乳酸片球菌和戊糖片球菌混合发酵制备鸭肉香肠的工艺优化  

Process optimization of mixed bacteria fermentation of duck sausage using pediococcus acidilactici and pediococcus pentosaceus

作　　者：李超[1] 王乃馨[1] 陈尚龙[1] 戴晓娟[1] 耿中华[1] 陈靖[1] 

机构地区：[1]徐州工程学院食品工程学院,徐州221000

出　　处：《中国食品添加剂》2015年第7期123-128,共6页China Food Additives

基　　金：国家星火计划项目(2014GA690104);徐州工程学院培育项目(XKY2014214)

摘　　要：[目的]优化出乳酸片球菌和戊糖片球菌混合发酵制备鸭肉香肠的工艺,并制定产品质量标准。[方法]首先研究影响乳酸片球菌和戊糖片球菌混合发酵制备鸭肉香肠的几个因素,包括菌种配比、接种量、发酵温度、发酵时间、烘烤温度和烘烤时间,并通过Box-Behnken试验设计与分析优化最佳工艺参数;然后在上述基础上制定产品质量标准。[结果]乳酸片球菌和戊糖片球菌混合发酵制备鸭肉香肠的最佳工艺条件为菌种配比3∶1,接种量8.87m L/kg,发酵温度35℃,发酵时间20.02h,烘烤温度70.7℃和烘烤时间5h;此时感官得分为94.0。[结论]乳酸片球菌和戊糖片球菌混合发酵可用于制备鸭肉香肠,该产品口味独特、营养丰富且风味良好。[Objective] The process of mixed bacteria fermentation of duck sausage using pediococcus acidilactici and pediococcus pentosaceus was optimized. Then the product quality standards were established. [Method] Several factors affected the process of mixed bacteria fermentation including ratio of fermentation strains, inoculation quantity, fermentation temperature, fermentation time, baking temperature and baking time were studied, the process parameters were optimized by the Box-Behnken experimental design and analysis. At last, the product quality standards were established based on the above results. [Results] the best processing conditions were ： ratio of fermentation strains 3 ： 1, inoculation quantity 8.87mL/kg, fermentation temperature 35℃, fermentation time 20.02h, baking temperature 70.7 ℃ and baking time 5h. Under the optimum conditions, the sensory score was 94.0. [Conclusion] pediococcus acidilactici and pediococcus pentosaceus mixed fermentation can be used for the preparation of duck sausage. The fermentation sausage has unique taste, rich nutrition and good flavor.

关 键 词：乳酸片球菌 戊糖片球菌 混合发酵 鸭肉香肠 Box—Behnken试验设计与分析 

分 类 号：TS202.1[轻工技术与工程—食品科学]