牛蒡发酵香肠最佳工艺参数的研究  

RESEARCH ON OPTIMAL TECHNOLOGICAL PARAMETERS OF ARCTIUM LAPPAL L. FERMENTED SAUSAGE

作　　者：王连翠[1] 

机构地区：[1]临沂师范学院生命科学学院,山东临沂276005

出　　处：《食品研究与开发》2007年第10期120-123,共4页Food Research and Development

摘　　要：将牛蒡制成菜泥添加到肉馅中,以干酪乳杆菌和玫瑰色微球菌为发酵剂生产牛蒡发酵香肠。确定最佳工艺条件为:干酪乳杆菌和玫瑰色微球菌的比例为1∶1,接种量107cfu/g,发酵温度为30℃,发酵时间为8h￣12h,牛蒡添加量为10%。按此工艺生产出的牛蒡发酵香肠的肠衣表面干爽、完整、无斑点,截面颜色鲜艳,切面光润;牛蒡泥分布均匀,结合紧密,无气泡;肉质鲜嫩,产品兼有发酵香肠和牛蒡的特殊味道,无异味;产品的理化和微生物指标均符合国家标准。Fermented sausage was made by adding Arctium lappa L mud ,adding zymogen of Lactobacillus casei and Micrococcus roseus .The result showed that the proper proportion between Lactobacillus casei and Micrococcus roseus was 1：1, inoculum size was 107 cfu/g,the fermented temperature was 30 ℃,fermented time was 8 h- 12 h, Arctium lappa L. addition was 10 %.The process and formula of the sausage was also introduced.The surface of the sausage castings was dry, tidy and free of spots. The cutting pieces were springy, smooth, dense and free of bubbles.The Arctium lappa L mud was well distributed. The taste was the combination of the Arctium lappa L and sausage, fresh, tender, clean and free of sour taste. The physicochemical and microbiologic standards were established and all the end products lived up to the national standards.

关 键 词：牛蒡 发酵香肠 工艺参数 感官评价 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]