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  

Evaluation of environmental factors effects on lactic acid bacteria during the processing of fermented sausage with SAS software

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：《肉类工业》2006年第10期22-26,共5页Meat Industry

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 environmental factors, such as salt concentration, water activity, temperature and time of fermentation, sugar concentration etc. on lactic acid bacteria were studied with response surface analysis experimental design of SAS software. Significant environmental factors were assured and scientific mathematical models were developed. Optimized conditions of the fermented sausage were salt 6.1%, water activity 0.932, fermentation temperature 14.6℃, fermentation time 21d, sugar concentration 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]