Study On The Processing Technology Of Fermented Beef Jerky

Beef jerky is the traditional food in china,which has delicious and portable quality. It is also a cate and a necessary food for the tourist. The textural property,color and nutrition of beef is improved by microbial biodegradation. Besides, the breed of harmful microbe is inhibited by dominant probiotic bacteria. The stability of product is good for storage.The safety of product is rised. This experiment optimized the technique of production & processing of traditional beef jerky by use of the new craft of microbe fermentation.The content of the test are given below.1.Study on the Characteristics of Lactobacillus delbruckii and Staphylococcus carnosus2.Study on Processing Technology of fermented beef jerky.3.Quality analysis of fermented beef jerky.The conclusion of the test are given below.1. The Optimal growth temperature of Lactobacillus delbruckii and Staphylococcus carnosus are also 30℃. There is no obvious difference about their growth rate between 25℃to 30℃. The antagonistic experiment of Lactobacillus delbruckii and Staphylococcus carnosus show that S has the activities of protease and Lipase. There is no obvious inhibition between Lactobacillus delbruckii and Staphylococcus carnosus,which can mix together used as microbial starter culture.2. The best one is the product which the ratio of Lactobacillus delbruckii and Staphylococcus carnosus is 1:1 through sensory evaluations . It shows that the ratio of 1:1 is suitable for good fermentation effect.3. The Optimal Production Process of fermented beef jerky is determined by Orthogonal Test, Which is The blanching time is 10 min; fermentation time is 3 days: fermentation temperature is 30℃.4. Microbial fermentation of beef jerky is low-acid fermented products as the low ph value, which increase of product safety. And protein decomposition rate of fermented beef jerky is much higher than traditional beef jerky as a result of microbial fermentation on broth.5. Fermented flavor of the beef jerky is far superior to the traditional beef jerky ,because it can produce a large number of hydrolytic enzymes making protein hydrolyzed to peptide, amino acids through microbial fermentation.6.The sensory quality of Fermented beef jerky is better than the traditional beef jerky.