低胆固醇发酵牛肉香肠工艺参数的优化  

Optimization of processing technology for fermented low cholesterol beef sausage

作　　者：于长青[1,2] 张丽娜[2] 邓旭明[1] 

机构地区：[1]吉林大学畜牧兽医学院,长春130062 [2]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《农业工程学报》2008年第12期254-258,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：黑龙江省科技厅攻关项目(GB04B404-04);大庆市科技局攻关项目(SGG2006-017)

摘　　要：为了降低牛肉香肠中的胆固醇含量,采用饱和D-最优试验设计方法优化香肠的工艺参数,以胆固醇降解率和感官评定为指标值,通过回归分析建立目标函数的数学模型,从而确定最优加工工艺参数为:啤酒酵母菌、植物乳杆菌配比为1︰2,接种量为0.9%,发酵温度为28℃,发酵时间为24h。在此条件下生产出的发酵牛肉香肠中胆固醇比原含量降低了34.98%。In order to reduce the cholesterol in fermented beef sausage,a saturated D-optimal design method was introduced in optimization of processing technology.The degradation rate of cholesterol and sensory score were taken as targets,the mathematical models of objective functions were built by regressive analysis.The optimum technological parameters were the ratio of beer Saccharomycete to Lactobacillus plantarum 1︰2,the quantity of inoculation 0.9%,the fermentation temperature 28℃,and the fermentation time 24 h.Under the conditions mentioned above,the cholesterol in fermented beef sausage reduced by 34.98%.

关 键 词：胆固醇 发酵 食品加工 工艺 优化 数学模型 D-最优设计 

分 类 号：R155.55[医药卫生—营养与食品卫生学]