发酵猪肉香肠创新.docVIP

图书分类号： 密 级：  学生姓名 学院名称 专业名称 指导教师 2014年 月 日 摘要 21天，其亚硝酸盐含量为5.30mg/kg，远低于国家安全标准，是国家标准的17%。乳酸菌菌落总数达到2.5×108CFU/g，酸价控制在2.62mg/g左右，过氧化值为0.12%左右，水分含量减少为25%左右。 关键词Objective: The processing technology and changes of physicochemical properties of fermented sausage were researched. Aimed at the industrialization production of fermented sausage and provide a theoretical basis and technological parameters. Method: Pork was as a raw material and bacteria extracted from pickle was selected as starter, microbiological changes in the process of fermentation and preservation were measured. Conc