SAS软件评价环境因子对发酵香肠发酵成熟过程中乳酸菌的影响  

Effect of Environment Factors on Lactic acid bacteria and Its Evaluation with SAS During the Processing of Fermented Sausage

作　　者：王令建[1] 周海珍[1] 李星科[1] 王东[1] 步洪疆[1] 李开雄[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《肉类研究》2006年第7期38-42,共5页Meat Research

摘　　要：用SAS软件中的响应曲面试验设计,研究了盐浓度、水分活度、发酵温度、发酵时间和糖浓度等环境因子对发酵香肠在发酵成熟过程中乳酸细菌变化的影响,确定了有显著性影响的环境因子,建立了科学的数学模型,优化了发酵香肠的生产条件,最佳参数是:食盐6.1%,水分活度0.932,发酵温度14.6℃,发酵时间21d,白砂糖2.3%。Effect of Environment Factors, Such as salt concentration, water activity, degree and time of fermentation, sugar concentration etc. on lactic acid bacteria was studied with response surface analysis experiment design of SAS. Significant environmental factors were assured and scientific mathematical models were founded. Conditions of the best technology of fermented sausage were salt 6.1%, Aw 0.932, fermentation degree 14.6℃, fermentation time 21 d, sugar 2.3%.

关 键 词：发酵香肠 SAS 响应曲面法 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]