摘要
为了获得质量、口感较好的羊肉发酵香肠,通过发酵剂适应性试验,选择用植物乳杆菌、啤酒片球菌和木糖葡萄球菌按一定比例混合生产羊肉发酵香肠,完全符合发酵肉制品对发酵剂的要求,并可使3种菌的优势得到互补,使发酵速度加快,提高营养价值。试验表明采用这3种菌生产发酵香肠是切实可行的。
In order to obtain mutton fermented sausage with better quality and mouthfeel, the Lactobacillus plantarum(Lp), Pediococcus cerevisiae(Pc) and staphlococcus xylocus(Sx) selected by adaptability was used to make mutton fermented sansage. The three bacterias could increase the fermented speed and improve the nutritive value. The experiment indicates that it is feasible to use these three kinds of lactic acid bacteria to produce the fermented sausage.
出处
《食品科技》
CAS
北大核心
2005年第4期46-48,50,共4页
Food Science and Technology
关键词
羊肉
发酵香肠
工艺
mutton
fermented sausage
processing technology
