发酵香肠的研制.pdfVIP

肉类研究 MEAT RESEARCH 　2010.6 发酵香肠的研制 邓开野 （仲恺农业工程学院　轻工食品学院，广州　510225） 摘　要：利用自行筛选的保加利亚乳杆菌和嗜热链球菌作为发酵剂，以猪肉为原料进行发酵制备乳 酸发酵香肠。确定了最佳培养基：MRS培养基上的菌落相对多，且菌落较大，较为适合菌种生长， PYG培养基次之，LAB培养基菌落数目相对少。确定了最适工艺条件：乳糖添加量0.9%、接种量为 4%、发酵温度36℃、发酵时间10h。制品色泽均匀，瘦肉切面呈玫瑰红色，香味浓郁纯正，有发酵 型乳酸香肠持有的酸味，润滑的质构，口感舒适。 关键词：发酵香肠；乳酸菌；筛选 The Technology of the Fermented Sausage DENG Kaiye (College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225) Abstract: The self-screening Lactobacillus Bulgaricus and Streptococcus Thermophilus were used as fermentation starter, pork was used as raw materials. The optimal medium were determined, MRS medium is best for strains growth. The optimal fermentation conditions were determined: 0.9% lactose content, 4% inoculation volume, fermentation temperature 36 ℃, fermentation period 10h. The fi nal products was color uniformity, characteristic lactic acid fl avor, and lubricated texture. Key words: lactic acid; fermented sausage; lactobacillus; riddling 中图分类号：TS205　　文献标识码：B　　文章编号：1001-8123(2010)06-0022-03 发酵香肠是西方国家将其传统制品与现代生物技 1　材料和方法 术结合而开发出的一类高档肉制品，它经过微生物发 1.1　材料与仪器 酵，蛋白质分解为氨基酸及维生素等，使产品营养价 原料：猪肉、肠衣、香辛料、腌制剂、奶粉、白 值增高、保健性进一步增强，可在室温条件下长时间 胡椒粉、乳糖、白砂糖、食盐等。 保持稳定的品质，食用方便，具有独