单一菌种和混合菌种发酵对发酵火腿品质的影响  

Influence to Fermentation Ham Quality by the Sole Microbial Starter and the Mix Microbial Starter

作　　者：刘晓强[1] 刘金玉 逯家富[1] 

机构地区：[1]长春职业技术学院,长春130033 [2]长春市农业学校,长春130102

出　　处：《食品工业》2012年第9期64-66,共3页The Food Industry

基　　金：吉林省科技厅资助项目(20050020-2)

摘　　要：通过单一乳酸菌、乳酸菌和微球菌组成的混合发酵剂来发酵火腿,并探讨单一菌种和混合菌种对产品的pH、感官品质、色泽"a"和脂肪酸的影响。结果表明:单一菌种发酵火腿与混合菌种发酵火腿相比,它的pH变化快,感官品质不佳,颜色差,但脂肪酸变化基本相同。微球菌对发酵火腿的pH、感官品质、色泽影响较大,对脂肪影响较小。Use the sole lactobacillus, the lactobacillus and the micrococcus composition microbial starter to the ferment ham, and study the influence of the fermentation ham quality on the sole microbial starter and the mix microbial starter about pH, feeling view quality, luster ＂a＂, fatty acid. The result indicated that the pH changed quickly, the sense organ quality was not good by the sole lactobacillus disposed; face chromatic aberration through the comparison between the sole microbial starter and the mix microbial starter. The affected of fermentation ham＇s pH, feeling view quality and luster ＂a＂ on the micrococcus was more, but the affected of the fat was small.

关 键 词：发酵火腿 发酵剂 品质 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]