摘要
对发酵香肠的配方、工艺条件以及发酵成熟过程中的理化性质变化进行了研究。利用正交实验确定发酵香肠最佳配方为:保加利亚乳杆菌和嗜热链球菌配比1∶1,糖8%,食盐2.5%;最佳工艺条件为:菌种添加量1.5%,发酵温度42℃,发酵时间12h。实验同时还对发酵和成熟初期,发酵香肠的pH和色差值的变化进行了研究。
The processing technology and changes of physicochemical properties of fermented sausage were researched. Employing orthogonal experiment design, the optimal formula were that the ratio of Lactobacillus bulgaricus and Streptococcus thermophilus 1：1, sugar 8% and salt 2.5%. The optimal technology was that starter cultures 1.5% ,fermented temperature 42℃ and fermented time 12h. The changes of pH and color parameters of fermented sausage during fermentation and maturation initial stages were also studied.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第1期77-80,共4页
Science and Technology of Food Industry
关键词
发酵香肠
配方
工艺条件
理化性质
变化
fermented sausage
formula
technology
physicochemical properties
chanae
