乳酸片球菌液态法发酵猪肉的工艺研究  

Study on Submerged Fermentation Technology of Pork with Pediococcus acidilactici

作　　者：张胜帮[1] 周旭峰 陈显群 吴浣钱[1] 戴周群 

机构地区：[1]温州大学生命与环境科学学院,浙江温州325000 [2]温州市食品研究所,浙江温州325000 [3]温州市质最技术监督局,浙江温州325000

出　　处：《食品科学》2008年第5期190-194,共5页Food Science

摘　　要：研究了乳酸片球菌液态法发酵猪肉的生产工艺。对影响发酵的因素——盐浓度、亚硝酸钠浓度、接种量、发酵时间和发酵温度等进行优化实验研究,通过正交试验,得到盐浓度2.5%、亚硝酸钠浓度0.012%、接种量3.5%、发酵时间21h、发酵温度30℃的优化发酵工艺条件。优化发酵条件下所得产品,微生物及NaNO2含量均达到标准,具有良好的发酵肉风味,结果令人满意。It was studied that the processing of submerged fermentation pork with the Pediococcus acidilactici. MRS medium containing CaCO3 medium was used in activating Pediococcus acidilactici. It was studied that effects of concentration of NaCl and NaNO2, inoculation volume, fermentation time and temperature on pH. The optimum conditions of pork fermentation were found to be that NaCl 2.5 %, sodium nitrite concentration 0.012 %, inoculation volume 3.5 %, 21 h, 30 ℃ by orthogonal test. The taste of the fermented pork was good by the technology, and microbiological and NaNO2 indicators were in line with quality standards. The result was satisfactory.

关 键 词：乳酸片球菌 液态发酵法 猪肉 发酵工艺 

分 类 号：TS205.5[轻工技术与工程—食品科学]