关键词: 食品工程, 牛肉, 复合发酵牛肉干, 发酵特性

Abstract: The experiment was to develop a kind of fermented beef jerky compounded with vegetables and fruits which had the advantages of balanced and rich nutrition, easy digest, unique flavor and long shelf-life. The fermented beef jerky which was made through the microorganism fermentation and drying technology used beef and chicken as raw material, for the reason that the two kinds of meat have different nutritions, flavors and working qualities. The beef jerky adding isomaltooligosaccharides, eggs, fruits and vegetables and other nutrient reinforce was tend to provide more nutrition. The chopped meat which compounded with vegetables and fruits mixed with Lactobacillus plantarum (Lp) to Pediococcus pentosaceus (Pp) atio 1:1 as starter culture, and in the processing of common fermentation, the content of water, pH and nitrite was decreased with the prolonging of the fermentation time, while the content of free amino acid increased. Fermentation temperature, fermentation time, fermentation dosage and TG impacted on the physical and chemical characteristics which was fermentation significantly.

Key words: food engineering, beef, compound fermented beef jerky, fermented property