摘要
以鸵鸟肉为原料,对其嫩化技术进行研究,利用单因素实验和正交实验方法,对食盐、木瓜蛋白酶、CaCl2和pH等因素优化组合,确定了鸵鸟肉嫩化剂的最佳配方为木瓜蛋白酶0.04%、氯化钙1%、食盐4%、嫩化液的pH为4.5。
The research studied the tenderize techniques of Ostrich meat.The salt,papain,calcium chloride and pH value were optimized by using the method of single and orthogonal experiment.The optimal ingredient for tenderness were conformed as follows： salt is 4%,papain is 0.04%,calcium chloride is 1%,and the pH value is 4.5.
出处
《食品科技》
CAS
北大核心
2010年第12期154-157,共4页
Food Science and Technology
关键词
鸵鸟肉
嫩化
最佳配方
Ostrich meat
tenderize
optimal ingredient
