食品科学 ›› 2007, Vol. 28 ›› Issue (12): 573-576.
• 技术应用 • 上一篇 下一篇
丁士勇, 张家年
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DING Shi-Yong, ZHANG Jia-Nian
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摘要: 研究半干牛肉的加工工艺,筛选出氯化钠、乳酸钠、丙三醇、丙二醇等理想的水分活度降低剂(RAA);空气温度40℃,相对湿度64%,空气流速0.38m/s的干燥条件,干燥60min可以制得含水27.98%,Aw=0.543半干牛肉食品,有效地缩短了干燥时间。
关键词: 半干食品, 水分活度, 干燥
Abstract: Study on processing intermediate moisture food to screen out sodium chloride, sodium lactate, glycerol and propylene glycol as effective depressing Aw agents. Having infused beef in glycerol etc and immersed under the conditions of air temperature 40, relative humidity 64% and air speed 0.38 m/s, beef is dehydrated, and 60 min later, product with water 27.98% and Aw=0.543 is obtained. The time of dehydration is sharply shortened.
Key words: intermediate moisture food(IMF), water activity(Aw), dehydration
丁士勇, 张家年. 半干牛肉加工工艺研究[J]. 食品科学, 2007, 28(12): 573-576.
DING Shi-Yong, ZHANG Jia-Nian. Processing Study on Intermediate Moisture Beef[J]. FOOD SCIENCE, 2007, 28(12): 573-576.
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