芹菜粉对天然中式香肠颜色影响及工艺优化的研究  

Research of the effect of celery powder on color and process optimization of natural Chinese fermented sausages

作　　者：郇延军[1] 赵亚娟[1] 赵杰 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]南通寿星食品有限公司,江苏南通226531

出　　处：《食品工业科技》2012年第12期294-298,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金课题(31071569)

摘　　要：天然中式发酵香肠是不添加人造着色成分、化学防腐剂或任何其他人造或合成成分的一种产品。本文以芹菜粉、产硝酸还原酶的木糖葡萄球菌和肉糖葡萄球菌作为天然配料,以中式香肠的红度值a和亚硝酸盐残留量为指标,通过单因素实验确定了四因素(接种量、菌种配比、发酵温度和发酵时间)的优工艺参数的基础上,采用正交实验L9(34)的方法,确定最优的发酵工艺参数条件为:A1B3C2D2,即发酵时间为30h,发酵温度为30℃,发酵菌株接种量为107cfu/g,发酵菌种配比采用木糖葡萄球菌:肉糖葡萄球菌=1:2。Natural Chinese fermented sausages did not contain any artificial flavor or flavoring,coloring ingredient,or chemical preservative,or any other artificial or synthetic ingredient.The article studied that celery powder,Staphylococcus xylosus and Staphylococcus carnosus were applied to fermented sausages as natural ingredients.Considered products’ objective color a（redness）and residual nitrite as the criterion.Through single factor experiment to get better process conditions：temperature of fermentation（A）,time of fermentation（B）,inoculating amount（C）and mixture of bacteria（D）.And then the orthorgonal experiment was carried on to confirm best technology parameters of four factors as：A1B3C2D2,namely the strains were time of fermentation was 30h,temperature of fermentation was 30℃,inoculation amount was 107cfu/g,Staphylococcus xylosus：Staphylococcus carnosus=1：2.

关 键 词：发酵香肠 芹菜粉 天然 有机 木糖葡萄球菌 肉糖葡萄球菌 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]