羊肉发酵香肠中发酵剂最佳发酵条件的探索  

The Exploration of the Best Fermentation Conditions of Starter Cultures in Mutton Fermented Sausage

作　　者：潘明[1] 王世宽[1] 谢仁有[1] 洪玉程[1] 杨文静[1] 

机构地区：[1]四川理工学院生物工程学院,自贡643000

出　　处：《食品工业》2013年第4期29-31,共3页The Food Industry

基　　金：四川省肉类重点试验室(11-R01)

摘　　要：通过对发酵香肠中乳酸菌接种量,温度,湿度对pH影响的单因素试验,确定发酵适宜接种量为107cfu/g,温度30℃,湿度90%。并由酵母菌和乳酸菌作为复合发酵剂进行正交试验,通过对其pH进行测定以及感官评定,最终确定最佳发酵条件为接种量107cfu/g,发酵温度30℃,相对湿度90%,菌种配比3:2。Through single experiment of lactobacillus fermented mutton sausage, the best bacterial load was confirmed 10^7 cfu/g, temperature was 30℃ and humidity was 90% of ferment. Then, orthogonal experiment of leavening produced by saccharomycetes and lactobacillus was made to determine its pH and sensory evaluation, the best fermentation; bacterial load was 10^7 cfu/g, temperature was 30 %, humidity was 90%, and proportions was 3 ： 2.

关 键 词：香肠 发酵剂 正交试验 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]