Application Of Bacillus Sp In The Producing Of Flavor Beef

Beef jerky,as one of traditional Chinese meat products,has a long history.So far,loved by the people.But most of the traditional products was hard in the structure and hard to chew.Fermented beef jerky after microbial fermentation is a unique flavor, soft texture and longer shelf-life.This paper studied bacillus from liquor to produce beef jerky,which not only optimized the process conditions such as fermentation and drying,but also studied the change free amino acids and flavors in beef jerky.By optimizing the process conditions,the best fermentation conditions:salt concentration3.0%,glucose concentration 2.5%,soybean flour 2.5%,fermentation temperature35℃,40℃,45 ℃,50 ℃,fermentation time 1h,were screened.The best flavoring and baking process parameters of fermented beef were fermented beef 300 g,salt 4g,crystal sugar 15 g.The prepared items were stewed at 100 ℃ for 60 min,then dried at 60 ℃ for 210 min.The content of protein,total fat,total sugar and amino acids of the fermented beef jerky by Kieldahl method, Soxhlet extraction formulation,Ultraviolet spectropHotometryand Amino acids automatic analyzer.This kind of fermented beef product characterizes is unique flavor, exquisite texture,bright luster and high content of protein advantages. Furthermore, the content of 8kinds of essential amino acids is rich in human body and close to the recommended mode spectral criteria of WHO/FAO,which is a higher nutritional value and is beneficial to human amino acids nutrient balance.The volatile flavor compounds of fermented beef jerky and beef were analysed by GC-MS.After fermentation,the kinds of the volatile flavor compounds were increased from 38 to 50,among them,alcohols increased 2 kinds,alkanes increased 12 kinds,esters increased 3kinds,nitrogen groups increased 4 kinds.Therefore,the fermentation can improve the flavor of beef jerky.