混菌发酵制备鸭肉香肠的工艺优化及其氧化控制研究  

Process Optimization of Mixed Bacteria Fermentation for Preparation of Duck Sausage and Its Oxidation Control

作　　者：李超[1] 王乃馨[1] 陈尚龙[1] 耿中华[1] 印炎 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221000

出　　处：《中国调味品》2016年第1期25-29,41,共6页China Condiment

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

摘　　要：首先采用单因素试验和Box-Behnken试验对混菌发酵制备鸭肉香肠的工艺进行优化,然后研究葡萄籽提取物对其氧化性能的影响,最后制定产品质量标准。实验结果表明:清酒乳杆菌和乳酸片球菌混菌发酵制备鸭肉香肠的最佳工艺条件为菌种配比2∶1、接种量5mL/kg、发酵温度35℃、发酵时间20.3h、烘烤温度76℃和烘烤时间5.4h;在此条件下感官得分为86.3;葡萄籽提取物能明显提高发酵鸭肉香肠的耐氧化性能。According to the single factor experiment and Box-Behnken design, the process of mixed bacteria fermentation for preparation of duck sausage is firstly optimized in the paper. And then the effect of grape seed extract on oxidation properties of sausage is studied. At last, the product quality standards are established. The results show that the best processing conditions of duck sausage are strains proportion of 2 ： 1, inoculation quantity of 5 mL/kg, fermentation temperature of 35 ℃, fermentation time of 20. 3 h, baking temperature of 76 ℃ and baking time of 5. 4 h. Under the optimum conditions, the sensory score is 86. 3. Grape seed extract can significantly increase the oxidation resistance properties of duck sausage.

关 键 词：混菌发酵 鸭肉香肠 工艺优化 氧化控制 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]