摘要
对常用于四川传统酱香型风干腊肠辅料中的调料豆瓣酱、豆豉、醪糟和豆腐乳等进行理化及微生物指标测定,并对其在腊肠中的作用特性进行分析。结果显示:豆瓣酱的乳酸菌、微球菌、酵母菌和霉菌含量分别为5.94,6.31,3.31,2.84lg CFU/g,较丰富的微生物显然利于腊肠通过发酵形成浓郁风味,还可使腊肠在不添加硝盐时仍然呈现较佳色泽;豆豉微生物含量大致为乳酸菌5.67lg CFU/g、微球菌6.05lg CFU/g、酵母菌2.79lg CFU/g、霉菌2.22lg CFU/g;醪糟主要含酵母菌,含量高达5.26lg CFU/g;豆腐乳含酵母菌4.99lg CFU/g、霉菌3.00lg CFU/g,这些调料均具有助发酵和抑制腊肠腐败和酸败,赋予腊肠醇香风味,或部分替代食盐等作用。以此为基础,对开发的一种类似于传统酱香型风干腊肠的"浅发酵香肠"的调料进行了特性分析,其理化和微生物指标为pH 4.64,乳酸菌4.06lg CFU/g,微球菌4.29lg CFU/g,酵母菌3.99lg CFU/g,霉菌2.00lg CFU/g,此特性将对浅发酵香肠风味发挥重要影响。
Broad bean paste,fermented blank bean,fermented glutinous rice and fermented bean curd commonly used in Sichuan traditional sauce-flavor dried sausage are detected for physicochemical and microbiological indexes.The results show that the content of Lactobacillus,Micrococcus,yeast and mould in broad bean paste is 5.94,6.31,3.31,2.84 lg CFU/g respectively.The rich microorganisms are obviously conducive to the formation of strong flavor of sausage by fermentation,and make the sausage show better color without adding nitrate.The content of microorganisms in fermented blank bean is about Lactobacillus 5.67 lg CFU/g,Micrococcus 6.05 lg CFU/g,yeast 2.79 lg CFU/g,mould 2.22 lg CFU/g.The yeast in fermented glutinous rice is as high as 5.26 lg CFU/g.Fermented bean curd contains yeast 4.99 lg CFU/g,mould 3.00 lg CFU/g,all of these condiments could help to ferment and inhibit the corruption and rancidity of sausage,endow sausage with mellow flavor,or partially replace salt.Based on this,the characteristics of a kind of"light fermented sausage"seasoning similar to the traditional sauce-flavor dried sausage are analyzed.Its physical,chemical and microbial characteristics are as follows:pH is 4.64,Lactobacillus is 4.06 lg CFU/g,Micrococcus is 4.29 lg CFU/g,yeast is 3.99 lg CFU/g,mould is 2.00 lg CFU/g,these characteristics would play an important role in the flavor of light fermented sausage.
作者
吉莉莉
王卫
赵志平
张佳敏
白婷
邓婷婷
陈林
JI Li-li;WANG Wei;ZHAO Zhi-ping;ZHANG Jia-min;BAI Ting;DENG Ting-ting;CHEN Lin(Key Lab of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2020年第7期33-38,共6页
China Condiment
基金
四川省科技厅应用基础研究项目(2019YJC0673)
肉类加工四川省重点实验室开放基金项目(20-R-B)
国家现代农业产业技术体系四川生猪创新团队(scsztd-3-007)。
关键词
四川腊肠
浅发酵香肠
发酵调味品
理化特性
微生物特性
Sichuan sausage
light fermented sausage
fermented condiment
physical and chemical properties
microbial properties
