目录摘要：...................................................................1目录:....................................................................1Abstract：................................................................1Keywords:...............................................................1引言:....................................................................11材料与方法.............................................................11．1材料.............................................................21．1．1材料.......................................................21．1．2试剂.......................................................21．1．3主要仪器及设备.............................................21．2方法.............................................................21．2.1样品准备..................................................21．2.2水分含量测定..............................................21．2.3pH值测定..................................................21．2.4糖含量测定................................................21．2.5NaCl含量测定..............................................21．2.6粗脂肪含量测定............................................31．2.7蛋白质含量测定............................................31．2.8过氧化值（POV值）测定.....................................41．2.9硫代巴比妥酸值（TBA值）测定...............................41．2.10四环素类抗生素含量........................................42结果与分析.............................................................52．1反复卤煮后酱牛肉卤汁基本成分变化.................................52．1．1pH值.......................................................52．1．2水分含量...................................................52．1．3糖含量、盐含量.............................................52．1．4粗蛋白含量.................................................62．1．5粗脂肪含量.................................................72．1．6TBA值......................................................72．1．7POV值......................................................82．1．8四环素类抗生素含量.........................................83讨论..................................................................104结论..................................................................10致谢.....................................................................11参考文献：...............................................................11酱牛肉生产中老卤连续使用对老卤基本成分的影响摘要：本文对酱牛肉生产过程中卤汁的基本成分、安全指标以及老卤反复使用后其相应变化进行了初步研究。结果表明，卤水在反复卤制过程中其水分含量、糖含量、盐含量变化不大，在一定范围内上下波动，而pH值、粗蛋白含量、粗脂肪含量则随着卤制次数的增加，表现出明显的上升规律，并有趋于稳定的趋势。在TBA值、POV值、四环素类抗生素含量三个安全指标上，发现TBA值、POV值呈逐渐上升趋势，而四环素类抗生素则未表现出明显的规律特征，但是这些指标都远远低于国家标准中规定的最低食用含量，安全性高。因此，老卤在本实验连续11次卤制的情况下表现出良好的理化特性和安全性。关键词：老卤；基本成分；安全指标；变化趋势EffectsofContinuousUseofBrineonItsChemicalComponentsDuringtheProductionofBraisedSauceBeefAbstract：Thestudyonthebasiccomposition,safetyindexandthecorrespondingchangeoftheoldbrineaftertherepeateduseoftheoldbrine.Theresultsshowedthatthemoisturecontent,sugarcontentandsaltcontentofbrineinrepeatedbrine...
