酱肉发酵菌种的筛选及发酵工艺优化  

Screening of Soycured Pork Fermentation Strains and Optimizing the Process of Fermentation

作　　者：邹忠义[1] 贺稚非[1] 李洪军[1] 邹程焓[1] 周芳[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品与发酵科技》2010年第2期64-68,共5页Food and Fermentation Science & Technology

基　　金：国家973项目(2009CB118806);"十一五"国家科技支撑计划项目(2007BAD51B06)

摘　　要：为优化传统酱肉自然发酵工艺,通过对6株标准乳酸菌和6株标准酵母菌的发酵特性研究,筛选出乳酸菌L3与酵母菌Y5作为混合发酵菌种,通过发酵工艺正交试验,得到酱肉加工中最佳发酵工艺参数为:酵母菌Y5与乳酸菌L3比例为1∶4,接种量为2%,30℃发酵时间为48h,葡萄糖添加量为0.2%。In order to optimize the process of natural fermentation of traditional soycured pork, the paper studied the strains of fermenting soycured pork and the process of fermentation. According to the fermenting property of 6 standard Lactobacillus and 6 standard yeasts, the strains of L3 and Y5 were screened as mixed starter cultures. The result of orthogonal experiment showed that the optimal parameters of fermentation were as follows： the proportion of Y5 and L3 was 1︰4, the amount of inoculation was 2%, the time of fermentation was 48h in 30℃,and the addition of glucose was 0.2%.

关 键 词：酱肉 发酵菌种 工艺优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]