低亚硝酸盐型中式发酵香肠的研制  

Development of Chinese Fermented Sausage with Low-nitrite

作　　者：张静 王淑培 李炎芳 张蕾 ZHANG Jing;WANG Shu-pei;LI Yan-fang;ZHANG Lei(College of Tea and Food Science,Wuyi University,Wuyishan 354300,Fujian,China;School of Environmental and Life Sciences,Nanning Normal University,Nanning 530001,Guangxi,China;Weizheng Intellectual Property Technology Co.,Ltd.,Quanzhou 362000,Fujian,China;Hebei Anpu Detection Technology Service Co.,Ltd.,Xingtai 055550,Hebei,China)

机构地区：[1]武夷学院茶与食品学院,福建武夷山354300 [2]南宁师范大学环境与生命科学学院,广西南宁530001 [3]维正知识产权科技有限公司,福建泉州362000 [4]河北安普检测技术服务有限公司,河北邢台055550

出　　处：《食品研究与开发》2021年第20期92-99,共8页Food Research and Development

基　　金：福建省高校杰出青年科研人才培育计划(闽科教[2017]52号);南平市资源产业科技创新联合资助项目(N2020Z016)。

摘　　要：为研制红曲米及红曲色素部分替换亚硝酸盐的低亚硝酸盐型中式发酵香肠,采用单因素试验及正交试验优化发酵过程的主要因素,即发酵时间、复合发酵剂的体积比、亚硝酸钠、红曲粉及红曲色素的添加量。结果表明,发酵时间48 h,接种的复合发酵剂体积比(清酒乳杆菌∶肉葡萄球菌∶汉逊德巴利酵母菌)为4∶0.5∶1,亚硝酸钠添加量为30 mg,红曲粉添加量为1.5 g,红曲色素添加量为35 mg时,所得产品感官品质最佳,且亚硝酸盐残留量为(0.026±0.003)mg/kg,远低于30 mg/kg的标准。The purpose of this study was to develop a low-nitrite Chinese fermented sausage by the partial replacement of nitrite with red kojic rice and red kojic rice pigment.The main factors affecting the fermentation process,including fermentation time,the volume ratio of compound starter,the addition of sodium nitrite,red kojic rice,and kojic rice pigment,were optimized through single factor and orthogonal experiments.The sensory quality of the product was the best when the fermentation time was 48 h,the volume ratio of inoculated compound starter(Lactobacillus sakei∶Staphylococcus carnosus∶Debaryomyces hansenii)was 4∶0.5∶1,and the contents of sodium nitrite,red kojic rice,and red kojic rice pigment was 30 mg,1.5 g,and 35 mg,respectively.The residual amount of nitrite(0.026±0.003)mg/kg was markedly lower than the standard value of 30 mg/kg.

关 键 词：发酵香肠 低亚硝酸盐型 红曲粉 红曲色素 亚硝酸盐残留量 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]