益生菌发酵香肠工艺条件的筛选

Screening of technological conditions for fermented sausage by probiotics

目的:探究发酵香肠益生菌降亚硝酸盐的最佳工艺条件。方法:以市面销售的牛肉为原料,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,以亚硝酸盐降解率和香肠感官品质为评价指标,采用单因素试验、正交试验和验证性试验方法。结果表明:发酵剂接种量为7%,发酵温度为25℃,发酵时间为24h时,亚硝酸盐降解率比较高,香肠品质最好。结论:发酵温度应在30℃以内。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。

Objective:To explore the optimum technological conditions for nitrate reduction by probiotics in fermented sausages.Methods:The mixed bacteria composed of Lactobacillus acidophilus,Lactobacillus plantarum,Lactobacillus rhamnosus,Lactobacillus casei,Streptococcus thermophilus and Lactobacillus bulgaricus were used as sausage fermentation bacteria.A certain amount of nitrite was added in the fermentation process of sausage.Taking the degradation rate of nitrate and the sensory quality of sausage as the evaluation index,single factor test,orthogonal test and confirmatory test were used.The results showed that when the inoculum size of starter was 7%,the fermentation temperature was 25℃and the fermentation time was 24 h,the degradation rate of nitrite was higher and the quality of sausage was the best.Conclusion:The fermentation temperature should be less than 30℃.The higher the temperature is in a certain range,the longer the fermentation time is,the higher the degradation rate of nitrate is,but the higher the temperature and the longer the fermentation time will affect the fermentation quality of sausage.