茶风味乳酸发酵香肠的工艺研究  

Study on the technology of fermented tea sausage by lactic acid bacteria

作　　者：邓开野[1] 罗彩文[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院

出　　处：《食品与机械》2009年第3期109-111,116,共4页Food and Machinery

摘　　要：以茶叶浸提液和猪肉为原料，采用保加利亚乳杆菌和嗜热链球菌作为发酵剂，进行发酵制备茶风味乳酸发酵香肠，分别研究最适配方和发酵工艺条件。结果表明：最适配方为茶叶在85℃条件下浸泡3～4min，茶叶浸提液与猪肉质量比为4：6（W：W），白砂糖2％、盐3％、味精0．2％、白胡椒粉0．25％；最适工艺条件为：乳糖添加量0．75％、接种量为4％、发酵温度37℃、发酵时间12h。该产品具备天然茶叶清新风味，色泽均匀，有发酵型乳酸香肠特有的酸味，润滑的质构，口感舒适，质地较紧密，细腻。The pork and tea extracts were used as raw materials and Lacto- bacillus Bulgaricus and Streptococcus Thermopbilus were used as fermentation starter for producing fermented sausages. The study determined the optimal components of products, which were tea extract： pork 4 ： 6 （W： W）, 100% fat meat, percent, 2% sugar, 3% salt, 0.2% MSG, and 0.25% white pepper. The optimal fermentation conditions were determined： 0.75% lactose content, 4% inoculation volume, fermentation temperature 37 ℃, fermentation period 12 h. Products was color uniformity, cut surface submitted lean red roses with strong and pure flavor, and characteristic lactic acid flavor, lubricated texture.

关 键 词：乳酸发酵 发酵香肠 茶叶 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]