混合菌种发酵生产低酸度川味香肠的加工工艺  

Processing technology of fermented low acidity Sichuan- type sausage with mixed strains

作　　者：巩洋[1] 孙霞[1] 张林[1] 郭艳婧 李静[1] 杨勇[1] 李诚[1] 胡滨[1] 何利[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2015年第5期227-232,239,共7页Science and Technology of Food Industry

基　　金：四川省科技厅成果转化项目(2013NC0052)

摘　　要：将植物乳杆菌、戊糖片球菌和葡萄球菌接种到川味香肠中,采用单因素实验和正交实验对低酸度川味香肠的加工工艺进行优化。结果表明,发酵期最佳工艺条件为:发酵温度20℃,发酵时间12h,葡萄糖添加量0.10%,发酵相对湿度75%;成熟期最佳工艺条件为:成熟温度13℃,成熟时间4d,成熟相对湿度60%。最终得到低酸度的川味香肠p H5.50,感官评分为92分,产品酸味适中,麻辣爽口,具有传统四川香肠的特有风味。Single factor experiment and orthogonal experiment were used to optimize processing technology of low acidity Sichuan-type sausage which was inoculated Lactobacillus planetarium and Pediococcus pentosaceus and Staphylococcus. The results showed that the optimum production conditions for the fermentation period- fermentation temperature 20℃, fermentation time 12h, glucose 0.10%, relative humidity 75%; for ripening period; ripening temperature 13℃,ripening time 4d,and relative humidity 60%.The final low acidity Sichuan-type sausage with moderate sour, spicy and refreshing,with characteristic flavor of traditional Sichuan-type sausage, the pH was 5.50 and the sensory score was 92 points.

关 键 词：植物乳杆菌 戊糖片球菌 葡萄球菌 低酸度 川味香肠 加工工艺 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]