香辛料对哈尔滨风干肠菌系及理化性质的影响.pdfVIP

中国肉类食品综合研究中心 肉类研究 2017, Vol. 31, No. 12 1 CHINA MEAT RESEARCH CENTER MEAT RESEARCH 基础研究 香辛料对哈尔滨风干肠菌系及理化性质的影响 1 2, * 2 2 费英敏 ，张根生 ，张红蕾 ，于 敏 1. 150066 2. 150076 （ 黑龙江民族职业学院食品学院，黑龙江 哈尔滨 ； 哈尔滨商业大学食品工程学院，黑龙江 哈尔滨 ） 摘  要：以添加混合香辛料的哈尔滨风干肠为研究对象，采用选择培养基对风干肠中的乳酸菌、葡萄球菌、微球菌 及酵母菌进行选择性培养，并对风干肠发酵过程中的pH值和水分含量进行测定，研究风干肠中添加的混合香辛料 对其加工过程中菌系和理化性质的影响。结果表明：香辛料可以调节风干肠中的乳酸菌、葡萄球菌、微球菌及酵母 菌群的生长关系，显著加快风干肠pH值和水分含量的下降速率；混合香辛料的添加有效抑制了风干肠中菌落总数 的增加，明显促进了乳酸菌、葡萄球菌、微球菌及酵母菌的生长。混合香辛料对哈尔滨风干肠的菌系有显著影响， 菌系的变化进而改变了风干肠的理化性质。 关键词：哈尔滨风干肠；香辛料；菌系；pH值；水分含量 Effects of Spice on Microflora and Physicochemical Properties of Harbin Air-Dried Sausage 1 2, * 2 2 FEI Yingmin , ZHANG Gensheng , ZHANG Honglei , YU Min (1.College of Food, Heilongjiang Vocational College for Nationalities, Harbin 150066, China; 2.College of Food Engineering, Harbin University of Commerce, Harbin 150076, China) Abstract: The effect of adding mixed spices on the microflora and physicochemical properties of Harbin air-dried sausage was explored. The selective media were used to count lactic acid bacteria, Staphylococci, Micrococcus and yeast in air-dried sausage, and the changes of pH value and moisture content in the fermentation process were determined. The results showed that adding mixed spices to air-dried sausage could regulate the growth of lactic acid bacteria, Staphylococcus, Micrococcus and yeast and accelerated the reduction