日晒和烘烤工艺对广式腊肠微生物的影响  

Effects of drying methods on microbiological properties of cantonese sausage

作　　者：符小燕[1,2] 张日辉 蒋爱民[1] 栗俊广[1] 张大磊[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东温氏瑞昌食品有限公司,广东河源517000

出　　处：《食品与机械》2013年第5期33-36,共4页Food and Machinery

基　　金：公益性行业(农业)科研专项(编号:201303082)

摘　　要：研究日晒和烘烤工艺对广式腊肠加工及贮藏过程中微生物的影响,并分析和阐述相关的理化指标与微生物变化的关系。结果表明:热风烘烤工艺使腊肠的水分含量和水分活度下降快速,氯化钠含量升高快,其微生物群体在加工过程中急剧下降,乳酸菌在加工和贮藏过程中占绝对优势;而日晒加工过程中微生物群体变化平缓,乳酸菌、酵母菌、微球菌和葡萄球菌是加工过程中的优势菌,酵母菌在贮藏过程中逐渐消亡。Studied the effects of hot air drying and sun drying process on the microorganism in catonese sausage during processing and stor age. The relevant was analyzed, of physicocbemical and microbial change in the catonese sausage. The result showed that hot air dr ying process made the moisture content and water activity of sausage drop quickly and the content of sodium chloride increase quickly. So the microbial population declined dramatically during the process. The lactic bacteria were the predominating bacterium in catonese sau sage during the hot air drying process and storage. The microbial population changes relatively slowly in sun-drying sausage during the processing. Lactic acid bacteria, yeast, Micrococcus and Staphylococcus were predominating bacterium during process, and the yeast die out gradually in the process of storage.

关 键 词：日晒 烘烤 广式腊肠 微生物 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]