学术
摘 要:
研究了柠檬酸、乳酸和醋酸对鲜牛百叶的脱黑膜作用.结果柠檬酸、乳酸和醋酸的脱黑膜效果明显好于目前广泛使用的工业化学试剂,其中,柠檬酸脱黑膜效果最佳.通过单因素试验分析了有机酸浓度、漂烫温度（电磁炉所设温度加热至沸腾）、漂烫时间3个因素对牛百叶脱黑膜效果的影响.并在此基础上,采用正交试验对此3个因素进行优化.试验结果表明：最佳脱黑膜条件为柠檬酸浓度5%,漂烫温度150℃,漂烫时间1.5 s.[著者文摘]
文章出处:
《延边大学农学学报》-2007年29卷4期 -280-284页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1004-7999（2007）04-0280-05
相关文章:
Research of the black membrane elimination technique and condition of beef omasum
LIU Xiao- xiao, HUA Jing-zhong, MENG Ling-li, WANG Ying, LIANG Cheng-yun （Agricultural College of Yianbian University, Longjing Jinlin 133400, China ）
Abstract:
Studied the effect of citric acid, lactic acid and acetic acid on the black memtrane elimination of fresh beef omasum. The results showed that the function of citric acid,lactic acid and acetic acid was obvious better than industrial chemical reagent, and the effect of citric acid was the best. Analysised the effection of the organic acid density, boiling temperatare and boiling time through the single factor test, then used the orthogonal test optimized the 3 factors. The results indicated that the best condition for black memtrane elimination of beef omasum was the citric acid density 5 %, boiling temperature 140 ~C, boiling time 1.5 s.[著者文摘]
Key words:
beef omasum; black memtrane elimination; organic acid
基金资助:
延边大学本科学生创新教育实践课题
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