摘要
探究添加醪糟益生菌发酵香肠的最佳工艺条件。以市面销售的鸡胸肉、牛肉为原料,以嗜酸乳杆菌、植物乳杆菌、鼠李糖乳杆菌、干酪乳杆菌、嗜热链球菌、保加利亚乳杆菌按1∶1∶1∶1∶1∶1的比例组成的混合菌剂为香肠发酵菌。在香肠发酵过程中,添加一定量亚硝酸盐,并添加醪糟,以亚硝酸盐降解率和香肠感官品质为评价标准,通过单因素试验、正交试验和验证性试验,研究在益生菌发酵香肠中添加醪糟后的最佳工艺条件。结果表明,温度为30℃、益生菌接种量为10%、发酵时间为24h、醪糟添加量为15%时,亚硝酸盐降解率比较高,香肠品质最好。实际生产时发酵温度不宜超过30℃,发酵时间不宜超过24h。温度在一定范围内越高、发酵时间越长,亚硝酸盐降解率越高,但温度高、发酵时间长会影响香肠的发酵品质。
The optimum technological conditions of fermented sausage adding probiotics in amazake were explored. The chicken breast meat and beef sold in the market were used as raw materials. A mixed fungus consisting of Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei, Streptococcus thermophiles and Lactobacillus bulgaricus in a ratio of 1∶1∶1∶1∶1∶1 was taken as a sausage fermentation bacteria. In the process of sausage fermentation, a certain amount of nitrite was added, and amazake was added, and the nitrite degradation rate and the sensory quality of the sausage were taken as evaluation standard. Through single factor experiment, orthogonal experiment, and confirmatory experiment were used, the optimum technological conditions after adding amazake in probiotic fermented sausages were investigate. The results showed that when the temperature was 30℃, and the inoculation amount of probiotics was 10%, and the fermentation time was 24 h, and the addition amount of amazake was 15%, the nitrite degradation rate was higher, and the sausage quality was the best. The fermentation temperature in actual production should not exceed 30℃, and the fermentation time should not exceed 24 h. The higher the temperature in a certain range, and the longer the fermentation time, and the higher the nitrite degradation rate. However, high temperature and long fermentation time would affect the fermentation quality of sausages.
作者
陶硕
丁玉萍
郭丹
冯楚亭
TAO Shuo;DING Yuping;GUO Dan;FENG Chuting
出处
《肉类工业》
2019年第11期13-18,共6页
Meat Industry
基金
佳木斯大学校长创新创业基金项目(XZYF2018-37)
佳木斯大学大学生创新创业训练计划项目(2018xj03)
北药与功能食品特色学科建设项目
关键词
发酵香肠
益生菌
醪糟
亚硝酸盐
工艺条件
fermented sausage
probiotics
amazake
nitrite
technological conditions
