发酵西式火腿加工工艺的研究  

Improved Technique Study on Fermented Western Ham Processing

作　　者：姜松[1] 覃婷婷[1] 刘贯勇[1] 刘玺[2] 

机构地区：[1]江苏大学生物与环境工程学院,江苏镇江212013 [2]河南科技学院食品系,河南新乡453003

出　　处：《食品科学》2006年第9期122-126,共5页Food Science

基　　金：河南省科技攻关资助项目(0424010011)

摘　　要：本实验是以传统的发酵肉制品、西式发酵肉制品和西式火腿的加工理论为基础,结合现代发酵技术,对发酵西式火腿的加工工艺进行了研究。通过植物乳杆菌(Lp)、清酒乳杆菌(Ls)和乳酸片球菌(Pc)为发酵剂进行发酵西式火腿的研究,得到最佳工艺为:35℃,107个/g,Ls:Lp:Pc=2:3:3,发酵48h,RH75%～85%,并对制品进行理化特性的研究。Based on the processing theory of Chinese traditional and foreign fermented meat products, with modern fermented technology, the processing technique of fermented western ham was studied. The fermentation experiments with L.plantarum, hsake and P.cerevisiae as starter cultures showed that the optimum fermentation conditions are： 35℃, 107CFU/g ,Ks：Lp：Pc=2：3：3, 48h, and RH 75%-85%. The physiochemical properties of fermented western hams were also studied.

关 键 词：发酵两式火腿:乳酸菌:加工工艺 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]