兔肉香肠发酵剂添加方式及配比的优化研究  

Study on the Addition of Rabbit Sausage Fermentation Agent and Proportion Optimizaiton

作　　者：董杰[1] 蒋云升[1] 张文娟[1] 张伍金[1] 刘玉凤[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《安徽农业科学》2012年第30期14971-14972,14981,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]以木糖葡萄球菌C18(Staphylococcus xylosus)、植物乳杆菌L26(Lactobacillus plantarum)、德巴利汉逊氏酵母Y163(Debaryo-myces Hansenula)为发酵剂制作兔肉发酵香肠。[方法]采用预试验、单因素试验测定产品的pH,并结合感官分析,评价制作兔肉香肠的发酵剂及其添加方式和添加配比。[结果]在总接种量为1×107cfu/g条件下,采用同时添加的方式加工兔肉香肠,添加配比L∶C∶Y=1∶2∶1,效果最好。[结论]研究可为兔肉的开发利用提供理论依据。[Objective] The aim was to use C18（Staphylococcus xylosus）,L26（Lactobacillus plantarum）,and Y163（Debaryomyces Hansenula） as fermentation agent to produce rabbit sausage.[Method] Based on pre-treatment and single factor experiment,the pH value of the product was determined.Considering the sensual analysis,the fermentation agent,addition method and proportion were evaluated to produce rabbit sausage.[Experiment] Under the background of 1×107 cfu/g of total inoculation amount and based on the addition method to process rabbit sausage,the optimum effect was when the proportion was L∶C∶Y=1∶2∶1.[Conclusion] The study provided theoretical basis for the development and utilization of rabbit meat.

关 键 词：发酵剂 发酵香肠 PH 感官评定 

分 类 号：S188.4[农业科学—农业基础科学]