干发酵香肠中发酵剂活化条件的研究

The activating conditions of leavening in the dried fermented sausage

本文研究了发酵香肠中发酵剂的活化条件,主要考察活化温度、活化时间和培养基添加量对香肠产酸能力的影响。结果表明,活化温度和活化时间对香肠产酸能力的影响显著(p<0.05);而培养基添加量对香肠的产酸能力影响不显著,添加量超过80mL/kg时,香肠的感官品质迅速下降。当活化温度从22℃升至33℃时,发酵剂产酸能力随之增强;温度继续升高,产酸能力逐渐降低。而在39h时,香肠的pH随活化时间的增加显著下降,9h时降至5.27,活化时间延长至15h,pH基本趋于稳定。将发酵剂接种于脱脂牛乳中,培养基添加量为40mL/kg,32℃下培养12h,香肠的产酸能力最强,感官品质较好。另外,本试验中最佳活化条件生产的香肠中亚硝酸盐残留量为9.1mg/kg,符合国家肠制品对亚硝酸盐残留量的规定,香肠的安全性较高。

This paper studied the activities conditions of leaven in the fermented sausage.The research mainly based on temperature,period,quantity of the substrate.Those factors affected the activity of acid producing of the sausage. Result showed that there were significant difference(P<0.05)in the temperature and time.The quantity of the substrate affected to the activity of acid producing was not significant.If the quantity of the substrate was at the level of 80mL/kg,the organoleptic quality declined quickly.The activity of acid producing was stronger by the temperature from 22℃ to 33℃,while the temperature was higher,the activity of acid producing became lower.At the level of 39h,the time gone up,the pH gone down obviously.By the time of 9h,the pH dropped down to 5.27.When the time gone up to 15h,the pH became to a stable level.The activity of acid producing can be strong enough if those factors were controlled properly.These factors were as follows:degreased milk as substrate with the quality of 40mL/kg,continuous cultivation at the temperature of 32℃ and 12 hours.At the same time,the organoleptic quality is the best.Moreover,the sausage in witch produced under those factors the amount of residue of the sodium nitrite was 9.1mg/kg.This level meets the requirements of the national standards,at a high level of security.