复合菌种协同发酵制备鸡肉香精前体物工艺的研究  

Study on Preparation of Chicken Flavor Precursors by Co-fermentation of Compound Bacteria

作　　者：王聪 马浩然 李佩佩 刘军 马露 王丽萍 张喜康 刘敦华[1] WANG Cong;MA Hao-ran;LI Pei-pei;LIU Jun;MA Lu;WANG Li-ping;ZHANG Xi-kang;LIU Dun-hua(College of Agriculture,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,银川750021

出　　处：《中国调味品》2020年第9期18-24,共7页China Condiment

基　　金：2015年国家星火计划(2015GA880005)。

摘　　要：以干酪乳杆菌、戊糖片球菌和木糖葡萄球菌为发酵菌种,以新鲜鸡肉糜为基料,制备鸡肉香精前体物。采用单因素实验与响应面分析法,研究探讨菌种配比、发酵温度、发酵时间、发酵剂接种量对氨基态氮含量、感官评分的影响,得到制备鸡肉香精前体物的最佳工艺条件。结果表明:菌种配比为干酪乳杆菌∶戊糖片球菌∶木糖葡萄球菌为1∶1∶2,发酵剂接种量为3%(108 CFU/g),发酵温度为31℃,发酵时间为40h,在此工艺条件下得到的发酵鸡肉糜感官评分较高,且氨基态氮含量最大,为0.3%。Using Lactobacillus casei,Pediococcus pentosaceus and Staphylococcus xylose as the fermentation bacteria and fresh chicken mince as the basic materials,chicken flavor precursors are prepared.Single factor experiment and response surface analysis method are used to study the effects of the ratio of bacteria,fermentation temperature,fermentation time and inoculation amount of starter on the content of amino nitrogen and sensory score are studied and discussed.The results show that the ratio of bacteria such as Lactobacillus casei∶Pediococcus pentosaceus∶Staphylococcus xylose is 1∶1∶2,the inoculation amount of starter is 3%(108 CFU/g),the fermentation temperature is 31℃,the fermentation time is 40 h,under such technological conditions,the sensory score of fermented chicken mince is higher,and the content of amino nitrogen is the highest of 0.3%.

关 键 词：发酵 鸡肉 菌种 感官评价 工艺 

分 类 号：TS264.3[轻工技术与工程—发酵工程]