发酵广式香肠菌种配比优化研究  

Optimize of strain ratio on Cantonese fermented sausage

作　　者：黄金枝[1,2] 杨荣玲[2] 刘学铭[2] 唐道邦[2] 曲直[2] 

机构地区：[1]江西农业大学生物科学与工程学院,南昌330045 [2]广东省农业科学院蚕业与农产品加工研究所,广州510610

出　　处：《食品科技》2014年第11期143-146,共4页Food Science and Technology

基　　金：广东省科技计划项目(2011A08080311;2012B040500058)

摘　　要：以植物乳杆菌、戊糖片球菌、汉逊德巴利酵母为发酵剂制作广式香肠,通过正交实验确定3种菌的最优配比。实验结果表明,3种菌对广式腊肠发酵品质的影响主次关系为:戊糖片球菌>汉逊巴德利酵母>植物乳杆菌。当植物乳杆菌、戊糖片球菌及汉逊德巴利酵母的比例为10:5:5(v/v/v)时,所得的广式发酵香肠品质最佳,其水分含量为18.53%,总酸含量为48.33 g/kg,酸价值为3.43 mg/g,过氧化值为0.03 g/100 g,亚硝酸盐含量为4.64 mg/kg,硬度为14179.5N,弹性为0.84,黏聚性为0.68,耐咀性为8198.01 N,色泽L值为46.66,a*为11.94,b*为11.18,可作为发酵剂生产广式香肠。The optimize of strain ratio on Cantonese fermented sausages was studied. The optimal proportion of three kinds of bacteria was determined by orthogonal experiment. The results showed that three kinds of bacteria on Cantonese sausage fermentation quality of primary and secondary relations as follows： the influence of Pediococcus pentosaceusDeclubhouseyomyces hanseniiLactobacillus plantarum. The physicochemical property of Cantonese sausages was best when L. plantarum, P. pentosaceus and D. hansenii（10：5：5, v/v/v） were selected as starter cultures with inoculum size 106 cfu/g. Then the moisture content, total acid conten, acid value, peroxide value, nitrite residues, hardness, flexibility, cohesive, chewiness, L^＊ value, a^＊ value and b^＊ value were 18.53%, 48.33 g/kg, 3.43 mg/g, 0.03 g/100 g, 4.64 mg/kg, 14179.5 N, 0.84, 0.68, 8198.01 N, 46.66, 11.94 and 11.18, respectively. The result showed that the products fermented by combined starter culture possessed better physicochemical property than the naturally fermented ones.

关 键 词：发酵剂 广式香肠 正交实验 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]