清球乳杆菌和乳酸片球菌混合发酵制备猪肉香肠的工艺研究  

Mixed bacteria fermentation preparation of pork sausage using Lactobacillus sakei and Lactobacillus casei

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

机构地区：[1]徐州工程学院食品工程学院,徐州221000

出　　处：《食品科技》2015年第9期119-123,共5页Food Science and Technology

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

摘　　要：首先在单因素试验的基础上,采用Box-Behnken试验对清球乳杆菌和乳酸片球菌混合发酵制备猪肉香肠的工艺进行优化;然后制定产品质量标准。试验结果表明:清球乳杆菌和乳酸片球菌混合发酵制备猪肉香肠的最佳工艺参数为发酵时间19.8 h、烘烤温度79.6℃和烘烤时间5.3 h,此时感官得分为87.3;所得产品口味独特、营养丰富且风味良好。According to the single factor experiments and Box-Behnken design, the process of mixed bacteria fermentation preparation of pork sausage using Lactobacillus sakei and Lactobacillus casei was firstly optimized in the paper. And then the product quality standards were established. The results showed that the best processing conditions were fermentation time 19.8 h, baking temperature 79.6 ℃ and baking time 5.3 h. Under the optimum conditions, the sensory score was 87.3. The fermentation sausage has unique taste, rich nutrition and good flavor.

关 键 词：清球乳杆菌 乳酸片球菌 发酵香肠 工艺优化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]