发酵烤肠发酵工艺条件的研究  

Research on Fermentation Condition of Fermented Roast Sausage

作　　者：刘丽莉[1] 杨协立[2] 张仲欣[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003 [2]三门峡双洋商贸有限公司,河南三门峡472000

出　　处：《食品科学》2005年第z1期64-68,共5页Food Science

摘　　要：本文以发酵烤肠的品质和pH值为指标,采用Lp、Ld和啤酒酵母菌通过单因素试验确定了四因素(菌株配比、接种量、发酵温度和发酵时间)的较优化工艺参数的基础上,采用正交试验L9(34)的方法,以产品的水分含量和产品感官评分为指标,确定最优化的发酵工艺参数条件为:A1B3C2D2,即发酵菌株采用Lp:Ld:酵母=3:3:4,接种量1.5%(1.1～1.2×108CFU/ml),发酵温度为30℃,发酵时间22h左右。The article has studied that considering products’ quality and pH value as the criterion, Lp, Ld and beersaccharomycete are applied to fermented roast sausage. Through doing single factor experiment to get better process conditions:mixture of bacteria ( A ), inoculating amount( B ), temperature of fermentation ( C) and time of fermentation ( D). And then carriedon orthorgonal experiment, to confirm best technology parameters of four factors as: A1B3C2D2, namely the strains are Lp:Ld:beer saccharomycete=3:3:4, inoculation amount is 1.5% (1.1￣1.2×108CFU/ml), temperature of fermentation is 30℃, time offermentation is 22h.

关 键 词：乳酸菌 发酵 发酵烤肠 接种 啤酒酵母菌 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]