发酵香肠加工中WBL-45菌种发酵条件的优化  

Optimization of Fermentation Conditions of Fermented Sausage by WBL-45 Strain

作　　者：王水晶[1,2] 高青[1] 李茜[1,2] 岳兰昕[2] 郭耀华[2] 朱迎春[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]天津农学院食品科学系,天津300384

出　　处：《食品研究与开发》2014年第18期42-46,共5页Food Research and Development

摘　　要：本试验通过三因子二次通用旋转试验设计,以pH为指标对以WBL-45为发酵剂的猪肉发酵香肠进行了发酵条件的优化研究。试验以8h为时间段,通过对糖的添加量、发酵剂的添加量以及发酵温度对发酵香肠产酸能力的影响进行了48h的检测,得出发酵香肠发酵产酸的最佳条件为:糖的添加量为5.32%,菌种的添加量为0.007%,发酵温度为24.5℃,由此可制出产酸能力较强的发酵香肠。The fermentation conditions of fermented pork sausage by WBL-45 was optimized through the three factor quadratic General Rotary test by using the index of pH value. The effect of sugar of added volume , and fermentation agent of added volume and fermentation temperature on fermentation sausage produced acid capacity was detected 48 h with each 8 h. Results showed the optimum fermentation conditions were as follows：sugar dosage 5.32 %,dosage strains 0.007 %, fermentation temperature 24.5℃.

关 键 词：发酵香肠 发酵温度 发酵条件的优化 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]