燥7min。微波辅助干燥生产牛肉干的干燥时间仅为传统干燥工艺的一半,大大提高了产品的生产效率。
The drying process of the traditional beef jerky was optimized by microwave-assisted drying.The results showed that：microwave drying could maintain the traditional flavor of beef jerky while improving the product quality,and significantly reduce the drying time of the beef jerky.Optimum conditions for beef jerky were baking in infrared oven at 70℃ for 3h before drying for 7min in 140W microwave.The drying time for the beef jerky production of microwave-assisted drying was only the half of the traditional drying process,the production efficiency was greatly improved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第9期328-329,440,共3页
Science and Technology of Food Industry
关键词
牛肉干
微波辅助干燥
优化
beef jerky
microwave-assisted drying
optimize
