摘要
研究了肉的乳酸发酵工艺，确立了发酵温度、发酵时间、接种量等。同时，对食盐、糖、香辛料的添加对发酵的影响进行了探讨。结果表明：发酵温度为35℃，发酵时间为18～24h，接种量为106cfu／g：食盐添加为2．5-3．0％，糖类选择蔗糖添加为1．2％～2％，香辛料的添加不仅可以增加制品的风味，而且可以提高发酵速度。
This paper studied the lactic acid fermentation process of meat and determined fermentation temperature fermentation time and bacterial load .The salt,sugar and spice mix which effect fermentation process have been also studied. The experimental results indicated that the best technological parameters are 35℃ for the fermentation temperature, 18-24h for the fermentation time, 106cfu/g bacterial load .With the combination of 2.5-3.0% salt, 1.2-2.0% sucrose and adequate spice mixture added to the process,the results were salisfactory for improving the flavor of the products and enhancing the fermentation rate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第9期36-39,共4页
Food Science
基金
黑龙江省自然科学基金!"中式快餐的生产工艺体系研究"(G997)
