唐人杰，黄 静^*，罗 丹^*，后鹏飞，高 山，游敬刚，史 辉

（四川省食品发酵工业研究设计院有限公司，四川成都 611130）

摘要：本研究以牛肉为主要原料，以感官评分和脆度作为评价指标，采用单因素实验和正交实验研究低温烘烤温度、低温烘烤时间、高温烘烤温度、高温烘烤时间对高蛋白即食牛肉脆片品质的影响。结果表明，牛肉脆片的最优加工工艺参数：低温烘烤温度为70 ℃，低温烘烤时间为2 h，高温烘烤温度为180 ℃，高温烘烤时间为15 min，按照此工艺加工的牛肉脆片感官评分为86.94分，脆度值为601.43 g，蛋白质含量为32.80 g/100 g，产品各项理化指标均符合国家标准。

关键词：牛肉脆片；加工工艺；感官评分；理化指标

中图分类号：TS251.52    文献标识码：A    文章编号：1674-506X（2022）05-0046-0006

Study on Processing Technology of High Protein Instant Beef Chips

TANG Renjie, HUANG Jing^*, LUO Dan^*, HOU Pengfei, GAO Shan, YOU Jinggang, SHI Hui

（Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China）

Abstract：In this study, beef was used as the main raw material, sensory score and crispness were used as evaluation indexes, and the effects of low temperature baking temperature, low temperature baking time, high temperature baking temperature and high temperature baking time on the quality of high protein instant beef chips were studied by single factor experiment and orthogonal experiment. The results showed that the optimal processing parameters of beef chips were low temperature baking temperature of 70 ℃, low temperature baking time of 2 h, high temperature baking temperature of 180 ℃ and high temperature baking time of 15 min. The sensory score of beef chips processed according to this process was 86.94, the brittleness value was 601.43 g, and the protein content was 32.80 g/100 g. All the physical and chemical indexes of the products met the national standards.

Keywords：beef chips; processing technology; sensory score; physical and chemical indexes

doi：10.3969/j.issn.1674-506X.2022.05-008

收稿日期：2022-03-12

基金项目：四川省科技成果转移转化示范项目（2021ZHCG0076）

作者简介：唐人杰（1996-），女，硕士，助理工程师。研究方向：畜产品加工。

*通信作者：黄静（1985-），女，硕士，高级工程师。研究方向：畜产品加工；罗丹（1990-），男，硕士，工程师。研究方向：奶制品。

引用格式：唐人杰,黄静,罗丹,等.高蛋白即食牛肉脆片的加工工艺研究[J].食品与发酵科技,2022,58(5):46-51.