长保质期发酵干香肠的工艺研究  

Study on Process of Long Shelf Dry Fermented Sausage

作　　者：穆慧玲[1] 杜鹏[1] 罗丽华[1] 杨昌林[1] 李彤[1] 王若永[1] 

机构地区：[1]空军航空医学研究所,北京100142

出　　处：《食品研究与开发》2016年第2期106-109,共4页Food Research and Development

摘　　要：为了获得低酸且保质期长的发酵干香肠,以感官评分、pH和水分活度(Aw)为指标,考察发酵温度、发酵时间、干燥温度和干燥时间对香肠发酵工艺的影响。通过正交试验得到发酵香肠的最佳生产工艺为:发酵温度25℃,发酵时间48 h,干燥温度60℃,干燥时间4 h,所加工的发酵香肠常温下保质期可以达到2年以上。In order to obtain fermented sausage with low pH and long shelf-life, the influence to processing technology caused by fermented temperature, fermented time, drying temperature and drying time were investigated. Through orthogonal test, the optimized processing technology was 25 ℃ for fermented temperature,48 h for fermented time,60 ℃ for drying temperature and 4 h for drying time. The shelf life of fermented sausage was 2 years under room temperature.

关 键 词：发酵香肠 加工工艺 正交试验 保质期 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]