Optimization Research into Addition Method and Proportion Formula of Rabbit Meat Sausages Fermentation Agent  

作　　者：DONG Jie JIANG Yunsheng ZHANG Wenjuan ZHANG Wujin LIU Yufeng 

机构地区：[1]School of Food Science and Engineering,Yangzhou University

出　　处：《Chinese Food Science》2012年第3期20-22,共3页中国食品科学（英文版）

摘　　要：[Objective] Sausage making using fermentation agents including Staphylococcus xylosus(C18), Lactobacillus plantarum(L26), and Debaryomyces Hansenula(Y163). [Method] With adoption of preliminary experiments and single factor experiment, we measured production pH, and in combination with sensory analysis, we managed to evaluate the fermentation agents, addition method, and addition proportion formula. [Conclusion] At total inoculation of 1×107 cfu/g, and with processing method of simultaneous addition, the optimal addition proportion is L:C:Y =1:2:1.[ Objective ] Sausage making using fermentation agents including Staphylococcus xylosus（ C18 ）, Lactobacillus plantarum（ L26 ）, and Debaryomyces Hansenula（ Y163 ）. [ Method] With adoption of preliminary experiments and single factor experiment, we measured production pH, and in combination with sensory analysis, we managed to evaluate the fermentation agents, addition method, and addition proportion formula. [ Conclusion] At total inoculation of 1 × 10^7 cfu/g, and with processing method of simultaneous addition, the optimal addition proportion is L： C： Y = 1：2：1

关 键 词：Fermentation agents Fermentation sausages pH value Sensory evaluation China 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS251.65[轻工技术与工程—食品科学与工程]